Rising Tide Of Unsafe Food, A Growing Public Health, Economic And Climate Crisis: WHO

A staggering 866 million people—nearly one in every nine globally—fall ill each year after consuming contaminated food, while 1.52 million lives are lost annually to food-borne diseases, according to the World Health Organisation (WHO).

This is not only overwhelming healthcare systems but also inflicting deep economic and developmental losses across countries, including India.

As per the global health agency, unsafe food costs the global economy around USD 310 billion every year in lost productivity and medical expenses. In low- and middle-income countries, the burden is even more severe, where fragile health systems and weaker food safety infrastructure amplify both human suffering and financial strain.

Children under five years of age remain the most vulnerable group, accounting for nearly 29% of the global disease burden, with an estimated 143,000 deaths in 2021 alone.

“Food-borne diseases impede socio-economic development by straining healthcare systems and harming national economies, tourism and trade,” the WHO said in its recent statement, underscoring how food safety has become a critical development issue rather than a purely health-related concern.

Public health experts agree, as they point out repeated outbreaks lead to hospitalisation costs, productivity losses and long-term disability.

In India, the growing concern over food adulteration is now being linked not only to immediate food-borne illness but also to deeper, long-term damage to the digestive system and liver health, warn gastroenterology experts like Dr. Siddharth Srivastava, Director Professor, Department of Gastroenterology, GB Pant Hospital, Delhi.

Talking to The Health Outlook, he said adulterated food containing chemical preservatives, detergents and other harmful additives can significantly disturb the delicate balance of gut health.

He explained that one of the first major impacts is dysbiosis, a condition where the natural balance of gut bacteria is disrupted. “Chemical preservatives and detergents kill the healthy, beneficial bacteria in the gut, allowing harmful bacteria to flourish, which can lead to diarrhoea and other gastrointestinal symptoms,” he said.

The second major concern is epithelial damage. The intestinal lining, which acts as a protective barrier, can be directly damaged by certain adulterants. “Some substances erode the mucous lining of the intestines, exposing the internal body systems to harmful organisms and toxins,” Dr. Srivastava noted.

Over time, this damage can lead to what is commonly referred to as “leaky gut”, where the protective barrier of the intestines becomes compromised.

The third and more serious consequence is systemic inflammation. When the gut barrier is weakened, toxins and harmful substances can enter the bloodstream, triggering inflammation across the body. “This inflammation does not remain confined to the gut. It becomes systemic and can affect overall health,” he explained.

Dr. Srivastava further cautioned that the burden does not end at the gut. “All these toxins are eventually metabolised by the liver, which leads to increased stress on the organ and may affect its long-term function,” he warned.

Health experts recommend greater vigilance in food sourcing, stricter enforcement of food safety standards and increased public awareness about the risks associated with adulterated products.

In low- and middle-income countries alone, productivity losses linked to food-borne diseases have been estimated at nearly USD 95.2 billion annually, with an additional USD 15 billion spent on treatment.

The total global economic burden has now reached USD 310 billion annually—an amount comparable to the GDP of several mid-sized economies.

As per the WHO, food-borne pathogens such as E. coli, Salmonella, Listeria and Vibrio cholerae, along with viruses like norovirus and hepatitis A, continue to drive outbreaks worldwide. Chemical contamination—from pesticides, heavy metals and industrial pollutants—adds another layer of chronic health risk, often manifesting in long-term diseases such as cancer, kidney disorders and neurological damage.

The burden is especially severe among young children. According to global estimates, children under five bear nearly one-third of the food-borne disease burden. Their underdeveloped immunity makes them more susceptible to infections that can rapidly turn fatal. In 2021 alone, unsafe food contributed to 143,000 deaths among children globally.

In India, where malnutrition and recurrent infections already overlap, experts warn that food safety risks can further worsen developmental outcomes.

Amid these concerns, the National Human Rights Commission of India (NHRC) held a meeting titled “Combating Food Adulteration in India: Understanding the Scale of the Problem, Challenges and the Way Forward” a few months ago.

The experts were unanimous in calling for stronger enforcement, scientific surveillance, public transparency and deeper community participation to address what they described as a growing public health concern.

Stricter and time-bound enforcement of food safety laws, including stronger penalties for offenders, alongside improved coordination between central and state authorities through a unified regulatory mechanism, was strongly advocated.

The meeting further underscored the need for robust grievance redressal systems, including 24x7 consumer helplines, faster complaint resolution mechanisms and timely compensation for victims of food adulteration. Several participants also called for the mandatory inclusion of food safety education in school curricula to build awareness from an early age.

NHRC Secretary General Bharat Lal flagged the disproportionate risk faced by children, pregnant women and the elderly, describing food adulteration as a global concern affecting both formal and informal food systems.

He cautioned that once contaminated food enters the supply chain, tracing and recall become extremely difficult, with the potential to impact hundreds of consumers from a single sample.

India’s top food regulator, FSSAI CEO Rajit Punhani, outlined ongoing regulatory efforts, including awareness campaigns, simplified vendor registration systems and licensing frameworks implemented by state governments. He emphasised the need for stronger inspection capacity, improved manpower and enhanced surveillance systems to strengthen enforcement on the ground.

Climate change is emerging as a powerful force aggravating food safety risks.

Rising temperatures, erratic rainfall and increased humidity are creating ideal conditions for the growth and spread of pathogens in food and water systems.

“Climate change is expected to have considerable impacts on food safety and will likely increase the risks from existing and emerging food-borne diseases,” global health assessments have warned.

For India, which is highly dependent on monsoon patterns and has a vast informal food distribution network, these risks are particularly concerning. Food spoilage during heatwaves, contamination during floods and disruptions in cold chains are already being observed in several regions.