Ministry of Health calls for focus on food safety amidst flood crisis

Principal Secretary for Public Health Mary Muthoni Muriuki, in a statement issued o. Monday, underscored the critical importance of safeguarding the health and well-being of all Kenyans, particularly during times of natural disasters like floods

"Foodborne illnesses pose a significant threat to our communities," stated Principal Secretary Muriuki. "Diarrhoea outbreaks, largely attributed to the consumption of contaminated food and water, have become increasingly prevalent. It is imperative that we take proactive measures to mitigate these risks and safeguard public health."

Principal Secretary Muriuki highlighted a range of diseases, including typhoid, dysentery, gastroenteritis, aflatoxin poisoning, brucellosis, and cholera, which continue to plague the nation amidst the flood crisis. These health risks, she emphasized, underscore the urgent need to prioritize food safety management.

Of particular concern amid the current flood crisis is the contamination of staple foods such as maize flour, cereals, and pulses with aflatoxin.

 Principal Secretary Muriuki explained that factors such as improper harvesting, drying methods, and inadequate storage significantly contribute to aflatoxin contamination, posing serious health risks to consumers.

To address these challenges head-on, the Ministry of Health is actively engaged in initiatives aimed at protecting consumers from the adverse effects of unwholesome foods. 

Principal Secretary Muriuki urged both food business operators and consumers to play a vital role in ensuring food safety during the flood crisis. 

Food business operators were called upon to establish and regularly update food safety management plans while adhering to good hygiene practices to prevent food safety incidents.

Consumers, on the other hand, were encouraged to use clean water for drinking and food preparation, thoroughly clean and sanitize all surfaces and utensils exposed to floodwaters, monitor refrigerated or frozen foods during power outages, practice proper handwashing before handling food, cook food thoroughly, store dry foods away from moisture, refrain from consuming maize that has changed color, and seek immediate medical attention if experiencing symptoms of foodborne illness.