In Summary:
- The World Health Organisation (WHO) issues a warning regarding the possible surge in cases of foodborne illnesses due to food contamination amidst ongoing floods in Kenya.
- The Ministry of Health underscores the importance of prioritizing food safety measures during the rainy season, highlighting key diseases and offering preventative tips.
The World Health Organisation (WHO) has raised concerns about the heightened risk of foodborne illnesses amidst the recent floods that swept across various parts of Kenya.
In a statement released on Friday, May 10, WHO highlighted the urgent need for vigilance and strict adherence to hygiene practices to mitigate the potential increase in food contamination-related diseases.
The recent floods have wreaked havoc in 41 counties, displacing 55,575 households, prompting WHO to issue the advisory.
“The likelihood of increased illnesses associated with contaminated food diseases is a cause for alert,” stated WHO, emphasizing the critical importance of maintaining food safety standards during this period of heightened vulnerability.
Health CS Susan Nakhumicha meets with Kenyatta National University Hospital (KNH) leadership on March 20, 2024. Photo credit: Ministry of Health
Concurrently, the Ministry of Health, led by Cabinet Secretary Susan Nakhumicha, echoed WHO’s concerns, pledging to prioritize food safety management amidst the ongoing rainy season.
“Typhoid, dysentery, gastroenteritis, aflatoxin poisoning, brucellosis, and cholera are among the prevalent diseases affecting our nation,” remarked the Ministry. “These health risks underscore the critical importance of prioritizing food safety management, especially in the wake of natural disasters like floods.”
The Ministry underscored several key factors contributing to foodborne illnesses, including cross-contamination, unsafe food sources, inadequate cooking, improper storage, and poor personal hygiene practices.
To prevent food contamination, the Ministry recommended several measures for Kenyans to adopt. These include using clean water during food preparation, maintaining cleanliness of food preparation surfaces, and vigilantly monitoring refrigerated food due to the occasional power outages caused by the rains.
“Practicing proper handwashing before handling food, thorough cooking, and storing dry foods away from moisture are essential precautions,” advised the Ministry. “Furthermore, refrain from consuming maize that has changed color.”
In conclusion, WHO and the Ministry of Health emphasized the need for collective efforts to ensure food safety and mitigate the risk of foodborne illnesses, particularly during times of environmental vulnerability like the current flood situation.