SCIENTISTS TURN TO NATURE TO CURB CHEMICAL USE, BOOST FOOD SAFETY

A public awareness flyer urging action against food safety calling on communities to adopt better handling and storage practices to combat toxins like aflatoxin.

URN

With foodborne illnesses rising and chemical contamination in the food chain a growing concern, Ugandan scientists are intensifying efforts to develop safer, environmentally friendly alternatives that reduce dependence on harmful agrochemicals. 

Dr Moses Matovu, a Senior Research Officer at the National Agricultural Research Organisation (NARO), says scientists are working around the clock to identify natural solutions that can replace hazardous post-harvest chemicals commonly used to preserve fresh produce.

"Farmers and traders are spraying chemicals on perishable foods like tomatoes, melons, and vegetables to prolong shelf life, but this has serious implications for human health," Matovu told URN on Saturday as the world celebrated World food safety day. "We are now exploring the use of naturally occurring microorganisms to improve food safety across the value chain."

Dr Matovu added that the microorganisms are naturally found in the environment, in soils, on plants, and even in the air, and they have the ability to suppress harmful pathogens and slow down spoilage without leaving toxic residues. 

"By using these nature-based solutions, we aim to reduce chemical dependence while still ensuring that food remains safe and fresh throughout the value chain. It’s a more sustainable approach that aligns with both public health goals and environmental protection.” 

Among the innovations developed is aflasafe which is bio-control product designed to suppress aflatoxins which are deadly toxins produced by certain fungi in grains like maize and legumes. 
Research indicates that more than 40percent of food commodities in local markets exceed maximum aflatoxin limits, including staples like groundnuts and maize. 

It's not all doom and gloom since aflatoxin can be effectively managed and controlled through a combination of pre-harvest, harvest, and post-harvest measures aimed at keeping our food safe from this deadly toxin.

By adopting good agricultural practices that ensure food remains wholesome and free from contamination, and with the added support of a natural solution like Aflasafe, we have powerful tools to combat aflatoxin.

Dr Matovu said this is part of a broader strategy to harness environmental solutions to ensure safer food from farm to table.

Food safety advocates have raised alarm over the increasing risks. Agnes Kirabo, a food rights activist and Executive Director at Food Rights Alliance, warned that unsafe food is becoming a silent killer.

"Food safety is increasingly being ignored, yet it affects everyone, silently claiming lives every day," said Kirabo. "We cannot build a healthy nation if what we eat is slowly making us sick."

According to available information,  one in ten Ugandans suffers from foodborne diseases annually, with the country spending over USD 1 million in treatment costs each year. Yet, many continue to die from illnesses linked to contaminated food.  

The threat is not just a health concern, it’s also an economic and developmental issue. Globally, the burden of foodborne diseases is comparable to that of malaria or tuberculosis, with low- and middle-income countries losing an estimated USD 110 billion annually due to food-related illnesses.
Sub-Saharan Africa alone accounts for USD 16.7 billion of that loss, according to studies by Havelaar et al. (2015) and Jaffee et al. (2019). 

In Uganda, over 60% of reported foodborne diseases stem from fresh and perishable foods such as fish, milk, fruits, meat, and vegetables many of which are sold through informal markets where regulation is weak.

Due to their susceptibility to microbial and chemical contamination, especially mycotoxins, value chains involving milk, fish, meat, cereals ( like maize), and legumes (like groundnuts) have been identified as national food safety priorities. 

Other high-risk categories include grains, fruits, vegetables, and processed meat products. Kirabo emphasized that food safety must be treated as a public good. Government is playing  a vital role by enacting and enforcing food laws, conducting inspections, enhancing laboratory testing, and investing in training for producers and vendors.

However, the widespread presence of informal food vendors in Uganda remains a significant challenge to enforcement and monitoring.

"Improving food safety requires collective action from all stakeholders, from farm workers to policymakers," said Kirabo. “It’s not just about protecting consumers today, but securing a healthier future for the country.

She also praised the use of natural, microbe-based solutions, describing them as a potential game-changer in the quest for safer food and more environmentally friendly agricultural practices.

However, Kirabo urged the government to invest in local scientific innovations. “Our researchers are doing noble work and should be among the best, yet they lack funding,” she said. “We haven’t even set up a proper factory to commercialize Aflasafe, and all they need is USD 3 million. Why not give NARO money, establish that factory, and finally put an end to aflatoxin?” she emphasized.