Children under five years old are nearly three times more likely to become ill from unsafe food compared to older children and adults, according to fresh estimates released today by the World Health Organization (WHO).
Although they represent only 9% of the global population, young children account for almost one-third of all foodborne disease cases, especially diarrhoeal illnesses that can prove fatal for this vulnerable group. Furthermore, exposure to chemical hazards like methylmercury and lead in food can impair brain development and lead to permanent neurological and developmental disorders in children.
WHO estimates that unsafe food results in approximately 866 million illnesses and 1.5 million deaths each year, many of which could be prevented through measures such as improved water, sanitation, and hygiene, food safety practices like pasteurization, and access to healthcare for at-risk populations. While the overall burden of foodborne disease has decreased since 2000, significant regional disparities remain, with the heaviest toll in Africa and South-East Asia.
Exposure to biological hazards—including foodborne bacteria, viruses, and parasitic infections—caused the majority of foodborne illnesses (roughly 860 million in 2021), while chemical exposures accounted for a disproportionate share of deaths. In 2021, chemical hazards were responsible for a striking 73% of deaths linked to contaminated food. Most of these chemical-related deaths were associated with inorganic arsenic (42%) and lead (31%), largely because these exposures raise the risk of heart disease and cancers.
Beyond health impacts, the study estimates that in 2021 foodborne disease led to approximately US$ 310 billion in lost productivity (time away from work due to illness). When adjusted for cost-of-living differences between countries, the economic impact rose to an estimated US$ 647 billion in lost productivity.
“Food safety is not an abstract issue – it touches every meal, every family, every day. Unsafe food has always been a major public health concern, but until now we lacked the bigger picture of its staggering human and economic toll. These new estimates change that.” said Dr Tedros Adhanom Ghebreyesus, WHO Director-General. “For the first time, countries have their own data to see where the burden is highest. With that knowledge, governments can prioritize the actions needed to protect people’s health.”
Expanded scope, sharper picture
WHO’s new analysis significantly broadens the evidence base by assessing 42 major foodborne hazards, including bacteria, viruses, parasites, and chemicals, from 194 countries spanning 2000 to 2021. The estimates now include new hazards such as metals, rotavirus, and Trypanosoma cruzi (the parasite that causes Chagas disease).
Food can become contaminated with chemicals like inorganic arsenic, lead, and methylmercury from natural sources and human activities. Once these substances enter the food chain, they are often difficult or impossible to remove. WHO urges governments to prevent contamination at the source—through better agricultural practices, stricter industrial controls, and stronger environmental regulations.
While the presence of some metals in food has been declining over time, these estimates reveal for the first time the burden of cardiovascular diseases, cancers, and intellectual disability resulting from dietary exposure to metals. Inorganic arsenic and lead are linked to more than 1 million deaths in a single year; methylmercury can harm the developing brain and cause lifelong neurological and developmental problems in children.
A crisis of equity
Evolving diets, environmental pressures, globalization, and inequalities in food systems continue to shape who is most exposed to unsafe food. Children and people living in low-resource communities bear the greatest health burden, particularly in low- and middle-income countries. The African and South-East Asian regions together account for nearly three-quarters of all foodborne illnesses and 60% of global deaths.
“This report is a wake‑up call – but also a roadmap. The data show that foodborne diseases are not only persistent but are being made worse by climate change, which increases contamination risks, and by antimicrobial resistance, which makes infections harder to treat. We cannot tackle these threats alone,” said Yuki Minato, WHO technical officer for food safety and senior author of The Lancet Global Health paper. “A One Health approach – integrating human, animal, plant, and environmental health – is essential. Countries must act urgently, using these estimates to target interventions, invest in surveillance, and break down the silos between health, agriculture and environment sectors. Delay costs lives.”
Note to editors
The assessment and data can be explored in detail via an interactive online dashboard and updated Global Health Observatory pages with maps. The key findings are published in The Lancet Global Health , with an accompanying commentary and four papers focusing on specific hazard groups and associated diseases.
The estimates cover 42 foodborne hazards, but many other potentially important hazards could not be included due to insufficient data. These include antimicrobial resistant bacteria, pesticide residues, and per- and polyfluoroalkyl substances (PFAS). Other health outcomes, such as growth impairment from aflatoxin exposure or enteropathogenic bacteria, and stillbirth due to listeriosis, were also excluded. These omissions highlight the urgent need for more national data, expanded investment in research, and strengthened surveillance to better characterize the full extent of illness caused by more than 200 known biological hazards and numerous chemical hazards transmissible via food.
National-level data covering the years 2000 to 2021 helps governments to focus their policies and actions towards areas with greatest burden. These estimates are intended to support national risk ranking, enabling governments to compare food safety threats, prioritize interventions, strengthen multisectoral collaboration, and allocate resources more effectively.
World Food Safety Day
WHO is releasing these updated foodborne disease estimates ahead of World Food Safety Day on 7 June 2026 . This year’s theme is “From burden to solutions – safe food everywhere”. The 2026 edition of the estimates, along with the interactive data tools, provides a strong evidence base for the campaign, helping countries and partners turn data into targeted action to reduce the burden of unsafe food.
Experts from WHO will present these findings during a webinar on Thursday 4 June 2026 at 11:30 CEST/10:30 BST/5:30 ET.
For additional details and to register to attend the webinar:
WHO estimates of the global burden of foodborne diseases 2000–2021: Key findings from the 2026 edition