When our environment changes in the future, will it still be possible to produce safe food? Scientists from all over the world are doing research on this question, including in the Veg-i-Trade project funded by the EU.

Climate change may jeopardize food security in several ways. When it gets warmer, there is a higher risk of contamination and growth of pathogens. Fungi are more likely to grow, so more pesticides may be used. In case of heavy rainfall, the irrigation water or cultivation itself may be contaminated with bacteria.

Yet it is not all doom and gloom. Strong UV radiation from the sun and the many bacteria that are naturally present in the plant can also disable these unwanted germs quickly.

Everything starts with the verification and possible adaptation of the current control systems that monitor the quality and safety of our food. A query amongst the experts performed within the Veg-i-Trade project shows that the required adjustments and the ability to achieve this will be vary for different regions or type of business.

This research is part of the European project Veg-i-Trade. From May 2010 until April 2014, 22 partners such as universities, research centers, SMEs and large industrial partners from 10 countries performed research on viruses such as norovirus, bacteria such as Salmonella and E. coli, fungal toxins and pesticide residues on fresh fruits and vegetables. Veg-i-Trade studied the potential effects of globalization and climate change on food security of these fresh products.

This project was coordinated by the Department of Food Safety and Food Quality of Ghent University. The department is part of the Centre of Excellence Food2Know at Ghent University. Food2Know brings together researchers from more than 35 laboratories spread across 7 different Ghent University faculties, ILVO, VUB and UA. This group carries out research across the health chain; from feed over power to the overall health of humans and animals.