Agriculture Reference
In-Depth Information
(microbial population of fungi, bacteria, viruses of the macroenvironment,
soil, air and water) and abiotic factors (nutrient deficiencies, air pollutants
and temperature/moisture extremes) on crop production and food security
are more obvious, it is important to note that these factors may also have
significant impact on the safety of food crops. Further concern is the im-
pact of climate change on the prevalence of environmental contaminants
and chemical residues in the food chain. Climate change may affect zoo-
noses (diseases and infections which are naturally transmitted between
vertebrate animals and man) in a number of ways. It may increase, the
transmission cycle of many vectors;
• the range and prevalence of vectors and animal reservoirs;
• in some regions it may result in the establishment of new diseases.
18.1.2 EFFECT ON FISHERIES
Climate change has implications for food safety. From a microbiological
perspective, climate change exacerbates eutrophication (nutrient loading)
causing phytoplankton growth, increased frequencies of harmful algal
blooms, particularly of toxic species. Accumulation of these toxins by fil-
ter feeders (bivalve molluscs) and the subsequent consumption of these
products have serious implications for humans. Furthermore, an increase
in water temperatures promotes the growth of organisms such as
Vibrio
vulnificus
leading to an increased risk from handling or consuming fish
grown in these waters (Paz et al., 2007). Climate change (in particular
temperature increase) facilitates methylation of mercury and subsequent
uptake by fish.
18.1.3 EFFECT ON FOOD HANDLING, PROCESSING,
TRADING
Climate change impacts not only on primary production but also on food
manufacturing and trade. Emerging hazards in primary production could
influence the design of the safety management systems required to ef-
fectively control those hazards and ensure the safety of the final prod-
uct. Furthermore, increasing average temperatures could increase hygiene
risks associated with storage and distribution of food commodities. It is
