By Julia Shanahan | August 16th, 2019
The Food and Drug Administration announced this week that it did not find any contamination in romaine lettuce from the Yuma, Arizona, area. Five sometimes deadly outbreaks have been tied to Yuma since 2012, the FDA said this week.
The FDA tested 118 lettuce samples for shiga toxin-producing E.coli and salmonella. One test came back positive for STEC, but the agency determined it was not pathogenic. According to a report from Politico, the Produce Marketing Association said it’s not taking the results as a sign that everything is fine.
Bob Whitaker, Chief Science and Technology Officer at PMA, said, according to Politico, that due to the limited scope of the sampling, the FDA should not be encouraged to slow down investigations into food-borne pathogenic outbreaks. He added that the industry needs to dig into the role of the changing environment on food and contamination, according to the report.
The World Health Organization reported in 2018 that climate change is likely to have a big impact on food contamination, putting public health at risk. With increasing rainfall, temperatures, and extreme weather, bacteria, parasites, and harmful algae will persist, along with their patterns of corresponding food-borne diseases. Chemical residues of pesticides will be affected by the changes in pest pressure, and the risk of food contamination from organic pollutants and metals in crop soil will be affected as well.
The WHO study also said the risk for food contamination will not be even across the board. While some countries will see an increase in food production, other countries, particularly those that are lesser developed, will see negative impacts from climate change on food security. Climate sensitive illnesses will be one of the largest contributors to global food-related diseases and mortality, WHO reported.
It is currently unknown if climate change had any significant impact on contamination tied to the Yuma region.