Climate change and its implications for food safety and spoilage

Background: Climate change constitutes a complex challenge posing an urgent threat to our planet and life and creating an entirely different way of conceptualising the world and our chances to provide safe food within it. There are currently numerous studies dealing with the potential effect of increased temperature, extreme weather events and cascading events on food safety and subsequently human health. In contrast to food safety, the available data on the impact of climate change on food quality, including food spoilage, are very limited. Scope and approach: This paper presents an overview of the potential impact of climate change on both food safety and microbial spoilage at various stages of the food chain. Among the different hazards related to climate change, mycotoxin and marine biotoxin contamination, environmental residuals derived from various anthropogenic activities and zoonosis diseases are identified as climatic-driven emerging risks to human life and discussed further in this paper. Global warming is projected to affect all microorganisms, including spoilage bacteria and fungi. Hence, this paper also discusses the potential increased risk of microbial spoilage for bulk dried foods and non-refrigerated processed foods which could be high susceptible to climate change in relation to growth of spoilage organisms. Key-findings and conclusions: The paper concludes that climate change requires multidisciplinary approaches to gain in-depth knowledge and identify potential emerging risks. In addition, this paper goes beyond food safety and addresses an overlooked aspect of climate change, namely the microbiological spoilage of foods that may require a high level of preparedness by both the food industry and policy makers.