An analysis has provided evidence of higher temperatures leading to more Salmonella and Campylobacter infections. A search was conducted for peer-reviewed epidemiological studies published between January 1990 and March 2024. Out of 3,472 results, 44 studies were included in the systematic review, covering more than 1 million cases each of Salmonella and Campylobacter infections.
Overall, 22 studies examined Salmonella infection, 15 investigated Campylobacter, and seven assessed both infections. Studies covered 27 countries across five continents, but most were from high-income nations. For each 1-degree C (33.
8 degrees F) rise in temperature, the risk of Salmonella and Campylobacter infections increased by 5 percent. Findings published in The Lancet journal biomedicine emphasize the relationship between temperature and the incidence of Salmonella and Campylobacter infections. Elevated temperatures directly influence pathogen growth and replication while also indirectly impacting food storage, dietary habits such as consuming raw or undercooked foods, and food handling practices during warmer weather.
Scientists said results demonstrate the importance of implementing focused interventions and measures, such as the establishment of localized early warning systems and preventive strategies that account for climatic fluctuations. National notifiable disease surveillance systems and regional health databases were the primary data sources in most studies, and hospital records were.