The impact of climate change on the risks of defects in wheat grain processing products: safety issues and prevention strategies

Climate change issues currently define a set of problems for producers of food raw materials in the agro-industrial sector. Scientific understanding of the relationship between climate change and foodborne diseases is crucial for the development of new methods of mitigation and adaptation of processors. Tracking the risk in the process flow allows to minimize the portion of food products that determines the impact on the food industry. Low quality of food raw materials, the presence of negative factors leads to the formation of waste, the amount of waste worldwide remains critically high, accounting for a third of all food production. Global warming against the background of rising temperatures reduces the availability of food in regions such as the Mediterranean and Europe, forming the difficulty of ensuring stability in the field of food. The current review takes into account climatic conditions and biosafety of grain raw materials, in particular the risk of bacterial contamination and the occurrence of diseases causing bacterial spoilage of products. The most critical is the development of potato disease of wheat bread, the finished product during storage, darkening and destruction of the crumb is visualized, a pungent odor appears. Bacillus ssp can contaminate grain raw materials during harvesting, storage, flour processing and finally baking. The proposed review attempts to explain that climate change, particularly global warming, may be associated with the occurrence of heat-induced bacterial contamination and the occurrence of diseases causing bacterial spoilage of bread. In addition, the current strategy adopted to prevent this microbiological disease in bakery products was described.