WHO Reports: Unsafe Food Linked to 866 Million Illnesses and 1.5 Million Deaths Annually, Children at Greatest Risk

According to the World Health Organization (WHO), children under the age of five are nearly three times more likely to suffer from foodborne illnesses compared to older children and adults. Despite making up only 9% of the global population, this age group accounts for almost one-third of all foodborne disease cases, notably diarrhoeal diseases that can be severe for young children. Additionally, exposure to chemical hazards like methylmercury and lead through food can lead to long-term neurological and developmental issues.

WHO estimates that globally, unsafe food results in approximately 866 million illnesses and 1.5 million deaths each year. Many of these health issues could be mitigated through improved water, sanitation, and hygiene, as well as enhanced food safety practices like pasteurization and better healthcare access for vulnerable groups. While there has been a decline in the overall burden of foodborne diseases since 2000, significant disparities remain, particularly affecting regions in Africa and South-East Asia.

Major Health Risks from Unsafe Food

• Biological hazards, including bacteria, viruses, and parasitic infections, account for the majority of illnesses, approximately 860 million cases in 2021.
• Chemical exposures, however, are responsible for a larger share of deaths, with 73% of food-related deaths in 2021 linked to contaminants like inorganic arsenic and lead. These chemicals are primarily associated with increased risks of cardiovascular diseases and cancers.

Beyond health impacts, foodborne diseases also have significant economic consequences, causing approximately $310 billion in lost productivity in 2021. When adjusted for cost-of-living differences, this figure rises to $647 billion.

“Food safety is a critical public health issue that affects every meal and every family,” stated Dr. Tedros Adhanom Ghebreyesus, WHO Director-General. He emphasized that the new data equips countries with the information needed to prioritize health interventions.

Global Health Impact

WHO’s updated analysis includes assessments of 42 major foodborne hazards, which now encompass bacteria, viruses, parasites, and chemicals across 194 countries from 2000 to 2021. This includes new hazards like metals, rotavirus, and Trypanosoma cruzi, the parasite responsible for Chagas disease.

The analysis highlights that once chemicals like inorganic arsenic, lead, and methylmercury enter the food chain, they are challenging to eliminate. WHO urges governments to prevent contamination through improved agricultural practices, stricter industrial controls, and reinforced environmental regulations.

Call to Action

In light of evolving diets, environmental pressures, and globalization, the report stresses that low-resource communities, especially children in low- and middle-income countries, bear the greatest health burden. The African and South-East Asian regions account for nearly three-quarters of all foodborne illnesses and 60% of global deaths.

Yuki Minato, WHO technical officer for food safety, emphasized the need for a “One Health” approach, integrating human, animal, plant, and environmental health to address these challenges. Countries are encouraged to use these estimates to focus interventions, invest in surveillance, and foster collaboration among health, agriculture, and environmental sectors.

The findings and data are available through an interactive online dashboard and the Global Health Observatory. Detailed insights are published in The Lancet Global Health, along with commentary and papers on specific hazard groups and diseases.

The WHO will present these findings in a webinar on June 4, 2026, in preparation for World Food Safety Day on June 7, 2026. This year’s theme, “From burden to solutions – safe food everywhere,” aims to translate data into actionable steps to mitigate the impact of unsafe food.

Note: For any health concerns or dietary changes, please consult a healthcare professional.