A REVIEW OF FOOD SAFETY PROBLEMS IN KENYA
Mary Ojwang
Social Justice | Youth & Women Empowerment | Agroecology Advocate | Resource Mobilization & MERL | Team Leader, WOSWA
Food safety is a critical issue that concerns everyone, especially the consumers. In Kenya, the stakes are especially high, with food safety challenges including pesticide misuse, market sanitation, food waste and loss, food contamination, counterfeits, gaps in policy, surveillance, and regulations posing serious risks to public health and to the economy.
Food Safety Report by Consumer Grassroots Association (CGA) reveals a widespread concern on several critical issues compromising of fertilizer misuse, pesticide residues on fresh vegetables, food handling challenges, and hygiene issues in the markets. The misuse of pesticides not only poses severe health risks to consumers but also jeopardizes the environment and agricultural sustainability.
Marketplaces, where consumers purchase their food, look at market sanitation within slum establishments, for example, they often lack adequate sanitation measures with poor hygiene and food handling from some traders observed. Poor hygiene practices lead to contamination of fresh produce, meat, and other food items, increasing the risk of foodborne illnesses. Data from CGA surveys indicate that 65% of consumers have encountered unsanitary conditions in local markets, exacerbating their concerns about food safety. (CGA Consumer Desk Report)
An estimated 40% of food produced in Kenya is lost or wasted across the supply chain, from farm to fork. Approximately 20% to 30% of the food produced in Kenya is lost post-harvest. This includes losses due to poor handling, inadequate storage, and inefficient transportation systems. According to a 2019 report by the Food and Agriculture Organization (FAO), Kenya loses an estimated 1.9 million tones of food annually, primarily cereals, fruits, and vegetables. It is reported that Kenya loses about 12% to 20% of its maize harvest due to post-harvest issues, up to 50% of fruits and vegetables produced in Kenya are lost before reaching the consumer, due to inadequate cold storage facilities and poor market infrastructure.
The financial losses from food waste and loss in Kenya are significant. The World Bank estimates that the country loses about KSh 150 billion (approximately USD 1.4 billion) annually due to food loss and waste. These losses represent about 3% of Kenya's Gross Domestic Product (GDP). Despite being a major agricultural producer, food loss significantly affects food security in Kenya. The high rates of post-harvest loss contribute to food shortages and higher prices, exacerbating hunger and malnutrition. This not only represents a significant economic loss but also deprives millions of access to nutritious food.
A study conducted by the International Food Policy Research Institute (IFPRI) found that approximately 60% of food samples in Kenya were contaminated with various pathogens, including bacteria, fungi, and viruses. The Kenya Bureau of Standards (KEBS) reports that about 25% of food products tested do not meet the required safety standards due to contamination. Aflatoxin, a toxic substance produced by certain fungi, is a significant concern in Kenya, especially in maize and groundnuts. The Kenya Agricultural and Livestock Research Organization (KALRO) estimates that aflatoxin contamination affects 30% to 40% of the maize produced in Kenya. In 2010, a severe aflatoxin outbreak in Eastern Kenya resulted in over 2,000 reported cases of aflatoxicosis and 200 deaths.
Studies by the Kenya Medical Research Institute (KEMRI) indicate that bacterial contamination, particularly from Salmonella, E. coli, and Listeria, is prevalent in meat, milk, and fresh produce. About 20% of meat samples from various markets tested positive for harmful bacterial contamination. In 2015, an outbreak of foodborne illness caused by Salmonella in Nairobi affected over 100 people, with contaminated chicken being identified as the source.
The Heinrich B?ll Stiftung (HBS Report) has highlighted concerns over chemical residues including, pesticides and heavy metals in Kenyan food products. Approximately 46% of vegetables tested contained pesticide residues above the maximum residue limits (MRLs) set by EU maximum residue levels (HBS 2022). A study published in the National Institute of Health journal, "Environmental exposure assessment of lead and cadmium in street vended foods sold in selected locations in Kenya", found that heavy metals such as lead and cadmium were present in 10% to 15% of food samples tested in urban areas. The World Health Organization Food Safety Report has noted that contaminated foods pose severe health risks, contributing to foodborne illnesses and undermining socio-economic development.
The prevalence of counterfeit food products in the market undermines consumer trust and poses severe health risks. According to the Anti-Counterfeit Authority of Kenya (ACA Report), an estimated 30% of products in the Kenyan market are counterfeit, with a significant portion 23.86% in urban Kenya. A significant counterfeit portion is food and beverages, including items such as dairy products, alcoholic beverages, and processed foods.
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The Kenya Institute of Public Policy Research (KIPPRA report ) reveals that counterfeit goods, including food products, cost the Kenyan economy approximately Ksh 70 billion to 200 billion (USD 541M to USD 1.5 B) annually. A Research publication by ACA Kenya reveals that about 80.23% of consumers have purchased counterfeit products unknowingly, and 17% of counterfeits seized are food products. This highlights the widespread nature of the issue. The MDPI 202 Journal has noted that counterfeit and substandard foods pose severe health risks, contributing to foodborne illnesses and undermining public trust in the food supply chain.
Assessing the counterfeit state in dairy products, alcoholic beverages and processed foods in Kenyan markets; The Business Daily News January 12, 2024, reported that the Dairy Board of Kenya impounded tones of counterfeit milk and milk products, including adulterated and mislabeled items worth Ksh 35.67 Million(Nation Media Group, Jan 12, 2024). The Anti-Counterfeit Authority (ACA) identifies that FMCG among them alcoholic beverages in the market are counterfeit, often containing harmful substances that pose serious health risks. Counterfeit processed foods, such as packaged snacks and canned goods, account for approximately 15% of the sector, according to ACA reports.
Despite existence of anti-counterfeiting laws in Kenya, enforcement of these laws remains a significant challenge. The increasing rate of counterfeit goods in Kenyan markets is being attributed to trade liberalization policies, which contribute to inadequate regulatory enforcement and weak supply chain oversight. (ACA Report).
To combat the proliferation of counterfeit goods effectively, collaboration between regulatory bodies such as the Kenya Bureau of Standards (KEBS), the Anti-Counterfeit Authority, and law enforcement agencies is crucial to promoting better food safety concerns for consumers, ensuring a safer, healthier, and more secure food system for all.
Better policies and practices in food handling, storage, and distribution could significantly reduce food waste and enhance food security. It is also important to advocate for stricter regulations on pesticide use, better monitoring of residues, and promotion of safer alternatives to protect consumer health and the environment.
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