One of world’s biggest killer strikes children at age 5. WHO reveals its global estimates of foodborne diseases and deaths
One of world most deadliest diseases has shown to primary strike children under the age of 5. WHO has recently announced their global estimates of foodborne diseases, which reveals that 1 out of 10 fall ill every year from eating contaminated food. Despite the fact that only 9% of the world population are at age of 5, these children account for a whopping 30% of all deaths.
Foodborne infection often cause acute diarrhea where the body loose a significant amount of water. If the condition remains stable over just a few days, dehydration followed by death can be the results of an innocent meal. Any type of food products can potentially cause intestinal infections when not handled and cooked properly. The most common are undercooked meat and egg products, fresh produce and dairy products, contaminated with norovirus, Campylobacter, Salmonella and pathogenic E. coli. While Campylobacter is often linked to infection found in high income countries other diseases such as typhoid fever, foodborne cholera and those caused by pathogenic E. coli are more common to low income countries. Diseases caused by Salmonella is generally noted as a public health concern across the world.
Diarrheal diseases are responsible for more than half of the global burden of foodborne diseases with over 550 million illnesses and 23,000 deaths. Children are paying the biggest price with the WHO African and South-East Asia Regions having the highest incidence and highest death rates among children at 5 years of age.
Food safety is a shared responsibility, says WHO. The report emphasis the need for government, food industry and individuals to support and apply strategies for improving food safety. More education and training on the prevention of foodborne diseases for producers, suppliers, handlers and the general public are some of the action points. With the help from national governments, WHO plans to implement food safety strategies and policies for the benefit of food safety and our future society.