Every year 600 million people fall ill and 420,000 die from contaminated food that causes more than 200 diseases, ranging from diarrhea to cancer. Children under 5 years of age suffer 40% of the damage, with 125,000 deaths each year.
Of those caused by contaminated food, diseases such as diarrhea are the most common, affecting 550 million people and causing 230,000 deaths each year.
WHO in its latest revision of the factsheet dedicated to food safety, aims to facilitate the prevention, identification and global response to threats to public health associated with unsafe products.
Climate change also affects food security, as changes in temperature change the safety risks associated with the production, storage and distribution of food.
Food contamination can occur at any point in production and distribution, and the primary responsibility lies with food producers. A large percentage of foodborne illness accidents, however, are due to improperly prepared food or at home, in food service establishments or markets.
Also, not all consumers understand the roles to play, such as adopting basic hygiene practices when buying, selling and preparing food to protect their health and that of the wider community.
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