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Preharvest Food Safety Under the Influence of a Changing Climate

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  • Authors: Kalmia E. Kniel1, Patrick Spanninger2
  • Editors: Kalmia E. Kniel3, Siddhartha Thakur4
  • VIEW AFFILIATIONS HIDE AFFILIATIONS
    Affiliations: 1: Department of Animal and Food Sciences, College of Agriculture and Natural Resources, University of Delaware, Newark, DE 19716; 2: Department of Animal and Food Sciences, College of Agriculture and Natural Resources, University of Delaware, Newark, DE 19716; 3: Department of Animal and Food Science, University of Delaware, Newark, DE; 4: North Carolina State University, College of Veterinary Medicine, Raleigh, NC
  • Source: microbiolspec April 2017 vol. 5 no. 2 doi:10.1128/microbiolspec.PFS-0015-2016
  • Received 30 November 2016 Accepted 01 March 2017 Published 07 April 2017
  • Kalmia E. Kniel, kniel@udel.edu
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  • Abstract:

    Ensuring food safety and addressing the impact of climate change are both immense concepts. Food production systems must continue to evolve in order to develop food safety management programs and identify emerging risks linked to climate change. There are an infinite number of crosscutting issues regarding climate change and health. The changing climate of the globe manifests itself in fluctuating temperatures, intense storms, droughts, and fluctuating sea levels. These environmental variables in turn may increase the risk of foodborne disease transmission through our foods and increase the need for vigilance and risk mitigation at the preharvest level. While the influence of climate change is untold, four cases are discussed here, including waterborne disease, seafood, production of fruits and vegetables, and mycotoxins. Changes relative to climate have been documented at the preharvest level for these issues. Change must be addressed alongside education and research to safeguard the human health effects of climate change.

  • Citation: Kniel K, Spanninger P. 2017. Preharvest Food Safety Under the Influence of a Changing Climate. Microbiol Spectrum 5(2):PFS-0015-2016. doi:10.1128/microbiolspec.PFS-0015-2016.

Key Concept Ranking

Surface Water
0.44922742
Rift Valley Fever
0.44908285
Foodborne Pathogenic Bacteria
0.42031223
Food Safety
0.41294968
0.44922742

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2017-04-07
2017-11-24

Abstract:

Ensuring food safety and addressing the impact of climate change are both immense concepts. Food production systems must continue to evolve in order to develop food safety management programs and identify emerging risks linked to climate change. There are an infinite number of crosscutting issues regarding climate change and health. The changing climate of the globe manifests itself in fluctuating temperatures, intense storms, droughts, and fluctuating sea levels. These environmental variables in turn may increase the risk of foodborne disease transmission through our foods and increase the need for vigilance and risk mitigation at the preharvest level. While the influence of climate change is untold, four cases are discussed here, including waterborne disease, seafood, production of fruits and vegetables, and mycotoxins. Changes relative to climate have been documented at the preharvest level for these issues. Change must be addressed alongside education and research to safeguard the human health effects of climate change.

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Figures

Image of FIGURE 1
FIGURE 1

Global seasonal rainfall anomalies (August to October 2014). Shifts in climate change affect the globe differently. Reused from reference 5 , with permission.

Source: microbiolspec April 2017 vol. 5 no. 2 doi:10.1128/microbiolspec.PFS-0015-2016
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Image of FIGURE 2
FIGURE 2

Comparative long-term progress in laboratory-confirmed infections of foodborne pathogenic bacteria, as determined by CDC Foodnet (http://www.cdc.gov/foodnet/pdfs/foodnet-mmwr-progress-508-final.pdf).

Source: microbiolspec April 2017 vol. 5 no. 2 doi:10.1128/microbiolspec.PFS-0015-2016
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