This archive report was first published on 23 June 2020.
As we navigate the complexities of the modern food system, it is essential to recognize that food safety is not just a concern for governments or regulatory bodies, but a shared responsibility that affects us all.
According to Dr. Geoffrey Karau, head of research and development at the Kenya Bureau of Standards (Kebs), the new coronavirus, which causes Covid-19, is a stark reminder of the risks associated with foodborne illnesses.
Dr. Karau notes that the burden of foodborne diseases is largely due to microbes of animal origin, as well as chemical and physical contaminants. This highlights the need for a proactive approach to food safety, rather than relying on reactive measures.
Effective food safety systems require a thorough understanding of the entire production-to-consumption continuum, including monitoring and evaluation at every stage. This involves identifying and mitigating potential hazards, such as microbial contamination, chemical residues, and physical hazards.
Education and communication play a crucial role in ensuring that consumers make informed choices about the food they eat. By understanding the risks associated with foodborne illnesses, consumers can take steps to reduce their exposure and promote safe food practices.
Ultimately, food safety is a collective responsibility that requires the involvement of all stakeholders, from producers to consumers. By working together, we can prevent foodborne illnesses and ensure safe food for all.
Published on June 23, 2020
