By Kamara Daniel
On June 7, 2026, the world commemorates World Food Safety Day under the theme, “From Burden to Solutions, Safe Food Everywhere.” The theme calls upon governments, health professionals, food producers, businesses, and consumers to move beyond acknowledging the burden of foodborne diseases and focus on practical solutions that ensure food safety for all.
I recognize food safety as one of the most important, yet often overlooked, pillars of good nutrition. Food can only nourish the body when it is safe. No matter how nutritious a meal may be, if it is contaminated with harmful microorganisms, chemicals, toxins, or foreign substances, it becomes a threat to health rather than a source of nourishment.
Foodborne diseases remain a significant public health challenge worldwide. Every year, millions of people suffer from illnesses caused by contaminated food, leading to hospitalization, disability, loss of productivity, and death. Children under five years, pregnant women, older persons, and individuals with weakened immunity are particularly vulnerable. The burden is even greater in low and middle income countries where food safety systems are often under-resourced.
In Uganda, food safety remains a growing concern despite the country's rich agricultural potential. Uganda is often referred to as the food basket of East Africa, producing a wide variety of cereals, legumes, fruits, vegetables, dairy products, livestock, and fish. However, ensuring that this food remains safe from production to consumption continues to be a major challenge.
One of the biggest threats to food safety in Uganda is poor food handling practices. Across markets, restaurants, roadside food stalls, schools, and households, food is often prepared, stored, and served under conditions that increase the risk of contamination. Inadequate handwashing, improper food storage, poor sanitation, and lack of access to clean water contribute significantly to foodborne illnesses.
Another major challenge is aflatoxin contamination. Aflatoxins are poisonous substances produced by certain fungi that grow on crops such as maize, groundnuts, sorghum, millet, and other cereals when they are improperly dried or stored. These toxins are invisible to the naked eye and can cause serious health problems, including liver damage, impaired immunity, growth retardation in children, and increased risk of cancer. Given that maize and groundnuts are staple foods for many Ugandan households, aflatoxin exposure remains a significant public health concern.
The misuse of agricultural chemicals also contributes to unsafe food. Some farmers apply pesticides without following recommended guidelines regarding dosage, timing, and pre-harvest intervals. As a result, chemical residues may remain on fruits, vegetables, and other crops that reach consumers. In addition, veterinary drug residues in animal products can pose risks when withdrawal periods are not observed before slaughter or milk collection.
Rapid urbanization has introduced another layer of complexity. The growing demand for ready-to-eat foods and street-vended meals has created livelihood opportunities for many Ugandans, but food safety standards are not always consistently followed. Food may be exposed to dust, flies, contaminated water, or inadequate temperature control during preparation and sale. Without proper oversight and training, these conditions increase the risk of disease outbreaks.
Climate change is also emerging as a food safety concern. Rising temperatures, flooding, and changing weather patterns can increase the growth of disease-causing microorganisms and fungi, compromise food storage conditions, and increase contamination risks throughout the food supply chain.
Underlying many of these challenges are limited public awareness, inadequate food safety infrastructure, weak enforcement of standards, insufficient laboratory testing capacity, and fragmented coordination among stakeholders. Many consumers remain unaware of the risks associated with unsafe food and the simple actions they can take to protect themselves and their families.
The good news is that solutions exist. Food safety begins at the farm and continues through transportation, processing, storage, marketing, preparation, and consumption. Farmers should adopt good agricultural practices, properly dry and store crops, and use agricultural chemicals responsibly. Food businesses should ensure hygiene, proper storage temperatures, and regular staff training. Regulatory agencies must strengthen surveillance, inspections, and enforcement of food safety standards.
At household level, consumers can make a significant difference by washing hands with soap before handling food, using safe water, thoroughly cooking foods, separating raw and cooked foods, washing fruits and vegetables properly, and storing food safely. Schools, communities, and media platforms should continue educating the public about food safety practices.
As we celebrate World Food Safety Day 2026, Uganda has an opportunity to strengthen its food systems and protect public health. The journey from burden to solutions requires collective action from farmers, traders, processors, health professionals, policymakers, and consumers. Safe food is not a luxury, it is a necessity, a human right, and a foundation for national development.
Therefore, when food is safe, nutrition improves, health thrives, productivity increases, and communities prosper. Together, we can build a future where safe food is available everywhere and for everyone.
Kamara is a nutritionist at Bwindi Community Hospital.