A new report released by the World Health Organization (WHO) found that almost 30% of all deaths from foodborne diseases occur in children aged below five years.
The "WHO estimates of the global burden of foodborne diseases" report estimates the global burden of foodborne diseases and will help to address the lack of sufficient data on one of the leading causes of preventable illness and death worldwide.
The report includes estimates of the burden of foodborne diseases caused by 31 bacteria, viruses, parasites, toxins and chemicals which have been derived from the available data.
As many as 600 million people in the world fall ill after consuming contaminated food out of which 420,000 people die, including 125,000 children who are below five years, the report stated.
WHO director-general Dr Margaret Chan said: "Until now, estimates of foodborne diseases were vague and imprecise. This concealed the true human costs of contaminated food.
"Knowing which foodborne pathogens are causing the biggest problems in which parts of the world can generate targeted action by the public, governments, and the food industry."
WHO Department of Food Safety and Zoonoses director Dr Kazuaki Miyagishima said: "These estimates are the result of a decade of work, including input from more than 100 experts from around the world.
"They are conservative, and more needs to be done to improve the availability of data on the burden of foodborne diseases."
Diarrhoea is often caused by consuming raw or undercooked meat, eggs, fresh produce and dairy products contaminated by norovirus, campylobacter, non-typhoidal Salmonella and pathogenic E. coli.
Diseases related to Diarrhoea make 550 million people sick and lead to 230,000 deaths annually.
In particular, children are at risk of foodborne diarrhoeal diseases, with 220 million falling ill and 96,000 dying every year.
Typhoid fever, hepatitis A, Taenia solium, and aflatoxin are other major contributors to the global burden of foodborne diseases.
Diseases caused by non-typhoidal Salmonella are a public health concern globally in high- and low-income countries alike and diseases such as typhoid fever, foodborne cholera, and those caused by pathogenic E. coli are common to low-income countries.
Campylobacter is an important pathogen in high-income countries.
The risk of foodborne diseases can cause short-term symptoms, such as nausea, vomiting and diarrhea and may also lead to longer-term illnesses, such as cancer, kidney or liver failure, brain and neural disorders.
Children, pregnant women, and older people with a weak immune system may have serious problems because of these diseases.
WHO report findings reinforce the need for governments, the food industry and individuals to strive to make food safe and prevent foodborne diseases.
