According to the World Health Organisation, African and South-East Asian regions have the highest burden of foodborne disease.
Though, because of their popularity with holidaymakers, countries such as Spain, Mexico and India are also often associated with dodgy stomachs.
The WHO says that one in 10 people (600 million globally) are ill every year from eating contaminated food – and 420,000 die as a result.
Children under five years of age are at particularly high risk, with 125,000 children dying from foodborne diseases every year.
Diarrhoeal diseases are responsible for more than half of the global burden of foodborne diseases, causing 230,000 deaths every year.
Diarrhoea is often caused by eating raw or undercooked meat, eggs, fresh produce and dairy products contaminated by norovirus, Campylobacter, non-typhoidal Salmonella and pathogenic E. coli.
The risk of foodborne diseases is most severe in poor countries, with bad levels of hygiene, unsafe water and insufficient food safety legislation.