By Samira Larbie
Accra, June 5, GNA – Nearly one in every nine people worldwide falls ill each year after consuming contaminated food, highlighting the urgent need for stronger food safety practices at the household and community levels, the World Health Organisation (WHO) said on Friday.
The WHO estimates that approximately 866 million people suffer from foodborne illnesses annually, resulting in about 1.5 million deaths worldwide.
In a statement issued to commemorate World Food Safety Day, it said contaminated food is linked to more than 200 diseases, ranging from diarrhoeal infections to severe long-term health conditions.
As the world prepares to mark World Food Safety Day 2026 on June 7, health experts are drawing attention to the devastating human and economic consequences of unsafe food.
It said children under the age of five remain the most vulnerable group, carrying almost one-third of the global disease burden caused by unsafe food despite accounting for a much smaller share of the world’s population.
Health authorities say many of these illnesses are preventable through simple food hygiene measures observed at home, in schools, restaurants, markets and food processing facilities.
The WHO recommends five key food safety practices: washing hands before preparing food, thoroughly cooking meat, poultry and seafood, washing fruits and vegetables before consumption, keeping hot foods hot and cold foods cold, and preventing cross-contamination between raw and cooked foods.
It said beyond its impact on public health, unsafe food also imposed a significant economic burden.
According to WHO estimates, foodborne diseases cost the global economy about US$310 billion each year through healthcare expenses, lost productivity and reduced economic activity.
Public health experts note that improving food safety contributed not only to better health outcomes but also to stronger food systems, increased consumer confidence and sustainable development.
As countries commemorate World Food Safety Day, stakeholders urge individuals, food vendors, manufacturers and policymakers to prioritise food safety at every stage of the food chain.
“Safe food is everyone’s responsibility,” health advocates say, stressing that small everyday actions could save lives, reduce disease and build healthier communities.
This year’s observance serves as a reminder that ensuring food safety is essential for protecting public health, supporting economic growth, and securing a healthier future for all.
GNA
Edited by Agnes Boye-Doe
Reporter: Samira Larbie