Causes and consequences of unsafe food

According to experts, unsafe food containing bacteria, viruses, parasites, or toxic chemicals is the cause of more than 200 diseases.

This creates a dangerous cycle of disease and malnutrition, particularly striking the most vulnerable groups such as infants, young children, the elderly, and the sick.

Groups of foodborne pathogens

Foodborne risks are diverse and generally divided into the following main categories of agents:

Bacteria: Familiar names such as Salmonella, Campylobacter, and E. coli cause outbreaks through eggs, poultry, unpasteurized milk, and contaminated vegetables.

In particular, Listeria bacteria can cause miscarriage or death in newborns, while the cholera bacterium (Vibrio cholerae) causes acute dehydration that can rapidly lead to death. Even more alarmingly, the overuse of antibiotics in livestock farming has increased the prevalence of drug-resistant bacteria, rendering treatment ineffective.

Viruses and parasites: Norovirus (causing acute vomiting) and Hepatitis A virus (causing chronic liver disease) are often transmitted via raw seafood or contaminated food. Parasites such as tapeworms and roundworms enter the food chain through direct contact with animals or contaminated soil and water sources.

Special agent - Prion: Related to neurodegenerative diseases, typically mad cow disease (BSE) transmitted to humans through the consumption of meat products containing infected brain or spinal cord tissue.

Toxic chemicals: Natural toxins (such as aflatoxin mycotoxins in grains), persistent organic pollutants (dioxins, PCBs), and heavy metals (lead, mercury) cause neurological damage, kidney failure, etc., if accumulated in the body over time.

Health and economic burden

Although often underestimated due to inadequate reporting systems, the actual data is extremely alarming. According to a report by the World Health Organization (WHO), each year there are over 600 million cases of illness and 420,000 deaths caused by unsafe food.

Economically, the World Bank estimates that in low- and middle-income countries, the loss of labor productivity due to foodborne illnesses amounts to up to USD 95.2 billion each year, accompanied by medical treatment costs of approximately USD 15 billion.

Challenges from the supply chain and climate

Food safety is currently facing new pressures as food supply chains become longer and more complex, where a localized incident can quickly escalate into an international emergency.

Rising air and water temperatures alter the frequency and intensity of foodborne illnesses, creating an environment for new pathogens to emerge.

Responsibility for ensuring food safety

Ensuring food safety requires multisectoral coordination through a health-focused approach.

Governments need to consider food safety as a public health priority and develop flexible, science-based regulatory frameworks.

Producers and processors must strictly adhere to clean production processes.

Consumers should understand and practice the 5 keys to safer food: keep clean, separate raw and cooked food, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials.

Food safety is not any single person's responsibility, but a shared commitment from the farm to every family's dining table.