Unsafe Food Causes 866 Million Illnesses Annually

How Much Disease Is Caused by Unsafe Food?

Foodborne disease includes infections and toxic exposures caused by bacteria, viruses, parasites, chemicals and naturally occurring toxins in food. According to the World Health Organization's latest estimates, these hazards collectively produce a major but often underrecognized health burden, ranging from short-lived vomiting and diarrhea to kidney failure, neurological complications, cancer and death.

The burden cannot be measured solely by counting outbreaks reported by health authorities. Many people never seek medical care, laboratory testing may not identify the responsible hazard, and surveillance capacity differs widely. WHO burden estimates therefore combine surveillance information with epidemiological modeling to account for illnesses and deaths that routine reporting may miss.

Why Are Young Children at Greater Risk From Contaminated Food?

WHO estimates that children under five experience almost three times the foodborne-illness risk faced by older children and adults. Their smaller bodies can receive a larger dose of a contaminant relative to body weight, while immature immune systems may be less able to control infection. Diarrhea and vomiting can also cause dehydration more rapidly in infants and young children.

Some foodborne hazards can produce consequences beyond an acute stomach illness. Severe bacterial infection may enter the bloodstream, certain strains of Escherichia coli can cause kidney injury, and exposure to some chemicals or toxins may affect development over time. Caregivers should seek prompt medical advice when a child has signs of dehydration, bloody diarrhea, persistent vomiting, unusual sleepiness, severe pain or difficulty drinking.

How Can Foodborne Illness Be Prevented?

WHO's Five Keys to Safer Food recommend keeping food-preparation areas clean, separating raw and cooked foods, cooking thoroughly, maintaining safe temperatures, and using safe water and ingredients. Handwashing before preparing or eating food is important, as is cleaning utensils and surfaces after contact with raw meat, poultry, seafood or eggs.

Household precautions are only one layer of prevention. Effective food-safety systems require monitoring across farms, processing facilities, transport networks, retailers and restaurants. Traceability, laboratory surveillance, rapid outbreak investigation and clearly communicated recalls can help authorities identify contaminated products and prevent additional illnesses.