Foodborne diseases: Over 200 illnesses from contaminated food worldwide
Foodborne diseases: 420,000 deaths yearly—children carry 40% burden
Eight-month-old Kwame wouldn’t stop crying. His mother, Abena, had noticed the diarrhea starting that morning in their village outside Accra, Ghana. By afternoon, Kwame’s tiny body was burning with fever. By evening, he could barely open his eyes, too weak from dehydration to cry anymore.
At the rural clinic, the nurse recognized the signs immediately: severe foodborne infection. “What did he eat?” she asked urgently. Abena explained she’d given him mashed plantain from the family meal—the same food everyone ate. But Kwame’s developing immune system couldn’t fight what the adults could tolerate. The contaminated food that gave his father mild stomach upset was killing her baby.
Kwame survived after emergency rehydration treatment. But in the same clinic that week, two other infants with foodborne illness did not.
This tragedy repeats itself worldwide. According to WHO’s work on foodborne diseases, over 200 diseases are caused by eating food contaminated with bacteria, viruses, parasites or chemical substances such as heavy metals. Every year, nearly one in 10 people around the world fall ill after eating contaminated food, leading to over 420,000 deaths.
For more on related health impacts, see our articles on diarrheal diseases and child health at ObserverVoice.com.
The Devastating Toll on Children
Children under 5 years of age are disproportionately affected. Foodborne diseases kill 125,000 children every year—children carry 40% of the foodborne disease burden despite representing a much smaller fraction of the global population. The majority of these cases are caused by diarrhoeal diseases.
WHO’s fact sheet on diarrhoeal disease explains why children are so vulnerable. Their immune systems are still developing, they require more food relative to body weight, and they’re more likely to put contaminated objects in their mouths.
Other serious consequences of foodborne diseases include kidney and liver failure, brain and neural disorders, reactive arthritis, cancer, and death. WHO’s fact sheet on food safety provides comprehensive information.
Dr. Kofi Mensah, a pediatrician in Kumasi, Ghana, explained the devastating pattern: “Every rainy season, we see waves of children with severe diarrhea from contaminated food and water. Some recover. Some don’t. The families living in poverty, without clean water or refrigeration—their children are at highest risk. It’s preventable, but prevention requires resources many don’t have.”
For more on child mortality, see our articles on malnutrition and water safety at ObserverVoice.com.
A Wide Range of Diseases
Foodborne diseases encompass a wide range of illnesses from diarrhoea to cancers. Most present as gastrointestinal issues, though they can also produce neurological, gynaecological and immunological symptoms.
WHO provides detailed fact sheets on major foodborne diseases including Salmonella (non-typhoidal), E. coli, Campylobacter, Listeriosis, and Botulism.
Parasitic infections also cause significant foodborne illness. WHO’s fact sheets cover Foodborne trematode infections, Taeniasis/cysticercosis, and Echinococcosis.
Viral foodborne illnesses include Hepatitis A, spread through contaminated food and water.
Chemical contaminants in food cause serious health problems. WHO’s fact sheets address Arsenic, Mycotoxins, and Natural toxins in food.
WHO created infographics showing foodborne diseases in the WHO Region of the Americas and foodborne diseases in the WHO Western Pacific Region, illustrating regional disease patterns.
The Growing Global Challenge
Foodborne diseases are closely linked to poverty in low- and middle-income countries but are a growing public health issue around the world. Increasing international trade and longer, more complex food chains increase the risk of food contamination and the transport of infected food products across national borders.
Growing cities, climate change, migration and growing international travel compound these issues and expose people to new hazards. Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing.
This growing public health problem causes considerable socioeconomic impact through strains on health-care systems, lost productivity, and harming tourism and trade. WHO’s Global Health Observatory Data on foodborne diseases tracks the burden worldwide.
WHO’s Q&A on One Health explains the interconnected nature of human, animal, and environmental health in preventing foodborne diseases. The Q&A on Antimicrobial resistance in the food chain addresses this emerging threat.
For more on global health challenges, see our articles on water sanitation and infectious diseases at ObserverVoice.com.
WHO’s Comprehensive Response
WHO works to assist Member States in building capacity to prevent, detect and manage foodborne risks through its Nutrition and Food Safety department. Foodborne diseases are reflected in several targets of Sustainable Development Goal 3 and are a priority area within WHO’s work.
WHO’s activities include estimating the burden of foodborne diseases, strengthening foodborne disease surveillance, assessing chemical risks in food, and assessing microbiological risks in food.
In December 2025, WHO published comprehensive surveillance manuals: Strengthening surveillance of and response to foodborne diseases: introductory manual, Stage one manual (part B): investigating foodborne disease outbreaks, Stage two manual: strengthening indicator-based surveillance, and Stage three manual: integrating surveillance data across the food chain.
WHO created an infographic on components of a fully developed surveillance and response system for foodborne disease.
The WHO Five Keys to Safer Food manual provides straightforward tips on how to produce, process, handle and consume food to limit spreading and contracting foodborne illnesses. WHO’s activity on promoting safe food handling coordinates global education efforts.
WHO’s video Food safety: turning information into action from June 2025 demonstrates implementation strategies.
Global Coordination and Standards
In collaboration with the UN Food and Agriculture Organization, WHO created the Codex Alimentarius, a nongovernmental interagency organization tasked with creating food standards, guidelines, and codes of practice that contributes to the safety, quality, and fairness of international food trade.
The 48th session of the Codex Alimentarius Commission met in November 2025. WHO highlighted side events at the 47th session in February 2025. In November 2024, the Codex Alimentarius Commission called for food standards that meet future needs.
WHO and FAO developed the International Food Safety Authorities Network (INFOSAN) to rapidly share information during food safety emergencies. WHO’s activities include strengthening national food control systems and strengthening nutrition surveillance.
