Climate change is creating new challenges for food safety in Central Asia. Extreme heat increases risks for products that require continuous refrigeration, while water scarcity forces agricultural producers to seek alternative sources for irrigation and food processing. As a result, food safety issues are becoming increasingly intertwined with the health of humans, animals, and the environment.

Mary Kenny, Food Safety and Consumer Protection Officer at the FAO Regional Office for Europe and Central Asia, discusses the risks that arise along the food chain from “farm to fork,” why water stress can heighten the threat of produce contamination, and the role played by the “One Health” approach in addressing these challenges.

— Under extreme heat conditions in Central Asia, what are the primary food safety risks from “farm to table,” particularly regarding cold chain breakdowns?

— Under extreme heat, food safety risks concentrate in perishable products that depend on cold temperatures and continuous refrigeration along the food chain—mainly meat, dairy, fish, as well as fruits and vegetables. Even a small rise in storage temperature or a brief break in the cold chain can let pathogens multiply that would otherwise be kept in check.

It is hard to point to one single hazard, as the risk of extreme heat depends heavily on the product (meat, fish, and dairy generally being most sensitive), how the food was processed, and how well temperature control is maintained at every step from farm to table. Depending on the product and how it was processed, pathogens such as Salmonella or Campylobacter can become a major concern.

If there is a cold chain breakdown, beyond food safety in the strict sense, heat stress also speeds up spoilage, affecting the quality of the product. While this is not always an immediate health threat to the consumer, it reduces quality and shelf life, contributing to food loss. Fruits and vegetables are an example of particularly vulnerable value chains.

During hot weather, other food safety risks may occur towards the end of the food chain—for example, in restaurants, coffee shops, and retail stores, when ready-to-eat foods are exposed to high temperatures for an excessive amount of time (such as dairy and egg products, meat and fish, ready-to-eat sandwiches, and pastries). This highlights the importance of observing good hygiene practices, including time and temperature controls at all points of the food chain, including by consumers during food purchasing, storage, and home preparation.

— Severe water stress is intensifying across the region. How does the use of unsafe or scarce water for irrigation and agricultural processing affect food safety?

— Water used in agricultural production, food processing, and irrigation can serve as a pathway for chemical contaminants and microbiological hazards to enter the food chain.

To prevent risks to the final consumer, it is essential to ensure that water used in agriculture and food processing is fit for its intended purpose. The quality of the water and the point in the food chain at which it is applied directly affect the level of risk to the final consumer.

When assessing and managing risks, authorities and producers must consider several factors: the water source (surface water, groundwater, treated wastewater, rainwater, etc.); whether the water directly contacts the edible part of the crop; the specific type of crop; and whether the produce will be consumed raw or cooked. According to the Codex guidelines on the safe use and reuse of water in food production (CXG 100-2023), these factors serve as the international benchmark for food-safety management of agricultural water.

Untreated wastewater or surface and groundwater of unknown quality carry the highest risk—particularly for leafy greens and other produce eaten raw and in direct contact with water. Water from protected wells or properly collected rainwater represents a medium risk, while potable water, deep groundwater, or treated reused water meeting potable microbiological criteria is considered low risk.

In practice, under water stress—when farmers may have to turn to lower-quality or untreated sources—the safety risk rises most for raw, ready-to-eat produce. For crops that will be cooked, the microbiological risk is generally lower, as thermal processing substantially reduces microbial hazards.

Regardless of the source, consumers should always thoroughly wash fresh fruits and vegetables before consumption—a measure that becomes even more critical during drought and water stress.

— Around 14 percent of the population in Central Asia cannot afford a healthy diet. Does the high cost of safe, fresh food force vulnerable groups to opt for cheaper, but potentially unsafe, products?

— This is a complex question with a nuanced answer. It is important to separate food safety from food quality and nutrition.

Generally, higher-quality, less-processed foods tend to offer better nutritional value, but “lower quality” does not automatically mean “unsafe.” Many ultra-processed foods—high in sugar and low in essential micronutrients—are not inherently unsafe in a microbiological or acute toxicological sense; rather, the concern is that regular, heavy reliance on them raises long-term risks of diet-related diseases. Conversely, high-quality, nutrient-dense foods can also become unsafe if contaminated.

To be precise about the terms: “safety” usually refers to immediate or acute harms—such as exposure to pathogens or toxins—while “healthy” or “unhealthy” describes a diet’s longer-term effects on overall well-being. For the roughly 14 percent of the population in Central Asia who cannot afford a healthy diet, the priority must be improving access to food that is both safe and nutritious. An individual’s nutritional status will not improve if they consume unsafe food.

All foods carry some level of risk; there is no such thing as zero risk in food safety. This places the responsibility on food safety authorities to work with primary producers and food processors to apply preventive safety practices along the entire chain. Authorities also need to provide reliable information on food risks and inform consumers of their crucial role in safe food handling, storage, and preparation practices at home.

— What are FAO’s key recommendations for strengthening intersectoral collaboration in the region to prevent food safety risks under a changing climate?

— FAO recommends stronger cooperation between the authorities responsible for food safety, animal health, plant health, public health, and environmental protection, alongside a more holistic approach to official controls. This translates into more coherent policies, integrated epidemiological and laboratory surveillance, and cross-sectoral data sharing.

Governments also play a vital role in setting clear policy and compliance requirements for the private sector to guarantee that food produced is safe and not mislabeled or misleading to consumers.

Because various government authorities and agencies often have overlapping responsibilities, effective action is impossible without genuine intersectoral coordination. This integrated perspective is what is referred to as the “One Health” approach—addressing risks to human, animal, and environmental health collectively rather than in isolation.

Pesticide use is a clear example of why this coordination matters. While agricultural chemicals are essential for crop production, their improper management can simultaneously impact human health, animal health, and ecosystem integrity. If a non-compliant or positive sample is detected—whether in food products, animal feed, or the environment—it must not be treated as an isolated finding within a single sector. It is critical to trace the contamination back to its source and identify what other products, animals, or environmental components may have been affected.

That commitment to root-cause thinking across multiple sectors is the practical embodiment of the One Health approach.

In Conclusion

Food safety begins long before products reach the consumer’s table. It depends on water quality, animal and plant health, production and storage conditions, the effectiveness of official state controls, and, ultimately, consumer behavior at home.

This makes the One Health approach essential for Central Asia, framing food safety as a shared responsibility across public health, agriculture, veterinary services, and environmental protection systems.

This material was prepared by the Regional Environmental Centre for Central Asia (CAREC) under the Regional One Health Program in Central Asia, with support from the World Bank.

Shoira Toirova, PR Specialist, One Health Program