Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Safety,Our Blog,Outbreaks & Recalls on September 4, 2023
Could climate change contribute to a rise in foodborne illness? According to a scientific paper published this summer by German scientists, yes. In the paper, The Impact of Climate Change on Foodborne Infections and Intoxications, these scientists analyzed cases of bacterial foodborne infections such as Campylobacter, Salmonella, and Vibrio as well as the typical foodborne parasites Cryptosporidium and Giardia.
The United States Centers for Disease Control and Prevention (CDC) estimates that 48 million people get sick from a foodborne illness each year. This leads to 128,000 hospitalizations and about 3,000 deaths. The correlations discovered in this paper suggest that this number is expected to significantly increase.
Several factors resulting from climate change may impact the incidence rate of foodborne illness. Primarily the rise in ambient temperature and water scarcity. Warming temperatures are also creating changes in marine life.
Certain foodborne bacterial infections such as Campylobacter enteritis show a marked increase in occurrence during the warmer months of July to September. This bacterium grows and thrives in warmer temperatures. According to the paper, “with progressive warming as a result of climate change and the associated prolonged warm periods, an increase in Campylobacter cases in humans is therefore expected.” In fact, researchers expect a doubling of Campylobacter cases by the year 2080 for Denmark, Finland, Norway, and Sweden.
Researchers expect a doubling of Campylobacter cases by the year 2080 for Denmark, Finland, Norway, and Sweden.
The United States is not omitted because it is immune to the rise; this paper focused specifically on the impact in Germany.
Incidence of Salmonella also increases during the warmer months in Germany. “The significant correlation between outdoor temperatures and outbreaks caused by Salmonella has been known for some time.” This is primarily because Salmonella thrives in warmer temperatures. As the ambient temperature rises, salmonellosis cases are expected to rise, in part due to difficulty in cold-chain food handling difficulties.
One source correlates that for every 1 °C increase in the mean weekly high temperatures, a weekly salmonellosis case increase of 8.8% is expected. Additionally, for every 1°C increase in the mean weekly low temperature, a weekly salmonellosis case increase of 5.8% is expected. Rising low and high temperatures means a significant impact is expected for Salmonella cases.
For every 1 °C increase in the mean weekly high temperatures, a weekly salmonellosis case increase of 8.8% is expected.
For every 1 °C increase in the mean weekly low temperature, a weekly salmonellosis case increase of 5.8% is expected.
Incidence of Vibrio also rises during warmer months. Remember the old wives tale warning against eating oysters in months without an “R” in the name? Oysters and other seafood are commonly associated with the bacteria. This is because warm waters promote the growth of both bacteria and certain algae that produce toxins. Both are harmful.
In addition to temperature, water scarcity – a result of climate change, is likely to contribute to the rise in foodborne infection.
Campylobacter cases often rise after periods of prolonged rain, so most people would expect that cases of Campylobacter infection would be reduced due to drought. Unfortunately, drought leads to water shortages. This requires agricultural businesses to seek water in other places for irrigation. “With increasing water scarcity as a result of climate change, it is conceivable that the treated wastewater, which may be contaminated with pathogens from animal or human feces, will be used more frequently for irrigation of plant-based foods.” This also affects the spread of Salmonella infection.
As water becomes scarce and agricultural businesses are forced to use treated waste water instead of potable water, the risk of foodborne illness will continue to rise.
Rising ocean temperatures have significantly impacted the oceans. “The temperature of oceans’ surface water has increased greatly, as more than 90% of the global temperature increase has been absorbed by the oceans.” This leads to the warming, acidification, and oxygen depletion of the Earth’s oceans. This also affects sea level and water salinity.
These changes have a significant impact on marine biodiversity. In fact, the biggest issue is the abundance of marine phytoplankton. While these phytoplankton serve an important role in the aquatic ecosystem, certain algal blooms (explosive growth of algae) can have negative consequences. The levels of oxygen can be impacted, it can disrupt fish communities – potentially leading to species extinction.
Additionally, some algae produce toxins that affect both marine life and the humans that eat them. In fact, of the 300 microalgal species responsible for algal blooms, 100 of them can produce toxins that can lead to toxic syndromes in both humans and animals.
Of the 300 microalgal species responsible for algal blooms, 100 of them can produce toxins that can lead to toxic syndromes in both humans and animals.
Seafood is a significant protein source for much of the world, and the trend is rising. “More than 20% of the protein requirements of over 3 billion people worldwide are met by seafood. Consumption of fish as food has increased by 3.1% annually over the last 50 years.”
This increases potential climate change related bacterial foodborne illness exposure to more and more people.
How can you reduce your risk of exposure? The study indicates that “minimizing the health risk from foodborne infections and intoxications lie in the area of kitchen hygiene,” specifically when preparing food.
Minimizing the health risk from foodborne infections and intoxication lie in the area of kitchen hygiene.
Basic food safety activities may help your family avoid foodborne illness.
Unfortunately, certain toxins are impervious to temperature and avoiding the food altogether is your best bet.
These activities and other common sense food safety practices could mean the difference between prevention and disaster.
If you’d like to know more Food Safety News, check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)