MUMBAI: WHO's first ever report on the estimated burden of foodborne disease shows that over 150 million people fall sick and 175000 die every year after consuming contaminated food in the south-east Asia region. Three in ten under-5 children suffer from diarrhoea, which continues to be a major killer.
The report has underlined the urgent need to make food safety a public health priority. "South-east Asia accounts for more than half of the global infections and deaths due to typhoid fever or hepatitis A. Foodborne diseases account for a significant proportion of the burden of disease here. Diarrhoeal diseases are the leading cause of foodborne disease burden in the Region," said Dr Poonam Khetrapal Singh, WHO Regional Director for south-east Asia.
She added that food contaminated with harmful bacteria, viruses, parasites, toxins and chemicals are the main causes of foodborne diseases. Consumption of unsafe food causes nausea, vomiting and diarrhoea as an immediate effect, and has more serious long-term implications such as cancer, failure of kidney and liver and brain and neural disorders. "Foodborne diseases are most dangerous to the young children, pregnant women and older people. In addition to the serious health impact, foodborne diseases present a major cost to economies," she said.
The risk of foodborne diseases is the highest in the low and middle income settings where hygiene, safe water for preparing food, and adequate food production and storage conditions remain a challenge. Khetrapal said that all food operators and consumers should understand the roles they must play to protect their health and that of the wider community.
The report has underlined the urgent need to make food safety a public health priority. "South-east Asia accounts for more than half of the global infections and deaths due to typhoid fever or hepatitis A. Foodborne diseases account for a significant proportion of the burden of disease here. Diarrhoeal diseases are the leading cause of foodborne disease burden in the Region," said Dr Poonam Khetrapal Singh, WHO Regional Director for south-east Asia.
She added that food contaminated with harmful bacteria, viruses, parasites, toxins and chemicals are the main causes of foodborne diseases. Consumption of unsafe food causes nausea, vomiting and diarrhoea as an immediate effect, and has more serious long-term implications such as cancer, failure of kidney and liver and brain and neural disorders. "Foodborne diseases are most dangerous to the young children, pregnant women and older people. In addition to the serious health impact, foodborne diseases present a major cost to economies," she said.
The risk of foodborne diseases is the highest in the low and middle income settings where hygiene, safe water for preparing food, and adequate food production and storage conditions remain a challenge. Khetrapal said that all food operators and consumers should understand the roles they must play to protect their health and that of the wider community.
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