Health

Experts Warn Eating Cold Food May Cause Food Poisoning

Published

8 months ago

February 18, 2026

Q Tinny

Experts warn eating cold food may increase food poisoning risk; meals should be consumed warm, around 40–60°C, for digestion and safety

Nutrition experts have cautioned that eating cold food can increase the risk of food poisoning and bacterial contamination, urging individuals to consume meals while still warm to support digestion and reduce health risks.

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Dietitians emphasised that food should ideally be eaten at temperatures between 40 and 60 degrees Celsius—close to or slightly above body temperature—to enhance flavour, aid digestion, and minimise contamination.

James Oloyede, a public health and nutrition specialist with FHI 360, explained that while some people with conditions such as diabetes may benefit from cold foods like rice to control blood sugar, strict hygiene is essential to avoid foodborne illnesses.

“When you leave your food to get cold, the risk of contamination and food poisoning becomes higher. Bacteria grow faster at unsafe temperatures, making warm food safer to consume,” Oloyede said. He advised a balance, recommending meals be warm enough for safety without burning the mouth.

Registered nutritionist dietitian Charles Oguikpe added that cold food, when properly cooked and stored, is generally safe but may slow digestion and feel less satisfying.

He noted that people with sensitive teeth or stomachs may experience discomfort, and that poorly stored cold food increases the risk of foodborne illness.

Chief Dietitian/Nutritionist Olufunmilola Ogunmiluyi further highlighted that cold food can cause bloating, stomach cramps, or gas, as the body must warm the food to body temperature before digestion.

She warned that improperly stored cold meals may harbour bacteria, leading to vomiting, diarrhoea, or fever. Cold foods can also trigger tooth sensitivity, sore throat, headaches, and respiratory irritation in some individuals.

Experts agreed that while cold foods can have specific benefits—such as resistant starch in rice and potatoes aiding blood sugar control for diabetics—the safety and digestive benefits of warm meals generally outweigh the advantages of consuming cold food.

Ogunmiluyi concluded, “The ideal food temperature is warm or moderately hot, about 40–60 degrees Celsius. This supports digestion, preserves flavour, and ensures meals are safe to consume.”

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The nutritionists’ guidance comes amid common practices where households prepare large portions of rice, stew, or soup early in the day, often without reliable refrigeration, leading to potential health risks when food is consumed cold.

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Health

Kenya Releases 20 Ebola Contacts After 21 Days in Quarantine

Published

16 hours ago

October 26, 2026

Peculiar Adirika

Kenya Ebola contacts: 20 people have been released after 21 days in quarantine without symptoms as health authorities continue outbreak monitoring

Kenya has released 20 people linked to its first imported case of Bundibugyo virus disease after they completed 21 days of quarantine without developing symptoms, as health authorities continue efforts to contain the outbreak.

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The World Health Organisation’s Regional Office for Africa announced the development on Monday, October 26, 2026, saying the individuals had undergone final health assessments and received counselling on precautions and follow-up care where necessary before reuniting with their families.

Kenya’s Director-General for Health, Dr Patrick Amoth, urged communities to welcome the released individuals without stigma.

“We ask communities to welcome them home warmly,” Amoth said. “Having completed 21 days without symptoms, they pose no risk of infection to anyone.”

The WHO said 98 contacts remained in quarantine as of Monday, while eight contacts had developed symptoms and tested positive for Ebola through laboratory tests.

According to the organisation, all eight individuals were already in quarantine when they developed symptoms and were subsequently transferred to the country’s Ebola treatment centre in Nairobi.

Kenya has recorded nine confirmed cases and two deaths since reporting its first imported case on October 6, 2026.

The WHO said all nine cases were linked to the same cluster, with no evidence of wider community transmission at the time of its update.

The organisation said health authorities had traced all 135 contacts, both within Kenya and internationally, by October 22, placing them under quarantine and monitoring.

The WHO continues to support Kenya’s response through coordination, disease surveillance, contact tracing, laboratory testing, case management, infection prevention and control, screening at points of entry, and public health communication.

The WHO Representative to Kenya, Dr Neema Rusibamayila Kimambo, said people who completed quarantine had helped protect their families and communities.

“People who complete quarantine have helped protect their families, their communities and the whole country,” she said.

Kimambo also commended Kenya’s Ministry of Health, the Kenya National Public Health Institute, and national and county health teams for responding to new cases.

The WHO said there was no licensed vaccine or specific treatment for Bundibugyo virus disease, but early detection and supportive medical care could improve the chances of recovery.

It advised against travel restrictions, recommending evidence-based measures such as health screening at entry and exit points, surveillance and contact tracing instead.

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Although the release of the first 20 contacts marks progress in Kenya’s response, health authorities continue to monitor those still in quarantine and maintain surveillance to identify any further cases promptly.