In 1948, the First World Health Assembly called for the creation of a World Health Day to mark the founding of WHO. Since 1950, World Health Day has been celebrated every year on 7 April with a different theme. Each theme reflects a priority area of current concern to WHO. The Day launches longer-term advocacy programmes that continue well beyond 7 April.
World Health Day is a worldwide opportunity to focus on key public health issues. WHO/Europe contributes by highlighting activities and analysis on the chosen theme from and about the Member States of the WHO European Region, and WHO/Europe country offices hold special events to draw attention to the theme and foster debate among policy-makers and other stakeholders.
See below for some of the materials developed for 2015.
A safe and nutritious food supply is essential for good health. Unsafe food can lead to a range of health problems, with new threats to food safety constantly emerging. Food that contains harmful bacteria, viruses, parasites or chemical substances is responsible for more than 200 diseases, both acute and chronic, ranging from diarrhoea to cancers.
In 2012, there were over 310 000 reported cases of bacterial foodborne disease in the European Union/European Economic Area alone, of which 304 people died. This represents only the tip of the iceberg regarding the real burden of foodborne disease due to limited surveillance and reporting systems. The burden of foodborne disease in the eastern part of the European Region is likely to be even greater, while, at the same time, there are more challenges with regard to surveillance and reporting.
New threats to food safety are constantly emerging. Changes in food production, processing, distribution and consumption, changes to the environment, new and emerging bacteria and contaminants and antimicrobial resistance all pose challenges to national food safety systems. Increased travel and trade heighten the likelihood that contamination will spread internationally.
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