Uganda continues to grapple with the burden of food-borne illnesses, with over one million cases reported annually accounting for nearly 14 percent of all treatments in health facilities. Peter Eceru, Head of Advocacy at Action Against Hunger Uganda, warned that poor food handling practices remain a major driver of these preventable diseases, emphasizing the importance of hygiene, proper storage, and government regulation, urging both authorities and the public to prioritize food safety to protect communities.

Approximately 1.3 million Ugandans are diagnosed with food-borne illnesses annually, including cholera, typhoid, and diarrhea, accounting for roughly 14% of all cases treated in health facilities.
Speaking to COU Family TV, Peter Eceru, Head of Advocacy at Action Against Hunger Uganda, highlighted poor food‑handling practices as a major driver of food‑borne illnesses. He explained that inadequate attention to food safety exposes communities to preventable diseases, underscoring the urgent need for proper hygiene and handling standards.

He stressed the importance of making informed choices about what we eat, noting that hygiene and proper storage are critical from the very start of production. Eceru emphasized that the way food is handled, preserved, and prepared at every stage ultimately determines whether it is safe for consumption.

In addition, he underscored the critical role of government in safeguarding food safety, pointing to the need for effective regulation at both national and local levels. He emphasized that strong policy implementation is essential to ensure standards are upheld and communities are protected from foodborne risks.

 He urged the public to prioritize careful production and processing of food, stressing that safety must be guaranteed at every stage. Eceru noted that by ensuring food is properly handled and prepared, communities can prevent avoidable illnesses and reduce the burden of medical expenses that arise from diseases which could have been prevented in the first place.