Food plays a major role in the transmission of almost half of the hazards assessed by scientists for the World Health Organization (WHO).
Estimates cover the burden of disease attributable to foodborne transmission, other major pathways, and food categories for 29 viral, bacterial, parasitic, and chemical hazards, based on a structured expert judgment (SEJ) study commissioned by WHO and supervised by the Foodborne Disease Burden Epidemiology Reference Group (FERG) for 2021-2025.