Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countries
Food contamination is a critical global health issue, with the WHO estimating millions of deaths and Disability-adjusted life years (DALYs) lost annually due to foodborne diseases, particularly in developing countries. To address this, the WHO introduced the Five Keys to Safer Food (WHO-FKSF) to pro...
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| Format: | Article |
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Frontiers Media S.A.
2025-03-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1524580/full |
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| author | Vitowe Batch Vitowe Batch Martina Kress Aggrey Pemba Gama Tinna Ng’ong’ola-Manani Gabriella Chiutsi-Phiri Ponyadira Leah Corner Save Kumwenda Chikumbusko Kaonga Mphatso Kamndaya Maurice Monjerezi John F. Leslie Limbikani Matumba |
| author_facet | Vitowe Batch Vitowe Batch Martina Kress Aggrey Pemba Gama Tinna Ng’ong’ola-Manani Gabriella Chiutsi-Phiri Ponyadira Leah Corner Save Kumwenda Chikumbusko Kaonga Mphatso Kamndaya Maurice Monjerezi John F. Leslie Limbikani Matumba |
| author_sort | Vitowe Batch |
| collection | DOAJ |
| description | Food contamination is a critical global health issue, with the WHO estimating millions of deaths and Disability-adjusted life years (DALYs) lost annually due to foodborne diseases, particularly in developing countries. To address this, the WHO introduced the Five Keys to Safer Food (WHO-FKSF) to promote essential food safety practices. We analyzed the limitations of the WHO-FKSF for use in developing countries. We explore contextually relevant adaptations, such as community engagement, infrastructure improvements, and innovations like durable, child-resistant tippy taps (simple, low-cost handwashing devices that dispense water when tipped) for handwashing, required to make the WHO-FKSF applicable in rural portions of developing countries. Addressing cultural norms and involving men in water-related tasks can further align food safety practices with everyday realities. We recommend providing a specific rationale for each actionable step, beyond the general reasoning provided for the five keys themselves. This additional information will improve comprehension and adherence to the practices. We also recommend revising Key 4, “Keep food at safe temperatures,” to “Store food safely” to better accommodate the lack of refrigeration and to promote low-cost food preservation methods. Adapting the WHO-FKSF to the specific needs of these communities could significantly reduce foodborne illnesses and improve public health outcomes across sub-Saharan Africa. |
| format | Article |
| id | doaj-art-38f61dcffc8d4f0eb409cb073d181d5d |
| institution | OA Journals |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-38f61dcffc8d4f0eb409cb073d181d5d2025-08-20T02:02:52ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-03-011210.3389/fnut.2025.15245801524580Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countriesVitowe Batch0Vitowe Batch1Martina Kress2Aggrey Pemba Gama3Tinna Ng’ong’ola-Manani4Gabriella Chiutsi-Phiri5Ponyadira Leah Corner6Save Kumwenda7Chikumbusko Kaonga8Mphatso Kamndaya9Maurice Monjerezi10John F. Leslie11Limbikani Matumba12Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) – Food Security and Nutrition Programme (FSNP)-Malawi, Lilongwe, MalawiSchool of Science and Technology, Malawi University of Business and Applied Sciences, Blantyre, MalawiDeutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) – Food Security and Nutrition Programme (FSNP)-Malawi, Lilongwe, MalawiDepartment of Food Science and Technology, Bunda College, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, MalawiDepartment of Food Science and Technology, Bunda College, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, MalawiDepartment of Agriculture and Food Systems, Natural Resources College, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, MalawiDepartment of Land and Water Systems, Natural Resources College, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, MalawiSchool of Science and Technology, Malawi University of Business and Applied Sciences, Blantyre, MalawiSchool of Science and Technology, Malawi University of Business and Applied Sciences, Blantyre, MalawiSchool of Science and Technology, Malawi University of Business and Applied Sciences, Blantyre, MalawiCentre for Resilient Agri-Food Systems (CRAFS), University of Malawi, Zomba, MalawiDepartment of Plant Pathology, Throckmorton Plant Sciences Center, Kansas State University, Manhattan, KS, United StatesDepartment of Agriculture and Food Systems, Natural Resources College, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, MalawiFood contamination is a critical global health issue, with the WHO estimating millions of deaths and Disability-adjusted life years (DALYs) lost annually due to foodborne diseases, particularly in developing countries. To address this, the WHO introduced the Five Keys to Safer Food (WHO-FKSF) to promote essential food safety practices. We analyzed the limitations of the WHO-FKSF for use in developing countries. We explore contextually relevant adaptations, such as community engagement, infrastructure improvements, and innovations like durable, child-resistant tippy taps (simple, low-cost handwashing devices that dispense water when tipped) for handwashing, required to make the WHO-FKSF applicable in rural portions of developing countries. Addressing cultural norms and involving men in water-related tasks can further align food safety practices with everyday realities. We recommend providing a specific rationale for each actionable step, beyond the general reasoning provided for the five keys themselves. This additional information will improve comprehension and adherence to the practices. We also recommend revising Key 4, “Keep food at safe temperatures,” to “Store food safely” to better accommodate the lack of refrigeration and to promote low-cost food preservation methods. Adapting the WHO-FKSF to the specific needs of these communities could significantly reduce foodborne illnesses and improve public health outcomes across sub-Saharan Africa.https://www.frontiersin.org/articles/10.3389/fnut.2025.1524580/fullcookingfood safety guidelinesfood storagehand washingmicrobial contaminationmycotoxin |
| spellingShingle | Vitowe Batch Vitowe Batch Martina Kress Aggrey Pemba Gama Tinna Ng’ong’ola-Manani Gabriella Chiutsi-Phiri Ponyadira Leah Corner Save Kumwenda Chikumbusko Kaonga Mphatso Kamndaya Maurice Monjerezi John F. Leslie Limbikani Matumba Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countries Frontiers in Nutrition cooking food safety guidelines food storage hand washing microbial contamination mycotoxin |
| title | Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countries |
| title_full | Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countries |
| title_fullStr | Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countries |
| title_full_unstemmed | Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countries |
| title_short | Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countries |
| title_sort | perspectives on barriers to implementing who s five keys to safer food in resource limited rural areas of developing countries |
| topic | cooking food safety guidelines food storage hand washing microbial contamination mycotoxin |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1524580/full |
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