Foodborne illnesses remain a major public health burden, causing at least 200 illnesses that affect health, productivity, livelihoods, market access, and the economy. Importantly they are largely preventable. Advances that improve food safety are achievable when we use the best available evidence to guide well-defined, targeted action.
World Food Safety Day occurs annually on 7thJune under the auspices of the World Health Organization (WHO) with support from the Food and Agriculture Organization. The date commemorates the establishment of WHO in 1948 and each year a priority topic of global significance is highlighted.
The theme for World Food Safety Day 2026 is From burden to solutions – safe food everywhere. It focuses on how data on illnesses and their burden can guide action towards targeted, successful, and cost-effective solutions.
Reliable data on the health burden of unsafe food is the foundation for evidence-based policies, coordinated multisectoral action, and informed consumer choices. By identifying the highest risks then applying evidence-based measures, it is possible to reduce the impact of unsafe food and ensure safer food for everyone, everywhere. It highlights the significant role played by everyone along the food chain—from farmers and producers, to processors, transporters, retailers, regulators, food service operators, and finally the consumer.
The data, science, and guidance on how to prevent food contamination and foodborne illness enable Governments to develop cost-effective policies and interventions; food businesses to improve their food safety practices; and individuals to make sound, science-based decisions. This World Food Safety Day the emphasis is on data: with awareness of the magnitude, distribution and impact of risks in food supporting initiatives that make food as safe as possible.
In Australia, it is estimated that foodborne illness costs the Australian economy around $3 billion per annum, reflecting productivity losses, health care expenditure, hospitalisations, and premature mortality.[1] Illness caused by Campylobacter is the most costly, accounting for an estimated $517 million. While norovirus, Escherichia coli, and non-typhoidal Salmonella each contribute more than $150 million annually.
Nationally the Food Regulation System Work Plan 2025–2028 prioritises safe and suitable food, focussing on development of a dedicated Campylobacter Action Plan, as well as strengthened management of food safety incidents and recalls, and enhanced identification of emerging pathogens.[2]
Ahead of World Food Safety Day, WHO is releasing the latest update from the Foodborne disease Burden Epidemiology Reference Group (FERG).[3] FERG was established in 2007 to estimate the global burden of foodborne illness, identifying who the most affected are, where they are, and why they are getting ill. These estimates assist governments to prioritise risk management measures and resource allocation for consumer protection.
The 2026 update by FERG will provide the most comprehensive global, regional, and first-ever national estimates of the foodborne disease burden (2000-2021). This update will fill a data gap and empower countries to strengthen national food control systems and reduce the burden.
World Food Safety Day reminds us that that access to safe and suitable food is a fundamental human right. Unsafe food resulting in foodborne illness places considerable pressure on the health care system and disproportionately affects vulnerable populations, including young children, older adults, and individuals who are immunocompromised. A safe food supply reduces preventable morbidity, hospitalisation, and long-term sequelae. The key messages in 2026 (See Figure 1) reflect the importance of science, evidence, and collaboration in identifying practical actions to reduce the impact of preventable foodborne illness
1) FSANZ updates estimate of annual cost of foodborne illness | Food Standards Australia New Zealand
2) Food Regulation System Work Plan 2025 - 2028 | Food Regulation
3) Home - FoodborneDiseaseBurden.org
