Food poisoning remains a serious public health concern, often resulting from consuming contaminated food or beverages. Experts stress the importance of proper hygiene, safe food storage, and correct cooking methods to prevent foodborne illnesses caused by bacteria like Salmonella, E. coli, and Listeria, as well as viruses such as Norovirus.
Understanding Food Poisoning and Its Risks
Food poisoning occurs when harmful microorganisms—bacteria, viruses, or parasites—contaminate food or drinks. According to the World Health Organization (WHO), over 200 diseases stem from consuming unsafe food, causing severe health complications, economic losses, and increased healthcare burdens. Contamination may occur through improper handling, inadequate cooking, cross-contamination, or chemical exposure from pesticides and heavy metals.
Symptoms typically include nausea, vomiting, diarrhea, and stomach cramps, appearing within hours or days of ingesting contaminated food. While most cases resolve on their own, severe infections can lead to hospitalization and even fatalities, particularly among vulnerable populations such as children, pregnant women, the elderly, and individuals with weakened immune systems.
The Role of Regulatory Agencies in Food Safety
The National Agency for Food and Drug Administration and Control (NAFDAC) has repeatedly warned against consuming unregistered and unwholesome products. Its Director-General, Prof. Mojisola Adeyeye, reaffirmed the agency’s commitment to eliminating unsafe food products from Nigerian markets. Similarly, the United States National Pesticide Centre highlights the dangers of chemical residues in food, warning that while washing produce reduces contamination, it cannot completely remove harmful substances.
Experts advise that strict regulatory enforcement and consumer vigilance are necessary to minimize foodborne illnesses. According to Prof. Ignatius Onimawo, Vice-Chancellor of Ave Maria University, Abuja, rinsing fruits and vegetables with warm water and a salt solution can help remove pesticide residues, though herbicide contamination is more challenging to eliminate.
Key Safety Tips for Preventing Household Food Poisoning
1. Check Expiration Dates and Packaging Integrity
While expiration dates primarily indicate food quality rather than safety, it is crucial to avoid consuming expired dairy, meat, and poultry. Additionally, canned and processed foods with damaged seals, dents, or bulging should be discarded, as they may harbor harmful bacteria.
2. Avoid Unregistered and Unverified Products
Unregistered food items, lacking NAFDAC certification, pose significant health risks since their contents remain unregulated. Nutrition expert James Oloyede from the Osun State Primary Health Care Development Board warns that such products may contain incorrect ingredient proportions, potentially leading to toxicity or foodborne illnesses.
3. Wash Fresh Produce Properly
Fruits and vegetables can carry bacteria from soil, water, or handling during transportation. Thoroughly washing produce under running water helps remove surface contaminants. If running water is unavailable, a salt and warm water solution can serve as an alternative. Even fruits with inedible peels should be cleaned to prevent cross-contamination during cutting.
4. Separate Raw Proteins from Other Foods
To prevent cross-contamination, raw meat, poultry, and seafood should be stored separately from fresh produce and cooked foods. The juices from raw proteins often contain bacteria such as Salmonella, which can transfer to other foods and surfaces, increasing the risk of infection.
5. Avoid Storing Tomatoes and Other Foods in Open Cans
Leaving leftover canned foods, especially acidic products like tomatoes, in their original metal containers can lead to rusting and contamination. Transferring contents into airtight plastic or glass containers helps maintain food safety and prevents metal leaching.
6. Maintain Safe Storage Temperatures
Perishable foods must be stored at proper temperatures to prevent bacterial growth. The ‘Temperature Danger Zone’—between 40°F (4°C) and 140°F (60°C)—is where bacteria multiply rapidly. Perishable items should be refrigerated below 40°F, while hot foods must be kept above 140°F to prevent spoilage.
7. Prioritize Hand and Surface Hygiene
Frequent handwashing is crucial in preventing foodborne diseases. Registered dietitian Olusola Malomo emphasizes that washing hands with soap and water for at least 20 seconds—about the time it takes to sing “Happy Birthday” twice—removes harmful bacteria. Additionally, kitchen surfaces, utensils, and cutting boards should be cleaned thoroughly after handling raw foods.
Food poisoning is a preventable health risk that requires strict hygiene, safe food handling, and proper storage practices. Regulatory bodies such as NAFDAC continue to enforce food safety standards, but individuals must also take proactive measures to protect themselves and their families. By following these safety tips, households can significantly reduce the risk of foodborne illnesses and ensure a healthier living environment.
ALSO READ: Fresh HSE International Job Opening This Week – APPLY NOW
