In many parts of Uganda, swampy areas are popular for growing vegetables like nakatti, dodo, and cabbage because of the reliable water supply.
But what most people don’t realise is that if hygiene is not observed, these gardens can become dangerous breeding grounds for diseases.
Gerald Male, a resident of Sanga in Matugga, Wakiso district, was shocked one morning when he saw a vendor washing fresh nakatti in the same water terrace where boda bodas often clean their motorcycles.
“It’s the same water people use to wash engine oil, and yet they wash food in it too. That was the last day I bought greens from the roadside. This is a big issue, and I think the government should step in,” he says.
He is not alone. Several vendors have been spotted washing vegetables using swamp water contaminated with rubbish, urine, and sometimes even sewage.
Dr. Hassan Mayanja, a physician at Mercy hospital, warns that consuming vegetables handled this way can expose people to diseases like typhoid, cholera, hepatitis A, and bacterial infections.
“Swamp water may look clean, but it can carry harmful pathogens. When vegetables are not properly cleaned or cooked, these germs end up in our bodies,” he explains.
Grace Mugerwa, a vegetable vendor at Matugga market, admits that many vendors lack access to clean water.
“Some of us wake up very early and have to wash our vegetables near the gardens because that’s the only water available. But I always make sure I rewash them again with tap water before selling,” she says.
Dr. Mayanja recommends several measures to improve hygiene and protect the public. Farmers and vendors should use clean water sources for rinsing crops.
The Ministry of Agriculture should sensitise farmers on hygiene practices.
Consumers should rewash vegetables thoroughly at home and cook them properly.
