University Students Trained on Food Safety

Egerton University students have received training in food safety from the Kenya Plant Health Inspectorate Service (KEPHIS). This initiative included 35 students and aims to lessen the increasing incidence of food-borne diseases while promoting public health.

The training was part of the ‘Food Safety 4 Africa initiative’, which emphasized fair trade practices to maintain food quality during production, handling, processing, preparation, and marketing to avoid contamination.

Prof. George Owuor, Principal Investigator for the Food Safety 4 Africa initiative, highlighted the severe impact unsafe food has on the economy and businesses, underscoring the necessity for a system that assures food safety from the farm to the consumer’s table.

He expressed confidence that the students will enhance safety practices among farmers and traders, meeting necessary standards while ensuring consumer safety.

The two-day training focused on increasing the students’ understanding of mycotoxin detection, laboratory safety, and innovative strategies to combat food contamination, specifically harmful compounds from certain fungi that can taint food products.

Prof. Owuor also mentioned that basic food safety training for informal vendors could diminish the transmission of SARS, avian influenza, tuberculosis, as well as pathogens like salmonella. He has been encouraging and empowering farmers to implement Good Agricultural Practices (GAP) along with food safety measures to access more profitable markets.

He stressed the importance of producing safe foods that cater to both local consumers and international markets, pointing out the project’s role in addressing aflatoxin contamination, which poses a constant risk to food safety in Africa. He argued that ensuring food safety is vital for public health and for boosting Africa’s competitiveness in the global food market.

Prof. Owuor noted the various challenges to food safety and security in the country, which include foodborne diseases and risks linked to agricultural practices and inadequate food processing methods.

He advocated for strict inspection protocols at all stages of food production and distribution as a means to guarantee food safety in the nation.

“Through comprehensive inspections and audits, authorities can detect potential hazards and take swift actions to reduce risks,” Prof. Owuor stated.

He expressed satisfaction that the ‘Food Safety 4 Africa initiative’ focuses on raising public awareness and educating people about food safety practices and regulations.

Through specific campaigns and outreach activities, Prof. Owuor believes citizens can be equipped to make educated decisions regarding their food choices and take necessary precautions to safeguard themselves and their families from foodborne illnesses.