More than 1.5 million people die and 860 million fall ill from unsafe food, the WHO warns

More than 860 million people become ill and 1.5 million die each year worldwide from unsafe food, according to the World Health Organization.

A recent WHO report, released ahead of World Food Safety Day on 7 June, estimates that millions worldwide suffer serious health impacts from contaminated or improperly handled food.

Food safety is not an abstract concern; it affects every meal, every family, and every day, said Dr Tedros Adhanom Ghebreyesus, WHO Director‑General.

Unsafe food has long been a major public health issue, yet comprehensive data on its massive human and economic impact were lacking until now.

For the first time, individual countries possess data revealing where the burden is greatest, enabling governments to prioritize actions that safeguard public health.

The report estimates that in 2021, foodborne diseases caused about $310 billion (€267 billion) in lost productivity worldwide.

The organisation notes that many of these illnesses and deaths could be prevented by improving water, sanitation and hygiene, implementing food safety practices such as pasteurisation, and ensuring health‑care access for vulnerable populations.

The WHO warns that climate change will significantly affect food safety, with extreme weather events, rising temperatures, and altered precipitation patterns heightening risks from both existing and emerging foodborne illnesses.

Children are especially vulnerable

Children under five are especially vulnerable, experiencing three times the risk compared with older children and adults, representing 29% of the health burden from unsafe food and accounting for 143,000 deaths in 2021 alone.

Although they comprise only 9% of the global population, young children account for nearly one‑third of all foodborne disease cases, especially diarrhoeal diseases, which can be fatal for this age group, the WHO said.

Young children are also more vulnerable to chemical exposure from food, which can impair brain development and cause lifelong neurological and developmental harm.

The report highlights deep inequities in food systems, with low‑resource communities bearing the greatest health burden, especially in low‑ and middle‑income countries.

Together, the African and South‑East Asian regions account for nearly three‑quarters of all foodborne illnesses and 60% of deaths worldwide.

What are the main causes of foodborne illnesses?

Foodborne illnesses are infectious or toxic conditions caused by bacteria, viruses, parasites, or chemicals entering the body via contaminated food. In Europe, the most common pathogens include the following:

Campylobacteriosis: Primarily linked to raw or undercooked poultry, unpasteurised milk, ruminant meat, and contaminated water, Campylobacteriosis shows clear seasonal patterns with case peaks in summer months, according to EFSA.

Salmonellosis: Most commonly linked to eggs and raw meat from pigs, turkeys, and chickens, Salmonellosis causes fever, diarrhoea, and abdominal cramps and can become life‑threatening if the bacterium spreads to the bloodstream.

STEC infection: associated with consumption of raw or undercooked meats, unpasteurised dairy products, raw leafy greens, and unpasteurised juices.

Listeriosis: A rare but severe infection with high rates of hospitalisation and mortality.

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