Transcript WARAPA PNC 2011a

Climate Change and Potential
Impact on Microbial Food Safety
Warapa Mahakarnchanakul, Ph.D
Center for Advanced Studies for Agriculture and Food
(CASAF)
Dept. of Food Science and Technology, Kasetsart Univeristy
[email protected]
1
Outline
 Climate change implication to safety of
primary food production
 Climate change interact with
 Foodborne illnesses
 Bacterial Stress response
 Mycotoxins formation
 How to cope with climate change impact to
human health through food
2
Natural phenomenon of the global
changes:
 heavy storm
 forest fire
 flashflood
 slashing soil
 long drought
 warmer temperature
 heavy rain
3
Mean Monthly Rainfall in Thailand (mm)
30-year period:1971-2000
4
5
2010
Oct-Nov
3 months
39 provinces in Central and
Northeastern regions suffering
from flooding. 2,002,961
household with 7 mil. Thai
suffering and area of 7.7 mil. Rai
under water.
180 death
2011
July
12 provinces in Southern Region
with 609,511 household, 1.9 mil.
Thai suffering.
80 death
6
2011 - Provinces in Thailand
 July  present : 320 death, 3 loss, 2,798,689 household
7
Diseases after flooding event in
Thailand 2006 (47 provinces suffering)
Typhoid
2
Leptospirosis
38
Dengue Fever
72
Hepatitis
30
Dysentery
175
Food Poisoning
203
Animal Poisoning
686
Flu
2212
Diarrhea
5218
Conjunctivitis
9138
0
2000
4000
6000
8000
Cases
10000
Foodborne disease illnesses count as 31.5% of these cases
8
Climate change and its impact on
Agricultural sector : Primary Production
 Crop production
 microbial population of soil, air and
water
 direct  population of pests and vector
 indirect  the occurrence and diseases from
fungi, bacteria, viruses and insects
 direct
 indirect  increase of insecticide and herbicides
application cause the chemical
residue contaminated in produce
9
Value and Quantity of Imported Pesticides
(Jan-June, 2009 and 2010)
Jan-June, 2009
Pesticides
Quantity
(kg.)
Jan-June, 2010
Value
(mil bath)
Quantity
(kg.)
Value
(mil bath)
Insecticide
7,272,538
1,748.5
12,729,548
2,824.0
Fungicide
3,425,704
1,275.8
4,814,585
2.0
Herbicide
48,879,818
5,787.4
51,295,404
5,694.5
Acaricide
189,509
71.4
192,135
59.3
Rodenticide
100,200
9.6
286,055
42.3
1,064,723
103.2
1,179,668
111.1
Mollusicide
372,387
29.1
228,000
21.8
Funiganis
244,701
59.9
525,346
86.3
61,649,582
9,085.1
71,250,742
10,823.1
PGR
Total
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Climate change and its impact on
Agricultural sector : Primary Production
 Animal production
 heat stress effect on health, growth and
reproduction
 indirect  availability of feeds, water
productivity
 indirect  zoonoses (new disease or reemerging
diseases) transmission cycle of vectors,
the prevalence of vectors and animal host
 direct
11
12
Climate change and its impact on
Agricultural sector : Fisheries production
 migration
 surface winds may alter the distribution of






nutrients
high CO2 level will alter ocean acidity
variability in precipitation will affect sea level
productivity of aquaculture system
increase vulnerability of cultured fish to disease
flooding reduce the genetic diversity of wild stock
flooding causes the escape of farmed stock
13
Climate change and its impact on
Agricultural sector : Fisheries production
 Implication for food safety from microbiological
perspective
 promote the phytoplankton growth may increase
the harmful algae blooms, therefore increase
risk of consumption bivalve mollusc
 promote growth of microorganisms e.g. V.
