Public health experts are urging Kenyans to remain vigilant about food safety to avoid food poisoning, which often spikes during this period.
The festive season is here, bringing with it merrymaking, family gatherings and lavish feasts.
However, amid the joy and indulgence, public health experts are urging Kenyans to remain vigilant about food safety to avoid food poisoning, which often spikes during this period.
As families and communities come together to celebrate, the risk of foodborne illnesses rises significantly. Food poisoning—also known as foodborne illness—is caused by consuming contaminated food or water, usually infected with bacteria, viruses or parasites and can quickly dampen holiday celebrations.
Bacterial contamination usually happens accidentally because of poor hygiene practices, improper cooking techniques, contaminated water sources, or inadequate storage conditions that allow bacteria to multiply to dangerous levels.
According to public health expert Dr Reuben Osiemo, simple hygiene practices can significantly reduce the risk of food poisoning during the festive season.
“To avoid foodborne illnesses that can ruin celebrations, people should wash their hands frequently, cook food thoroughly and keep raw and cooked foods separate to prevent cross-contamination,” Dr Osiemo said.
Hesaid that improper handwashing is a major source of bacterial contamination.
“Wash your hands thoroughly with soap and water for at least 20 seconds before, during and after preparing food and before eating. Some bacterial toxins are difficult to destroy, even through cooking or reheating,” he explained.
To prevent cross-contamination, Dr Osiemo proposed the use of separate cutting boards and utensils for raw foods such as meat and vegetables.
“Change utensils and plates after handling raw meat before using them for cooked food. Clean all utensils, cutting boards and countertops with hot, soapy water after preparing each food item,” he said.
Most foodborne illnesses, he noted, result from consuming raw or undercooked food.
“Meat, poultry, seafood and eggs should be cooked to safe internal temperatures to kill germs. Be cautious with raw foods such as salads and cut fruits, as they can easily be contaminated,” he warned.
He added that food should be kept at safe temperatures, with hot foods served above 140° and cold foods kept below 40°.
“If you do not have a refrigerator, cook only what you can consume in one day,” he advised.
Buffets and catered events have previously been linked to food poisoning incidents in Kenya. On December 26, 2022, one person died after consuming food from a Christmas buffet prepared by a catering firm at a media house.
Food storage
Dr Osiemo said food handling and storage during buffet-style serving is particularly risky during festive seasons.
“Limit the time food stays on the table to no more than two hours. Beyond that, bacteria can double every 20 minutes. Provide dedicated serving utensils and discourage guests from double-dipping or tasting directly from communal dishes,” he said.
He also warned that unwashed fruits and vegetables can harbour dangerous pathogens and urged caution when consuming street food.
“If you must eat street food, ensure it is freshly cooked, served hot, and prepared at high temperatures. Always choose vendors and establishments that are certified and regularly inspected,” he advised.
“Christmas should be a time of joy and gratitude, not illness and stress,” he added.
Symptoms of food poisoning range from mild to severe and include stomach cramps, nausea, vomiting, diarrhoea, fever and loss of appetite.
Dr Peter Kariuki, a general practitioner, explained that food poisoning occurs in two main forms: foodborne intoxication and foodborne infection.
“Intoxications are caused by toxins already present in food and often result in milder symptoms, while infections occur when harmful pathogens enter the body and can lead to serious complications,” he said.
The Ministry of Health has also urged Kenyans to observe food safety and hygiene during the festive season.
Public Health and Professional Standards Principal Secretary Mary Muthoni.
“We advise Kenyans to purchase meat, meat products, poultry, and processed foods only from licensed and inspected premises and to avoid consumption of uninspected meat. All food should be thoroughly cooked and consumed hot, with strict separation of raw and cooked foods to prevent contamination,” said Principal Secretary for Public Health Mary Muthoni.
The Ministry further warned against increased alcohol, tobacco, nicotine and other substance use during the festive season.
The Ministry, in collaboration with enforcement agencies, will intensify surveillance to prevent illicit substances from accessing the Kenyan market and will take firm action against offenders. We reiterate that there is no safe level of tobacco or nicotine use and that second-hand smoke poses serious health risks to non-smokers,” the PS announced.
Experts identify meat and poultry products, improper food handling and undercooking as the most common sources of foodborne illnesses during festivities. Salmonella—commonly found in raw poultry, eggs, meat and unpasteurised milk—and E. coli, linked to undercooked beef and contaminated vegetables, are among the leading causes.
Globally, unsafe food causes approximately 420,000 deaths annually, according to the World Health Organisation (WHO). In Kenya, foodborne diseases claim an estimated 1,328 children each year, largely due to diarrhoeal illnesses caused by contaminated food.
As festivities begin, county public health officials have intensified awareness campaigns among hotels and food handlers, urging strict compliance with health regulations to ensure a safe and healthy holiday season for all.
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