Warmer waters, more waterborne illnesses
A new study led by researchers at the University of Maryland, US, and the University of Genoa, Italy, reveals that there is a link between climate change and waterborne food poisoning: the rising temperature of seawater is causing warmth-loving Vibrio bacteria to multiply faster. Vibrio species are often linked to illnesses stemming from undercooked seafood and ingesting contaminated water. The research team found that outbreaks were not only occurring in the warmer waters of the US, but also now in Alaska, where people were eating infected local oysters. Although the trend was previously suspected, the study now confirms a direct link between the rising global climate and increased Vibrio infections, thanks to a 50-year collection of data reports.