Over the past several weeks, Jamaicans have shared a common complaint: “This heat is unbearable.” In farming communities such as St Elizabeth, Manchester, and Clarendon, producers are watching crops struggle under prolonged dry conditions while consumers are noticing the impact at the market, where the prices of vegetables and other fresh produce continue to fluctuate. While many of us simply describe it as an unusually ho
t summer, scientists recognise that these conditions are consistent with the influence of El Niño, the naturally occurring climate phenomenon that can significantly alter weather patterns around the world.

For most people, El Niño is a term heard only during weather forecasts or hurricane season. Yet its effects extend far beyond the atmosphere. It influences the availability of water, the productivity of farms, the health of livestock, the safety of seafood, the cost of food in supermarkets, and even the likelihood that the meal on your plate could make you sick.

Food safety and food security are often discussed as separate issues. However, during periods of prolonged heat and drought, these two issues become closely intertwined. As temperatures climb and rainfall declines, food becomes more difficult to produce, more expensive to purchase and, if not properly handled, more hazardous to consume.

For Jamaica, where agriculture remains an important contributor to livelihoods and where the country imports a significant proportion of its food, understanding the relationship between climate and food has never been more important.

Understanding El Niño

El Niño is a naturally occurring climate phenomenon that occurs when sea surface temperatures in the central and eastern Pacific Ocean become warmer than normal. Although it develops thousands of kilometres away, it influences global weather patterns, including those in the Caribbean. El Niño events typically occur every two to seven years and are often associated with hotter temperatures, below-average rainfall, and an increased risk of drought in Jamaica. According to the World Meteorological Organization, El Niño has contributed to record global temperatures and more frequent extreme weather events. As it now occurs alongside long-term climate change, its impacts are becoming increasingly severe.

Why This Year Feels Different

Many Jamaicans have remarked that this year feels hotter than usual — and they are not imagining it. While periods of extreme heat have always occurred, they are now happening against the backdrop of a warming climate, making their impacts more severe. The Meteorological Service of Jamaica has warned that persistent rainfall deficits are placing increasing pressure on water supplies, agriculture and communities. These conditions do more than make daily life uncomfortable; they affect how food is grown, transported, stored, and ultimately kept safe for consumption.

More Than Producing Enough Food

Food security is more than simply having enough food to eat. It means that people have consistent access to sufficient, safe, and nutritious food. Extreme heat and drought threaten every part of this equation.

The most immediate impact is reduced agricultural production. Crops depend on adequate rainfall and soil moisture to thrive, and prolonged dry conditions can reduce yields, lower quality and, in severe cases, lead to crop failure. In Jamaica, vegetables such as tomatoes, sweet peppers, and leafy greens are particularly vulnerable, while prolonged drought can also affect fruit trees and root crops.

Lower production means fewer locally grown foods reaching markets, increasing reliance on imports and driving up food prices. At the same time, livestock experience heat stress, causing animals to eat less, produce less milk, lay fewer eggs, and gain weight more slowly. Higher sea temperatures can also affect fish populations and reduce the productivity of coastal fisheries.

These combined pressures reduce food availability, increase production costs and ultimately make nutritious food less affordable for Jamaican households. However, producing less food is only part of the challenge. The food that is harvested must also be transported, stored and prepared safely — making food safety an equally important concern during periods of extreme heat.

The Hidden Consequence of Extreme Heat

While food security often dominates discussions during drought, food safety deserves equal attention. Having enough food means little if it is unsafe to eat.

Higher temperatures create ideal conditions for foodborne pathogens such as Salmonella, E. coli, Campylobacter and Listeria to multiply. Foods left within the temperature danger zone (4.4°C–63°C), including cooked meals, raw meat, seafood, and dairy products, become unsafe much more quickly during periods of extreme heat. This is especially relevant in Jamaica, where outdoor food vending is common and effective temperature control is essential.

Extreme heat also places greater demands on refrigeration systems. Domestic refrigerators, supermarket display units, and restaurant cold rooms must work harder to keep food below 4.4°C, while power outages can quickly compromise the safety of perishable foods.

Water shortages present another challenge. Limited access to potable water can affect handwashing, cleaning and sanitising, increasing the risk of cross-contamination. Farmers may also rely on alternative water sources for irrigation, which, if contaminated, can introduce harmful microorganisms onto fresh produce.

Finally, drought can increase the risk of aflatoxins — harmful toxins produced by mould on crops such as corn and peanuts — and encourage rodents and insects to seek food and water around farms, food businesses and homes, increasing contamination risks.

Together, these conditions highlight an important reality: As temperatures rise, maintaining food safety becomes just as critical as maintaining food supply.

Protecting Food at Home

While consumers cannot control the weather, they can reduce many food safety risks through simple precautions. Perishable foods should be refrigerated as soon as possible after shopping, with refrigerators maintained at or below 4.4°C and freezers at -18°C. During periods of extreme heat, leftovers should be refrigerated within two hours of cooking — or within one hour if temperatures exceed 32°C.

Water conservation should never come at the expense of hygiene. Proper handwashing, washing produce with safe water and preventing cross-contamination between raw and ready-to-eat foods remain essential. Consumers should also remember that harmful bacteria cannot usually be seen, smelled or tasted. If there is any doubt about the safety of food that has been left unrefrigerated for too long, it is always safer to throw it out.

Building Climate Resilience Across the Food Industry

Food businesses must also adapt to increasingly frequent periods of extreme heat. Restaurants, supermarkets, manufacturers and distributors should strengthen temperature monitoring, maintain refrigeration equipment, and have contingency plans for power outages. Food handlers should receive regular refresher training on time-temperature control, hygiene, and safe food handling, while ensuring adequate supplies of potable water for food preparation and sanitation. Maintaining the cold chain throughout storage and transportation is equally critical to preserving both food quality and safety.

A National Response Requires More Than Rain

Protecting Jamaica’s food system from the impacts of El Niño requires coordinated action from Government, industry, and consumers. Strengthening irrigation systems, expanding rainwater harvesting and supporting climate-smart agriculture will help farmers remain productive during prolonged drought. Protecting water resources and ensuring access to safe water for farming, food production, and households must also remain a priority.

Looking Ahead

El Niño is more than a weather event — it is a food issue. Its effects are felt across the entire food system, influencing agricultural production, food prices, water availability, and the safety of the food we eat. While Jamaica cannot prevent El Niño, we can prepare for its impacts.

Building a resilient food system requires action at every level —from farmers and food businesses to Government and consumers. By investing in climate-smart agriculture, protecting water resources, strengthening food safety systems, and improving public awareness, Jamaica can better safeguard both its food security and public health. After all, protecting our food means protecting our people.

About the Author

Allison Richards is a food safety communicator, certified trainer and the founder of The Food Safety Girl, a consumer awareness platform promoting food safety in Jamaica and the Caribbean. She is the Caribbean Chapter Director for Women in Food Safety (WIFS) and host of The Big Bite Food Safety Show. With over 14 years of experience in food safety regulation, she is committed to public education and consumer empowerment. Through public education initiatives, including free community webinars, she continues to create space for learning, dialogue, and practical food safety awareness.

Allison Richards | thefoodsafetygirlja@gmail.com.