Note: Single-source report; awaiting corroboration.
The World Health Organization (WHO) estimates unsafe food causes about 866 million illnesses and 1.5 million deaths globally each year. Children under five, who make up just 9% of the world population, account for nearly one third of all foodborne disease cases—especially diarrhoeal diseases. This group faces almost three times the risk from unsafe food compared to older children and adults. Exposure to chemical hazards such as methylmercury and lead further raises the risk of lifelong neurological and developmental issues for children.
According to WHO, biological hazards—including foodborne bacteria, viruses, and parasites—accounted for most illnesses, with about 860 million cases in 2021. However, chemical exposures cause a disproportionate number of deaths: 73% of foodborne deaths were due to chemicals. Most chemical-related deaths are linked to inorganic arsenic (42%) and lead (31%), which increase risks of heart disease and cancers.
Regional disparities are significant, with Africa and South-East Asia facing the highest burden. The economic cost of foodborne illnesses is also substantial, with about US$310 billion in lost productivity globally—rising to US$647 billion when adjusting for cost-of-living differences. WHO stresses that many illnesses and deaths are preventable through improved water, sanitation, hygiene, food safety measures such as pasteurization, and better healthcare access for vulnerable groups.
The WHO's report expands on prior data by assessing 42 major foodborne hazards across 194 countries from 2000 to 2021, adding new hazards such as metals, rotavirus, and Trypanosoma cruzi, which causes Chagas disease. WHO Director-General Tedros Adhanom Ghebreyesus stated these estimates help countries identify where the burden is highest and direct protective measures accordingly.