In 2024, Kabarole Research and Resource Centre (KRC Uganda), along with Iles De Paix (IDP) and Fort Portal City, embarked on a mission to ensure the safety of the food consumed in Fort Portal and its hinterlands. This initiative focused on three major markets: Kabundaire, Mpanga, and Kisenyi. The aim was to evaluate the microbiological and chemical safety of commonly consumed food items such as raw milk, groundnut paste, fresh vegetables like tomatoes, African eggplant, and cabbage, and meat.
Understanding the significance of food safety, the team conducted tests for various contaminants, including Escherichia coli (E. coli), Salmonella, Staphylococcus aureus, heavy metals such as Arsenic, Cadmium, and Lead, aflatoxins, and pesticide residues. Each of these contaminants poses serious health risks, from food poisoning and cancer to neurological damage and immune suppression. This assessment was crucial to ensuring that the food supply meets regulatory standards and is safe for consumption. The team aimed to assess microbiological contamination in raw milk and meat, detect heavy metals in groundnut paste, determine aflatoxin levels in groundnut paste samples, analyze pesticide residues in fresh vegetables, and provide evidence-based recommendations for improving food safety in local markets.
To achieve these objectives, we collected three samples of each food item from three different vendors across the three markets, ensuring a representative sampling. The samples were transported under strict conditions and analyzed at the Directorate of Government Analytical Laboratory (DGAL) in Kampala. The microbiological analysis focused on detecting E. coli in raw cow milk and E. coli, Salmonella, and Staphylococcus aureus in raw meat using the pour plate technique. For groundnut paste, heavy metals were tested using Inductively Coupled Plasma Mass Spectrometry (ICP-MS), and aflatoxin contamination was analyzed using Liquid Chromatography tandem Mass Spectrometry (LC-MS/MS). The fresh vegetable samples were tested for pesticide residues using the Gas Chromatography tandem Mass Spectrometry (GC-MS/MS) technique.
The findings from the food tests revealed several key insights. The raw milk samples from Kabundaire had the highest E. coli contamination, raising concerns about hygiene and milk handling practices. In Mpanga Market, the raw meat samples failed microbiological safety standards due to excessive E. coli and Clostridium perfringens, indicating poor hygiene during meat handling. However, the meat samples from Kisenyi and Kabundaire markets met microbiological safety requirements, suggesting good handling and storage practices. The groundnut paste samples showed concerning levels of heavy metals, particularly Cadmium, which exceeded safe limits in Kabundaire and Kisenyi markets. Aflatoxin contamination was detected in Kabundaire and Mpanga markets, with some samples exceeding the safe limits set by the Codex Alimentarius Commission. The fresh vegetable samples revealed high pesticide residues in Kabundaire and Kisenyi, particularly Profenofos and Cypermethrin, posing significant health risks.
These findings underscore the need for immediate intervention to improve food safety in these markets. Measures such as enhancing hygiene practices, proper storage, and drying techniques for groundnuts, integrated pest management (IPM), and strict regulation of pesticide use are essential. Ensuring food safety is not just about conducting tests but taking actionable steps to protect public health. This assessment highlights the critical areas needing intervention to make our markets safer. By prioritizing food safety, we can build a healthier future for everyone.
By Eric Oteba,
Programs Manager, KRC-Uganda
