Food safety is a crucial aspect of public health as it ensures that the food we eat is safe for consumption. To deliver 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 hazards in food. These hazards can lead to significant health issues, some causing lifelong impacts. “Food safety is not an abstract issue – it touches every meal, every family, every day. Unsafe food has always been a major public health concern, but until now we lacked the bigger picture of its staggering human and economic toll. These new estimates change that.” said Dr Tedros Adhanom Ghebreyesus, WHO Director-General. “For the first time, countries have their own data to see where the burden is highest. With that knowledge, governments can prioritize, take a multisectoral approach, and find the political will to protect their people.”

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 in order 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.