Geneva: A new global assessment has found that chemical hazards are responsible for the highest number of deaths linked to foodborne diseases worldwide, highlighting a growing public health concern.
According to data referenced by the World Health Organization (WHO), chemical contamination in food—such as pesticides, heavy metals, and naturally occurring toxins—contributes significantly to mortality compared to other foodborne risks like bacteria, viruses, and parasites.
The report notes that while microbial contamination often causes widespread illness outbreaks, chemical hazards tend to lead to more severe long-term health effects and higher fatality rates due to chronic exposure and delayed diagnosis.
Health experts have urged stronger global food safety systems, improved monitoring of agricultural chemicals, and stricter regulations on food production and supply chains.
The WHO has called for coordinated international efforts to reduce exposure to hazardous chemicals in food and to strengthen surveillance systems, particularly in low- and middle-income countries where regulation may be weaker.
Conclusion: The findings underscore the urgent need to prioritize chemical safety in global food systems to reduce preventable deaths.
