Geneva

The World Health Organization (WHO) has warned that unsafe and contaminated food is responsible for approximately 1.5 million deaths worldwide each year. According to a report released on Wednesday, the problem disproportionately affects young children and continues to pose a major global public health challenge.

The report analyzed data from 194 countries between 2000 and 2021. It found that around 886 million people fall ill every year after consuming unsafe food. Children under the age of five are particularly vulnerable, facing nearly three times the risk compared to older age groups.

WHO Director-General Dr. Tedros Adhanom Ghebreyesus emphasized the importance of food safety, stating, “Food safety is not only a health issue; it is a matter that affects the daily lives of every family and individual. Safe food is a fundamental right for everyone. Governments and societies must work together to ensure it.”

According to the report, although the incidence of foodborne diseases has declined somewhat over the past two decades, the situation remains serious in many parts of the world. Africa and Southeast Asia continue to bear the greatest burden, accounting for nearly 75 percent of foodborne illness cases and 60 percent of related deaths globally.

The study also revealed that biological contaminants such as bacteria and viruses are responsible for the majority of foodborne illnesses. Meanwhile, chemical contaminants including arsenic and lead contribute significantly to severe health complications and fatalities.

Experts warn that climate change and increasing antimicrobial resistance are making the problem even more challenging. Rising temperatures and changing weather patterns increase the risk of food contamination, while reduced effectiveness of antibiotics makes infections more difficult to treat.

The report further noted that foodborne diseases caused an estimated economic loss of approximately $647 billion to the global economy in 2021 alone. WHO has urged countries worldwide to strengthen food safety systems and take concrete measures to ensure access to safe and nutritious food for all.

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