vulnificus leading to increased risk from
consumption
14
Climate change and impact on Food
Handling, Processing and Trade
 influence to the design of food safety management
system due to the increase hygiene risks
associated with storage and distribution of food
commodities
 food industries is required to ensure the efficiency
of the good practices implementing in hygiene
management programes
 Need “test” to validate hygiene programe
 reduced the availability and quality of water in food
handling and processing operations will also
challenge to hygiene management
15
animals
human
sewage
Faecal matter
(animal/human)
raw foods
skin, nose,
throat,
healthy
individuals
pest
ubiquitous
in
nature
air
water
food contact materials
infected food handlers
16
Seasonality and temperature
effects on foodborne disease
 Seasonal differences in disease incidence are
likely to be influenced by population
susceptibility and behaviors
 Environmental factors impact the abundance of
pathogen, their survival and/or their virulence
17
Salmonellosis are preceded by weeks of
elevated ambient temperature
(Kovats et al, 2003)
18
− Significantly Salmonellosis associated with
−
−
−
−
outdoor temperature in the same month and in
the previous month
this relationship was only observed at
temperature greater than 7.5 oC (Bentham et al.,
2001)
the study of salmonellosis in 5 cities in Australia
found similar result (D’Souza et al., 2003)
the greater sensitivity to temperature effects in
adults (15-64 yrs) and infection with Salmonella
Enteritidis
suggest that the higher temperature around the
time of consumption are important and reinforce
the need for further education on food handling
behavior
19
 Increase in warmer weather may facilitate the
transmission of infections intestinal disease
 Infection of Salmonella peak in the summer
months throughout Europe
 over 46% of foodborne disease outbreaks
arise from infection within the home, 32.5%
outbreaks are a result of time-temperature
abuse (such as inadequate refrigeration and
insufficient cooking temperature and time)
20
Warmer Temperature in Thailand
 In 2010 the average temperature of each month
has higher than previous particularly Jan-Feb
higher 1-2 oC
 the lowest temperature at Tak was 10.1 oC and
upper hill at Angkhang, Chiang Mai was 8 oC
 The highest temperature was recorded at Mae
Hong Son about 44 oC in May.
 at the end of 2010 the lowest recorded at
Nakornpranom (27 Dec) about 9 oC
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Thailand National Master Plan on Climate Change
2010-2019
 Forecast the average temperature per year will
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
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continually increase as 1 oC from 2010-1019
the hot day (>35 oC) increasing from 38% (per year) to
47%
the cool day (<15 oC) decreasing from 3% (per year) to
1%
the raining day decreasing, but the amount of rain
increase per year (more heavy rain)
higher ocean temperature promote the monsoon (more
severe) during Oct-Feb
Ref : Ministry of Natural Resource and Environment (Nov 2009)
22
Incidence of outbreaks occurred at different
events in Thailand year 2005
40
35
34
Amount of Event
30
27
25
20
15
12
12
10
7
5
5
2
0
Household
School
Community
Social
Extension
gathering
Others
Undefine
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Improving Food Hygiene Practices, Improving Food Safety
6 August 2005
Daily News
นักเรียน ร.ร.ชื่อดัง ’ท้องเสีย’ ระนาว !
ครูผป้ ู กครองวุ่น “คาด“ข้าวมันไก่ทาพิ ษ
นักเรี ยนประถมโรงเรี ยนดังเมื องกรุ งกว่ า 200 คน
ท้ องเสี ยจู๊ดจ๊ าด ครู อาจารย์ วิ่งวุ่นต้ องใช้ รถบัสหาม
ส่ งโรงพยาบาล พ่ อแม่ ผู้ปกครองรู้ ข่าวหัวหมุน วิ่ง
วุ่ นแห่ เ ยี่ย มบุ ต รหลานชุ ลมุ น ส่ ว นใหญ่ ป วดท้ อ ง
อาเจียน แต่ พวกอาการหนักต้ องให้ น้าเกลือ สงสั ย
ต้ นตอท้ องเสี ยกันแบบยกโขยง น่ าจะมาจากหม่า
ข้ าวมันไก่ มื้อกลางวัน ล่ าสุ ดประสานไปทางเจ้ าหน้ าทีก่ รมควบคุมโรค เร่ งเข้ ามาตรวจสอบ
หาสาเหตุทนั ควัน แพทย์ ยืนยันไม่ เกีย่ วไข้ หวัดนก
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Food
Place/time
Number of cases
éclair
New year party in Khonkaen School
29 Dec 2002
School in Samut Sakhon
14 April 2006
86 Students
Fried meat w/basil and
steamed rice
Steamed rice with
chicken
Pork curry - stir-fried
vegetable
Noodle, stir-fried noodle ,
stir-fried rice, papaya
salad
Roasted and Grill Beef
Pork soup and with rice
Fish ball noodle
Curry chicken with rice
School in Phetchaburi
10 Aug 2006
School in Chiang Mai
1 May 2007
School in Bangkok
5 Aug 2007
School in Khonkaen
17 May 2009
School in Phitsanulok
20 Aug 2008
Children’s day party in Khonkaen
10 Jan 2009
Kindergarten and
Elementary Students
more than 100 cases
Students more than 100
cases
324 Students
More than 120 Students
20 Students
150 Students
218 Students
School in Yala
30 Mar 2009
56 Students
School in Surat Thani
