The microbiological safety of food products, and environmental factors
Sheveleva, S.A.
Vestnik Rossiiskoi Akademii Meditsinskikh Nauk 2006(5): 43-52
2006
ISSN/ISBN: 0869-6047 PMID: 16789545 Document Number: 599736
The author of the review analyzes the mechanisms of changes of biological properties of microorganisms causing alimentary infections and intoxications. A complex of environmental factors, such as anthropogenic, technogenic, social, ecological, and climatic ones, are considered to be the main cause of these changes. Food contamination by microorganisms and their toxins is facilitated by climatic warming. The exposure of consumers to food toxins grows, and alimentary infections become more frequent. New classes of alimentary infections have appeared; clinical manifestations and complications of food-related infections have become more serious. Besides, the quality and value of food products may be reduced by lactic acid microorganisms and moulds, whose content in food chains increases due to warming, especially in regions with a high anthropogenic load. From the economic perspective, the behavior of microbial food contaminants under the conditions of climatic warming increase direct losses of agricultural products due to their lesion by microscopic fungi, mycotoxins etc., as well as spoilage microflora. This may result in food shortage and famine in distant regions. The article covers control measures and the management of microbiological risks under the condition of climatic warming.