In a concerted effort to curb foodborne diseases and enhance public health, the Kenya Plant Health Inspectorate Service (KEPHIS), in collaboration with Egerton University, has trained 35 students on food safety and aflatoxin management.
This initiative is part of the ‘Food Safety 4 Africa’ program, aimed at promoting the adoption of best practices in food handling, processing, and trade.
Addressing the Growing Burden of Foodborne Diseases
Foodborne illnesses remain a significant public health concern in Kenya and across Africa, with contaminated food contributing to widespread health issues, economic losses, and trade barriers.
Unsafe food not only affects consumers’ health but also disrupts businesses and agricultural markets.
Recognizing this challenge, KEPHIS and Egerton University designed a comprehensive training program to equip students with the knowledge and skills necessary to improve food safety from farm to table.
The training covered critical areas, including mycotoxin detection, laboratory safety, and innovative solutions for mitigating food contamination.
Special emphasis was placed on aflatoxin management—one of the most persistent food safety threats in Africa—given its devastating impact on human health and agricultural productivity.
Building Capacity for Safer Food Practices
The Principal Investigator of the ‘Food Safety 4 Africa’ initiative, Prof. George Owuor, highlighted the importance of investing in robust food safety systems to protect consumers and ensure economic stability.
He noted that empowering students with food safety expertise would have a ripple effect, as they would pass on their knowledge to farmers and traders, ensuring compliance with food safety regulations and best practices.
“By equipping students with the necessary expertise, we are not only enhancing their skills but also strengthening the entire food value chain. Ensuring safe food is crucial not just for public health but also for Africa’s competitiveness in global food markets,” said Prof. Owuor.
The training emphasized Good Agricultural Practices (GAP), which include proper food handling, hygiene standards, and contamination prevention measures.
Participants also learned about the dangers posed by mycotoxins—harmful compounds produced by fungi that contaminate crops such as maize and groundnuts—leading to severe health risks, including liver cancer.
Strengthening Inspections and Public Awareness
To address food safety concerns, Prof. Owuor underscored the need for rigorous inspection protocols at every stage of food production and distribution.
He emphasized that regular inspections and audits could help identify hazards early and prevent contaminated food from reaching consumers.
“By conducting thorough inspections and audits, authorities can identify potential hazards and take immediate action to mitigate risks,” he stated.
He also highlighted the role of food vendors and informal traders in food safety, pointing out that simple training in safe food handling could significantly reduce the spread of diseases such as tuberculosis, avian influenza, and salmonella infections.
Furthermore, Prof. Owuor stressed the importance of public education and awareness campaigns in shaping consumer behavior.
By informing the public about food safety risks and regulations, individuals can make more informed choices about the foods they consume, reducing the prevalence of foodborne illnesses.
A Step Towards Safer and More Competitive Food Markets
Ensuring food safety is not just a health concern but also a crucial factor in enhancing Africa’s agricultural trade.
Many African countries face export restrictions due to food safety concerns, particularly aflatoxin contamination in key crops.
By strengthening food safety measures and adopting internationally recognized standards, Kenya and other African nations can access more lucrative global markets.
The ‘Food Safety 4 Africa’ initiative seeks to create a sustainable impact by fostering collaboration between academia, government agencies, and agricultural stakeholders.
With Egerton University students now equipped with advanced food safety knowledge, the hope is that they will drive positive change in agricultural communities, helping to establish safer food production systems across the country.
As food safety continues to be a major public health and economic challenge, such training programs remain vital in ensuring healthier communities, stronger agricultural economies, and enhanced global trade opportunities.
Share This Post
