Here’s how to avoid foodborne illnesses this festive season

The holidays are a time of joy, togetherness and sharing. But during celebrations, little attention is often paid to the potential dangers associated with food preparation and handling.

In Kenya, the risk of foodborne illness increases significantly when families and communities come together. This is particularly true in rural areas where large portions of food are cooked and shared at community events.

According to the World Health Organization (WHO), unsafe food causes approximately 420,000 deaths worldwide each year. In Kenya, an estimated 1,328 children die from food-borne illnesses each year due to diarrheal illnesses caused by contaminated food. Nairobi alone records about 134 child deaths annually from these diseases, while Laikipia reports 11. Despite these alarming statistics, the issue of food safety does not receive the attention it deserves.

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Kenya has experienced significant foodborne illness outbreaks in the past. For example, in 2009, an E. coli outbreak in Mandera resulted in severe cases of gastroenteritis, and in 2016, an outbreak in Meru affected over 50 children and caused at least two deaths. These cases highlight the urgent need for better food safety practices.

Dr. Akuom Odhiambo David, general practitioner and senior physician at Muhoroni County Hospital, emphasizes that foodborne illnesses can occur in two main forms: foodborne poisoning and foodborne infections. “Poisoning occurs from toxins produced by bacteria or viruses in food, which often cause milder symptoms. In the case of infections, however, pathogens enter the body and can lead to serious health complications.”

Some of the most common sources of foodborne illness at holiday gatherings include: Poultry and meat products, improper handling and undercooking can create breeding grounds for harmful bacteria like salmonella and E. coli.

Correct temperatures

According to the U.S. Centers for Disease Control and Prevention (CDC), salmonella is one of the most common bacterial causes of food poisoning, found primarily in raw poultry, eggs and unpasteurized milk.

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E coli is often associated with undercooked beef and contaminated vegetables. Campylobacter, on the other hand, is often found in unpasteurized milk and undercooked poultry. Listeria can grow even at refrigerated temperatures in ready-to-eat deli meats and Clostridium perfringens, often referred to as the “buffet germ” due to its association with foods served in large quantities.

Unwashed vegetables, especially those grown near untreated sewage systems or not thoroughly cleaned, can harbor dangerous pathogens, the doctor explains.

“If the correct temperatures are not maintained, bacterial growth can be accelerated, especially in perishable foods,” explains Dr. Akuom.

Symptoms of food poisoning can range from mild to severe and include stomach pain and cramps, nausea and vomiting, loose or explosive stools, fever, and decreased appetite.

“Temperature control is crucial to prevent bacterial growth,” emphasizes Dr. Akuom.

Studies from the National Institute of Food and Agriculture show that bacteria reproduce fastest between 4°C and 60°C, doubling in number in just 20 minutes.

“However, certain symptoms require immediate medical attention, such as bloody diarrhea, high fever (38-40 degrees Celsius), diarrhea lasting more than three days, and severe vomiting or inability to retain fluids,” says Dr. Akuom.

Weakened immunity

The doctor explains that certain groups are more susceptible to foodborne illnesses, and children’s developing immune systems make them susceptible to severe symptoms.

In pregnant women, he adds, complications can affect both mother and child.

“Older people have weakened immunity, which increases their risk, while immunocompromised individuals are at increased susceptibility.”

Preventing foodborne illness begins with proper food handling and hygiene. Dr. Akuom advises Kenyans to ensure all meats, poultry and seafood are cooked at the correct temperatures to eliminate harmful bacteria.

“Wash your hands thoroughly with soap before handling food and after using the toilet. Keep prep surfaces and utensils clean. Refrigerate leftovers immediately and avoid storing perishable items at room temperature for long periods of time,” says Dr. Akuom.

Serve and eat food promptly to minimize the risk of bacterial growth, and clean vegetables thoroughly under running water, especially if eaten raw.

Some food-borne illnesses can have long-term health consequences. The doctor explains that hepatitis A and E, for example, can be transmitted through contaminated vegetables and poor hygiene practices and, if left untreated, can lead to serious liver damage. Other bacterial infections can lead to complications such as kidney damage or chronic gastrointestinal problems.

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In Mombasa County, health authorities have intensified efforts to promote food safety among traders and vendors. Joint training sessions with the Global Alliance for Improved Nutrition (GAIN) provide small vegetable sellers (“Mama Mbogas”) with the knowledge and tools to maintain high hygiene standards.

The GAIN “Vegetables for All” initiative promotes increased consumption of vegetables to improve nutrition. The program provides training in safe food handling and business management and ensures providers can work in clean environments. The introduction of market intermediaries has streamlined the supply chain for Mama Mbogas, giving them efficient and safe access to fresh produce.

County health officials have also raised awareness among hotels and food retailers and urged strict adherence to health regulations. To ensure compliance, medical certificates, regular inspections and official certificates are issued.

As the festive season reaches its peak, residents are encouraged to prioritize their health by consuming quality food, eating from certified establishments and maintaining a clean environment to prevent food poisoning and other health risks.

Mombasa County Health Officer Hildergard Wasike, speaking in Jomvu, said they have worked closely with GAIN on various food safety trainings.

“We have jointly undertaken several activities to train our dealers to maintain high standards of hygiene and ensure that they operate in a clean environment,” noted Wasike.