Some shoppers often head to supermarkets or open markets with one priority in mind: getting the food they need at the lowest price. But behind every packet of flour, bottle of milk, or tin of biscuits is something more than branding. Experts in food science warn that what is printed on product packages, say nutritional information or expiry dates, could determine whether consumers safeguard their health or unknowingly put themselves at risk. ALSO READ: A closer look at naturally occurring food toxins and health risks they pose “Most buyers only check the expiry date, if at all,” Clement Bitwayiki, a senior lecturer at the University of Rwanda's School of Agriculture and Food Sciences, said in an interview with The New Times. “Yet labels provide essential details about how to use products, how to store them, and the potential risks they may pose, such as allergens.” Bitwayiki stressed that both traders and consumers share responsibility for safe storage. “Preserving food quality is not just about shopkeepers. Poor storage at home can also damage products, cause loss of nutrients, and in some cases, lead to severe health problems,” he added. ALSO READ: Health: Dealing with food poisoning “Labels are not decorations; they are a lifeline of information,” Bitwayiki said. “What’s on the product label could save your health, but only if you take time to read it.” What to worry about expired food Expiration of a product means that it should not be consumed. But it's not common that people discuss or ask the exact reason why an expired food product should not be consumed. The dangers of ignoring labels and expiry dates are real. Marie-Rose Kambabazi, a food scientist from the University of Rwanda, defines food poisoning as “a wide range of illnesses caused by consuming contaminated food, whether from microbial pathogens like bacteria, viruses, or parasites, or from chemical toxins.” Expired products, she noted, can harbor harmful bacteria, molds, or toxins. “Common health issues include nausea, diarrhea, fever, and dehydration. In severe cases, food poisoning can trigger life-threatening conditions like botulism or mycotoxin poisoning,” Kambabazi said. Botulism is a rare, serious illness that you get from a toxin that attacks your nervous system and can result in difficulty breathing, paralysis and even death. She added that vulnerable groups, including children, pregnant women, older adults, and those with weakened immune systems, are especially at risk. ALSO READ: Food poisoning: Recognising risks and ensuring safety How consumers can protect themselves Food scientists recommend simple but effective measures. Perishable foods such as milk, meat, chicken, and vegetables should be kept cold; refrigerated between 0 and 4°C or frozen at 18°C to slow down microbial growth. Semi-perishable goods like grains, nuts, and tubers must be stored in airtight containers and cool, dry conditions to prevent infestation and spoilage. Non-perishables such as pulses, sugar, and salt should also be protected from moisture and insects. Before making a purchase, consumers should inspect packaging closely. Torn seals, dented cans, or swollen lids may signal contamination. “Checking labels is not just about dates; it’s about understanding ingredients, allergens, storage conditions, and instructions for use,” Kambabazi emphasized. ALSO READ: Rwanda FDA says new digital system to curb delays in regulatory work Eulalia Karayire from the University of Rwanda’s Department of Food Science and Technology noted that households should adopt the “First In, First Out” principle when using food products. “Use older items before opening new ones. This simple practice reduces waste and helps households avoid consuming expired goods,” she said. ALSO READ: Rwanda FDA suspends two vinegar brands Karayire also emphasized the role of professionals in guiding consumer behavior. “Nutritionists and food scientists are essential. They help families interpret labels correctly and design meal plans that are both safe and balanced,” she said. For products like dairy, honey, and cheese, regulators are especially strict. The Rwanda Food and Drugs Authority (Rwanda FDA) classifies these as high-risk foods because of their susceptibility to contamination. All must be stored under specific conditions stated on the label, otherwise they can quickly become unsafe. ALSO READ: FDA vows to strengthen food safety checks Earlier this year, Rwanda FDA launched a three-month campaign called Banza Urebe (Check First), urging consumers to carefully read expiry dates and product labels before buying. Dr Eric Nyirimigabo, head of the Food Department at Rwanda FDA, said regulatory and law enforcement agencies have stepped up efforts to protect public health. “We carry out unannounced inspections, cross-check import licenses, and collaborate with the Rwanda Investigation Bureau and Rwanda National Police to crack down on tampered labels.” “Our scientific partners at the Rwanda Forensic Institute help detect alterations in expiry dates, especially on imported products. Altering expiry dates is a criminal offence,” Nyirimigabo explained.
