Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the effects of climate change on the risk of transmission of foodborne pathogens

The Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) has carried out an updated review of the scientific evidence on the influence of climate change on the transmission of foodborne pathogens. This global phenomenon represents an emerging threat to food safety and public health, since alterations in weather patterns such as increased temperatures, variability in rainfall and changes in environmental humidity directly affect the ecology, distribution and persistence of pathogens. Various studies have shown that microorganisms such as Salmonella spp., Campylobacter spp., Escherichia coli and species of the genus Vibrio are more prevalent in conditions of high temperatures. Likewise, humid and unstable environments favour enteric viruses and certain parasites. These conditions may also contribute to increased antimicrobial resistance. The globalization of agri‐food systems has intensified the impact of climate change, expanding transmission routes and facilitating the introduction of pathogens into new regions through international trade. This scenario not only affects food safety in the short term, but also poses structural risks for the resilience and sustainability of food systems in the medium and long term. Faced with this situation, it is a priority to reinforce epidemiological surveillance systems through the use of emerging technologies, including digital platforms for risk management. It is also essential to promote interdisciplinary research on the interactions between the climate and pathogens, promote international cooperation in the formulation of effective mitigation policies, and enhance public education and awareness of food risks linked to climate change. Preparing for extreme events, improving health infrastructures and investing in technologies for the detection, control and elimination of pathogenic microorganisms in food, water and contact surfaces are also key elements of a comprehensive prevention strategy.