Climate change and food safety—not just a hot topic!

Abstract The impact of climate change on food safety is an evolving area of science. Examples of outbreaks of food and water-related infection possibly related to climate change are reviewed here along with other emerging issues. For instance, increasing sea temperatures are contributing to an increase in Vibrio spp. in the aquatic environment and rising cases of foodborne infections and as well resulting in new patterns of fish-related diseases in consumers, such as Ciguatera fish poisoning. Warmer and wetter climactic conditions are also contributing to an increase in mycotoxin production and there is a growing concern that the drive towards more sustainable food supplies and novel alternative protein sources may lead to the emergence of novel threats. Future areas of possible concern (‘unknown unknowns’) are climactic conditions driving the appearance of highly virulent foodborne pathogens, increased threats due to increases in noxious seaweed in coastal areas in the Caribbean and Mexico, and dust storms spreading fungal and bacterial pathogens over vast areas globally. To ensure public safety in the future these new threats need to be recognized, and appropriate mitigation measures put in place by the food industry—which may require a re-evaluation of many established HACCP (Hazard Analysis and Critical Control Points) plans.