Young children are disproportionately affected by unsafe food, with new World Health Organization (WHO) estimates revealing that contaminated food causes approximately 866 million illnesses and 1.5 million deaths worldwide each year.

Released on World Food Safety Day 2026, the updated data show that children under five — who make up just 9% of the global population — account for nearly one-third of all foodborne diseases. This age group faces almost three times the risk of illness compared with older children and adults.

Beyond acute diarrhoeal diseases, WHO warns that exposure to chemical contaminants such as lead and methylmercury can cause permanent neurological damage and long-term developmental disorders.

“Food Safety Is Not an Abstract Issue”

“Food safety is not an abstract issue – it touches every meal, every family, every day,” said WHO Director-General Dr. Tedros Adhanom Ghebreyesus. “These new estimates change that. For the first time, countries have their own data to see where the burden is highest and prioritize the actions needed to protect people’s health.”

Chemicals Responsible for Majority of Deaths

While biological hazards such as bacteria, viruses, and parasites account for around 860 million cases of illness (2021 data), chemical contamination is responsible for a disproportionate share of deaths.

According to WHO, chemical hazards caused 73% of foodborne deaths, with inorganic arsenic and lead alone linked to more than one million deaths in a single year, largely due to increased risks of cardiovascular disease and cancer.

The findings come from a comprehensive study published in The Lancet Global Health, which assessed 42 foodborne hazards across 194 countries between 2000 and 2021. The analysis expands previous estimates by including additional chemical and biological risks.

Severe Economic Impact

WHO also highlighted the major economic consequences of unsafe food. In 2021, foodborne diseases caused an estimated US$310 billion in lost productivity due to illness-related work absences. When adjusted for cost-of-living differences, the global impact rises to approximately US$647 billion.

Despite an overall decline in the global burden since 2000, significant regional disparities remain. Africa and South-East Asia together account for nearly three-quarters of all foodborne illnesses and around 60% of global deaths.

Call for Urgent Global Action

WHO experts described the report as both a warning and a roadmap, noting that climate change, antimicrobial resistance, and globalized food systems are increasing risks, particularly in low- and middle-income countries.

“This report is a wake-up call – but also a roadmap,” said Dr. Yuki Minato, WHO technical officer for food safety and senior author of the study. “A One Health approach — integrating human, animal, plant, and environmental health — is essential.”

The WHO is calling on governments to strengthen food safety systems by preventing contamination at source through improved agricultural and industrial practices, enhancing surveillance, improving sanitation and water access, and promoting basic hygiene and safe food handling, including pasteurization.

Data Gaps and Future Challenges

The organization noted that while the study covers 42 major hazards, several others — including pesticide residues, antimicrobial-resistant bacteria, and PFAS chemicals — could not be fully assessed due to limited data.

WHO emphasized the urgent need for expanded research, stronger national surveillance systems, and improved data collection to fully understand the global burden of foodborne disease.

Global Awareness Efforts

The findings were released alongside global World Food Safety Day 2026 campaigns, highlighting that safe food is achievable through coordinated action across governments, industries, and communities worldwide. (ILKHA)