On June 7, 2025, the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations jointly observed World Food Safety Day, spotlighting the theme “Food Safety: Science in Action.” This year’s focus underscores the pivotal role of scientific research and evidence-based practices in preventing foodborne diseases and ensuring global food safety.
Foodborne illnesses remain a significant public health concern, with over 600 million cases and 420,000 deaths reported annually worldwide. Children under five years old are particularly vulnerable, accounting for approximately 125,000 of these deaths each year. The economic impact is equally staggering, with low- and middle-income countries bearing an estimated annual loss of $110 billion due to medical expenses and productivity losses .
The “Science in Action” theme highlights the necessity of integrating scientific advancements into every stage of the food supply chain. From farm to table, science informs risk assessments, guides policy development, and enhances food safety protocols. Key scientific disciplines contributing to food safety include microbiology, toxicology, epidemiology, and environmental science .
Central to these efforts is the Joint FAO/WHO Food Safety Scientific Advice Programme, which provides independent scientific assessments on food-related hazards. This program supports international food standards, guidelines, and recommendations, forming the basis for national food safety regulations. Notable expert bodies within this program include:
- JECFA (Joint FAO/WHO Expert Committee on Food Additives): Established in 1956, JECFA evaluates the safety of food additives, contaminants, and residues of veterinary drugs in food.
- JMPR (Joint FAO/WHO Meeting on Pesticide Residues): Since 1963, JMPR has assessed the risks associated with pesticide residues in food and feed, determining safe exposure levels.
- JEMRA (Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment): Formed in 2000, JEMRA focuses on assessing microbiological hazards in food, such as bacteria, viruses, and parasites, and provides guidance on hygiene practices .
In the lead-up to World Food Safety Day, WHO hosted a series of “Health Talks on Food Safety” from June 2 to 4, 2025. These webinars featured experts discussing topics such as foodborne disease surveillance, laboratory capacity building, and data utilization in policymaking. The sessions aimed to translate scientific knowledge into actionable strategies for improving food safety globally .
The WHO Alliance for Food Safety, comprising over 100 participants from various sectors, plays a crucial role in advancing science-based food safety initiatives. Its working groups focus on integrating foodborne disease surveillance into national systems, enhancing laboratory capacities, and improving data collection and awareness. These efforts contribute to the implementation of the WHO Global Strategy for Food Safety 2022–2030, which seeks to strengthen national food control systems and reduce the burden of foodborne diseases .
On this occasion, WHO and FAO issued a call to action, urging governments to champion science-based policies, invest in research and education, and improve data collection and sharing. Food businesses are encouraged to implement evidence-based safety measures and support employee training. Consumers are advised to practice safe food handling and stay informed about food safety guidelines .
World Food Safety Day serves as a reminder that food safety is a shared responsibility. By embracing scientific advancements and collaborative efforts, stakeholders at all levels can work towards a safer and healthier global food supply.
