Sumitra Sutar, 75, a resident of Haroli village in Maharashtra, India. What began as a science communication about the relationship between climate change and food safety has transformed her into an outspoken activist for climate consciousness. Sutar has experienced a decade of increasingly higher temperatures. He’s felt the effects of climate change on public health first-hand, from the growing wave of foodborne illness to the summer temperatures soaring past 109.4°F (43°C). She emphasizes the urgent need for communities to adapt and respond to these changes.
Sutar’s activism is rooted in her own experience fighting a foodborne illness. After experiencing debilitating retching from what should have been a normal meal, she was inspired to fight for that change. Her personal ordeal has motivated her to teach her neighbors about the dangers of climate change and climate-related food safety. She often meets hostility when she speaks on these essential topics. Like many other communities, Alexandria’s community members do not view foodborne illness outbreaks as significant public health concerns.
The story from Haroli village in India is a microcosm of what has been happening all over the world. According to the World Health Organization, foodborne illnesses affect an estimated 600 million people annually. These diseases account for an estimated 420,000 deaths every year. This grim reality further highlights the need for grassroots local activism and education.
Rising Temperatures and Food Safety Risks
During this heatwave, the village of Haroli was one of the hottest places in India. In response, residents have significantly altered their cooking habits to cope with the heat. Sutar’s daughter-in-law Padmashri Sutar, herself a lifelong educator and named a Mukhya Sevika, is a passionate SHP. She notes that as people switched away from river water for cooking, they opted for groundwater sources. This legislation change is a perfect example of a response to increase temperatures and greater awareness of possible contaminants.
Experts agree that increasing temperatures are contributing to the proliferation of harmful pathogens. When it comes to food fraud, Ahmed Hamad, lecturer in food hygiene and control at Benha University in Egypt, makes an important point. He cautions that climate change makes foodborne illness more likely. He states, “Many people see climate change as purely an environmental issue, without recognizing its profound effects on public health, including the increased risks of foodborne diseases.”
Sutar argues it’s important for everyone to be on guard when preparing food. She encourages her fellow community members to consider what they eat more critically. The influence of changing climatic conditions on their decisions is profound. “I ask people not only to observe the changing climatic patterns but carefully consider what’s on their plate,” she states.
Higher temperatures accelerate the proliferation of pathogens such as listeria, campylobacter, and salmonella in perishable foods. This presents a major threat to food safety. Hamad highlights that “during heat waves, the level of pathogenic microorganisms in these products can increase considerably and attain a level sufficient to cause illness.” This dynamic makes it particularly dangerous for our most vulnerable populations. Children younger than five years old bear the greatest burden of foodborne illness.
Community Response and Education
Her advocacy efforts have centered on educating her community about the impacts of climate change on food safety and how to adapt to those changes. Main image: Many villagers have changed their cooking styles to focus on more fresh ingredients and less waste. “They prefer cooking fresh food now and buying only the required number of vegetables,” Sutar explains.
Even with these positive improvements, she’s still shit out of luck on getting the word out if there’s a food safety hazard. Many people in her area are still unconvinced about the relationship between climate change and health impacts. “People don’t want to accept that even climate change can lead to foodborne illness,” Sutar laments.
To effectively combat foodborne diseases, healthcare professionals emphasize the necessity for long-term data on the impact of climate change on food safety. Martin Richter, head of a food safety unit, stresses that “universities should conduct long-term surveillance studies and trend analysis to allow better prediction of the impact of climate change on food systems.” Understanding how and why people navigate our built environment is key to designing impactful interventions and public health campaigns.
The Global Perspective on Foodborne Illnesses
The struggles endured by Haroli village can be found in communities around the world, where the burden of food safety is becoming an increasingly global concern. According to recent studies, an estimated 1.2 million Americans fall ill from foodborne diseases each year. Even more tragically, 125,000 of these victims are kids under the age of five. These numbers underscore how vital it is to implement holistic solutions that tackle climate change and promote food safety.
Cooking thoroughly remains one of the best lines of defense from pathogens and medical professionals are still out there educating people about cooking safe. Cooking food at 70 degrees Celsius (158°F) for at least two minutes can destroy most pathogens that may be present on its surface. This modest step will go a long way toward protecting consumers and their families from serious illness or worse.
As the reality of climate change deepens, experts are sounding alarms that communities need to change the way they do business. Hudaa Neetoo, an associate professor in microbiology and food safety, emphasizes that “increased temperatures promote the growth of bacteria like listeria, campylobacter, and salmonella in perishable foods like meat, dairy and seafood.” Amidst widespread environmental change disrupting food systems around the globe, locally rooted solutions like those proposed by Sumitra Sutar are more vital than ever.
