Food contaminated with bacteria, viruses, parasites, or toxic chemicals causes approximately 1.5 million deaths worldwide each year.
According to a WHO analysis of 194 countries from 2000 to 2021, around 886 million cases of foodborne illnesses occur annually. Children under five are the most vulnerable group.
While overall cases have declined since the early 21st century, Africa and Southeast Asia still account for nearly 60% of deaths from unsafe food.
The most dangerous chemical contaminants are arsenic and lead.
