Why many Nigerians are dying from food poisoning- Expert
As the number of food poisoning cases continues to rise across the country, public health and nutrition experts have advocated for stringent food safety regulations, better hygiene practices, and enhanced public education to combat the spread of foodborne diseases.
The experts stated that without significant improvements in the implementation of food safety measures, the situation might get worse, placing additional strain on healthcare systems and public health resources.
Speaking exclusively with PUNCH Healthwise, the experts maintained that while regulatory changes were crucial, individual vigilance also plays a vital role in food safety.
In recent months, Nigeria has witnessed a troubling increase in food poisoning cases.
Reports indicated that some states, including Sokoto, Kwara, Anambra, Benue,and Nasarawa have been severely affected, with several fatalities attributed to contaminated food and poor food handling practices.https://healthwise.punchng.com/benue-widow-six-kids-hospitalised-after-taking-poisoned-pap/
In 2024 alone, more than 50 deaths from food poisoning have been reported across different states in the country, while several were hospitalised.
In the Gidinye community of Obi Local Government Area of Nasarawa State, no fewer than five children were reported to have died within 24 hours after eating farm food.
Similarly, a mother and her three children were confirmed dead by the Kwara State Government after consumption of Lafun-Amala made from cassava flour.
Also, another mother and her four children were confirmed dead in circumstances suspected to be food poisoning at Abubor Nnewichi community, in the Nnewi North Local Government Area of Anambra State.
At least seven persons from the same family in Runjin Barmo village of Kajiji District in Shagari Local Government Area of Sokoto State were reported to have died as a result of consumption of contaminated cassava delicacy.
The experts, however, attributed the surge in food poisoning to several key factors, including contaminated water, improper food handling, and inadequate food storage.
They pointed out that certain foods, such as raw meats, seafood, and unpasteurised dairy products, are especially prone to contamination.
They explained that the handling of these foods, often worsened by poor personal hygiene and improper cooking techniques, creates environments conducive to the growth of harmful pathogens.
According to them, bacteria, such as Salmonella and E. coli, are known for their rapid multiplication and toxin production, leading to severe food poisoning.
They stressed that viruses and parasites, though less common, also play a significant role in spreading foodborne infections and necessitate effective preventive measures.
A Registered Nutritionist, Mrs. Odunayo Babatunde noted that contaminated water, undercooked meat or fish, unwashed fruits and vegetables, poor hygiene during food preparation, and poorly cooked street foods are common causes of food poisoning in the country.
While stressing that food poisoning is a significant public health concern in Nigeria, the expert stated that meats, especially poultry, raw eggs, seafood, and raw unpasteurised dairy products are prone to contamination.
Babatunde added that poor hygiene during food preparation is another common cause of food poisoning.
The food expert stressed the importance of washing hands before and during food preparation.
She stated, “Bad hygiene, improper food handling and storage, and cross-contamination between raw and cooked foods are all major causes of food poisoning. This is because they allow bacteria to grow quickly and spread through dirty surfaces or utensils and inadequate cooking temperatures. These actions form environments where dangerous microorganisms can grow and spread, which raises the risk of getting sick from food.
“In Nigeria, the risk of food poisoning is higher during hot seasons because higher temperatures help bacteria grow, when it rains a lot, water sources can become contaminated, and when the power goes out, refrigeration systems stop working and water gets contaminated. It may also be affected by the time of year when certain foods are available since some dangerous pathogens are more common at certain times of the year.
“Common signs of food poisoning are feeling sick, throwing up, having diarrhoea, stomach pain or cramps, fever, headache, and tiredness. These symptoms normally last between one and three days, but sometimes they can last up to a week.”
She, however, recommended using safe water for food preparation and avoiding untreated water sources.
While noting that preventing food poisoning requires a collaborative effort from individuals, communities, and government agencies, Babatunde called for stricter safety regulations and improved access to clean water and sanitation.
By taking proactive measures, she argued that individuals can reduce their risk of food poisoning and promote a healthier community.
“To ensure that food safety improves in Nigeria, food safety regulations and enforcement should be strengthened. Access to clean water and toilets should be improved, food handlers and customers should be taught about good hygiene, food businesses should be inspected more often, money should be spent on food safety infrastructure like cold storage facilities, and safer ways of storing food should be encouraged.
“For these efforts to work, government agencies, food industry stakeholders, and public health groups need to work together.
“The best way to avoid food contamination is by washing hands well before and during food preparation, keeping raw and cooked foods separate. Cook foods to safe internal temperatures. It is important to immediately put perishable foods in the fridge, use clean cutting boards and utensils, and wash fruits and vegetables well. Store foods in clean, covered containers, don’t leave cooked foods out at room temperature for long periods, and clean and sanitise areas where you prepare food regularly,” she noted.
Dr Solomon Olorunfemi
Corroborating her, a Senior Registrar in the Department of Community Medicine and Primary Care at the Federal Medical Centre, Abeokuta, Ogun State, Dr. Solomon Olorunfemi said environmental and seasonal factors, such as hot seasons, rainy seasons, and power outages, also increase the risk of food poisoning.
He explained that poor handling and storage allow infectious pathogens to thrive and multiply, reducing food quality and facilitating the transmission of pathogens.
When asked about the symptoms of food poisoning, the physician said typical symptoms of food poisoning include nausea, vomiting, diarrhoea, abdominal cramps, fever, headache, and tiredness.
While stressing the importance of taking proactive measures to prevent food poisoning during these periods, he said natural remedies like staying hydrated, eating easy-to-digest foods, and taking probiotics can alleviate the symptoms.
The physician noted that improving food safety standards in Nigeria requires individual and community measures.
Olorunfemi recommended health education, proper refrigeration, cooking, and avoidance of cross-contamination.
He stated that proper food handling and storage practices can significantly reduce the risk of food poisoning.
Prof .Best Ordinioha
Also speaking, a Professor of Community Medicine and Public Health, Best Ordinioha explained that bacteria, viruses, and parasites play significant roles in food poisoning.
Ordinioha said bacteria, which is the most common cause, multiply rapidly in ideal conditions, producing toxins that lead to food poisoning.
According to him, viruses, though unable to grow in food, can survive on surfaces and spread through contaminated food or water.
While noting that viruses are a common cause of food poisoning in Nigeria, the don emphasised the importance of proper food handling and storage to prevent parasitic infections.
He stated, “Most food poisoning is caused by toxin-producing bacteria. Viruses and parasites cause food-borne infections which are different from food poisoning
“Very important, for example, cooking food with Whitlow can result in staph food poisoning, just as storing food within the dangerous temperature range of 5 – 60 Celsius.
“Rainy season is associated with the contamination of drinking water with faeces. The shortage of water in the dry season can make hand washing more difficult.
“From farm to the dining table, identifying the hazards and reducing them, using the HACCP system ( a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product) is the best way to improve food safety standards in Nigeria.”
