13 of 29 viral, bacterial, parasitic and chemical hazards were estimated to be more than 50% foodborne in WHO data released before its full 2026 global burden report due June 4.
146 experts produced 1,436 assessments across 194 member states, using structured expert judgment to fill surveillance and epidemiological gaps and map six transmission pathways and 14 food categories.
Campylobacter was 45%–71% foodborne and non-typhoidal Salmonella 59%–74% in nearly all subregions, while rotavirus, norovirus and hepatitis A were less food-driven than person-to-person spread.
Poultry was the leading source for Campylobacter and a top source for Salmonella, beef led STEC, dairy was important for Listeria and Brucella, and produce dominated several parasitic hazards and hepatitis A.
WHO said the source-attribution estimates will guide targeted food-safety interventions and resource allocation as it updates global foodborne disease burden figures for World Food Safety Day on June 7.
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2026 WHO Foodborne Disease Burden: Global Impact, Chemical Threats, and the Path to Safer Food
Overview
The 2026 WHO report offers a comprehensive update on the global burden of foodborne diseases, emphasizing their persistent and preventable impact on public health. Affecting people of all ages, these diseases place a particularly heavy burden on vulnerable populations worldwide. The report expands its scope to cover 42 distinct foodborne hazards, reflecting a major effort to broaden the evidence base and deepen understanding of the diverse biological and chemical agents transmitted through food. Despite this progress, the ongoing challenge of unsafe food and its widespread consequences remains a critical concern for global health.