A recent study has demonstrated that the risk of foodborne Salmonella enterica infection from raw produce may increase as humidity worsens due to climate change, and that certain plant diseases can aid the survival of Salmonella on leafy greens.

A recent European Food Safety Agency (EFSA) technical report has summarized emerging chemical risks to food safety identified by the agency and its processes for doing so, covering the period 2020–2023.

As concerns mount regarding climate change and its profound impacts on global food safety and security, innovative solutions are imperative. Artificial intelligence (AI) emerges as a powerful ally against climate challenges, offering cutting-edge tools to mitigate risks and fortify food safety measures.

In a new scientific opinion, the European Food Safety Authority (EFSA) warns that antimicrobial resistance (AMR) to critical antibiotics is increasing in some Vibrio species, and that the prevalence of the pathogen is expected to increase globally due to climate change.

In this episode of Food Safety Matters, we are joined by Dr. Barbara Kowalcyk, an accomplished food safety researcher, educator, and advocate. She discusses her work to advance equitable food systems that promote public health and prevent foodborne illness, present-day food safety challenges and technological advancements, and the proposed reorganization of FDA's Human Foods Program.

On May 9, 2024, the Food and Agriculture Organization of the United Nations (FAO) will hold a webinar via Zoom to discuss the food safety aspects that need to be considered and addressed when using environmental inhibitors in agrifood systems.

This article examines the multifaceted threats to food safety posed by climate change, focusing on cross-sectoral solutions to adapt to multiple emerging food safety risks.

The Food and Agriculture Organization of the United Nations (FAO) recently published a document that explores the food safety implications of environmental inhibitors in the agrifood system, such as methanogenesis inhibitors and nitrogen inhibitors.

A recent literature review has provided an overview of the impacts of climate change on significant foodborne pathogens, parasites, and toxins; specifically, Salmonella, Campylobacter, Vibrio, Cryptosporidium, Giardia, and marine biotoxins.

The effects of climate change are projected to increase the economic burden of foodborne Vibrio infections in the U.S., warns the U.S. Department of Agriculture’s Economic Research Service (USDA’s ERS).