Pathogenic agents in food, whether they are microbial (such as viruses, bacteria and parasites) or chemical (from toxins and heavy metals, to pesticide residues and veterinary drugs) carry risks to human health. 

Each year, an estimated 600 million people fall ill and 420 000 people die from unsafe food, resulting in the loss of 33 million healthy life years (DALYs). Children under 5 years of age are at particularly high risk, with 125 000 children dying from foodborne diseases every year. These illnesses and deaths are largely preventable. 

“The burden is upon us to make the most of political opportunities and take food safety to the next level” says Dr Tedros Adhanom Ghebreyesus, WHO Director-General. Following the Seventy-third World Health Assembly resolution on “Strengthening efforts on food safety” (WHA73.5), WHO will regularly monitor the global burden of foodborne diseases and measure the impact of the  WHO Global Strategy for Food Safety 2022–2030.