Nairobi’s vibrant food scene conceals hidden concerns to food safety

Nairobi's streets come alive with enticing aromas from various food venues, hotels, and restaurants every day.

In the Majengo slum, Pumwani area, vendors line the streets, their stalls brimming with traditional dishes showcasing Kenya's culinary diversity.

The air is filled with the smoky scent of nyama choma grilling over open flames, while adjacent, the sweet and spicy flavours of githeri, rice, meat stew, ugali, and mashed potatoes draw attention.

Philomena Mwilu, a food vendor in Majengo, prepares githeri, rice, and tea for her customers, who love her meals for their flavour and affordability.

"My customers love every meal here because they are tasty and cheap. For instance, a cup of githeri is sold from Sh20, and rice costs from Sh50," she says.

Philomena Mwilu ,a food vendor serving her customers at Majengo Slums, Pumwani area, Nairobi. Photo By Justine Ondieki, EV

However, despite these delightful aromas, a silent struggle persists. Beneath the surface, a host of food safety threatens the health of countless Kenyans.

According to the Ministry of Health, aflatoxin contamination in cereals and dairy products silently lurks, posing a severe risk to liver health.

In addition, pesticide residues cling to the skins of fruits and vegetables, defying even the most diligent washing.

Even worse, veterinary drug residues in animal products contribute to the growing threat of antimicrobial resistance (AMR), making once-treatable infections harder to combat.

Unscrupulous practices, such as using hydrogen peroxide and formalin in milk to extend shelf life, endanger the health of naïve customers.

“The prevalence of trans-fats in many processed foods further complicates the landscape, raising cholesterol levels and increasing the risks of type II diabetes and heart disease,” the Health Ministry warns.

Customers at Mwilu's food joint enjoying their meals. Photo by Justine Ondieki, EV.

It notes that these issues significantly impact both consumer health and economic prosperity.

As the world celebrates World Food Safety Day on June 7, 2024, the World Health Organization (WHO) highlights the importance of being prepared for food safety incidents.

This year’s theme emphasises that food safety, nutrition, and food security are closely linked.

"Food safety, nutrition and food security are closely linked. Unsafe food creates a vicious cycle of disease and malnutrition, while foodborne diseases impede socioeconomic development by straining healthcare systems, and harming national economies, tourism and trade," WHO says.

Consequently, it adds that unsafe food threatens Vision 2030 and the BETA Agenda, particularly in Universal Health Coverage, Food and Nutrition Security and Manufacturing pillars.

According to the organisation, contaminated food, harbouring harmful bacteria, viruses, parasites, and chemical substances, contributes to over 200 different diseases.

"Globally, approximately one in 10 individuals experience foodborne illnesses. Over 200 diseases are caused by eating contaminated food and 40 per cent of the foodborne disease burden is carried by children under five," the Organization says.

Customers at Mwilu's food joint enjoying their meals. Photo by Justine Ondieki, EV.

Moreover, unsafe food reduces nutrient bioavailability, significantly affecting vulnerable populations such as infants, pregnant women, immunocompromised individuals, and the elderly, thereby worsening malnutrition.

To curb these diseases, the Ministry of Health has urged consumers to practice safe food handling in all food joints including homes.

"Follow WHO’s five keys to safer food: keep clean, separate raw and cooked items, cook thoroughly, maintain safe food temperatures, and use safe water and raw materials," the Ministry said.

They have also been urged to always cover food to protect it from contamination and maintain freshness.

"Consumers should know how to keep food safe before, during, and after emergencies like floods or power outages," it added.

While emphasising the importance of hygiene in food preparation, Nutritionist, Irene Kirimi urged consumers to maintain cleanliness, which can significantly reduce the risk of contamination.

"Practicing good hygiene is essential to prevent foodborne illnesses. Consumers should ensure they wash their hands, utensils, and food items thoroughly before cooking and eating," she said.