Kathmandu: The ‘World Food Safety Day’ is being observed globally today with the theme “From burden to solutions – safe food everywhere.” This international campaign is dedicated to raising awareness about the significant impact of foodborne illnesses and advocating for evidence-based preventive strategies.
According to National News Agency Nepal, recent estimates from the World Health Organization (WHO) reveal that children under the age of five are almost three times more vulnerable to foodborne illnesses than older children and adults. Although this age group constitutes only 9% of the global population, they account for nearly one-third of all foodborne disease cases, particularly those involving deadly diarrheal diseases.
The WHO has highlighted the significant risks posed to children’s neurological and developmental health through exposure to chemical hazards such as methyl mercury and lead. Unsafe food consumption results in approximately 866 million illnesses and 1.5 million deaths each year globally, many of which could be prevented with improved water, sanitation, hygiene, and food safety practices. While there has been a decrease in the global burden of foodborne diseases since 2000, significant regional disparities persist, with Africa and South-East Asia bearing the highest burdens.
In 2021, biological hazards, including bacteria, viruses, and parasites, were the primary cause of foodborne illnesses, whereas chemical exposures were responsible for 73% of related deaths, mainly due to inorganic arsenic and lead. The WHO has been actively conducting awareness programs worldwide to improve these conditions and is urging governments to implement effective measures and policies to mitigate the deadly effects of foodborne illnesses and fatalities.
Dr. Tedros Adhanom Ghebreyesus, WHO Director-General, has underscored the importance of understanding the human and economic toll of food safety issues, emphasizing that such data enables countries to identify and prioritize actions to safeguard public health.