Climate Change Elevates Salmonella Risk in Fresh Produce

Increased humidity from climate change supports bacterial growth, raising food safety concerns for leafy greens.

Salmonella sickens 1.2 million people annually in the U.S., primarily through contaminated fresh produce.
High humidity enhances Salmonella's ability to survive and grow in leafy greens like lettuce.
Bacterial leaf spot, a common plant disease, further promotes Salmonella persistence in crops.
Researchers emphasize the importance of controlling plant diseases to mitigate foodborne illness risks.
Studies predict that climate change will lead to more humid periods, exacerbating these food safety issues.