The World Health Organisation on 3 December 2015 released its first ever report on foodborne diseases. The report was titled Estimates of the Global Burden of Foodborne Diseases, which is the most comprehensive report to date on the impact of contaminated food on health and wellbeing.
The report provides the first estimates of global foodborne disease incidence, mortality, and disease burden in terms of Disability Adjusted Life Years (DALYs).
Key findings of the report
• There were 31 foodborne hazards, including bacteria, viruses, parasites, toxins and chemicals, that caused 600 million foodborne illnesses and 420000 deaths worldwide in 2010 .
• The most frequent causes of foodborne illness were diarrhoeal disease agents, particularly norovirus and Campylobacter.
• There were considerable differences in the burden of foodborne disease among subregions delimited on the basis of child and adult mortality. The highest burden per population was observed in Africa followed by South-East Asia.
• The burden of foodborne diseases is borne by individuals of all ages, but particularly by children under 5 years of age, and by persons living in low-income subregions of the world.
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