Unsafe Food Practices Become the Norm in Uganda, Advocates Warn

In Uganda, the everyday preparation and sale of food often involve practices that food safety advocates now deem dangerous. From street vendors wiping their hands on greasy cloths before serving customers to traders sitting among vegetables in tuk-tuks, these scenes have become ordinary.

Civil society groups and public health experts marked World Food Safety Day by issuing a stark warning: unsafe food practices are deeply ingrained in daily life, often going unrecognized as risks. This has led to a silent crisis across the nation's food system, impacting everything from farms and fisheries to markets and kitchens.

The consequences are significant, with approximately 1.3 million Ugandans suffering from food-borne illnesses each year, representing about 14% of diseases treated nationally. Contaminated fresh produce alone accounts for over 60% of these recorded illnesses. Yet, unlike dramatic public health emergencies, food contamination often manifests as common ailments like stomach aches and diarrhea, making its source difficult to pinpoint and the problem largely invisible.

"It has become normal," stated Agnes Kirabo, Executive Director of Food Rights Alliance, highlighting the pervasive nature of the issue. The lack of awareness and the normalization of these practices mean that consumers rarely question the origins or safety of their food, contributing to a widespread public health challenge.

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It has become normal