Climate changes in Europe and mycotoxins related risks

Climate changes may have an impact on the occurrence of food safety hazards at various stages of the food chain, from primary production through to consumption. Climate related factors include: changes in temperature and precipitation patterns, increased frequency and intensity of extreme weather events, ocean warming and acidification. Favourable temperature and water activity are crucial for mycotoxigenic fungi and mycotoxin production. А major risk in developed countries will be in temperate climates. This is based on temperatures increasing to >30°C, which would be conducive to aflatoxin production and represent a significant risk. Currently cold regions may become liable to temperate problems concerning ochratoxin A, patulin and Fusarium toxins (e.g. deoxynivalenol). Climate change may also affect socio-economic aspects related to food systems such as agriculture, animal production, global trade, demographics and human behaviour which all influence food safety. This paper reviews the potential impacts of predicted changes in climate on food contamination with mycotoxins at various stages of the food chain and identifies adaptation strategies and research priorities to address food safety implications of climate change. The paper concludes that there is a need for intersectoral and international cooperation to better understand the changing food safety situation and in developing and implementing adaptation strategies to address emerging risks associated with climate change.BG; bg; EFSAfocalpoint@mzh.government.b