Climate change is the central challenge of our time. Research is also underway in agriculture, food and beverage production to find solutions to counteract long-term changes in temperature, humidity and weather extremes. This is important because the issue of food safety is connected with changing climate conditions. According to EFSA’s 2020 report “Climate change as a driver of emerging risks for food and feed safety, plant, animal health and nutritional quality” there is evidence that germs, potentially toxin-producing microorganisms and other pests may influence the incidence and intensity of some foodborne illnesses due to changing climate factors. Are there ways to prevent this? Find out how you can handle the new realities in quality assurance and risk analysis.
Dr. Tewes Tralau, Head of the Pesticide Safety Department, Federal Institute for Risk Assessment, Berlin, Germany
Prof. Dr.-Ing. Gi Eun Kim, Prof. Emeritius, Seokyeong University, Seoul, South Korea
Prof. Dr. med. vet. Katharina Riehn, Chairwoman DLG competence center food and vice president DLG, Hamburg University of Applied Sciences, Germany