The University of Johannesburg (UJ) recently partnered with the Gauteng Department of Health in a strategic engagement ahead of World Food Safety Day, observed annually on 7 June. This year’s theme, “Science in Action,” underscores the importance of using scientific knowledge to reduce illness, cut costs, and save lives.
The engagement, hosted by the Department of Environmental Health in UJ’s Faculty of Health Sciences, formed part of the build-up to the Gauteng Department of Health’s official World Food Safety Day event on 6 June in Naledi, Soweto. It brought together students, academics, researchers, and public health officials to explore how science can be used more effectively at every level of the food chain—from farm to fork.
A pandemic of foodborne disease
Prof Thokozani Mbonane, Head of the Department of Environmental Health, welcomed guests and emphasised the severity of foodborne illnesses in South Africa.
“We’ve seen numerous cases in Gauteng and across the country, but scientists believe the numbers don’t reflect the true scale. Many food-related illnesses go unreported—and many are preventable. This platform gives us an opportunity to connect science with fieldwork to better protect our communities,” he said.
He stressed the responsibility of scientists to contribute to societal well-being, noting that food safety should be a national priority.
Ms Christina Moumakwe, Deputy Director for Environmental Health Services in Gauteng, provided an overview of the province’s food safety challenges.
“Food safety is a shared responsibility. Every individual must make informed choices about what they consume, ensuring safety precautions are followed and contamination is avoided,” she said.
She noted that food poisoning and even fatalities are reported regularly, highlighting the need for vigilance at every stage of food preparation and distribution.
Science, hygiene and student innovation
The event featured a range of insightful student-led activities:
- Third-year Environmental Health students performed a play illustrating the risks and prevention of foodborne illnesses.
- Fourth-year students presented research on seed-embedded paper and its environmental benefits.
- Students from the UJ PEETS Biomass Fuel and Waste Management programme showcased their study on using paper briquettes as a sustainable alternative to wood and charcoal.
Representatives from the Gauteng Department of Health, including Ms Refilwe Mokgetle, Chief Director: Health Programmes, and Ms Mogeru Morewane, Chief Director: Joburg Health District, expressed their enthusiasm to collaborate with UJ students in future community service initiatives.
Xylan de Jager, research coordinator at UJ’s Water and Health Research Centre, highlighted the critical role of hand hygiene in preventing foodborne illness. He shared results from a project involving over 15,000 participants in the last two years, which showed a 50% improvement in hand hygiene using innovative, low-tech interventions such as:
- A handwashing water dispenser that reduces water use by 93%.
- A “glow zone” that visually demonstrates germs on unwashed hands.
“Food hygiene is crucial, but hand hygiene is just as important,” he said.
Organic farming and community impact.
Mama Refiloe Molefe, a long-standing advocate for organic living, reflected on her work with UJ and the City of Johannesburg in promoting organic food production.
“Healthy soil, healthy food, healthy people,” she said, describing how the initiative has helped hundreds of community members embrace a more sustainable and health-conscious way of life.
Globally, 600 million people fall ill from foodborne diseases each year, with an estimated USD 15 billion spent annually on treatment. In response, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) continue to lead global efforts around World Food Safety Day.
The engagement concluded with a call for ongoing academic research, training, and community education on food safety—highlighting the vital role universities play in shaping healthier societies.
