The World Health Organization (WHO) serves as the cornerstone of international efforts to combat foodborne diseases, which sicken 600 million people and cause 420,000 deaths annually, disproportionately affecting children under five and low-income populations. Through science-driven strategies and coordinated governance, WHO addresses this pervasive public health threat across 194 member states.
Surveillance and Burden Assessment
A core WHO function involves quantifying the global impact of foodborne hazards. In 2015, the Foodborne Disease Burden Epidemiology Reference Group (FERG) published landmark estimates: 31 biological and chemical hazards cause 33 million disability-adjusted life years (DALYs) lost yearly, with diarrheal agents like norovirus and Campylobacter as leading culprits. To refine these metrics, WHO reactivated FERG in 2021 with 26 experts to update methodologies and track progress toward a 40% reduction in foodborne diarrheal diseases by 2030. This data shapes national policies and resource allocation, particularly in high-burden regions like Africa and Southeast Asia.
Prevention Through Science-Based Standards
WHO co-manages the Codex Alimentarius Commission with the UN Food and Agriculture Organization (FAO), establishing international food safety benchmarks referenced in trade agreements. These standards, covering contaminants, hygiene, and labeling, provide consistent guidance for governments and industry. For example, Codex’s Principles for Food Safety Emergency Exchange underpins WHO’s International Food Safety Authorities Network (INFOSAN), launched in 2004. INFOSAN facilitates rapid alerts during outbreaks, linking 141 countries for real-time information sharing.
Capacity Building and One Health Integration
The WHO Global Strategy for Food Safety 2022–2030 prioritizes strengthening national systems via a “One Health” framework that connects human, animal, and environmental health sectors. Key initiatives include:
Laboratory Enhancement: Training labs in whole-genome sequencing to improve pathogen tracking.
Consumer Education: Promoting the “Five Keys to Safer Food” for handlers and households.
Regional Partnerships: Collaborating with entities like FAO in the Near East to implement risk-based inspections and emergency protocols.
Table: WHO’s Key Food Safety Programs
| Program | Function | Impact |
| FERG | Estimates global burden of 31 foodborne hazards | Informs prevention priorities; tracks DALYs |
| INFOSAN | Shares outbreak alerts across 141 countries | Improved communication and coordination |
| Alliance for Food Safety | Coordinates 64 centers for technical support | Supports LMIC infrastructure development |
| Codex Alimentarius | Sets international food standards | Harmonizes trade and safety regulations globally |
Emergency Response and Equity Focus
During outbreaks, WHO deploys technical teams to assist traceback investigations and containment. The 2025 World Food Safety Day theme, “Food Safety: Science in Action”, highlights this reliance on evidence-based response. Critically, WHO targets resource gaps in low- and middle-income countries (LMICs), where unsafe food costs $110 billion yearly in medical expenses and lost productivity. Projects include:
- Farm-Level Interventions: Training producers in safer irrigation and pesticide use.
- Vulnerable Population Protections: Reducing aflatoxin exposure in regions with high mycotoxin risks.
- Trade Safety Nets: Ensuring LMICs meet export standards without compromising local food security.
The Road Ahead
Persistent challenges include antimicrobial resistance in the food chain and climate-related contamination risks. WHO’s 2025 milestones, updated burden estimates and expanded INFOSAN capabilities, aim to foster resilient systems. As food supply chains grow more globalized, WHO’s role as convener, scientist, and policy architect remains indispensable to achieving “safe food for all”