WHO convenes the Foodborne Disease Burden Epidemiology Reference Group (FERG) and coordinates the WHO Alliance for Food Safety.
The World Health Assembly adopted WHA73.5 on Strengthening efforts on food safety and WHA63.3 on Advancing food safety initiatives. The UN General Assembly declared World Food Safety Day in resolution A/RES/73/250.
In July 2025, WHO and partners reported that global hunger declines, but rises in Africa and western Asia, highlighting connections between food security and safety.
Abena now boils all water used for Kwame’s food, washes her hands before preparing meals, and keeps cooked food covered and refrigerated when possible. “I almost lost my son,” she said. “Now I teach other mothers what the nurse taught me. Clean hands, clean water, clean food. It seems simple, but it saves children’s lives.”
With WHO’s comprehensive approach to foodborne diseases, the 420,000 annual deaths can be dramatically reduced—proving that safe food is a fundamental right, not a privilege.
For more information, visit WHO’s foodborne diseases health topic page or explore related content at ObserverVoice.com.
Frequently Asked Questions (FAQs)
According to WHO’s work on foodborne diseases, over 200 diseases are caused by eating food contaminated with bacteria, viruses, parasites or chemical substances such as heavy metals. Every year, nearly one in 10 people around the world fall ill after eating contaminated food, leading to over 420,000 deaths. Children are disproportionately affected, with 125,000 deaths every year in people under 5 years of age—children carry 40% of the foodborne disease burden. The majority of these cases are caused by diarrhoeal diseases. Other serious consequences include kidney and liver failure, brain and neural disorders, reactive arthritis, cancer, and death. WHO’s fact sheet on diarrhoeal disease and food safety provide comprehensive statistics. This growing public health problem causes considerable socioeconomic impact through strains on health-care systems, lost productivity, and harming tourism and trade. Foodborne diseases are closely linked to poverty in low- and middle-income countries but are a growing public health issue around the world. WHO’s Global Health Observatory Data on foodborne diseases tracks the burden. For more on malnutrition and diarrhoea, see WHO resources and our articles at ObserverVoice.com.
Foodborne diseases encompass a wide range of illnesses from diarrhoea to cancers. Most present as gastrointestinal issues, though they can also produce neurological, gynaecological and immunological symptoms. WHO provides fact sheets on bacterial diseases including Salmonella (non-typhoidal), E. coli, Campylobacter, Listeriosis, and Botulism. Parasitic infections include Foodborne trematode infections, Taeniasis/cysticercosis, and Echinococcosis. Viral illnesses include Hepatitis A. Chemical contaminants include Arsenic, Mycotoxins, and Natural toxins in food. WHO created infographics on foodborne diseases in the Americas and Western Pacific Region. WHO’s Facts in pictures on food safety provides visual overview. See our articles on infectious diseases.
Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing. Increasing international trade and longer, more complex food chains increase the risk of food contamination and the transport of infected food products across national borders. Growing cities, climate change, migration and growing international travel compound these issues and expose people to new hazards. WHO’s Q&A on One Health explains the interconnected nature of human, animal, and environmental health. The Q&A on Antimicrobial resistance in the food chain addresses emerging threats. WHO also provides Q&As on COVID-19 food safety for consumers, COVID-19 food businesses, and COVID-19 food safety authorities. For more on water, sanitation and hygiene (WASH), see WHO resources and our articles at ObserverVoice.com.
WHO works to assist Member States in building capacity to prevent, detect and manage foodborne risks through its Nutrition and Food Safety department. WHO’s activities include estimating the burden of foodborne diseases, strengthening foodborne disease surveillance, assessing chemical risks in food, assessing microbiological risks in food, promoting safe food handling, strengthening national food control systems, and strengthening nutrition surveillance. In December 2025, WHO published Strengthening surveillance: introductory manual, Stage one manual: investigating outbreaks, Stage two manual: strengthening indicator-based surveillance, and Stage three manual: integrating surveillance data. WHO created an infographic on components of surveillance and response systems. The WHO Five Keys to Safer Food provides practical guidance. WHO’s video Food safety: turning information into action demonstrates strategies. See our articles on disease surveillance.
WHO collaborates with FAO to create the Codex Alimentarius, creating food standards, guidelines, and codes of practice for international food trade. The 48th session of Codex Alimentarius Commission met November 2025, with 47th session side events February 2025. In November 2024, Codex called for standards meeting future needs. WHO and FAO developed International Food Safety Authorities Network (INFOSAN) to rapidly share information during emergencies. WHO convenes the Foodborne Disease Burden Epidemiology Reference Group (FERG) and coordinates the WHO Alliance for Food Safety. The World Health Assembly adopted WHA73.5 on Strengthening efforts on food safety and WHA63.3 on Advancing food safety initiatives. The UN General Assembly declared World Food Safety Day. In July 2025, WHO reported global hunger declines but rises in Africa and western Asia. Foodborne diseases are reflected in Sustainable Development Goal 3 targets. See our articles on global health policy.
- WHO Foodborne Diseases Health Topic
- WHO Fact Sheet: Food Safety
- WHO Fact Sheet: Diarrhoeal Disease
- WHO Fact Sheet: Salmonella (non-typhoidal)
- WHO Fact Sheet: E. coli
- WHO Fact Sheet: Campylobacter
Disclaimer: This article is an adaptation of publicly available information from WHO’s Foodborne diseases
health topic page (WHO, Geneva. Licence: CC BYNC-SA 3.0 IGO). WHO is not responsible for the
content or accuracy of this adaptation. This content is for informational and educational purposes
only and does not constitute medical advice. ObserverVoice.com is a news and information platform
— not a healthcare provider.
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