Abstract
Climate change can disrupt food production by influencing temperature, precipitation patterns, extreme weather events, sea levels, and the degradation of agricultural levels.The vulnerability to these changes varies across regions, populations, and genders. The impacts of climate change extend to pasture, crop, and livestock production, leading to a reduction in the nutritional value of certain crops. Additionally, fisheries, aquaculture, food manufacturing, logistics, and trade are all susceptible to climate-induced challenges. All four dimensions of food security—availability, stability, access, and utilization are affected by climate change. Changes in availability can contribute to a rise in food prices. Climate change also affects human health and nutrition by influencing the absorption and utilization of nutrients. The incidence of foodborne diseases, influenced by climate change, increases nutritional requirements while simultaneously hindering absorption. Contamination risks in food include microorganisms, animal disease pathogens, fungal toxins, harmful algae by-products, chemicals, pesticides, and veterinary drugs. Environmental factors play a role in the abundance, survival, and virulence of pathogens, leading to an increase in morbidity and mortality from diarrheal diseases due to contaminated food and water. The spatial and temporal distribution of disease vectors and animal reservoirs expand due to climate change, resulting in the wider distribution of vector-borne and zoonotic diseases. Climate change influences the emergence and re-emergence of infectious diseases. It encourages the infection of crops with toxigenic fungi, leading to the production of mycotoxins such as aflatoxin, which can reach humans through the ingestion of contaminated crops. The impact of climate change on the marine environment enhances the formation of harmful algal blooms and the production of algal toxins.
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