Burden of Foodborne Diseases in the South-East Asia Region

Jul 7, 2026

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Food can transmit disease when contaminated with harmful microbes such as bacteria, viruses, or parasites, or with chemicals and toxins. Billions of people worldwide face risk of foodborne diseases, with millions becoming ill and many deaths linked to unsafe food. Food contamination risks can arise at farms, during processing, transportation, and storage. While some illnesses resolve, others are severe—especially for children, pregnant women, older adults, and immunocompromised people—leading to lasting impacts including delayed physical and mental development.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages57

Reading Time2 h 24 min

Contents

Introduction: Foodborne diseases

Foodborne infections

Chemicals and toxins in food

Food allergy

Global burden of foodborne diseases

Objectives

Methodology

Gaps and limitations

Foodborne diseases in the WHO South-East Asia Region

Foodborne diseases in under-five children

Conclusions and action points

Annexes

Burden of foodborne diseases in the South-East Asia Region Burden of foodborne diseases in the South-East Asia Region WHO Library Cataloguing-in-Publication data World Health Organization, Regional Office for South-East Asia. Burden of foodborne diseases in the South-East Asia Region. 1. Foodborne Diseases 2. Epidemiology 3. Food contamination ISBN 978-92-9022-503-4 (NLM classification: WC 268) © World Health Organization 2016 All rights reserved. Requests for publications, or for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – can be obtained from SEARO Library, World Health Organization, Regional Office for South-East Asia, Indraprastha Estate, Mahatma Gandhi Marg, New Delhi 110 002, India (fax: +91 11 23370197; e-mail: [searolibrary@who.int](searolibrary@who.int)). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by the World Health Organization to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. This publication does not necessarily represent the decisions or policies of the World Health Organization. Printed in India Contents Acronyms ............................................................................................................... v Introduction: Foodborne diseases ..........................................................................1 Foodborne infections ..................................................................................................2 Chemicals and toxins in food ......................................................................................3 Food allergy ...............................................................................................................4 Global burden of foodborne diseases .....................................................................5 Objectives ..................................................................................................................5 Methodology ..............................................................................................................6 Gaps and limitations ...................................................................................................9 Foodborne diseases in the WHO South-East Asia Region.......................................11 Foodborne diseases in under-five children ................................................................13 Conclusions and action points...............................................................................17 Annexes 1. Classification of foodborne diseases ..............................................................21 2 A guide to national burden of foodborne disease study.................................42 3 Categorization of subgroups under WHO regions .........................................47 Burden of foodborne diseases in the South-East Asia Region iii Ac

FAQs

What causes foodborne diseases?

Foodborne diseases are caused by contamination of food with harmful microbes (bacteria, viruses, parasites), toxins, or chemicals.

Where can food contamination risks occur?

Risks may be introduced at the farm level and can also emerge during processing, transportation, or storage of food and food products.

Who is at higher risk and what are possible long-term effects?

Children, pregnant women, older people, and those with weakened immune systems are more vulnerable. Severe illnesses can contribute to death and may cause delayed physical and mental development, affecting quality of life permanently.

Jul 7, 2026

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