Fake sausages flood local market

By Prossy Nandudu

SUBSTANDARD sausages that have flooded the market are threatening the growth of the beef processing industry. 

This has created unfair competition and is exposing people to poorly-processed sausages that are harmful to their health.

Such sausages contain bacteria like salmonella and E.coli, said Fresh Cuts boss Stephen Duyck.

Duyck said a recent analysis by Chemiphar Laboratories on two sausage processing companies showed that their products contained E.coli and salmonella bacteria.

“E.coli causes diarrhea, headache, nausea and vomiting, while salmonella is associated with typhoid,” he explained.

Duyck made the remarks recently while taking a delegation from the Uganda Manufacturer’s Association (UMA) on a tour of his factory.

The visit was part of the association’s routine activities to identify challenges affecting their members.

“We invest in proper facilities and certify our products with the best food standards, but we are now suffering from competitors who mix products in their garages without following food safety standards and do not pay taxes,” Duyck said.

“Competition is one thing, but poor quality foods harm the society. We may lose a few sales, but the trend will likely damage our brand.” 

UMA boss Sebagala Kigozi said he will engage the Uganda National Bureau of Standards over required standards in sausage processing.

He also advised Fresh Cuts to consider gazzeting areas that sell its products to avoid mixing up their sausages with poor quality products.