A number of students from different schools have reported experiencing stomach-related issues like nausea, vomiting, and diarrhea at least twice a term, primarily after meals. Investigations have discovered that cases of foodborne illnesses are on the rise among pupils and students in schools, causing unease among the learners. This surge is often attributed to the consumption of contaminated or expired food and related beverages. These food items can be contaminated by various agents, including both infectious and noninfectious factors such as bacteria.
During a week-long investigation, it was found that many schools serve low-quality, uncertified food products and lack proper storage facilities.
Mr. Denis Odur, the market surveillance officer at the Uganda National Bureau of Standards (UNBS), pointed out that the presence of unwanted substances like stones, insects, pesticides, metals, fungi, and bacteria in food can lead to foodborne illnesses and injuries. He emphasized that contaminated food can lead to illness, injuries, and, in severe cases, even death.
Mr. Odur further explained that poor storage facilities with high moisture levels in grains can lead to aflatoxins and insect infestation, ultimately resulting in food contamination.
Incidents of food contamination in schools are not isolated cases. In July, approximately 150 students from Nakanyonyi Secondary School in Mukono District were hospitalized due to suspected food contamination. In March 2019, a similar incident occurred in Amudat District.
Between April and May, UNBS confiscated about 100 tons of Covid-19 relief food found to be contaminated. Furthermore, between May and June 2023, the South Sudan Bureau of Standards impounded over 90 trucks of maize grain and flour from Uganda due to aflatoxin contamination.
Agnes (a pseudonym), a senior five student and dining prefect at a school in Mbale District, shared that cases of food poisoning are widespread. She mentioned an instance when many of her colleagues complained of stomachaches after consuming supper, which was later attributed to spoiled maize flour.
Mr. Charles Nangerah, the head teacher of Tunyi Girls Secondary School in Bulambuli District, laid part of the blame on UNBS for not effectively enforcing mandatory standards among manufacturers in the supply chain. He stressed the importance of ensuring that products meeting the required standards are available in the market to minimize the chances of purchasing poor-quality goods.
During a workshop on the awareness of quality standards for maize, rice, and sorghum in the Elgon Sub-region, held at the Mbale Resort Hotel, Mr. Nangerah added that suppliers often send expired products to the market, jeopardizing the health of students and the public. Some manufacturers engage in deceptive practices, such as under-declaring weights and volumes, as well as making false nutritional claims.
Mr. Simon Peter Mwalye, the head teacher of Jack and Jill Primary School in Mbale District, urged UNBS to take more stringent measures to prevent the smuggling of sub-standard goods from neighboring countries, which often end up in the local market.
Mr. Henry Wakooli, a health worker in Mbale, cautioned that foodborne illnesses can lead to long-term physical discomfort and pain for the victims, including kidney and liver complications. Additionally, such illnesses have a negative impact on the academic performance of students.
According to UNBS, approximately 600 million cases of foodborne illnesses are reported globally each year, resulting in 420,000 deaths annually due to consuming contaminated food. Mr. Wakooli emphasized the importance of schools across the country ensuring the provision of safe and high-quality food for their students. He urged schools to purchase certified products and monitor the shelf life of food items.
Mr. Moses Odeke, the director of Link Child Nursery and Primary School in Mbale City, characterized the threat of contaminated food in schools as a looming problem. He noted that shops in rural areas often sell expired products like soda, bread, and maize flour without adequate oversight, which poses risks to public health.
Mr. Joseph Lutaaya, the senior certification officer at UNBS, revealed that children under the age of 5 bear 40 percent of the foodborne illness burden. He explained that UNBS operates a Product Certification Scheme in which manufacturers apply for and receive permits. The UNBS certification mark indicates that a product meets the required standards and is safe for consumption or use. He also stressed the importance of good personal hygiene practices and proper food management. Stores should be kept clean and protected against rodents. Schools that mill their maize should also be certified by UNBS to ensure that flour is properly packaged.
