The World Health Organization (WHO) has warned that unsafe food has become a major global public health challenge, causing an estimated 866 million illnesses and 1.5 million deaths every year.

The warning was contained in a new report released by the United Nations health agency, which highlighted the devastating health and economic consequences of food contamination across the world.

According to the report, children under the age of five are among the most vulnerable groups affected by foodborne diseases. Despite accounting for only a small proportion of the global population, young children represent nearly one-third of all cases linked to contaminated food.

WHO noted that severe diarrhoeal illnesses remain one of the leading causes of food-related sickness and death among children, particularly in low- and middle-income countries where access to healthcare and sanitation services may be limited.

The report also identified exposure to harmful chemicals in food as a growing concern. Substances such as lead, methylmercury, and inorganic arsenic were found to contribute to serious long-term health problems, including developmental disorders, neurological damage, cardiovascular diseases, and various forms of cancer.

According to the findings, biological contaminants such as bacteria, viruses, and parasites were responsible for approximately 860 million illnesses recorded in 2021. Meanwhile, chemical contamination accounted for a significant proportion of deaths linked to unsafe food.

WHO revealed that inorganic arsenic was responsible for the largest share of chemical-related fatalities, while lead exposure also contributed substantially to the global death toll.

Commenting on the findings, WHO Director-General Dr. Tedros Adhanom Ghebreyesus described the situation as a serious public health concern that affects individuals and families around the world.

He emphasized that food safety is a daily issue that directly impacts public health and said the latest data provides governments with a clearer understanding of the scale of the challenge and the areas requiring urgent intervention.

The report found that Africa and South-East Asia continue to bear the heaviest burden of foodborne diseases due to factors such as inadequate sanitation, weak food safety systems, and limited access to healthcare services.

Together, the two regions account for a significant majority of global foodborne illness cases and related deaths.

WHO experts also warned that emerging challenges such as climate change and antimicrobial resistance are making the situation more complex. Rising temperatures and environmental changes can increase the risk of food contamination, while drug-resistant infections make foodborne illnesses more difficult to treat.

The agency estimated that foodborne diseases resulted in approximately $310 billion in lost productivity globally in 2021 due to illness-related absences from work. When adjusted for purchasing power and cost-of-living differences, the economic impact rises to an estimated $647 billion.

The report examined 42 major foodborne hazards across 194 countries between 2000 and 2021, incorporating both traditional and emerging threats to food safety.

To address the growing crisis, WHO urged governments to strengthen food safety regulations, improve agricultural and food production practices, enhance surveillance systems, and invest in clean water, sanitation, and hygiene infrastructure.

The organization stressed that timely action is critical to reducing preventable illnesses and deaths, particularly among children and vulnerable populations who continue to face the highest risks from unsafe food.