Global warming makes it easier for bacteria and other germs to contaminate the food supply. Food is vulnerable to greater spoilage due to more frequent extreme heat, floods, and droughts, increasing contamination and foodborne disease outbreaks. Extreme heat can hasten spoilage by allowing bacteria to multiply faster. Rising flood waters can contaminate crops with sewage or other unwanted waste products. Higher humidity can promote growth of salmonella bacteria on lettuce and other produce eaten raw. Estimates are that 600 million fall sick every year from foodborne diseases, with 420,000 deaths. Children under five are at especially high risk annually with 125,000 dying.
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