According to a report from the Swedish Food Agency (Livsmedelsverket), climate change impacts such as higher average temperatures and more rain or droughts could increase the occurrence of some pathogens.
The report also looks at the hazards that may become relevant in different food types as a result of climate change, with a focus on Swedish conditions, and discusses how they could be controlled. The section covers dairy, meat, fish and seafood, eggs, cereal products, and fruits, berries, and vegetables.
The report also proposes ways to meet the new challenges posed by changing normal conditions and an increased frequency of extreme events. Although there are knowledge gaps, the analysis shows the prevalence of most microbiological hazards would probably increase as a result of climate change.
Conclusions on the change in specific hazards as well as the extent and speed of the impact are uncertain and depend on the accuracy of climate scenarios and what mitigation measures are put in place.
Read the complete article at foodsafetynews.com.