This category is dedicated to protecting public health by promoting safe food handling and production practices. It focuses on food-borne illnesses, their causes, prevention, and control, while also exploring established food safety systems such as HACCP, GMP, and food hygiene standards across the food chain. In addition, this section shares practical, easy-to-apply food safety tips to support safer food choices at home, in food businesses, and within food processing environments.
Introduction Typhoid fever is a serious food- and water-borne infectious disease that remains a major public health challenge in many developing countries, especially in parts of sub-Saharan Africa and South Asia. The disease is caused by Salmonella enterica serovar Typhi (Salmonella Typhi), a bacterium that spreads primarily through contaminated food and drinking water. Despite being…
Introduction Cholera is a severe acute diarrheal disease that remains a major public health and food safety concern in many developing countries, particularly in sub-Saharan Africa, South Asia, and parts of Latin America. The disease is caused by the bacterium Vibrio cholerae and is closely associated with unsafe water, poor sanitation, and inadequate food hygiene….
Introduction Cholera is a severe acute diarrheal disease that remains a major public health and food safety concern in many developing countries, particularly in sub-Saharan Africa, South Asia, and parts of Latin America. The disease is caused by the bacterium Vibrio cholerae and is closely associated with unsafe water, poor sanitation, and inadequate food hygiene….
A Practical System for Preventing Food Safety Hazards Introduction Food safety failures can have serious consequences— illness, loss of consumer trust, costly recalls, and regulatory action. To prevent these risks, the food industry relies on Hazard Analysis and Critical Control Points (HACCP), a science-based, preventive food safety system recognized and applied worldwide. Unlike traditional end-product…
A Foundation for Safe, High-Quality Food Production Introduction Food safety does not start in the laboratory—it starts on the factory floor. Good Manufacturing Practices (GMPs) form the backbone of food safety systems worldwide and are essential for producing safe, wholesome, and high-quality food. Whether a facility is a small food startup or a large industrial…
Introduction Milk hygiene is the foundation of safe dairy production. In smallholder dairy systems—such as those common across Uganda and much of sub-Saharan Africa—milk is often produced under challenging conditions, including limited access to clean water, cooling facilities, and formal training. As a result, poor milk hygiene and inadequate container sanitation remain leading causes of…
Introduction Milk is one of Uganda’s most important agricultural products. Smallholder dairy farms — often with just a few cows — produce the majority of milk consumed locally and transported to urban markets. Despite its nutritional and economic significance, poor milk handling practices remain widespread, leading to contamination, spoilage, and reduced market value. This blog…
Food spoilage is not only unpleasant , it can also make you ill. Knowing the signs of spoiled food helps you protect your health and reduce the risk of foodborne illness. Here’s a guide to identifying spoiled foods across different categories. 1. General Signs of Food Spoilage Regardless of food type, look for these universal…
Leftovers can save time and reduce food waste—but if not stored properly, they can quickly become a source of foodborne illness. Whether you live in a hot, humid climate or a cooler region, following proper food storage practices ensures your meals stay safe and fresh. 1. Cool Food Quickly 2. Use the Right Storage Temperature…
Cooking meats, poultry, and seafood to the correct internal temperature is one of the most important steps to prevent foodborne illness. Undercooked food can harbor dangerous bacteria like Salmonella, E. coli, or Listeria. Why Internal Temperature Matters Safe Internal Temperatures Food Safe Internal Temperature Chicken & Poultry 75°C (165°F) Ground Meat (beef, pork, lamb) 71°C…
