SA schools are at risk of foodborne illness

The webinar titled 'Strengthening food safety systems for safe and healthy school food environments in South Africa' brought together key role players to focus on improving food safety standards and reducing the risk of foodborne illnesses in schools.

The initiative was led by the Department of Basic Education, Tiger Brands Foundation and the Food Development Research Center at the University of Johannesburg.

The discussion took place against the backdrop of ongoing foodborne illness outbreaks, which are posing public health risks, particularly in school environments and meal plans.

Dr. Nicola Page, acting head of the Center for Enteric Diseases at the National Institute of Communicable Diseases, said South Africa was making progress in reducing diarrhea deaths, but warned that food security remained a serious concern.

“We are seeing a steady decline in diarrheal deaths since 2007, largely due to interventions such as the rotavirus vaccine, improved HIV prevention programs, and improved water and sanitation.”

However, Page stressed that foodborne illnesses are still a significant contributor to disease, especially in older children and within communities.

“Prevention of foodborne illnesses is essential if we are to further reduce the burden of disease, especially in older age groups.”

He said pathogens like Salmonella, Campylobacter and Norovirus often spread infection through contaminated food.

“What we are seeing is that there are a significant number of outbreaks occurring in schools and early childhood development centers.”

He reported that both school meal schemes and food sold or distributed on school premises were contributing to some outbreaks.

“Some outbreaks have been linked to snacks, while others have been linked to meal plans. This highlights the need for strict food safety controls across the board.”

Page also expressed concern over the under-reporting of foodborne disease outbreaks in South Africa.

“What is being caught through surveillance systems probably only represents three to four percent of the actual cases in the population.”

He said delayed reporting and lack of available samples often hinder investigations.

“In many cases, outbreaks are reported too late, and by that time, there is no food left to test. This makes it difficult to identify the exact cause.”

Despite these challenges, Page stressed that it is important to report suspected outbreaks.

“If an outbreak is suspected, it should be reported immediately. This helps us investigate, understand what went wrong, and prevent further infections.”

He also underlined that the purpose of investigating the outbreak is not to assign blame.

“Our role is not to punish anyone, but to identify shortcomings, fix them, and protect public health.”

The webinar focused on strengthening coordination between schools, health authorities and food providers while promoting practical interventions to improve food security.

These include strengthening basic hygiene practices, ensuring safe food storage, maintaining proper cooking standards, and using clean water and quality raw materials.

Page said schools and communities play an important role in early detection of outbreaks.

“If there is a sudden increase in absenteeism or symptoms such as vomiting and diarrhea among learners, it should raise concern and prompt immediate investigation.”

As South Africa relies on school nutrition programs to support pupils' well-being and academic performance, stakeholders said it is essential to protect food security.

Better reporting systems, stronger oversight and increased awareness are now being prioritized to reduce risks and protect learners.

“Schools and food planning contribute to the spread of foodborne illnesses,” Page says. “But with better awareness, timely reporting and simple safety measures, we have been able to reduce these risks to a great extent.”