The Lower Eastern Times Opening The Third Eye
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A recent study conducted by scientists from the International Livestock Research Institute in collaboration with the University of Nairobi’s Department of Public Health has revealed a concerning discovery about the pork supply in Nairobi and its neighboring towns.
The study indicates that unprocessed pork sourced from Kiambu County poses a significant health risk to approximately one million residents in the region.
The research findings show that for every 100 pigs sampled, approximately 34 were found to be infected with the harmful parasite known as Toxoplasma Gondii. This parasite poses a serious public health threat, particularly to individuals with compromised immune systems and expectant mothers.
According to the report, individuals can contract the parasite through the consumption of raw or undercooked pork, putting them at risk of infection. While those with stronger immune systems may experience milder symptoms, individuals with weakened immune systems, such as those living with HIV/AIDS, cancer patients, diabetes patients, pregnant women, the elderly, and young children, are at higher risk of severe health complications.
The potential consequences of T. gondii infection include encephalitis, visual impairments, cognitive issues, and secondary respiratory infections, among others.
In response to the growing concern, the World Health Organization (WHO) has launched a toolbox aimed at controlling tapeworms, specifically those transmitted to humans from pigs. This free, open-access platform provides essential information on the management and control of pig tapeworms, catering to countries seeking guidance and support for initiating control activities.
In Kenya, where the disease is prevalent, particularly in areas where pigs are raised in free-range systems, efforts to mitigate the risks associated with pork consumption are imperative. A study conducted in 2018 in Kiambu County revealed a prevalence rate of 6.74% among individuals tested in Thika.
Despite the high risk of infection, the demand for pork in Nairobi continues to rise, with estimates suggesting that Kenyans consume over 400 tonnes of pork annually, averaging 0.4 kilograms per person.
