The Ministry of Health (MoH) has warned counties over high levels of pesticide residues found in commonly consumed vegetables, including kale, spinach, tomatoes and onions sold in Nairobi and Nakuru.
The ministry has directed county governments to inspect and test fresh produce in major markets, with priority given to the affected vegetables.
It also wants counties to educate consumers on proper food preparation methods, including thorough washing, soaking and peeling, which can reduce pesticide residues by up to 70 percent.
The directive follows a study by the Kenya Organic Agriculture Network, the University of Nairobi and SGS Kenya Laboratories, which found that nearly 78 percent of vegetable samples tested contained pesticide residues, with about one-third exceeding internationally recognised safety limits. Some kale and spinach samples contained residues from up to seven different pesticides.
However, Public Health Principal Secretary Mary Muthoni Kariuki said the findings relate to long-term exposure rather than immediate health risks from eating a single meal.
She urged counties to strengthen food safety measures while avoiding public messages that could discourage Kenyans from eating vegetables.
