Climate change and food safety
A changing climate is also a food-safety issue. Higher temperatures, flooding and drought raise risks such as mould and mycotoxins in stored grain. SACEP Kenya shares practical guidance on safe handling, drying and storage.
What we do
- Safe food handling from field to kitchen
- Proper drying of grain and vegetables before storage
- Storage that keeps out moisture, pests and mould
- Awareness of mycotoxin risk in maize, groundnuts and other staples
- What to do with flood-contaminated food and water
As temperatures rise and rains become erratic, harvests face new risks: wet grain grows mould, floodwater contaminates stores, and drought-stressed crops carry higher toxin levels.
Simple discipline — dry thoroughly, store off the ground, inspect before cooking — prevents most of it. When in doubt about stored food, do not feed it to people or animals.
Who we work with
- Farming households storing grain
- Traders and market vendors
- Community health volunteers