Climate Change and Switzerland 2050 - OcCC - SCNAT

74 Climate Change and Switzerland 2050 | Health
4. Food poisoning
As a result of climate change, the danger of food poisoning due to spoilt food and of diseases
spread by food (e.g. salmonella) will increase. This risk is particularly high during heat waves
and primarily affects private households, where knowledge about the proper handling of
perishable food is limited.
Food perishes more quickly at higher temperatures
and in addition, the germs multiple faster
than at lower temperatures. Furthermore, germs
survive longer in warmer surroundings. Global
warming therefore enhances the danger of food
poisoning and of diseases spread by food (e.g. salmonella
or coliform bacteria).
The risk of spoilt food and germs in food is particularly
high in private households where the
know-how about the proper handling of food during
extended hot periods is often lacking. A relationship
between temperature and salmonella
diseases has for example been ascertained.
5. Respiratory diseases and allergies
Ozone
Under the same initial conditions, higher temperatures
lead to higher ozone concentrations.
The effects of the heat-wave summer of 2003
on ozone levels are clearly discernible in fig.
3. Ozone partly accumulates during prolonged
warm, dry spells. Ozone can, at least temporarily,
cause respiratory problems, reduce lung
functioning and raise the acute death rate.
Global warming and the more frequent occurrence
of heat waves mean favourable conditions
for high ozone concentrations. However,
for ozone formation and the long-term conse-
Measures
Food inspection and the controls in the food
industry are sufficient to cope with the effects of
global warming to 2050. However, the demands
on the food industry regarding compliance with
hygiene regulations and the necessary efforts will
rise. Important measures for private households
are primarily to inform the population about the
risks of food-borne diseases in the warm season,
and to make adequate recommendations for the
proper storage of food.
Ozone concentrations could increase in summer due to global warming. Furthermore, the
pollen season could get longer. Both developments would result in an increase in respiratory
diseases.
quences for respiratory diseases, primary pollutants
such as nitrogen dioxide (NO 2), volatile
organic compounds (VOC) or particulate matter
are more important.
Measures
Ozone concentrations, in particular problematic
peak concentrations, may be reduced by cutting
the emissions of primary pollutants (nitrogen
oxides, VOC). The population should be quickly
informed in case of high ozone levels. In the
last ten years, ozone information systems have
already been established in many regions.