This archive report was first published on 15 July 2019.
On July 15, 2019, NTV investigative journalist Dennis Okari exposed a shocking practice by some Nairobi supermarkets, where they use toxic chemicals to preserve meat, making it look fresher for longer.
The exposé, which involved laboratory tests on meat samples, revealed high levels of Sodium Metabisulphite, a chemical that is safe if used within recommended limits but can cause negative side effects like nasal congestion, itchy throat, runny nose, skin rash, and hives in consumers.
According to food experts, the use of Sodium Metabisulphite as a food preservative is illegal by international standards. However, Kenya has never had an investigation into the use and effects of this chemical in restaurants, supermarkets, and other retail outlets.
A source revealed that meat sold in supermarkets is often laced with Sodium Metabisulphite, and the labels are changed to reflect new expiry dates.
“In the morning we have what we call ‘production time.’ This is when we take the meat that has stayed overnight at the display and we repackage it. After using the chemical the meat can look fresh for three to five days,” said the source.
The chemical is so corrosive that supermarket staff handling the meat have to wear protective gloves due to its harsh effects on the hands.
“The chemical can be corrosive to the skin and irritating to the eye so we have to cover ourselves,” a supermarket staff member confessed.
The exposé sparked outrage and condemnation from Kenyans, with many expressing their shock and disappointment on social media under the hashtag #RedAlert.
