Food Safety Training Empowers Makueni Communities

In a significant stride towards strengthening local food systems, a team of experts recently concluded an intensive, week-long Food Safety Awareness Training in 5 health centers Makueni County.

The initiative, led by FSPN Africa in partnership with Kenyatta University’s Department of Nutrition and Dietetics, equipped lactating mothers, Community Health Promoters (CHPs), and consumers with critical knowledge to identify and mitigate common food safety risks.

Held from August 25th to 29th, 2025, the training reached communities in five strategic locations: Kathonzweni, Kanzokea, Kitise, Mbuvo, and Mavindini.

The program moved beyond generic advice, offering science-based, practical solutions tailored to the local diet and environmental challenges.

This initiative is timely, as a recent study highlighted in the Food Control Journal underscored ongoing concerns about mycotoxin and heavy metal exposure in Kenyan food chains, emphasizing the need for continuous community-level education to reduce health risks (Oloo et al., 2023).

Demystifying Invisible Threats: From Farm to Fork

The training curriculum was meticulously designed to tackle three major, often overlooked, food safety hazards: acrylamide, heavy metals, and mycotoxins.

1. Tackling Acrylamide: Safer Cooking for Popular Staples

Many were surprised to learn that everyday cooking methods could produce harmful compounds. Participants were educated on acrylamide, a potential carcinogen that forms in starchy foods like potatoes and bread when they are fried, roasted, or baked at high temperatures.

• Practical Tips Shared:
  • Fry Smart: Aim for a light golden yellow colour in foods like chips and mandazi, rather than a dark brown.
  • Store Correctly: Avoid refrigerating raw potatoes. Store them in a cool, dark place above 8°C to prevent "cold-induced sweetening," which increases acrylamide formation.
  • Choose Cooking Methods Wisely: Opt for boiling or steaming over deep-frying where possible.
  • Select Safer Varieties: Use potato varieties like Kenya Mpya, Sherehekea, and Tigoni, which are known to have lower sugar content.

2. Combating Heavy Metal Contamination in Food

The session on heavy metals—including lead, cadmium, and arsenic—shed light on how these toxic substances enter the food supply through polluted soil, water, and even certain recycled cookware. Long-term exposure is linked to neurological damage, kidney disease, and cancer.

• Actionable Prevention Measures:
  • For Farmers: Avoid farming near industrial dumpsites or mining areas; conduct regular soil tests; and use certified fertilizers.
  • For Consumers: Source food from trusted vendors, diversify diets to avoid over-reliance on a single food source, and be cautious with large predatory fish which can accumulate mercury. The use of illustrated Kiswahili pamphlets, such as 'Linda Afya Yako: Jihadhari na Metali Nzito kwenye Chakula,' helped demystify these complex concepts.

3. Controlling Mycotoxins: A Silent Killer in Grains

Mycotoxins, particularly aflatoxins, pose a severe threat in Kenya, contaminating staples like maize, groundnuts, and milk. These toxins are invisible, tasteless, and heat-stable, contributing to liver cancer, child stunting, and immune suppression.

A 2024 report by the International Food Policy Research Institute (IFPRI) reiterated that aflatoxin control remains a critical pillar for improving food security and public health in Eastern Africa.

• Proven Mitigation Strategies Taught:
  • On the Farm: Implement crop rotation, control pests, and ensure timely harvesting.
  • Post-Harvest Handling: Dry grains thoroughly to a moisture content below 13% before storage. Simple on-farm moisture tests were demonstrated to empower farmers.
  • Use of Biocontrol: Apply products like Aflasafe to reduce toxic fungi in crops.
  • Safe Storage: Utilize hermetic (airtight) bags and raised, ventilated platforms to prevent mold growth.
  • For Traders: Reject visibly moldy stock and avoid mixing clean and contaminated produce.

Empowering Change Agents for Lasting Impact

The training served as a powerful multiplier effect. Lactating mothers gained crucial insights into protecting their infants from hidden food toxins, while Community Health Promoters (CHPs) were equipped as community-based educators to disseminate this life-saving knowledge house-by-house.

"The sessions were more than just awareness; they were a transformation platform," a program coordinator noted. "We are moving from ignorance to empowerment, giving people the tools to take control of their health through the food they eat."

Scaling Impact: The Digital Frontier of Food Safety

To ensure the knowledge doesn't end with the training, FSPN Africa will leverage its Community Virtual Hub. This digital platform will host all training modules, illustrated pamphlets, interactive quizzes, and offer certificates, creating a continuous learning resource for farmers, traders, and consumers across Kenya.

This initiative is a key component of the broader HealthyDiets4Africa project, specifically under Work Package 6, which focuses on "Enhancing Food Safety through Dietary Diversification." By weaving together scientific research, hands-on community training, and innovative digital outreach, the program is building a more resilient and safer food system from the ground up.

Through strategic partnerships and community-centric education, households in Makueni are now better prepared to navigate the invisible dangers in their food, marking a significant step toward safer diets and improved public health for all.

References

Oloo, B. O., Owuor, P. O., & Monda, E. O. (2023). Prevalence and risk factors associated with mycotoxin and heavy metal contamination in the food value chain of selected counties in Kenya. Food Control Journal, 154, 110025

International Food Policy Research Institute (IFPRI). (2024). Aflatoxin Control and Food Security in Eastern Africa: A Review of Policy Evidence and Future Directions. Washington, D.C.: IFPRI.