Global warming Make it easier Bacteria And other germs for dietary supply pollution, this little risk of climate change is to teach painful lessons and sometimes life -threatening to hundreds of millions of people every year. One of them is Suma Sotar, 75, from the village of Harouli in the Indian state of Maharashtra.
Five years ago, Sotar eaten the remains of rice and lentils Carrie, its primary food for more than five decades. She recently remembered that her routine meal caused the start of vomiting “at least 15 times a day.” In the end, I learned that the perpetrator was a bacteria that was transported by food that produced the toxins that could Lead To vomiting, eye inflammation, respiratory infections. The world’s global warming has made Bacillus Cereus to grow in food stored after cooking. One study Find The cooking of local rice can be insufficient because it does not stimulate its germs.
Researchers and health workers are looking for warning: food supply is vulnerable to further damage due to severe heat, floods and dehydration, which enhances the risk of pollution and the spread of diseases transmitted by food. Experts say that intense heat can accelerate food by allowing bacteria to multiply faster. Rising water from severe floods can pollute crops with wastewater or other unwanted waste products, while high humidity can enhance the growth of salmonella bacteria on lettuce and other products that eat raw. The World Health Organization estimates that 600 million People get sick every year of food that transports food, which leads to 420,000 deaths. Children under the age of five years are especially at great risk, and every year 125,000 children lose their lives due to such anti -diseases to a large extent.
Many factors, including agricultural practices and global food supplies, have made such problems more widespread, and a set of increased research has highlighted how climate change also plays a major role.
Review Published In Ebiomicine, this year was found that for every 1.8 Fahrenheit (1 ° C) at the temperature, the threat of salmonella is not poisoning And Campylobacter, bacteria that can make people a disease, usually by causing food poisoning, by 5 %.
Related to: How does E. Coli enter food?
Spore
The village of Sotar has reported a severe temperature in the past decade, with the summer heat that can lead 109.4 F (43 C). The health care worker in society says that many people across the region have reported a rise in diseases transmitted by food.
review condition I noticed in climate change that high temperatures and rainfall patterns lead to the multiplication of pathogens transmitted by food, including more salmonella, coli (E. coli) and Campylobacter Jejuni.
One of its authors, Ahmed Hamad, the lecturer of food and control health at Banha University in Egypt, said, “The increase in temperature enhances the growth of bacteria such as listeria, Camelopacter and Salmonella in damageable foods such as meat, dairy and seafood.”
A Ticket From the northwest of Mexico, I examined how environmental factors affected the outbreak of salmonella, and bacteria responsible for many diseases transmitted by food worldwide. I found that the maximum deployment in areas with temperatures higher between 35 and 37 ° C (95-98.6 Fahrenheit) and the annual rains of more than 1000 mm (39.4 inches).
Another paper published in applied and environmental microbiology this year Find Climate change will increase the risk of diseases transmitted by foods caused by intestinal salmonella, noting that high humidity enhances salmonella. These bacteria already affect 1.2 million People in the United States annually.
In severe heat, ready -to -eat products are a greater risk of causing food transfers, and warns Hudaa Neetoo, associate professor of microbiology and food safety at the University of Mauritius.
“During the heat waves, the level of pathogenic microorganisms can increase in these products significantly and achieve a sufficient level to cause a disease because it does not require any final step.”
She said that the floods can cause compost running from the animal pastures adjacent to agricultural lands, and polluting agricultural products, including salads, vegetables, and leafy vegetables that aim to consume.
She said: “Animal fertilizer can harbor human pathogens such as E. Coli, Salmonella and Camelopacter. Research has found that local washing alone is not enough to cancel the production of products and bring the levels of living organisms to a safe level.”
It also warned of systematic pollution of products by pathogens that enter crops through the roots and become internal and difficult to get rid of them.
The other direct effect of floods, excessive sewage systems, said, “crops and water sources can be contaminated with harmful causes of pathogens such as Salmonella, E. Coli and Norovirus.
The indirect effects of climate change can also spread the diseases transmitted by food. A paper Health Control Magazine stated that with freshwater breasts, the treated wastewater can be used to irrigate crops, and may carry pathogens of stool for animals or humanity. This can increase the risk of pollution.
“When societies are entirely dependent on the re -use of wastewater, the primary goal should be to treat this water at a level of safety that does not pose any risk to consumers,” said Martin Richter, head of the Food Safety Unit at the German Federal Institute for Risk Assessment and one of the authors of the paper. “Sometimes one of the pathogenic factors is sufficient to cause the disease,” so sewage should be treated completely. I suggest giving fresh water to irrigate foods that usually consume ore while using treated wastewater on crops that are generally cooked.
Cooking food at 70 ° C [158 F] For at least two minutes destroys most pathogens that may be present on its surface. “
More precautions needed
Padmashri Sutar says that people in her village have stopped cooking with river water and dependent on the entire groundwater.
“In the past, many people fell ill in the village after drinking the river water, so they avoid it completely now.”
She said that many people need education about the relationship between climate change and the diseases that food transfers.
“To make people familiar with this, give simple examples, such as high food damage.”
It also urges people to clean their water containers after floods or heavy rains, and discuss how pathogens and bacteria can now pollute vegetables and milk more easily.
People who participated in awareness sessions now eat fewer food residue.
“They prefer to cook fresh food now and buy the required number of required vegetables,” she said.
Nitto said that health care workers need more long -term data about climate change and foods transmitted by food.
“Universities must conduct long -term monitoring studies and analyze direction to better allow the effect of climate change on diets.”
It also calls for new ways to purify warehouses, containers and food products affected by flood water.
Hamad called for improving monitoring and monitoring to detect possible early disease outbreaks. He added that the infrastructure should be improved to ensure that food processing systems and their distribution can bear the severe weather events and strong sewage infrastructure, especially in areas exposed to floods.
Common misconceptions
Experts emphasized the need to educate people about the role of climate change in the diseases transmitted by food.
“Many people believe that climate change represents a purely environmental issue, without recognizing its deep effects on public health, including increasing the risk of diseases that food transports,” said Hamad.
A prominent wrong belief is that cold weather kills all pathogens.
“Some bacteria, such as lestia, are still growing in cold temperatures, which poses risk even in cooler climates,” he explained.
Sotar said that people often interrupt her when she talks about the reasons behind the rise of foods that transmit food. They repeat the common belief that poor food treatment is the only cause behind these diseases. Expressing how climate change exacerbates the growth of pathogens in the environment and water sources.
“People do not want to accept that even climate change can lead to a disease conveyed by food,” Sotar said, adding that many in her area do not report such diseases because they do not take them seriously and believe that they are an isolated issue that does not guarantee the public’s interest. Meanwhile, many other people in the region suffer from vomiting, fever, digestive problems and many other issues due to contaminated food.
Sottar said that she became a missionary that publishes the word about the climate and food supplies.
“I ask people not only to monitor the changing climatic patterns but also think carefully about their plate.”
this condition It was originally published by Yel the climate Etisalat. This article is published by Yale Climate Connections here as part of the global press cooperation Climate coverage now.