From mourning to hospital: Mourners fall sick after eating at Kirinyaga funeral

This story has significance for readers across Kenya and beyond.

- At least 100 people developed diarrhoea, vomiting, and other symptoms after eating catered food at a burial in Kirinyaga

- Investigators flagged that cooked food sat in direct sunlight for up to 6 hours before it was served to the 600 mourners present

- Fourteen patients, including two children, remain hospitalised as public health officials continue investigating the case

What began as a farewell gathering for a loved one turned into a public health emergency after at least 100 mourners fell ill following a burial ceremony held at the homestead of David Nyagah in Inoi Ward, Kirinyaga Central Sub-County.

According to Citizen Digital, an estimated 600 people attended the burial, many of whom consumed food catered for the occasion.

From Farewell Meal to Hospital Beds

Within hours to days of the event, scores of those who ate began presenting at health facilities with troubling symptoms.

Mourners reported experiencing diarrhoea, vomiting, stomach cramps, headaches, chills and general body weakness.

Among the more alarming developments, some patients recorded elevated blood pressure despite having no prior history of hypertension.

The symptoms surfaced between 24 hours and three days after consumption of the food, according to the County Government of Kirinyaga.

Food Left in Sun for Up to 6 Hours

So far, 68 patients have received treatment and been discharged, but 14 others, among them two children below the age of five, remained admitted at ACK Mt. Kenya Hospital. No deaths were reported.

A five-member public health team conducted on-site inspections by visiting the caterer, Ndungu's Spices of Kerugoya, as well as a butchery in Githioro that had supplied the meat served at the burial.

One of the most significant concerns to emerge from the investigation was the manner in which food was handled after cooking.

Investigators established that the prepared food sat unserved for between five and six hours, during which it was exposed to prolonged direct sunlight.

Water Source Also Under Scrutiny

Food safety guidelines broadly hold that cooked food must be kept at safe temperatures and served promptly to limit the growth of harmful bacteria.

Food and clinical samples were collected and sent for laboratory testing to determine the exact cause of illness. Investigators also examined Beulah Springs in Mugetha, which served as the water source for the event.

Hygiene conditions at the associated water bottling plant were found to fall below required standards, leading authorities to issue a compliance notice.

Whether the water contributed to the outbreak remains to be confirmed by laboratory results. Surveillance is continuing to identify any further cases connected to the ceremony.

Source: TUKO.co.ke

Reporting originally appeared via TUKO. Read the full source for additional context.