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Climate change facilitates the spread of Salmonella, increasing the risk of food of food origin, according to new research from the University of Surrey. The study revealed that the evolution of weather conditions, including warmer temperatures and higher humidity, was linked to epidemics of dangerous disease.
“The study underlines how the weather plays an important role in the epidemics of Salmonella and provides a precious tool to predict future risks and sewing interventions, in particular in the context of climate change,” said Dr. Laura Gonzalez Villet , main author of the study.
Salmonella, a bacteria found in the intestines of animals and humans, can cause symptoms such as diarrhea, fever and stomach cramps and is a main cause of food of food origin in Europe.
The researchers analyzed 16 years of data from the UK Health Security Agency (UKHSA) and compared it to more than a dozen weather factors from the Met Office of the United Kingdom. They found that temperatures above 50 ° F, higher humidity and hours of clarity from 12 to 15 hours increased the risk of salmonella infections.
“The model we have used is promising because the results have been reproduced through England, Wales and, independently, in the Netherlands,” said Dr. Giovanni Lo Iacono, lecturer in biostatistics and Epidemiology at the University of Surrey.
Climate change stimulating more extreme weather conditions, researchers say that monitoring these risk factors could help predict future epidemics and improve public health responses.
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