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I'm sure there are details of foodborne and waterborne illness that will be specific to Kenya and this sounds like the subject of a research paper. But foodborne illness anywhere can be improved by preventing contamination (which involves the many steps from farm to fork), proper storage to prevent pathogen growth, and proper preparation (including cooking) to remove pathogens that might have hitched a ride. One of the big factors in controlling foodborne illness in Kenya is improving water quality. Even programs encouraging the washing of hands have made improvements. See Related Links.

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14y ago
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Q: What are the predisposing factors of food poisoning in Kenya?
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