By Benadeta Mwaura - Reporter
Kenya, 14 January 2026 - At least ten people were rushed to hospital after consuming suspected contaminated mursik, a traditional fermented milk drink widely enjoyed in parts of Kenya, in a health scare that has alarmed local health officials.
The victims were admitted with symptoms including stomach pains, vomiting and diarrhoea after drinking the drink at a community gathering, authorities said.
Medical teams stabilised the patients at a nearby facility, where doctors began treatment and observation to rule out food poisoning or bacterial infection.
Investigators from the Ministry of Health and local county health officials were collecting samples of the suspect mursik for laboratory analysis to determine whether contamination was due to fermentation mishaps, improper storage conditions, or exposure to external bacterial agents.
This is not the first time that fermented milk products have triggered health emergencies in Kenya:
In January 2025, more than 70 people in Kericho County were hospitalised after consuming contaminated mursik at a church graduation ceremony, with many treated at Londiani Sub‑County Hospital before being discharged.
Similarly, several years earlier in Bungoma County, 21 people, including children, were admitted to hospital with symptoms after drinking suspected contaminated fermented milk, though most recovered after treatment.
These past outbreaks suggest that contamination in locally made fermented milk products can occur when hygiene standards aren’t maintained during fermentation, storage or distribution, posing food safety risks if harmful bacteria proliferate.
Local health experts often warn that even traditional foods can pose hazards without proper handling.
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Mursik, a fermented milk delicacy traditionally prepared by communities such as the Kalenjin and consumed on social occasions, holds deep cultural value and has been the subject of heritage preservation efforts.
Recent initiatives have even aimed to position mursik for UNESCO intangible cultural heritage recognition, reflecting its role in community identity and tradition.
However, its traditional preparation methods, involving calabash containers, charcoal linings and controlled fermentation, also mean that food safety depends heavily on clean processing environments and experienced handlers.
Health authorities stress that even culturally significant foods must be prepared under careful sanitary conditions to prevent contamination and foodborne illness.
The Ministry of Health typically urges households and producers to:
- Ensure all milk used is fresh and properly handled
- Maintain clean fermentation vessels and utensils
- Store fermented products under hygienic conditions
- Seek prompt medical care if symptoms like nausea, abdominal cramps or diarrhoea appear
While local officials have not yet confirmed the exact cause of the current contamination, they reiterated a general warning about the importance of food hygiene and proper fermentation practices for dairy products, especially in community settings where drinks are shared among many people.
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