Publications

Typhoid fever, caused by Salmonella enterica serovar Typhi, remains a major public health concern in Uganda, primarily transmitted through contaminated food and water. Despite being preventable, recurrent outbreaks persist, particularly in urban and peri-urban areas, due to unsafe food handling, inadequate sanitation, and limited access to clean water. Informal markets and household kitchens, which form the backbone of Uganda’s food system, often operate under conditions that increase contamination risk, including poor infrastructure, lack of refrigeration, and low adherence to hygiene standards. Existing policies and regulatory frameworks, while well-intentioned, face challenges in enforcement due to limited resources, weak inspection systems, and low public awareness, particularly among informal vendors and low-income households. This review examines the current state of food safety and hygiene practices in Uganda, identifies the key challenges facilitating typhoid transmission, and explores policy and community-based solutions to strengthen food hygiene. Emphasis is placed on integrating regulatory oversight, infrastructural improvements, vendor training, public awareness campaigns, and community engagement to create sustainable systems for preventing typhoid fever. The findings highlight the need for multi-sectoral collaboration and context-sensitive interventions that balance enforcement with support for informal vendors and vulnerable households. By addressing these gaps, Uganda can reduce the burden of typhoid fever, enhance public health, and contribute to broader goals of food safety and disease prevention.