Agriculture Reference
In-Depth Information
ABSTRACT
Climate change and variability in environment may have impact on oc-
currence of food safety hazards at different stages of food chain. There
are multiple pathways through which climate related factors mayimpact
food safety including: change in temperature and precipitation patterns,
increased frequency and intensity of extreme weather events, ocean warm-
ing and acidification and changes in contaminants, green house effects.
Climate change may also affect socioeconomic aspects related to food
systems such as agriculture, animal production, global trade, and post har-
vest quality and human behavior which ultimately influence food safety.
Temperature increase and the effects of greenhouse gases are among the
most important issues associated with climate change. A rise in tempera-
ture will increase the risk of food poisoning and food spoilage unless the
cold-chain is extended and improved. The little data that is available sug-
gests that currently the cold-chain accounts for approximately 1% of CO 2
production in the world; however this is likely to increase if global tem-
perature increases significantly. Using the most energy efficient refrigera-
tion technologies would be possible to substantially extend and improve
the cold-chain without any increase in CO 2 , and possibly even a decrease.
Studies have shown that the production and quality of fresh fruit and veg-
etable crops can be directly and indirectly affected by high temperatures
and exposure to elevated levels of carbon dioxide and ozone. Temperature
increase affects photosynthesis directly, causing alterations in sugars, or-
ganic acids, and flavonoids contents, firmness and antioxidant activity.
Carbon dioxide accumulation in the atmosphere has direct effects on post-
harvest quality causing tuber malformation, occurrence of common scab,
and changes in reducing sugars contents on potatoes. High concentrations
of atmospheric ozone can potentially cause reduction in the photosynthetic
process, growth and biomass accumulation. Ozone-enriched atmospheres
increased vitamin C content and decreased emissions of volatile esters
on strawberries. Tomatoes exposed to ozone concentrations ranging from
0.005 to 1.0 micro mol/mol had a transient increase in b-carotene, lutein
and lycopene contents . Production of harmful algal blooms affecting fish
production and poisoning thereof is not a debatable subject now
 
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