Food safety is a crucial aspect of public health as it ensures that the food we eat is safe for consumption. For delivering a sustainable, healthy diet for all, food system transformation is imperative and food safety is a key component. Climate change alters the geographic and seasonal patterns of foodborne pathogens, and population growth, urbanization, and the expansion of global food chains have increased the complexity of foodborne risk management, necessitating more adaptive surveillance systems that can respond to emerging threats.  

The World Health Organization (WHO) is committed to monitoring and addressing the burden of foodborne diseases, which can be caused by enteric, parasitic and chemical and toxin hazards in food. These hazards can lead to significant health issues, some causing lifelong impacts. As WHO Director-General Tedros Adhanom Ghebreyesus stated, "Unhealthy diets and unsafe food are among the top risk factors for the global burden of disease".¹

The new WHO Global Strategy for Food Safety 2022-2030, based on 5 strategic priorities, has a vision to ensure that all people, everywhere, consume safe and healthy food so as to reduce the burden of foodborne diseases. WHO’s comprehensive approach to food safety highlights the importance of safeguarding our food supply to promote health and prevent diseases.