Effect of Environmental Factors on Water Quality and Food Hygiene

Abstract

Water quality and food hygiene play a critical role in protecting public health. This study examines the effects of environmental factors—particularly climate change, industrial pollution, agricultural activities, and waste management practices—on the quality of water resources and food safety. Rising temperatures and irregular precipitation patterns increase the risk of microbial contamination, while the use of pesticides and fertilizers in agriculture leads to the accumulation of chemical residues in water bodies. Inadequate treatment of wastewater further negatively affects both drinking water and agricultural irrigation quality. The use of low-quality water can result in the contamination of food products with pathogenic microorganisms such as Salmonella spp., Escherichia coli, and Listeria monocytogenes, posing serious public health threats. According to 2021 data from the European Food Safety Authority (EFSA), approximately 12% of reported foodborne outbreaks were linked to contaminated water. These environmental impacts cause microbial and chemical contamination in food products, either directly or indirectly, thereby increasing the risk of foodborne illnesses. In this context, the importance of sustainable environmental management policies, integrated water resource management, and strict food hygiene monitoring becomes increasingly evident. This study emphasizes that controlling environmental factors is vital not only for environmental health but also for the overall well-being of society.