What is the story about?
According to a new World Health Organization (WHO) study, unsafe food causes an estimated 866 million illnesses and 1.5 million deaths globally every year, making its health burden comparable to major infectious diseases such as tuberculosis, HIV and malaria.
The report, released ahead of World Food Safety Day which is on June 7, found that foodborne diseases continue to pose a major public health challenge despite overall improvements since 2000.
Young children under the age of five are among the most vulnerable, accounting for nearly one-third of all foodborne disease cases despite making up only 9 per cent of the global population. They face almost three times the risk of illness from unsafe food compared to older children and adults.
The WHO's updated assessment examined 42 foodborne hazards, including bacteria, viruses, parasites and chemicals, across 194 countries between 2000 and 2021. In 2021 alone, these hazards caused 866 million illnesses, 1.52 million deaths and 57.1 million disability-adjusted life years (DALYs).
Biological hazards such as foodborne bacteria, viruses and parasites were responsible for the majority of illnesses, accounting for around 860 million cases. However, chemical contamination caused a disproportionately high number of deaths.
Chemical hazards were linked to 73 per cent of food-related deaths in 2021, with inorganic arsenic and lead accounting for most fatalities due to their association with cardiovascular diseases and cancers.
The report also highlighted significant regional inequalities. Africa and South-East Asia together accounted for nearly three-quarters of all foodborne illnesses and 60 per cent of global deaths linked to contaminated food.
Beyond health impacts, foodborne diseases also carry a substantial economic cost. WHO estimates that unsafe food resulted in approximately $310 billion in lost productivity in 2021, a figure that rises to $647 billion when adjusted for purchasing power parity.
WHO Director-General Tedros Adhanom Ghebreyesus said the findings provide governments with critical data to identify high-burden areas and prioritize interventions aimed at improving food safety and protecting public health.
The report, released ahead of World Food Safety Day which is on June 7, found that foodborne diseases continue to pose a major public health challenge despite overall improvements since 2000.
Young children are most vulnerable
Young children under the age of five are among the most vulnerable, accounting for nearly one-third of all foodborne disease cases despite making up only 9 per cent of the global population. They face almost three times the risk of illness from unsafe food compared to older children and adults.
The WHO's updated assessment examined 42 foodborne hazards, including bacteria, viruses, parasites and chemicals, across 194 countries between 2000 and 2021. In 2021 alone, these hazards caused 866 million illnesses, 1.52 million deaths and 57.1 million disability-adjusted life years (DALYs).
Viruses responsible for majority of illnesses
Biological hazards such as foodborne bacteria, viruses and parasites were responsible for the majority of illnesses, accounting for around 860 million cases. However, chemical contamination caused a disproportionately high number of deaths.
Chemical hazards were linked to 73 per cent of food-related deaths in 2021, with inorganic arsenic and lead accounting for most fatalities due to their association with cardiovascular diseases and cancers.
Global deaths linked to contamination of food
The report also highlighted significant regional inequalities. Africa and South-East Asia together accounted for nearly three-quarters of all foodborne illnesses and 60 per cent of global deaths linked to contaminated food.
Beyond health impacts, foodborne diseases also carry a substantial economic cost. WHO estimates that unsafe food resulted in approximately $310 billion in lost productivity in 2021, a figure that rises to $647 billion when adjusted for purchasing power parity.
WHO Director-General Tedros Adhanom Ghebreyesus said the findings provide governments with critical data to identify high-burden areas and prioritize interventions aimed at improving food safety and protecting public health.
