Impacts of Climate Change on Food Safety and Pathogen Management

Climate change poses an increasing challenge to food safety by altering environmental conditions that influence the survival, growth, and virulence of foodborne pathogens. Rising temperatures, extreme heat events, and irregular precipitation patterns can promote the proliferation of bacteria such as Campylobacter spp., Salmonella spp., Escherichia coli, Listeria monocytogenes, Vibrio spp., and Staphylococcus aureus, while also favouring the persistence of antimicrobial-resistant strains. These environmental shifts impact microbial dynamics throughout the supply chain, from pre-harvest contamination in crops and livestock to post-harvest handling, processing, and storage, increasing the likelihood of outbreaks, compromising cold chain integrity, and reducing shelf life. To mitigate these emerging hazards, food safety management must adapt. Traditional frameworks, including the HACCP (Hazard Analysis and Critical Control Points) system and GHP (Good Hygiene Practices), can be strengthened by incorporating climate-sensitive predictive modelling and real-time monitoring. Tools such as quantitative microbial risk assessment, Monte Carlo simulations, and environment-informed risk models allow for proactive assessment and targeted control measures. Additional interventions—including environmental surveillance, optimised cold chain operations, and adaptive production protocols—enhance resilience across the food supply chain. This review synthesises current evidence on climate-driven changes in microbial risks and outlines practical approaches for maintaining microbiological safety and product quality. A coordinated, multi-level approach integrating predictive insights, monitoring, and responsive management is essential to protect public health under a warming climate.