Unsafe Food Causes 866 Million Illnesses Annually, WHO Warns
Children under the age of five face nearly three times the risk of illness from unsafe food compared to older children and adults, according to new estimates released by the World Health Organization. Although children under five make up only 9% of the world’s population, they account for almost one-third of all foodborne disease cases. Diarrhoeal diseases remain among the biggest threats and can be fatal for young children. The WHO also warned that exposure to harmful chemicals such as methylmercury and lead through food can damage developing brains and cause lifelong neurological and developmental problems. Unsafe Food Linked to 866 Million Illnesses and 1.5 Million Deaths According to the new estimates, unsafe food causes around 866 million illnesses and 1.5 million deaths worldwide every year. The health agency said many of these illnesses and deaths could be prevented through improved water quality, better sanitation and hygiene, safer food handling practices, food pasteurization, and better access to healthcare. While the global burden of foodborne diseases has declined since 2000, major regional disparities continue to exist. The highest burden remains concentrated in Africa and Southeast Asia. Chemical Contamination Responsible for Most Deaths Biological hazards such as bacteria, viruses, and parasites caused most foodborne illnesses in 2021, accounting for approximately 860 million cases. However, chemical contamination caused a disproportionate number of deaths. WHO estimates show that chemical hazards were responsible for 73% of all deaths linked to contaminated food. Among these chemical hazards, inorganic arsenic accounted for 42% of deaths, while lead contributed 31%. These substances significantly increase the risk of cardiovascular diseases and cancer. WHO also highlighted the dangers of methylmercury exposure, which can severely affect brain development in children. Economic Losses Reach Hundreds of Billions of Dollars The report found that foodborne diseases caused an estimated $310 billion in lost productivity in 2021 due to illness-related absences from work. When adjusted for purchasing power and cost-of-living differences across countries, the economic impact increased to approximately $647 billion. WHO Director-General Tedros Adhanom Ghebreyesus said the new findings reveal the enormous human and economic costs of unsafe food and provide countries with critical data to identify areas of greatest concern. WHO Expands Global Food Safety Assessment The latest WHO analysis examined 42 major foodborne hazards across 194 countries between 2000 and 2021. The study included bacteria, viruses, parasites, and chemical contaminants. New hazards assessed in the report include rotavirus, metals, and the parasite Chagas disease. The organization stressed that contaminants such as lead, arsenic, and methylmercury often enter the food chain through environmental pollution and industrial activities. Once contamination occurs, removing these substances from food becomes difficult. WHO urged governments to strengthen environmental regulations, improve agricultural practices, and enforce stricter industrial controls to prevent contamination at its source. Africa and Southeast Asia Bear the Greatest Burden The report highlighted significant inequalities in food safety outcomes worldwide. WHO estimates show that Africa and Southeast Asia account for nearly three-quarters of all foodborne illnesses and 60% of global deaths linked to contaminated food. People living in low-resource communities, particularly in low- and middle-income countries, continue to face the greatest risks. Climate Change and Antimicrobial Resistance Add New Challenges WHO experts warned that climate change is increasing food contamination risks while antimicrobial resistance is making infections harder to treat. The organization called for a “One Health” approach that integrates human, animal, plant, and environmental health systems to address food safety challenges more effectively. The findings were released ahead of World Food Safety Day on June 7. This year’s theme is “From burden to solutions – safe food everywhere.”








