The World Health Organization (WHO) has warned that around 1.5 million people die each year from consuming food contaminated with harmful bacteria, viruses, parasites, or chemicals. The agency’s latest analysis, covering data from 194 countries between 2000 and 2021, found that about 886 million people suffer from foodborne illnesses annually, with children under five facing nearly three times higher risk than others.

WHO Director-General Tedros Adhanom Ghebreyesus emphasized that food safety is directly linked to daily life and family well-being. The report noted that although global rates of foodborne illness have declined slightly since 2000, regional disparities remain severe. Africa and Southeast Asia account for roughly 75 percent of foodborne disease cases and 60 percent of related deaths. In 2021, biological contamination caused most infections, while chemical pollutants such as arsenic and lead were the leading causes of death.

WHO technical officer Yuki Minato added that climate change and antimicrobial resistance are worsening the problem. The report also estimated that foodborne diseases caused a global economic loss of about 647 billion US dollars in 2021 due to reduced productivity.