Amina Yusuf¹, Joseph Okello² and Rahima Begum³
¹Department of Food Technology, University of Maiduguri, Nigeria
²Faculty of Agriculture and Environment, Gulu University, Uganda
³Department of Nutrition and Food Science, Begum Rokeya University, Bangladesh
Introduction
Climate-induced disasters are emerging as one of the most significant threats to global food safety. Extreme weather events including floods, droughts, heatwaves, tropical cyclones, and wildfires are disrupting food production systems and increasing the risk of contamination throughout the food chain. The Food and Agriculture Organization (FAO) has identified foodborne pathogens, parasites, harmful algal blooms, pesticides, mycotoxins, and heavy metals as key food safety hazards whose occurrence and distribution may be altered by climate change (FAO, 2024).
Climate Shocks and Foodborne Disease Risks
Climate change influences the survival, growth, and transmission of foodborne pathogens. Rising temperatures and changes in precipitation patterns create favorable conditions for pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes, and pathogenic Escherichia coli (Awad et al., 2024). Globally, contaminated food is responsible for an estimated 600 million illnesses and 420,000 deaths annually, highlighting the magnitude of food safety challenges (WHO, 2022; Awad et al., 2024).
Flood events can introduce microbial contaminants into agricultural fields, food processing facilities, and water sources used for irrigation. Following major flooding events, increased incidences of foodborne and waterborne diseases have been reported in vulnerable regions. Similarly, heatwaves accelerate microbial growth and food spoilage, particularly where cold-chain infrastructure is inadequate (FAO, 2020).
The Growing Threat of Mycotoxins
One of the most serious food safety consequences of climate change is the increased occurrence of mycotoxins. Mycotoxins are toxic compounds produced by fungi that contaminate crops and animal feeds. According to the World Health Organization, exposure to mycotoxins can lead to acute poisoning, immune suppression, developmental disorders, and increased cancer risk (WHO, 2023).
Drought stress followed by warm and humid conditions promotes the growth of Aspergillus flavus, a fungus responsible for aflatoxin contamination. Climate-driven expansion of aflatoxin risk has already been predicted in Europe and North America, regions previously considered less vulnerable to this hazard (Battilani et al., 2016; Leggieri et al., 2021). Research suggests that more than 89% of corn-growing counties across several U.S. states could experience increased aflatoxin contamination under future climate scenarios.
Furthermore, the European Environment Agency reported in 2025 that climate change may alter fungal distribution patterns and increase human exposure to harmful mycotoxins. The agency estimated that approximately 14% of the adult European population is exposed to levels of deoxynivalenol (DON) that may adversely affect health.
Challenges for Developing Countries
Low- and middle-income countries remain disproportionately vulnerable to climate-related food safety risks. In many parts of Africa and South Asia, limited access to laboratory testing, refrigeration, safe storage facilities, and surveillance systems increases the likelihood of contaminated food entering markets. Smallholder farmers often lack the resources needed to implement adaptive measures, resulting in higher post-harvest losses and greater exposure to food safety hazards.
These challenges are compounded by food insecurity. Climate shocks can simultaneously reduce food availability and increase food contamination risks, creating a dual burden on vulnerable populations. As temperatures continue to rise, maintaining both food security and food safety will become increasingly difficult in resource-constrained settings.
Building Resilient Food Systems
Strengthening food safety in the era of climate change requires integrated action across agriculture, public health, environmental management, and food regulation. FAO and WHO advocate enhanced surveillance systems, climate-informed risk assessments, improved storage infrastructure, and early warning systems to identify emerging threats before they become public health emergencies. The One Health approach, which recognizes the interconnectedness of human, animal, and environmental health, offers a valuable framework for addressing these complex challenges.
Conclusion
Climate shocks are reshaping global food safety risks through increased pathogen transmission, greater mycotoxin contamination, and disruptions in food supply chains. While these challenges affect all nations, developing countries face the greatest burden due to limited adaptive capacity. Ensuring safe food under changing climatic conditions will require sustained investment in resilient food systems, scientific monitoring, and international cooperation. Food safety must therefore be recognized as a central component of climate adaptation and sustainable development strategies worldwide.
References
Awad, D.A., et al. (2024). Climate changes and food-borne pathogens: the impact on food safety. Climatic Change.
Battilani, P., Toscano, P., Van der Fels-Klerx, H.J., et al. (2016). Aflatoxin B1 contamination in maize in Europe increases due to climate change. Scientific Reports, 6:24328.
Food and Agriculture Organization (FAO). (2024). Climate Change: Unpacking the Burden on Food Safety. Rome, Italy.
Food and Agriculture Organization (FAO). (2020). Climate Change: Implications for Food Safety. Rome, Italy.
World Health Organization (WHO). (2023). Mycotoxins Fact Sheet. Geneva, Switzerland.
World Health Organization (WHO). (2022). Food Safety Fact Sheet. Geneva, Switzerland.
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