DEALING WITH FOOD POISONING
The regulators could do more to safeguard lives
In Nigeria, according to the World Health Organisation (WHO), more than 200,000 persons die of food poisoning annually, with contamination as the main cause. The WHO also reported another 20,000 deaths yearly arising from exposure to food pesticides, children inclusive. Food safety has for years been a growing concern in the country. Increasingly, many Nigerians are dying, ironically, from what ought to sustain and indeed, keep them alive. There are disturbing incidents of deaths after meals. To tackle the menace, the National Agency for Food and Drug Administration and Control’s Moji Adeyeye recently launched a campaign against drug hawking and forced ripening of fruits in Lagos.
For years, the issue of food safety has posed a daunting challenge hence an urgent need for strict compliance with laws on food preservation. Experts have identified improper use of agro-chemicals and pesticides to control pests on agricultural products and grains as one of the causes of the rising cases of food poisoning in the country. The consumption of food grains laced with pesticides by vendors to preserve their shelf life puts many people at risk of gastro-intestinal disorders and some types of cancers.
The whole essence of the National Policy on Food Hygiene and Safety that was launched in 2000 as an integral part of the Nigerian National Health Policy is being questioned if attaining food safety still remains a mirage. And like several other countries, Nigeria must contend with the problem of food-borne diseases with their attendant social, economic and health costs. The abiding objective of the policy is to attain high level of food hygiene and safety practices which will promote health, control food-borne diseases, minimise and finally eliminate the risk of diseases related to poor food hygiene and safety. Implementation of the policy and other national legislation will address the unsatisfactory level of food hygiene and safety practices which to a large extent is responsible for the prevalence of food-borne diseases in Nigeria.
Meanwhile, associated mostly with food poisoning in recent years are cassava-based dishes which are widely consumed in Nigeria, and indeed in many places in Africa, as in South America, where it is a major source of carbohydrates. They are by far the commonest meals, with popular appeal to the poor. It has one major drawback: The roots and leaves of poorly processed cassava plants contain a substance named Linamarin which when eaten is converted to cyanide, a poisonous gas which could be fatal when inhaled or ingested. Experts say that poor preparation of cassava meals can leave enough of the poisonous substance to cause acute intoxication, goiter and in some cases death. In some cases, particularly those with high cyanide level, mere exposure to volatile substances while being processed can cause some health disorders.
Food-borne diseases according to Eva Edwards, NAFDAC director for Food Safety and Applied Nutrition, affect disproportionately the most vulnerable of society, the infants, young children, pregnant women, the elderly. The Federal Ministry of Health, Standards Organisation of Nigeria (SON) and NAFDAC should mitigate food poisoning cases by applying universal food safety practices. The federal agencies should ensure safety compliance by monitoring the quality of food being sold in Nigerian markets. This can be actualised by educating food vendors on hygiene and safety practices as well as enlightening farmers on the dangers of applying banned agro-chemicals to boost or preserve farm produce.