22 May 2009
School in Bangkok
2 Dec 2009
Boy Scout camp at Songkla
17 Feb 2010
70 Students
100 Students
115 Students
Food Poisoning cases in Thailand during 19962006
Cases
Year
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Interaction of ecological factors
on the proliferation of Vibrio
 Elevated environmental pH cause the proliferation of
photosynthetic phytoplankton
 alkaline pH gives V. cholera advantage over other
marine bacteria
 promote attachment of V. cholera cells to
zooplankton which protects V. cholera cells from
external stresses
 when phytoplankton disintegrate, additional nutrient
sources are available to stimulate the growth of the
organism
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Human is another important factor
 while V. cholera is predominantly a
waterborne diseases
 foodborne transmission can occur through
the use of contaminated water for food
preparation irrigation, or from consumption
of mollusc and shellfish
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Other Potential Impacts of
− Climate
impacts on microbial
evolution and
response
Change
onstress
Food
Safety
− many bacterial agents have developed mechanisms that allow
them to survive and even grow under unfavorable or
“stressful” condition
− Stress response are encoded genetically, initial exposure to a
sub-lethal dose of a stressor will increase the resistance in
bacterial cell
− these bacteria will survive even harsher conditions provided by
the stressors
− e.g. E.coli O157:H7 is able to survive an acid shock as low as
pH 2 after previous exposure to pH 5
− cells acquire the increased tolerance after pre-exposure to a
sub-lethal stress, they frequently develop enhanced resistance
to other types of stress which referred as “cross-protection”
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Stress response in Bacteria
Survival of acid-stressed cell and non acid-stressed cell of
Listeria monocytogenes after expose to lethal acid (pH3.5)
Listeria monocytogenes count (Log CFU/ml)a
Exposure time
(h)
Acid-stressed cell
Non acid-stressed cell
0
4.72 ± 0.15Aa
4.38 ± 0.56Aa
0.5
4.05 ± 0.10Ab
3.42 ± 0.15Ba
1.0
3.04 ± 0.04Ac
2.13 ± 0.19Bb
1.5
2.00 ± 0.19Ad
0.60 ± 0.51Bc
3.0
NDAe*
NDAc
5.0
NDAe
NDAc
Mahakarnchanakul, W and Ponggunpai, V. ( in progress)
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D- and Z-value of acid-stressed cell and non acid-stressed
cell of Listeria monocytogenes after exposure to different
temperature
Acid-stressed cellab
Non acid-stressed cellab
D-value (min)
D-value (min)
55
45.25Aa
34.36Ba
57
17.83Ab
11.96Bb
59
7.47Ac
7.37Ac
61
3.80Ad
3.74Ad
63
2.40Ad
2.42Ad
Z-value
Z-value
Z-value
(Temperature; C)
6.21A
7.08B
Temperature (C)
Mahakarnchanakul, W and Ponggunpai, V. ( in progress)
31
Listeria count
7
acid stress
non-acid stress
6
5
8
Log cfu/g shrimp (TSAYE)
Log cfu/g shrimp (MOX)
8
Total bacteria count
(a)
7
(b)
acid stress
non-acid stress
6
5
4
4
Before 0
1
2
3
4
wash Concentration of lactic acid (%)
Before 0
1
2
3
4
wash Concentration of lactic acid (%)
Effect of washing shrimp with various concentrations of lactic acid
on Listeria count (a) and total bacteria count (b)
Mahakarnchanakul, W and 32
Ponggunpai, V. ( in progress)
Extreme weather events
− flooding, drought, monsoon, heavy storm can
impact on the transmission of disease
− the availability and quality of water have been
linked to the transmission of water and
foodborned disease
− the extreme weather events force evacuation of
refugees into closed quarters
− extreme stress, malnutrition and limited access
to medical care contribute to increased
susceptibility and severity of disease
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34
Commodities found to be contaminated
with mycotoxins
Mycotoxin
Commodities
Aflatoxin
Peanuts, corn, wheat, cottonseed, copra,
nuts, various foods, milk, eggs, cheese, figs
Ochratoxin
Cereal grain (wheat, barley, oats, corn), dry
beans, moldy peanuts, tissue of swine, coffee,
raisins, grapes, dried fruits, wine, cocoa
Patulin
Mould feed, rotten apples, apple juices, wheat
straw residue
Trichothecene
Corn, wheat, commercial feed, mixed feeds,
barley, oats
Zearalenone
Corn, moldy hay, pelleted commercial feed
35
Particular mycotoxin possess carcinogenic,
immunosuppressive, neurotoxic, estrogenic
and teratogenic activity
Moulds and mycotoxins of world-wide importance
Mould species
Mycotoxins produced
Aspergillus
parasiticus
flavus
Aflatoxin B1 B2 G1 G2
Aflatoxin B1 B2
Fusarium
sporotrichiodes
graminearum
T-2 toxin
Deoxynivalenol (nivalenol)
Zearalenone
Fusarium
moniforme
(verticillioides)
Fumonisin B1
Penicillium
verrucosum
Ochratoxin A
Aspergillus
ochraceus
Ochratoxin A
36
Mycotoxins
Fungus species
Aspergillus
flavus
Fusarium
verticillioides,
F.proliferatum
Aflatoxin Fumonisin Deoxynivalenol Ochratoxin
A
Growth
33
35
15-30
30
F.
