Unsafe food causes 866 million illnesses and 1.5 million deaths annually, WHO reports

Unsafe food leads to 866 million illnesses and 1.5 million deaths each year, according to the World Health Organization WHO. Young children, who make up only 9% of the global population, account for nearly one-third of foodborne illness cases and are almost three times more likely to fall ill than older children and adults. Diarrheal diseases from contaminated food are particularly deadly for this age group, while exposure to chemicals like methylmercury or lead can cause irreversible neurological damage and developmental disorders. In 2021, the majority of the 860 million recorded cases were due to biological agents such as bacteria, viruses, or parasites. However, chemical risks were responsible for a disproportionate 73% of deaths linked to contaminated food. Inorganic arsenic and lead alone were associated with 42% and 31% of these deaths, respectively, primarily contributing to cardiovascular diseases and cancers. While the global burden of foodborne diseases has decreased since 2000, significant regional disparities persist, with Africa and Southeast Asia accounting for nearly three-quarters of cases and 60% of global deaths. The economic cost is substantial, with productivity losses due to illness absences estimated at $310 billion in 2021, rising to $647 billion after adjusting for cost-of-living differences. WHO Director-General Tedros Adhanom Ghebreyesus stated that food safety is not an abstract issue, but concerns every meal, family, and day, and that the new data