OPINION: Scale up science-driven interventions to build resilient food systems

World Food Safety Day 2025, themed "Science in Action," serves as a powerful reminder that integrating science into food safety is not merely beneficial but essential for protecting public health and ensuring the integrity of our food systems. 

Unsafe food remains a global threat, causing over 200 diseases from diarrhoea to cancers and claiming hundreds of thousands of lives annually, particularly among vulnerable populations such as children under five. 

The question is no longer whether science should inform food safety, but how deeply and comprehensively it can be embedded to prevent, detect, and manage foodborne risks.

The history of food safety advancements offers compelling evidence of science as a game-changer. 

The development and widespread adoption of the Hazard Analysis Critical Control Point (HACCP) system revolutionized how meat, poultry, and seafood industries identify and control hazards, shifting food safety from reactive to preventive management. Similarly, innovations such as low-acid canned-food processing virtually eliminated botulism outbreaks linked to improperly processed foods, demonstrating how scientific principles applied to food engineering can save lives. 

The approval of irradiation technology for spices, meats, and produce further exemplifies how science-based interventions can extend shelf life and reduce microbial contamination without compromising nutritional value.

In Kenya and the wider East African region, food safety surveillance is increasingly benefiting from scientific and technological integration to detect outbreaks early and trace contamination sources swiftly. The Kenya National Public Health Institute (NPHI), through its food safety surveillance programs, supports coordinated monitoring across the country to identify foodborne risks promptly. 

The National Food Safety Coordination Committee (NFSCC), a multi-sectoral body comprising government agencies, research institutions, and international partners, harmonizes efforts to collect and analyze data on food safety incidents, enabling faster response and prevention of widespread illness.

Additionally, Kenya is developing an online national food safety surveillance system that will empower citizens to report suspected food safety concerns in real-time, enhancing transparency and rapid action. 

These science-driven surveillance initiatives reflect a growing recognition that robust data collection, laboratory analysis, and digital tools are indispensable for protecting public health in the region’s complex food systems. Such advances mirror global best practices but are tailored to local realities, underscoring the critical role of science in safeguarding food safety in East Africa.

The integration of nutrition and food safety science is another frontier, promoting food preparation methods that enhance nutrient intake while minimizing contamination risks for example, fermentation practices that improve both safety and nutrition. Such holistic approaches are vital for achieving sustainable food systems that nourish populations without compromising safety.

Scientific innovation is also transforming agricultural research and food production in the region. The establishment of the International Centre for Genetic Engineering and Biotechnology Regional Research Centre (ICGEB RRC) at Egerton University marks a landmark milestone for East Africa. 

Equipped with Biosafety Level 2 laboratories, this center is poised to advance molecular diagnostics, disease-resistant crop breeding, and biofortification to improve nutrition and food safety. By addressing crop diseases and mycotoxin contamination through cutting-edge science, the center will help secure safer, more nutritious food for millions of Kenyans and their neighbors.

Collaborative research projects like the “Chakula Salama” initiative, funded by international partners and involving Kenyan institutions such as the Kenya Medical Research Institute and the University of Nairobi, focus on reducing foodborne illnesses linked to poultry. 

By applying risk-based approaches and working closely with women and youth poultry farmers, these projects demonstrate how science-driven interventions can enhance food safety at the grassroots level, improving livelihoods and consumer health simultaneously.

The private sector plays a crucial role in this scientific push. Companies like Kenchic exemplify how science in action can be embedded within industry operations. 

This is through commitment to internationally recognized food safety standards, rigorous pathogen monitoring, and biosecure farming practices reflects the practical application of science to ensure safe, nutritious poultry products for consumers. 

Staff also undergo regular training and pathogen screening to uphold hygiene standards, and their farms operate under strict biosecurity protocols with regular audits ensuring scores above 80%. 

Chicken are reared in bio-secure environments with access to fresh potable water and balanced, plant-based diets, minimizing risks of contamination and disease transmission. 

Technological innovations and scientific advancements are integrated to improve food safety and animal welfare—including maintaining an ISO 17025 accredited laboratory for microbiological monitoring—and is embracing sustainable food production practices. 

Despite these advances, the journey is far from complete. Kenya faces significant food security challenges, with approximately 2.2 million people experiencing high levels of acute food insecurity and over 800,000 children suffering from malnutrition, especially in arid and semi-arid counties like Turkana, Mandera, and Garissa. Climate shocks, population growth, and inefficiencies in food systems exacerbate these vulnerabilities. 

These realities underscore the urgent need to scale up science-driven food safety and nutrition interventions to protect public health and build resilient food systems.

To fully realize the promise of science in securing Kenya’s food safety, there must be a collective and sustained effort. Policymakers need to continually update regulations based on emerging scientific evidence. Investments in laboratory infrastructure, training, and digital technologies must be scaled up. 

Public-private partnerships should be strengthened to foster innovation and knowledge sharing. Consumers must be empowered with science-based information to make safe food choices. International organizations like the World Food Programme support Kenya through resilience-building initiatives, climate-smart agriculture, and nutrition programs that complement these efforts.

World Food Safety Day 2025 is a call to action, science is not an abstract ideal but a practical, indispensable tool in safeguarding Kenya’s food supply. By integrating science more deeply into policy, research, and practice, Kenya can reduce foodborne illnesses, enhance nutrition, and build resilient food systems that support health and economic growth. The future of food safety in Kenya depends on this commitment transforming scientific knowledge into tangible, life-saving action for all Kenyans.

Philip Maina is the Chief Commerical Officer, Kenchic PLC