Unsafe Food Hits Young Children Hardest, WHO Warns

WHO estimates that chemical hazards were responsible for 73% of foodborne disease deaths in 2021.

Young children under the age of five are carrying a disproportionately large share of the world's foodborne disease burden, according to new estimates released by the World Health Organization (WHO).

Although children in this age group make up only 9% of the global population, they account for nearly one-third of all illnesses linked to unsafe food. Many of these cases involve diarrhoeal diseases, which remain a major cause of sickness and death among young children, particularly in low-resource settings. The findings paint a troubling picture of a problem that affects millions of families every year and continues to place enormous pressure on health systems around the world.

Hundreds of Millions Fall Ill Each Year

WHO estimates that contaminated food causes around 866 million illnesses and 1.5 million deaths annually. Many of these illnesses could be prevented through stronger food safety measures, improved sanitation, better hygiene practices and wider access to healthcare. The majority of foodborne illnesses are caused by biological hazards such as bacteria, viruses and parasites. These hazards were responsible for approximately 860 million cases of illness in 2021 alone.

The report also highlights the huge economic consequences of unsafe food. Lost productivity caused by illness resulted in an estimated US$310 billion in economic losses during 2021. When adjusted to reflect differences in living costs between countries, that figure rises to approximately US$647 billion.

Chemical Contaminants Linked to Most Deaths

While biological hazards cause most illnesses, chemical contaminants account for the majority of deaths linked to unsafe food. WHO estimates that chemical hazards were responsible for 73% of foodborne disease deaths in 2021.

Inorganic arsenic and lead were identified as the most significant contributors. These substances increase the risk of serious health conditions including heart disease and cancer, leading to more than one million deaths in a single year.

Children face particular risks from chemical exposure. Methylmercury, commonly found in some foods, can interfere with brain development and lead to lifelong neurological and developmental challenges.

WHO says these contaminants often enter the food chain through environmental pollution, industrial activity and agricultural practices, making prevention at the source critical.

Poorer Regions Continue to Bear the Greatest Burden

The report highlights stark inequalities in food safety outcomes around the world. Africa and South-East Asia together account for nearly three-quarters of all foodborne illnesses and around 60% of global deaths linked to contaminated food.

People living in low- and middle-income countries, especially children and vulnerable communities, continue to face the highest risks. Experts warn that climate change is increasing contamination risks, while growing antimicrobial resistance is making foodborne infections harder to treat.

WHO is urging governments to strengthen food safety systems, improve surveillance and adopt a "One Health" approach that brings together human, animal, plant and environmental health sectors.

Officials say the new country-level data provides governments with a clearer understanding of where the greatest risks exist, helping guide future action aimed at reducing illness, preventing deaths and protecting future generations from the dangers of unsafe food.