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Climate-mediated food safety hazards of aquaculture
Summary
This review pulls together existing research showing that climate change—through warmer waters, changing salinity, and extreme weather—is making farmed seafood riskier by boosting harmful bacteria, algae toxins, heavy metals, and microplastics. That matters because much of the world relies on farmed fish and shellfish for protein, and these contaminants can end up on your plate, potentially causing illness or long-term health issues. The researchers call for better monitoring and updated farming practices to keep seafood safe as the climate continues to change.
Abstract Aquaculture has rapidly expanded as a critical source of global food production, contributing significantly to nutrition and livelihoods. However, climate change poses substantial challenges to aquaculture, particularly in terms of food safety. This review synthesizes the literature on the impact of climate-mediated environmental changes on food safety hazards in aquaculture, focusing on biological and chemical contaminants. Rising temperatures, altered salinity, and extreme weather are amplifying the proliferation of pathogens such as Vibrio spp ., algal biotoxins, and chemical pollutants like heavy metals and microplastics. These changes jeopardize the safety and sustainability of aquaculture products, especially in climate-vulnerable regions. Our findings highlight the urgent need for adaptive strategies to mitigate these risks, including enhanced monitoring, climate-smart aquaculture practices, and regulatory interventions. By examining the intricate relationship between climate change and food safety, this review calls for a comprehensive approach to safeguard human health and ecosystem resilience, ensuring that aquaculture can meet the demands of a growing global population.