Nairobi: Stakeholders and experts in the food and agriculture sector have called for collaborative efforts to reinforce food safety, reduce food loss, and improve nutrition across Africa through the establishment of sustainable and inclusive food systems. Egerton University Vice Chancellor Prof. Isaac Kibwage emphasized the urgency of addressing gaps in food safety, fortification, and waste management to ensure healthier populations and thriving economies.
According to Kenya News Agency, Prof. Kibwage regretted that unsafe food has had devastating effects on the economy and businesses and underscored the need to invest in a system that could ensure the safety of food from the farms to the table. Speaking when he met a multidisciplinary team implementing the FoodSafety4Africa initiative, the Vice Chancellor highlighted the role of investments in science, technology, and innovation in building resilient food systems. He said by harnessing the power of technology, authorities could identify emerging trends, track foodborne outbreaks, and implement targeted interventions to safeguard public health.
The ‘Food Safety 4 Africa initiative’ is funded by the European Union (EU) and implemented in collaboration with partner countries, including Kenya, Benin, Cameroon, Ghana, Nigeria, and South Africa. The three-year program unveiled in 2024 is designed to improve food safety systems across the continent, with a specific focus on the informal sector. It aims to transform local markets to enhance food security and regional trade while reducing health risks and environmental impacts.
According to the Food and Agriculture Organisation of the United Nations (FAO), food security is only achieved when people have access to, among others, safe and nutritious food that is necessary for a healthy life. Prof. Kibwage challenged universities and research institutions to translate scientific evidence into practical interventions that communities could adapt to promote food safety and cited critical food safety risks across Africa’s informal markets as weak traceability systems, pesticide residues in food and feed, and microbial contamination such as Salmonella and Escherichia coli.
The ‘Food Safety 4 Africa initiative’ coordinated by the International Institute of Tropical Agriculture (IITA) leverages a systems-based model that integrates research, innovation, and policy support. It promotes solutions such as digital traceability tools, capacity building for food handlers, and co-creation platforms that connect researchers, industry, and policymakers. Prof. Kibwage said there was an increased need for both levels of government to formulate food safety strategies through public and private partnerships and policy enforcement.
Food Safety 4 Africa initiative Principal Investigator Prof. George Owuor said there was a need to enhance the public’s knowledge of mycotoxin detection, mycotoxins, harmful compounds produced by certain types of fungi that contaminate food products, laboratory safety, and innovative solutions to food contamination. Prof. Owuor noted that simple food safety training for informal vendors could limit the spread of SARS, avian influenza, tuberculosis, and pathogens such as salmonella, adding that they have been empowering and encouraging farmers to apply Good Agricultural Practices (GAP) including food safety practices as it would enable them to tap into more lucrative markets.
While emphasizing the need for producing safe foods that benefit both local consumers and international markets, Prof. Owuor underscored the project’s significance in combating aflatoxin contamination, which he termed as a persistent threat to food safety in Africa and argued that ensuring food safety was not only crucial for public health but also for enhancing Africa’s competitiveness in the global food trade.
Prof. Owuor indicated that the multifaceted challenges facing food safety and security in the country ranged from foodborne illnesses, potential risks associated with agricultural practices, and poor food processing methods. He emphasized the need to implement rigorous inspection protocols at every stage of the food production and distribution process as one way of achieving food safety in the country. ‘By conducting thorough inspections and audits, authorities can identify potential hazards and take immediate action to mitigate risks,’ stated Prof. Owuor.
He was happy that the ‘Food Safety 4 Africa initiative’ places a strong emphasis on enhancing public awareness and education regarding food safety practices and regulations. Through targeted campaigns and outreach efforts, Prof. Owuor said citizens could be empowered to make informed choices about the foods they consume and take proactive measures to protect themselves and their families from foodborne illnesses.
Food Safety 4 Africa initiative Project Coordinator, Prof. Paul Kimurto noted that while food safety was inherently a public good, the state agencies alone will not address the issue and said safety was a shared responsibility of all stakeholders including farmers, food handlers and distributors, food manufacturers, food service operators, consumers, regulators, scientists, educators, and the media.
Prof. Kimurto said that courtesy of the Food Safety 4 Africa initiative, scientists at Egerton University in collaboration with various research agencies had developed groundnut varieties resistant to aflatoxin, formulated biocontrol agents to control aflatoxin contamination, and encouraged innovative student-led solutions to food safety challenges.
The coordinator indicated that The Food Safety 4 Africa training programs had provided Egerton University students with practical skills essential for careers in agriculture, food science, and crop protection. While indicating that the level of food safety had direct and indirect effects on national security, the economy, and social development and must be maintained through strict adherence to food standards, Professor Kimurto noted that the food the public or animals consume should inspire confidence that they are not in danger of contamination.
