- Climate change is intensifying food safety risks globally, especially in Africa, by amplifying the spread of foodborne pathogens.
- Rising temperatures, extreme weather, and altered pathogen distributions are driving increases in foodborne illnesses like cholera, salmonellosis, and aflatoxin poisoning.
- To mitigate these risks, climate-smart agriculture, stronger food safety regulations, and enhanced research collaboration are vital, particularly in vulnerable regions like Africa.
When considering climate change, many people focus on its impacts within the U.S., but the reality is far graver on a global scale, particularly in regions like Africa. Here, climate change intensifies challenges related to food, water, and overall well-being, deeply affecting those who rely heavily on agriculture for their livelihoods.
A recent study by food scientists at Behna University in Egypt sheds light on a critical but often overlooked consequence of climate change: its impact on food safety. The study reveals that climate change is amplifying the spread of foodborne pathogens—harmful microorganisms that can cause serious illness when they contaminate food or water. Researchers found that shifts in weather patterns, changes in consumer behavior, and altered pathogen distributions are increasing exposure risks for both humans and animals.
The study’s primary goals are to underscore the connection between climate change and public health, advocate for increased research funding, and promote collaboration between African and international researchers. Dr. Ahmed, a key author of the study, emphasizes that understanding this link is crucial for developing effective policies and preparedness strategies.
The World Health Organization (WHO) estimates that 1 in 10 people worldwide falls ill each year due to foodborne pathogens. Contaminated food results in 600 million cases of illness and 420,000 deaths annually. Africa bears a significant burden, accounting for 91 million cases and 137,000 deaths each year. Diarrheal diseases alone represent 70% of these illnesses, with climate change exacerbating their prevalence, particularly in Africa and Asia.
The study warns that climate change is likely to drive a global increase in foodborne illnesses. Rising temperatures, more frequent heatwaves, droughts, and intense rainfall are contributing to the spread of these pathogens. This situation is particularly dire for low-income countries in Africa, where agriculture is a critical part of life and resources to combat these effects are scarce.
Dr. Ahmed identifies five foodborne diseases directly linked to climate change: Salmonellosis, Listeriosis, Cholera, Aflatoxin Poisoning, and Campylobacteriosis. For instance, climate-induced changes in water temperature and quality are exacerbating cholera outbreaks. In Cameroon, cholera cases surged in 2018 and continued to rise significantly through early 2024, with thousands of cases and hundreds of deaths reported.
Dr. Rene Ramses Meyong from the National Climate Change Observatory notes that climate change accelerates the reproduction of these harmful pathogens, worsening the impact on vulnerable populations.
To counter these effects, farmers are urged to adopt climate-smart agricultural practices, such as improved land management and conservation agriculture. Additionally, strengthening food safety regulations, enhancing surveillance programs, and investing in research are essential steps. These measures could lead to new technologies for detecting and managing foodborne pathogens and provide deeper insights into the complex interplay between climate change and food safety.
While the immediate effects of climate change might seem less severe in the U.S., the global picture reveals a far more pressing crisis. Addressing these challenges is crucial for improving food safety and public health worldwide, ensuring a better quality of life for all, particularly in the most affected regions.
