Fresh concerns have emerged over the mounting burden of foodborne diseases, heightened by fast-evolving climate change and environmental pollution, posing serious risk to human health.
Experts, who expressed this during the World Food Safety Day 2025, said the burden of foodborne diseases is significant, yet largely preventable, noting that the diseases affect individuals across all age groups, but particularly children under five and the vulnerable.
They noted that aside climate change and environmental pollution, surge in urbanisation, population growth and shifts in lifestyle and consumption patterns also contribute greatly to these diseases.
“On World Food Safety Day 2025, the World Health Organisation (WHO) is highlighting the role of scientific research and innovation in ensuring food safety.
“Scientists contribute to understanding the risks to human health from known, emerging and anticipated food contaminants in many ways. They conduct rigorous research to generate reliable evidence, which helps policy-makers, food businesses and consumers make informed and safe decisions.”
The global health body hinted that the earlier stated contributory factors – climate change and others are increasing human exposure to harmful chemical compounds, antimicrobial residues and drug-resistant foodborne pathogens.
The body noted that the health implications and associated economic costs of foodborne diseases are substantial. “They include expenses related to medical treatment, child development, lost productivity, export restrictions and market loss.
“The World Health Assembly has mandated WHO to update estimates of the global foodborne disease burden. By offering detailed insights into the incidence, mortality and disease burden expressed in disability-adjusted life years (DALYs) and providing a comprehensive overview of the impact of these foodborne diseases, WHO plays a crucial role in guiding public health strategies and ensuring safer food practices worldwide.
“In the Eastern Mediterranean Region, improving food safety requires robust commitment to scientific research. By strategically harnessing scientific advances and actively cultivating regional and international collaborations, the region can enhance food safety and quality, help protect public health and drive economic sustainability forward.”
WHO noted that through collaboration – sharing knowledge, resources and innovations – it has established a strong environment that ensures compliance with food safety regulations and drives significant progress. “Our unwavering commitment to science-based food safety paves the way to a healthier and safer future for all.”
On its part, the United Nation’s Food and Agriculture Organisation (FAO), said food safety is not just about preventing harm, but creating confidence and trust in the food eaten, in the systems protecting people, that protect food safety and in the institutions that serve the public good for safe food.
A Senior Food Safety Officer at FAO, Markus Lipp, who noted that science is not simply a technical tool but a framework for understanding and managing risk in a pluralistic world, underscored the foundational role of science in global food safety, calling it “a shared language” essential for building trust between consumers, industries, regulators, and nations.”
He stressed that science must not be imposed in a top-down fashion but embraced as a collective foundation for action and dialogue. “Science is more than practice—it is a belief in shared knowledge and shared reality. When used well, it protects health, facilitates trade, and strengthens trust,” he said.
