By Abdullahi Lukman
Children under the age of five are nearly three times more likely to suffer illness from unsafe food than older children and adults, according to new estimates released by the World Health Organization on Wednesday.
The agency said young children, who make up only nine per cent of the global population, account for almost one-third of all foodborne disease cases worldwide.
Diarrhoeal illnesses remain the most common and deadly food-related diseases affecting this vulnerable age group, while exposure to toxic substances such as lead and methylmercury can cause lifelong neurological and developmental damage.
WHO estimates that contaminated food causes about 866 million illnesses and 1.5 million deaths globally each year.
While the overall burden of foodborne diseases has declined since 2000, significant disparities remain, with Africa and South-East Asia recording the highest rates of illness and death.
According to the report, biological hazards including bacteria, viruses and parasites were responsible for most foodborne illnesses in 2021.
However, chemical contaminants accounted for 73 per cent of deaths linked to unsafe food.
Inorganic arsenic and lead were identified as the leading contributors, increasing the risk of cardiovascular diseases and cancers.
The study also highlighted the economic impact of foodborne diseases, estimating global productivity losses of about $310 billion annually. When adjusted for differences in living costs across countries, the losses rise to approximately $647 billion.
“Food safety is not an abstract issue – it touches every meal, every family, every day,” said Tedros Adhanom Ghebreyesus, noting that the new estimates provide countries with clearer data to identify risks and strengthen public health interventions.
The analysis examined 42 major foodborne hazards across 194 countries between 2000 and 2021, expanding previous assessments to include additional risks such as metals, rotavirus and the parasite responsible for Chagas disease.
WHO warned that chemicals such as arsenic, lead and methylmercury often enter the food chain through environmental pollution and industrial activities, making them difficult to remove once contamination occurs.
The agency called for stronger agricultural practices, environmental regulations and industrial controls to prevent contamination at its source.
The report further revealed that Africa and South-East Asia account for nearly three-quarters of all foodborne illnesses and 60 per cent of related deaths globally. Children and people living in low-resource communities continue to bear the greatest burden.
WHO officials also warned that climate change and antimicrobial resistance are worsening food safety risks by increasing contamination and making infections harder to treat.
The agency urged governments to adopt a One Health approach that integrates human, animal, plant and environmental health systems to reduce foodborne diseases and strengthen surveillance efforts.
