Food poisoning: Small mistakes that put your health at risk
Shirat Zalwango, a nutritionist at St Baptist Hospital in Wakiso, says proper hand hygiene is one of the simplest and most effective ways to prevent food poisoning.
Food poisoning: Small mistakes that put your health at risk
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Ronald Kizza, a boda boda rider from Matugga in Wakiso district, recalls how a wedding celebration turned into a painful ordeal after he developed severe stomach problems later that night.
He experienced intense stomach pain, vomiting and discomfort, forcing him to seek treatment at a nearby clinic.
After examining him, health workers diagnosed him with food poisoning. Kizza says he spent about sh70,000 on treatment — a cost he describes as a heavy financial burden.
His experience illustrates how a simple meal can quickly become a health emergency when food is improperly prepared, handled or stored.
Halima Namutebi, a nutritionist, says many cases of food poisoning result from simple mistakes made during food preparation and storage.
She explains that poor hygiene, dirty utensils, unsafe water, improper food storage and handling food with unwashed hands create ideal conditions for harmful germs to multiply and contaminate meals.
"Food safety starts in the kitchen," Namutebi says. "People should ensure their hands, utensils and cooking surfaces are clean before preparing food. They should also cook food thoroughly, especially meat and eggs, because undercooked foods can harbour dangerous bacteria."
Shirat Zalwango, a nutritionist at St Baptist Hospital in Wakiso, says proper hand hygiene is one of the simplest and most effective ways to prevent food poisoning.
"It is important to wash hands with clean water and soap before preparing or eating food. Dirty hands can spread bacteria throughout the kitchen and contaminate food," Zalwango says.
She adds that people should also wash their hands after handling raw poultry, meat, fish and unwashed vegetables.
Zalwango says households should train domestic workers and anyone involved in food preparation on proper hygiene practices because poor food handling remains a leading cause of foodborne illnesses.
"Whenever possible, avoid touching food with bare hands during preparation and serving. Using utensils such as spoons, forks, spatulas and ladles reduces the risk of transferring bacteria, viruses and other harmful microorganisms to food," she says.
She also urges people to store leftovers safely.
"Cooked food should always be covered or refrigerated to prevent contamination. Leftovers should not be kept for too long, and when reheating food, ensure it is heated thoroughly to destroy germs that may have multiplied during storage," Zalwango explains.
She further advises households to keep kitchens and cooking equipment clean, store raw foods separately from cooked foods and wash fruits and vegetables thoroughly before eating or cooking them.
"Watch out for bad smells, discolouration or changes in texture. Eating spoiled food can lead to food poisoning and other serious health complications," she says.
Food safety in restaurants
For restaurant owners and food vendors, Zalwango says food safety should be a top priority because many people rely on them for daily meals.
She advises operators to ensure meat, poultry and other animal products are cooked thoroughly before serving.
"They should also handle salads, vegetables, plantain and other ready-to-eat foods carefully while maintaining high standards of cleanliness throughout the preparation process," she says.
Zalwango recommends investing in proper storage facilities, including freezers for meat and refrigerators for vegetables, to keep food fresh and safe for consumers.
She notes that preventing food poisoning does not necessarily require expensive interventions.
"It largely comes down to everyday habits — maintaining cleanliness, cooking food thoroughly and storing it safely."