Every year, nearly one in 10 people around the world fall ill after eating contaminated food, leading to over 420 000 deaths. Children are disproportionately affected, with 125 000 deaths every year in people under 5 years of age. The majority of these cases are caused by diarrhoeal diseases. Other serious consequences of foodborne diseases include kidney and liver failure, brain and neural disorders, reactive arthritis, cancer, and death.

WHO works to assist Member States in building capacity to prevent, detect and manage foodborne risks. Foodborne diseases are reflected in several targets of Sustainable Developmental Goal 3 and are a priority area within the Organization’s work. Activities include research and independent scientific assessments of food-related hazards, foodborne disease awareness programs, and helping to promote food safety through national health-care programs.

Over 200 diseases are caused by eating food contaminated with bacteria, viruses, parasites or chemical substances such as heavy metals. This growing public health problem causes considerable socioeconomic impact though strains on health-care systems lost productivity, and harming tourism and trade. These diseases contribute significantly to the global burden of disease and mortality.

Treatment of foodborne trematodiases is important to prevent progression of clinical disease and reduce associated morbidity. Treatment can be offered through preventive chemotherapy or individual case management.