Overview
- WHO released updated global estimates on Thursday showing about 866 million foodborne illnesses and roughly 1.5 million deaths annually based on data for 2000–2021 from 194 countries.
- Biological hazards such as bacteria, viruses and parasites account for nearly all illnesses, with about 860 million cases in 2021, while chemical contaminants drive about 73% of deaths.
- Inorganic arsenic and lead are the leading chemical causes, responsible for roughly 42% and 31% of chemical-related deaths respectively, largely through increased heart disease and cancer risk.
- Children under five face almost three times the risk of foodborne illness and make up nearly one-third of cases, and Africa and South‑East Asia shoulder most of the burden and deaths.
- WHO warns climate change and antimicrobial resistance are raising risks and calls for One Health measures, improved surveillance, source-level pollution controls and the new interactive dashboards to guide national action.