At the annual meeting of the American Association for the Advancement of Science in Washington, USA, international scientists raised their concerns as they reported that global warming could lead to increased levels of food contamination from chemicals, pesticides and fungal pathogens in addition to fast-spreading diseases like cholera and shellfish poisoning.
Along with the illness they cause, such issues could fuel rises in food prices and cause unrest. In the US alone, 38.4 million cases of food poisoning cases are reported every year, with the leading cause of food-related deaths being Salmonella.
Moreover, the scientists stated a finding that for every degree of temperature increase above 6 degrees Celsius, the incidence of food-borne Salmonella poisoning rises by 12%. Climate change-related warming of ocean waters also causes a rise in the bacteria Vibriosis, from which one type of cholera is derived, while every degree Celsius increase in water temperature also lead to a 30-50% higher chance of mercury contamination in fish.
Our appreciation, scientists for raising the issue on how climate change is affecting food safety. We pray that the planet may quickly restore its original climatic balance as we turn to more health-protecting lifestyles.
During a November 2009 videoconference in Mexico, Supreme Master Ching Hai spoke about the common driver of global warming and many diseases to show that both threats can be simultaneously eased.