Food safety

Ingestion and handling of contaminated food causes significant illness and death worldwide. Across the WHO European Region, foodborne diseases are very common, even in the most developed countries, and represent a significant burden for public health. Outbreaks of foodborne disease are likely to also have economic implications, as they often involve commercially produced products.

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Top story

World Food Safety Day: Unsafe food continues to affect millions in Europe during COVID-19 pandemic

On 7 June 2020, WHO will mark the second global World Food Safety Day. Foodborne diseases can cause illness, disability and deaths and are a significant public health concern in the WHO European Region

World Food Safety Day 2020

Q&A; on safe food in markets

Multimedia

Video - Five keys to food safety

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In countries

Strengthening food safety in Tajikistan

With WHO/Europe support, Tajikistan has increased national capacities in the prevention of foodborne disease and integrated surveillance of foodborne infections.

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Antimicrobial resistance

Antibiotics are used in food animals not only for treatment, but also for disease prevention and growth promotion. This has important public health consequences as resistant bacteria can be passed on from animals to humans though the food chain. WHO/Europe’s training workshops help countries strengthen their capacities to tackle antibiotic resistance from a food safety perspective.

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Food safety education

Five keys to safer food

Basic measures that help consumers learn safe habits for the preparation of food.

Data and statistics

Over 200

The number of diseases that are spread through food


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