By lucky Patrick
As Uganda continues to experience an increment in food related diseases, Medical experts have linked the problem to lack of adherence to food safety.
Dr. Gilbert Ategeka, a consultant at Joint Clinical Research Centre (JCRC) Buhinga, confirmed the increase which he attributed to inappropriate food sanitation.
Dr. Ategeka, noted that at least 1.3m Ugandans are diagnosed with food borne diseases across the country annually. This represents 14 % of all the diseases treated per year.
Foodborne diseases he says, are popularly referred to as food poisoning illness resulting from consumption of contaminated food.
Many bacterial, viral or parasitic agents cause food poisoning. Dr. Ategeka, explains that foodborne illnesses reduce productivity, disrupt the national economy and threaten human health exacerbating poverty.
He adds, that frequent outbreaks of human anthrax, Ebola have occurred due to consumption of meat from infected animal carcasses.
Dr.Bernard Bwambale, a Nutritionist, says food poisoning results from eating contaminated food containing bacteria, virus, parasites or even toxins.
According to the Nutritionist, Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms:
- Nausea
- Vomiting
- Watery or bloody diarrhea
- Abdominal pain and cramps
- Fever
If you are uncertain of how well the food was prepared, served or stored, throw it out. For instance, food that has stayed at room temperature for long will likely get contaminated.
The associated diseases with food poisoning include cholera, dysentery, acute and persistent non-bloody diarrhea, intestinal worms, typhoid and paratyphoid fevers and recently Hepatitis E.
Causes
Contamination of food can happen at any point of production: growing, harvesting, processing, storing, shipping or preparing according to Dr. Ategeka.
Cross-contamination also the transfer of harmful organisms from one surface to another is often the cause.
This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Since these foods aren’t cooked, harmful organisms aren’t destroyed before eating and can cause food poisoning.
Many bacterial, viral or parasitic agents cause food poisoning but Dr. Ategeka explains that foodborne illnesses reduce productivity, disrupt the national economy and threaten human health exacerbating poverty.
He adds that frequent outbreaks of human anthrax, Ebola have occurred due to consumption of meat from infected animal carcasses.
Persons inclined to food poisoning
While anyone can suffer from food poisoning, Dr. Bwambale a nutritionist, says some people are most affected.
These include infants and children, pregnant women, older people, and those with immune weakening ailments. Generally, people whose immunity is low will greatly suffer when they consume contaminated food
Mean while, the Ministry of Health Uganda , confirms that cases of food poisoning have occurred following consumption of packaged drinks especially alcoholic beverages found to be contaminated with Methanol, recently in Mubende, Kasese, Kampala and Kabale Districts.
