KATHMANDU: The ‘World Food Safety Day’ is being observed globally today (June 7) with the theme “From Burden to Solutions – Safe Food Everywhere.”
This campaign aims to raise awareness about the severe impact of foodborne illnesses and promote evidence-based strategies for prevention. Recent WHO estimates reveal that children under five years old are nearly three times more susceptible to foodborne illnesses compared to older children and adults.
Despite representing only 9% of the global population, this age group accounts for nearly one-third of all foodborne disease cases, particularly deadly diarrheal diseases.
Additionally, exposure to chemical hazards such as methyl mercury and lead poses significant risks to children’s neurological and developmental health. The 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 improved water, sanitation, hygiene, and food safety practices.
Although the overall burden of foodborne diseases has decreased since 2000, significant regional disparities remain, with Africa and South-East Asia experiencing the highest burdens.
Similarly, biological hazards, including bacteria, viruses, and parasites, were responsible for the majority of foodborne illnesses in 2021, while chemical exposures accounted for 73% of related deaths, primarily due to inorganic arsenic and lead, according to the WHO.
The WHO has been conducting various awareness programmes to improve conditions across the world. The global body is now urging governments to implement effective measures and policies to reduce the deadly impact of foodborne illnesses and fatalities.
Dr. Tedros Adhanom Ghebreyesus, WHO Director-General, has emphasized the importance of understanding the human and economic toll of food safety issues, stating that this data enables countries to identify and prioritize actions to safeguard public health.
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