graminearum
30
20-22
F.culmorum
26
20-25
A. ochraceus
25-30
30
Penicillium
verrucosum
25
26
Optimal temperature ( degree C) for mycotoxin production and growth
37
Climate change and its influence on
mould and mycotoxin contamination
− Increasing average temperature could lead to change in
−
−
−
−
latitudes at which certain fungi are able to compete
2003, hot and dry summer in Italy have resulted in
increases occurrence of A. flavus, with consequent the
serious outbreak of aflatoxin contamination, uncommon
in Europe
similar report in the US
general moist, humid conditions favor mold growth
would be expected to favor mould growth
conditions adverse to the plants (drought stress, pest
attack, poor nutrient) encourages the fungal partner to
develop the greater production of mycotoxins
38
Fusarium toxins in Maize
− The most important species among genus Fusarium
are F. verticillioides, F. proliferatum, F.
sporotrichoicides, F. poae, F. graminearum, F.
culmorum, F. crookwellense
− F. verticillioides is invariable present in maize, after
accompanied by F. culmorum or F. graminearum
− F. graminearum was considered to be more virulent
plant pathogen, tends to predominate in the warmer
temperature region (25-28 oC) with F. culmorum more
common in the cooler regions
− Strains of F. graminearum produce either
deoxynivalenol (DON) or nivalenol (NIV) and
Zearalenone (ZEA) while F. culmorum produce only
DON and ZEA
39
Fusarium toxins in Maize
− As a series of warm European summers the occurrence
of F. culmorum is replace by F. graminearum, the species
that is more virulent plant pathogen and perhaps a shift
to NIV/ZEA pattern from DON/ZEA pattern in Europe and
Asia.
− FM in maize occurrence in Southern and east Africa is
correlated to drought stress and dry season
− Because F. verticillioides is favored at high temperature,
warming trend will cause this fungus predominate the
other maize-borne Fusarium species shifting to higher
latitudes
− We expect to find more FM and MON in drought stress
maize
40
Aflatoxins
 Semi-arid to arid and drought conditions in tropical




countries are associated with contamination
Normally developing crops are very resistant to infection by
A. flavus and subsequent aflatoxin contamination, unless
environmental conditions favour fungal growth and crop
susceptibility
which are wounding by insects, birds, mechanical process
or the stress of hot dry condition
climate directly influences host susceptibility
 pistachios develop hull cracking “early split”
 maize kernel integrity
 Peanut exposed to high temperature during pod
maturation and rain on windrows
changing weather patterns can influence irrigation
requirements, crop rotations, optimal crop timing
41
Ochratoxin A and Grapes
 wine samples from 11 vineyards from winemaking
regions in North and South of the Portugal during
2001-2003 were assessed for ochratoxin A and fungi
 significant differences were observed in ochratoxin
A content of grapes between 2002-3 which may
relate to temperature
 Temperature and relative humidity had significant
influences on infection and mycotoxin concentration
 The amount of ochratoxin A detected at 30 oC was
higher than at 20 oC, the highest relative humidity
(100%) lead to maximum amounts of ochratoxins
42
Climate change effects on
and
food animal
supplies
 water
declining crop
productivity,
and fisheries




productivity which increase world food insecurity
drought could reduce crop yields, mycotoxin
production and water supplier , thus increased risks
of food-borne illnesses
Warmer temperature promote the risk of cholera
which could be increased as coastal and estuarine
water warm
heavy rainfall are associated with increased risks of
protozoa and bacterial outbreaks
Warmer temperature and heavy rainfall are associated
with increased risks of mycotoxins contamination in
food and feed
43
Thank you