Unsafe food causes an estimated 1.5 million deaths worldwide every year, with young children bearing a disproportionate share of the burden, according to new findings released by the World Health Organization (WHO) ahead of World Food Safety Day next week.
The report, published on Wednesday, found that children under the age of five are especially vulnerable to foodborne diseases. Despite making up only nine per cent of the global population, they account for nearly one-third of all cases of food-related illnesses, many involving severe diarrhoeal diseases that can be fatal.
WHO also warned that exposure to harmful chemicals through contaminated food can have lasting consequences for children. Substances such as lead and methylmercury can impair brain development and lead to lifelong neurological and developmental disorders.
“Food safety is not an abstract issue – it affects every meal, every family and every day,” said WHO Director-General Tedros Adhanom Ghebreyesus.
He noted that while unsafe food has long been recognised as a major public health challenge, the new estimates reveal the full extent of its human and economic impact.
According to the study, bacteria, viruses and parasites in food caused around 860 million illnesses in 2021. However, chemical contamination was responsible for the majority of deaths linked to unsafe food.
WHO said chemical hazards accounted for 73 per cent of foodborne deaths that year. Inorganic arsenic and lead emerged as the most significant contributors, largely because long-term exposure raises the risk of cardiovascular diseases and cancer. Together, the two chemicals were associated with more than one million deaths in 2021.
Food contamination can occur through polluted water, improper food handling and environmental pollutants entering the food chain through industrial and other human activities. Once toxic substances such as arsenic, lead or methylmercury enter the food supply, removing them is often difficult or impossible.
The report highlighted major regional disparities, with Africa and Southeast Asia accounting for nearly three-quarters of all foodborne illnesses and 60 per cent of related deaths worldwide. Children and people living in low-resource settings face the highest risks due to weaknesses in food systems, healthcare services and sanitation.
Beyond its health consequences, unsafe food also imposes a significant economic burden. WHO estimates that foodborne diseases caused approximately $310 billion in productivity losses in 2021 because of missed work.
When adjusted for purchasing power differences across countries, the economic impact rises to about $647 billion.
Yuki Minato, a WHO technical officer for food safety and lead author of the study published in The Lancet Global Health, described the findings as both a warning and a guide for action.
She said foodborne diseases remain widespread and are being exacerbated by climate change, which increases contamination risks, and antimicrobial resistance, which makes infections more difficult to treat.
WHO said the findings can help governments strengthen food safety systems, improve disease surveillance and enhance coordination among health, agriculture and environmental sectors.
“Delay costs lives,” Minato cautioned.