Foodborne diseases

Foodborne diseases are a major public health problem worldwide and affect people of all ages, particularly infants, young children, older people and those with weakened immune systems. In the WHO European Region, unsafe food causes an estimated 24 million illnesses and nearly 84 000 deaths every year.

Foodborne diseases and hazards in the European Region

Foodborne diseases are caused by a variety of biological and chemical hazards; among the more serious in the Region are:

• salmonellosis and campylobacteriosis, which remain among the most commonly reported foodborne infections and are often linked to food-producing animals;
• other zoonotic diseases, including brucellosis, which remain important public health concerns in some parts of the Region;
• foodborne parasitic diseases, such as trichinellosis and echinococcosis; and
• chemical hazards, including inorganic arsenic, lead and methylmercury, which contribute to the burden of foodborne diseases in the Region.

An increasing concern is antimicrobial resistance (AMR) among foodborne pathogens, which can compromise the effective treatment of infections in both humans and animals.

AMR from a food safety perspective

Antimicrobial agents are essential medicines used to prevent and treat infectious diseases in humans and animals. However, their use and misuse can contribute to the development and spread of AMR, which is recognized as one of the major threats to public health.

Foodborne AMR occurs when resistant microorganisms or resistance genes emerge and spread through the food chain. Resistant bacteria can be transmitted from animals to humans through food, direct contact and other pathways, including the environment.

Many foodborne bacterial pathogens are showing increasing levels of resistance to commonly used antimicrobials, making infections more difficult to treat and increasing the risk of treatment failure.

A One Health approach

Addressing foodborne AMR requires a One Health approach, which recognizes the close connections between the health of humans, animals and their shared environments.

The One Health approach promotes collaboration across public health, food safety, veterinary, agriculture and environmental sectors to prevent and reduce the emergence and spread of AMR throughout the food chain.

Surveillance and monitoring

Monitoring and surveillance are essential to understand the occurrence and spread of AMR in foodborne pathogens and to guide effective interventions.

Food safety authorities can contribute to AMR surveillance by:

• monitoring AMR in priority foodborne pathogens;
• monitoring antimicrobial residues in food;
• contributing to interoperable surveillance systems across human, animal and food sectors; and
• supporting data collection, analysis and reporting to inform risk assessment and decision-making.

Preventing and controlling AMR in the food chain

Preventing and controlling AMR requires coordinated action by governments, food safety authorities, animal health professionals, food producers and consumers.

Key measures include:

• promoting the prudent and responsible use of antimicrobials in food-producing animals;
• strengthening national legislation, policies and regulatory frameworks governing antimicrobial use and residues in line with international requirements and recommendations;
• improving animal health through biosecurity measures, disease prevention and vaccination;
• promoting good hygiene and infection prevention practices throughout the food chain;
• strengthening monitoring and surveillance of AMR and antimicrobial use; and
• increasing awareness and education on AMR and food safety.

WHO/Europe's work

WHO/Europe supports Member States in preventing and controlling foodborne diseases and addressing AMR in the food chain through a One Health approach. This includes supporting countries to:

• strengthen surveillance and monitoring systems;
• develop and implement national action plans on AMR;
• improve regulatory and policy frameworks;
• enhance risk assessment and risk communication capacities;
• strengthen multisectoral coordination across health, agriculture, food safety and environmental sectors; and
• promote safe food practices and the prudent use of antimicrobials.