The Caribbean Public Health Agency (CARPHA) is conducting a climate risks and food safety baseline assessment.
The exercise will determine the resilience of food and water safety and health and
The Caribbean is not prepared to tackle the potential food safety impacts of climate change, according to experts.
Ronald Roopnarine, from the University of West Indies, said in reality the
Emerging food safety challenges must be thought about when looking at the changing food system, according to the FAO.
A Food and Agriculture Organization of the United Nations (FAO) report
Researchers have called for more focus on Vibrio infections in Australia because of the potential impact of climate factors and a growing industry.
Australia currently produces almost 8,900 tons
Spanish scientists have published a number of reports in English covering the safety of food dried outdoors, the effects of climate change on mycotoxins in food and the tuberculosis risk
Bakery products were linked to the most illnesses in 2020, according to an analysis of food poisonings reported to the Swedish Food Agency (Livsmedelsverket).
Food categories behind illnesses included bakery
Climate change could have a big impact on the microbiological quality of raw milk in Europe, according to a study.
While many organisms suffer from the increased temperatures of climate
Climate change impacts such as higher average temperatures and more rain or droughts could increase the occurrence of some pathogens, according to a report from the Swedish Food Agency (Livsmedelsverket)
Scientists have found half of prawns sampled were contaminated with Vibrio in the United Kingdom but the strains of bacteria identified do not cause severe disease in humans.
Quadram Institute
Experts revealed how they see the food safety situation in Africa, Asia, and Latin America at a recent online event.
Regional specialists shared their insights on safe food and realities
Stifling heat waves, droughts, devastating forest and wildland fires, flooding, violent cyclones, rising sea levels, human lives lost — we’ve heard about this and more in the news this summer.
Discussions on Vibrio in seafood have revealed a number of developments in recent years, according to a report.
Raw shellfish such as oysters and clams are the most common foodborne
