Every year as many as 125 million people in the Western Pacific Region fall ill from contaminated food resulting in more than 50 000 deaths, according to the newly-launched World Health Organization (WHO) report--- WHO estimates of the global burden of foodborne diseases.
The report is an essential part of WHO's efforts to prevent, detect and respond to public health threats associated with unsafe food. it is also a continuation of WHO advocacy on food safety, which was the theme of this year's World Health Day.
In his opening remarks to celebrate World Health Day in April 2015, Dr Shin Young-soo, WHO Regional Director for the Western Pacific said, "Everybody is at risk of foodborne disease, but infants, children, pregnant women and older people are at particularly high risk. New food safety threats emerge constantly."
Dr Shin added, "Governments must make food safety a priority and invest in national food safety systems. Effective food safety systems consist of up-to-date food laws and regulations. Systems should have clearly defined roles and responsibilities between government agencies and risk-based food inspection and enforcement services. Modern food testing facilities and capabilities as well as information, education and communication capacity are also needed."
WHO estimates of the global burden of foodborne diseases was developed to help policy-makers prioritize the right strategies and allocate appropriate resources for food safety. The report provides comprehensive global and regional estimates on the incidence, mortality and burden of foodborne diseases. It underscores the need for governments, the food industry and individuals to do more to make food safe, including specific regional actions across the entire food supply chain.
Foodborne diseases kill 7000 children under five in the Western Pacific Region
Out of 50 000 deaths in the Region each year, 7000 (14%) are children under five. Of the 125 million people getting sick from contaminated food, 40 million (32%) are children under five.
Unlike other regions, where diarrhoeal diseases cause the highest proportion of deaths, aflatoxin is the main cause of death in the Western Pacific Region. More than 10 000 people develop liver cancer due to aflatoxin, proving fatal in 9 out of 10 people. Seventy per cent of people who become ill from aflatoxin worldwide are in the Western Pacific Region.
The Western Pacific Region also has the highest death rate from parasites, especially tapeworms and Chinese liver fluke. The highest disease burden results from the disabling impact of Paragonimus infections of the lungs and central nervous system. Chinese liver flukes infect more than 30 000 people annually, killing 6000. Almost all those infected with Chinese liver flukes globally are in the Western Pacific Region.
Key foodborne diseases and hazards highlighted in regional findings
Bacteria:
- Listeria can result in septicaemia and meningitis, and is usually spread by consuming contaminated raw vegetables, ready-to-eat meals, processed meats, smoked fish and soft cheeses.
- Brucella, commonly from unpasteurized milk or cheese of infected goats or sheep, can cause fever, muscle pain or more severe arthritis, chronic fatigue, neurologic symptoms and depression.
- Cholera can be caused by consuming food contaminated with Vibrio cholerae. It causes watery diarrhoea that can be fatal within hours if left untreated.
Virus:
- Hepatitis A is a liver disease caused by the hepatitis A virus, transmitted through food contaminated by the faeces of an infected person. It causes jaundice, nausea, anorexia, fever, malaise and abdominal pain.
Parasites:
- Toxoplasmosis, caused by Toxoplasma gondii, spread through undercooked or raw meat and fresh produce, can result in impaired vision and neurological conditions.
- Paragonimus can infect the lungs and central nervous system.
- Taenia solium (pork tapeworm) can cause cysts to develop in the brain (cysticercosis), which is the most frequent preventable cause of epilepsy worldwide.
- Echinococcus tapeworms can infect humans through food contaminated with dog or fox faeces. They can cause tumours to form in the liver, lungs and brain.
- Clonorchis sinensis (Chinese liver fluke) commonly contracted through raw and incorrectly processed or cooked fish, can cause bile duct inflammation and cancer.
Chemicals and toxins:
- Cyanide poisoning occurs when inappropriately processed cassava is consumed.
- Aflatoxin is a toxin produced by moulds on inappropriately stored grain, and can cause liver cancer, one of the most deadly forms of cancer.
WHO response
Together with Member States, WHO is working to ensure access to adequate, safe, nutritious food for everyone, prioritizing those most vulnerable to foodborne diseases. WHO is also working with national governments to improve the surveillance of foodborne diseases and obtain a clearer picture of country-specific challenges.
In the Western Pacific Region, WHO's work is guided by the Western Pacific Regional Food Safety Strategy 2011---2015. In line with this strategy, food laws, regulations and policies have been developed and updated and risk-based food inspection and enforcement mechanisms and procedures have been established. Country capacities to prevent, detect, report and respond to food safety events have also been strengthened and stronger cross-sectoral collaboration and coordination have been fostered.
WHO together with the Food and Agriculture Organization of the United Nations is also managing the International Food Safety Authorities Network (INFOSAN) to rapidly exchange information during food safety events of international concern. WHO has also developed "Five Keys to Safer Food" and other food safety guidance.
WHO also provides independent scientific assessments to inform international food standards, guidelines and recommendations, known as Codex Alimentarius, to ensure food is safe wherever it originates.