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

Global Health Crisis Driven by Unsafe Food: WHO Report Highlights Staggering Impact

More than 1 5 million people - The World Health Organization (WHO) has issued a stark warning about the scale of harm caused by unsafe food, revealing that over 860 million people globally fall ill annually, while more than 1.5 million lose their lives due to foodborne illnesses. These figures, presented in a recent report released ahead of World Food Safety Day on 7 June 2026, underscore the urgent need for improved food safety measures across all regions. The study emphasizes that contaminated or mishandled food is a major contributor to preventable health crises, affecting millions with severe consequences that ripple beyond individual well-being to the economy as a whole.

The Economic Burden of Foodborne Illnesses

According to the WHO, foodborne diseases in 2021 alone led to an estimated $310 billion in lost productivity worldwide. This economic loss stems from medical treatments, hospitalizations, and the inability of affected individuals to work or attend school. The report highlights that the cost of unsafe food extends beyond healthcare expenses, impacting labor markets and straining national economies. For example, in Europe, the European Food Safety Authority (EFSA) notes that certain illnesses like Campylobacteriosis show seasonal trends, peaking during summer months due to warmer temperatures that favor bacterial growth. This pattern not only affects public health but also creates seasonal fluctuations in economic productivity.

Breaking the Chain of Contamination

"Food safety is not an abstract issue — it touches every meal, every family, every day," said Dr. Tedros Adhanom Ghebreyesus, WHO Director-General. "Unsafe food has always been a major public health concern, but until now we lacked the bigger picture of its staggering human and economic toll." "For the first time, countries have their own data to see where the burden is highest. With that knowledge, governments can prioritize the actions needed to protect people’s health."

The report stresses that many of these illnesses and deaths are preventable with targeted interventions. Simple measures such as enhanced water and sanitation infrastructure, proper food handling practices, and increased access to healthcare for at-risk populations can significantly reduce the spread of foodborne pathogens. Pasteurization, for instance, is highlighted as a critical tool in eliminating harmful bacteria from dairy products and other foods. However, these solutions require investment, particularly in regions where resources are limited.

Climate Change Intensifies Food Safety Threats

As the climate continues to shift, food safety faces new challenges. The WHO warns that rising temperatures, erratic weather patterns, and increased exposure to extreme events are amplifying the risks of both traditional and emerging foodborne illnesses. Warmer air and water temperatures create ideal conditions for bacteria like *Salmonella* and *Listeria* to thrive, while shifting precipitation patterns can lead to floods that contaminate food supplies. These factors make it increasingly difficult to maintain safe food systems, especially in vulnerable regions.

Children: The Most Vulnerable Victims

Children under the age of five are particularly at risk, with the WHO reporting that they face three times the likelihood of foodborne illness compared to older children or adults. In 2021, this age group accounted for nearly 29% of the overall health burden linked to unsafe food and contributed to 143,000 deaths. The organization notes that despite making up just 9% of the global population, young children suffer from a disproportionately high number of foodborne disease cases, especially those related to diarrhoeal illnesses. These diseases can rapidly progress to life-threatening conditions in infants and toddlers, who have weaker immune systems and higher susceptibility to dehydration.

Chemical exposure through food further compounds the risks for young children. Contaminants such as pesticides, heavy metals, and industrial chemicals can impair brain development and lead to long-term neurological and developmental issues. The report calls for stricter regulations on food additives and more rigorous testing of agricultural products to safeguard the health of future generations.

Deepening Inequalities in Food Safety

Regional disparities in food safety have been exposed by the WHO report, with low-resource communities shouldering the heaviest health burden. In low- and middle-income countries, the lack of infrastructure and resources often results in higher rates of contamination and fewer options for treatment. The African and South-East Asian regions, for example, account for nearly three-quarters of all foodborne illnesses and 60% of associated deaths globally. This disparity is attributed to factors like limited access to clean water, inadequate refrigeration, and insufficient regulatory frameworks.

These inequalities are not just a public health issue but also a socioeconomic one. Marginalized populations, including those in rural areas and low-income urban neighborhoods, face greater exposure to unsafe food due to poor storage conditions, unhygienic food preparation, and reliance on contaminated water sources. The report urges governments to address these systemic gaps by investing in local food safety programs and prioritizing vulnerable groups in their policies.

Key Foodborne Illnesses in Europe

In Europe, specific pathogens and conditions dominate the landscape of foodborne illnesses. Campylobacteriosis, for instance, is closely tied to the consumption of undercooked poultry, unpasteurised milk, and contaminated water. The EFSA highlights its seasonal variation, with outbreaks peaking in the summer due to increased food consumption and warmer environments. Salmonellosis, on the other hand, is commonly associated with eggs and raw meats from poultry, leading to symptoms like fever, diarrhoea, and abdominal pain. In severe cases, the bacteria can enter the bloodstream, causing systemic infections that require urgent medical attention.

Shiga toxin-producing *E. coli* (STEC) infections are another concern, often linked to undercooked ground meats, raw leafy greens, and unpasteurised juices. These illnesses can result in hemolytic uremic syndrome, a condition that affects the kidneys and can be fatal if not treated promptly. Listeriosis, though less common, poses a severe threat, particularly to the elderly and pregnant women, with high hospitalization and mortality rates. The WHO emphasizes that addressing these illnesses requires a multi-pronged approach, combining improved food safety education, stricter regulatory oversight, and early detection systems.

The report serves as a call to action for global leaders to recognize the scale of the problem and implement targeted solutions. By leveraging the data provided, countries can develop strategies that reduce the incidence of foodborne diseases while promoting equitable access to safe food. As the WHO concludes, the fight against unsafe food is not just about preventing illness but about ensuring that every individual, regardless of their geographic location or economic status, can enjoy the health benefits of a safe and nutritious diet.