Researchers connect climate change to food safety

In the future, in a changing climate, will we be able to continue eating safe vegetables and fruit or will this come under pressure? This is the question asked by the Ghent and Wageningen researchers. They have brought together the latest information and scientific findings on the impact of climate change on food safety in the special issue. The special issue was initiated by researchers.

These are the first studies into the relationship between climate change and food safety. The researchers find that there is every reason to expand this research. They believe that more scenario analyses, which have been used for years in climate study in general, should also be included in food safety research.

Field studies and statistical analyses within the Veg-i-Trade project show that there is in fact often a relationship between vegetable and fruit contamination and climate variables such as temperature and rainfall. A preliminary study into toxic substances from fungi shows, for example, that an increased risk of contamination of tomatoes may be expected at the end of the 21st century, however, it will be too hot then for this kind of fungi, so the risk of contamination will be lower. Another study shows that in a flooded lettuce field the likelihood of flooding is increased by climate change, resulting in higher concentrations of harmful bacteria. UV light will then cause these concentrations to decrease again rapidly.

One of the conclusions from a study into possible forms of adaptation to climate change is that adaptation to future climate change will have to be very different for different countries, sectors and companies. According to this research the focus here will have to be on increasing the adaptive capacity.

Source: science daily

N.H.Khider