71
2018). The systems, factors, components, and drivers are all influencing each other
in a complex and distinct way either directly or indirectly. The healthy food system
development also requires the balanced interaction of environment, health, politics,
economy and society. It is not vague to say that antimicrobial resistance, climate
change, and food system are all parts of the one ecosystem and hence, possess a
strong relationship with each other. For example, nearly 400,000 people die because
of forborne diseases each year, because of the climate change impact on food production, processing, and consumption (Intergovernmental Panel on Climate Change
2014). Antimicrobial resistance is growing concern for policymakers, as no novel
antibiotic class has come to market since 1987 (Nelson et al. 2019). Food and
Agriculture Organization estimated 820 million people are being affected by food
insufficiency due to effects of climate change (FAO et al. 2019). This poses a significant threat to global food security. We approached more holistically chapter, to
give view by building a strong, coherent relationship between antimicrobial resistance, climate change and the food system. This will ultimately lead to opening of
new window and filling the gap among policymakers for making a better decision.
The food system is an essential and integral part of all living biomass either terrestrial or marine. The plants, animals and microbes all are living entities and have
taken part in the production, consumption, and emission of energy. They take and
emit various forms of energies at different stages of their cycle. The interconnecting
dimensions of food systems like economics, politics, environment, health, and society all play an indigenous role in the better nourishment of the food safety, food
security and nutritional health (HLPE 2017).
The environment is a vital force that controls the basic nutrients efficiency and
integrity of a balanced healthy food system. Any change in climate or even small
seasonal changes and extreme weather events leads to loss of crop productivity at
the production level and outbreak of certain forborne illnesses at the consumption
level. For instance, climate changes like flooding and high temperature has been
known to increase prevalence of food borne diseases, Campylobacteriosis and
Salmonellosis (Lake 2017). Hence, the interplay of microorganisms and climate
change also vice versa, shows that there are enormous numbers of mechanisms
operating simultaneously and it is just the beginning of exploring the microbial
interaction with climate change.
Furthermore, the shift and drift changes by climatic components, like wind, temperature, wetness, droughts, floods, etc., leads to soil erosion and environmental
pollution. Because of such adversity, the natural niche of microbial communities
also harmed, perturbed. This dilemma becomes worse when the interacted approach
gets initiated by microbes, triggering their resistant response among animals, human
and the environment. Then, the balance of food safety level drops in terms of their
efficient quality of ingredients due to high microbial growth (Hammond et al. 2015),
at elevated temperature in most food items. The whole food system becomes compromised in terms of quality and quantity. The collective set of harms then damages
each other and raises severe problems to other chains of systems as well e.g. education, poverty. Besides these, certain types of analogies and parallel concepts contribute in antimicrobial resistance and food system. The rising one is the concept of
3 Antimicrobial Resistance, Food Systems and Climate Change
2018). The systems, factors, components, and drivers are all influencing each other
in a complex and distinct way either directly or indirectly. The healthy food system
development also requires the balanced interaction of environment, health, politics,
economy and society. It is not vague to say that antimicrobial resistance, climate
change, and food system are all parts of the one ecosystem and hence, possess a
strong relationship with each other. For example, nearly 400,000 people die because
of forborne diseases each year, because of the climate change impact on food production, processing, and consumption (Intergovernmental Panel on Climate Change
2014). Antimicrobial resistance is growing concern for policymakers, as no novel
antibiotic class has come to market since 1987 (Nelson et al. 2019). Food and
Agriculture Organization estimated 820 million people are being affected by food
insufficiency due to effects of climate change (FAO et al. 2019). This poses a significant threat to global food security. We approached more holistically chapter, to
give view by building a strong, coherent relationship between antimicrobial resistance, climate change and the food system. This will ultimately lead to opening of
new window and filling the gap among policymakers for making a better decision.
The food system is an essential and integral part of all living biomass either terrestrial or marine. The plants, animals and microbes all are living entities and have
taken part in the production, consumption, and emission of energy. They take and
emit various forms of energies at different stages of their cycle. The interconnecting
dimensions of food systems like economics, politics, environment, health, and society all play an indigenous role in the better nourishment of the food safety, food
security and nutritional health (HLPE 2017).
The environment is a vital force that controls the basic nutrients efficiency and
integrity of a balanced healthy food system. Any change in climate or even small
seasonal changes and extreme weather events leads to loss of crop productivity at
the production level and outbreak of certain forborne illnesses at the consumption
level. For instance, climate changes like flooding and high temperature has been
known to increase prevalence of food borne diseases, Campylobacteriosis and
Salmonellosis (Lake 2017). Hence, the interplay of microorganisms and climate
change also vice versa, shows that there are enormous numbers of mechanisms
operating simultaneously and it is just the beginning of exploring the microbial
interaction with climate change.
Furthermore, the shift and drift changes by climatic components, like wind, temperature, wetness, droughts, floods, etc., leads to soil erosion and environmental
pollution. Because of such adversity, the natural niche of microbial communities
also harmed, perturbed. This dilemma becomes worse when the interacted approach
gets initiated by microbes, triggering their resistant response among animals, human
and the environment. Then, the balance of food safety level drops in terms of their
efficient quality of ingredients due to high microbial growth (Hammond et al. 2015),
at elevated temperature in most food items. The whole food system becomes compromised in terms of quality and quantity. The collective set of harms then damages
each other and raises severe problems to other chains of systems as well e.g. education, poverty. Besides these, certain types of analogies and parallel concepts contribute in antimicrobial resistance and food system. The rising one is the concept of
3 Antimicrobial Resistance, Food Systems and Climate Change