Kenya is set to commemorate World Food Safety Day with various activities, including clean-up of Soko Mpya market in Nyandarua County on June 4, 2024 and a conference from June 5 to 7, 2024 in Nairobi.
Public Health and Professional Standards Principal Secretary (PS) Mary Muthoni Muriuki said that this year’s theme, “Food Safety; Prepare for the Unexpected,” emphasizes the importance of readiness in handling food safety incidents, no matter their scale.
Ms. Muriuki said that unsafe food created a vicious cycle of disease and malnutrition, while foodborne diseases impeded socioeconomic development by straining healthcare systems, and harming national economies, tourism and trade.
“Consequently, unsafe food threatens the Vision 2030 and the BETA Agenda, particularly in areas of Universal Health Coverage, Food and Nutrition Security and Manufacturing pillars,” said Ms. Muriuki in a statement to newsrooms.
She explained that contaminated food, harbouring harmful bacteria, viruses, parasites, or chemical substances, contributes to over 200 different diseases. Globally, approximately one in 10 individuals experience foodborne illnesses annually.
“Moreover, unsafe food reduces nutrient bioavailability, significantly affecting vulnerable populations such as infants, pregnant women, immunocompromised individuals, and the elderly, thereby worsening malnutrition,” said Ms. Muriuki.
The PS highlighted that Kenya faces several food safety challenges including contamination in cereals, legumes, milk, and other dairy products, pesticide residues in fruits and vegetables, veterinary drug residues in foods of animal origin, leading to Anti-Microbial Resistance (AMR) in consumers.
Other food safety concerns include food adulteration, such as the use of hydrogen peroxide and formalin in milk to extend shelf life, use of trans-fats, raising cholesterol levels and increasing the risks of type II diabetes and heart disease.
“These issues significantly impact both consumer health and economic prosperity. The Constitution of Kenya 2010 provides the legal framework for enhancing the food safety environment. Article 43(1)(c) and (d) guarantees every Kenyan the right to adequate food of acceptable quality and safe water in sufficient quantities,” said Ms. Muriuki.
She said that achieving this requires concerted efforts by national and county governments, development partners and other stakeholders to mitigate food safety risks, as outlined in the health Policy 2014-2030, which underscores the shared responsibility for food safety.
The PS highlighted that the Ministry of Health remained committed to supporting and collaborating with partners on initiatives to protect consumers from substandard foods.
She said that they were undertaking various key efforts in ensuring food safety which include the Food and Feed Safety Control Coordination Bill, 2023, currently in the Senate. Final stages were underway to enact the Food and Feed Safety Control Bill, 2023, facilitating seamless information exchange among government agencies and revision of the National Food Policy, 2023, she added.
“We are also distributing over 500 copies of the Kenya School Meals Food Safety and Quality Guideline with support from World Food Programme (WFP). We are also sensitizing 500 County Public Health Officers in 20 counties on food fortification regulations and surveillance with support from EU through JKUAT food fortification program and Nutrition International,” said the PS.
She explained that other efforts included establishment of minilabs and installation of blue boxes for aflatoxin analysis in 18 counties with support from WFP, training of 400 County Public Health Officers on Multi Annual National Control Plan Principles with support from Mespt Agri-Fi programme and the Royal Danish Embassy, development of a guideline on risk-based inspection of Food Business Operators (FBOs)- a guide for PHOs-2023.
“Despite stringent precautions, unforeseen food safety events can still occur, from minor mishaps to major crises. In such cases, swift action is essential to safeguard food integrity,” said Ms. Muriuki.
She called on consumers to practice safe food handling at home, following WHO’s Five Keys to Safer Food that is keep clean, separate raw and cooked items, cook thoroughly, maintain safe food temperatures, and use safe water and raw materials.
“We are also urging people to know how to keep food safe before, during, and after emergencies like floods or power outages. Always cover food to protect it from contamination and maintain freshness,” advised Ms. Muriuki.
By Joseph Ng’ang’a
