Climate change is frequently discussed in terms of rising sea levels and melting ice caps, but its impact on the safety of our dinner plates is a story that remains largely untold. As the planet warms and weather patterns become erratic, we are not just facing food shortages; we are facing a fundamental change in the chemical and biological safety of what we eat. From “sleeping” mould spores waking up in new regions to toxic algae in our oceans, climate change is a catalyst for foodborne illness,.
The Rise of the Moulds One of the most significant threats exacerbated by climate change is mycotoxins—toxic compounds produced by fungi (moulds) on crops like maize, wheat, and peanuts. These toxins can cause acute illness and chronic health issues, including liver cancer and immune suppression,.
Historically, these moulds were limited to hot, humid tropical regions. However, as global temperatures rise, the geographical “safe zones” are shrinking. It is predicted that a temperature increase of just +2°C could make aflatoxin contamination—a potent carcinogen—prevalent in European crops, a region previously considered safe from such risks. Furthermore, drought stress weakens plants, making them more susceptible to fungal infections. In sub-Saharan Africa, dry-season maize often contains high levels of toxins like Fusarium, even without visual damage to the crop.
Toxic Oceans and “Seafood Roulette” The impact extends to our oceans. Warming sea temperatures are driving the global expansion of harmful algal blooms. These blooms produce phycotoxins that accumulate in fish and shellfish. When humans consume this seafood, it can lead to conditions like Ciguatera fish poisoning—a debilitating illness affecting the nervous and digestive systems.
Once confined to specific tropical belts, the range of Ciguatera-causing algae is expanding as oceans warm. This turns seafood consumption into a game of roulette in regions where these toxins were previously unknown. Additionally, rising water temperatures facilitate the methylation of mercury, increasing the levels of methylmercury—a potent neurotoxin—in fish and marine mammals.
The “Dry Chain” and the Fight for Safety The changing climate also threatens the “cold chain”—the refrigeration network that keeps food safe. Rising temperatures put immense pressure on refrigeration infrastructure, particularly in low-income countries, increasing the risk of bacterial growth in dairy and meat.
To combat these rising threats, scientists are championing the concept of the “Dry Chain.” Just as the cold chain prevents bacterial growth through temperature control, the dry chain focuses on dehydrating products to preventing fungal growth and mycotoxin formation. This low-tech, high-impact strategy is crucial for preventing toxin formation in grains stored in humid, warming climates.
A Future of Chemical Cocktails? Climate change is also altering how we farm. As pests and plant diseases migrate to new regions due to changing weather, farmers may respond by increasing their use of pesticides and veterinary medicines. However, increased rainfall can wash these chemicals off crops, reducing their effectiveness and forcing farmers to spray even more, leading to a higher risk of chemical residues in our food and water supplies. The European Food Safety Authority has already reported single food samples containing residues from dozens of different pesticides.
The intersection of climate change and food safety is creating a vicious cycle: extreme weather damages crops, leading to increased chemical use and fungal growth, which in turn compromises the safety of the food supply. Addressing this requires not just environmental policy, but a complete overhaul of how we monitor and manage agricultural health in a warming world.
