Angela Onwuzoo
A Professor of Food Science and Technology at the Bells University of Technology, Ota, Ogun State, Olugbenga Ogunmoyela, has advised food handlers to ensure that what they serve the public is safe for consumption by having them protected from chemical, biological and physical hazards.
The professor noted that with his experience in food technology, nutrition and processing which has spanned over 40 years, he can categorically state that consuming contaminated food could lead to all manner of foodborne illnesses including jaundice, cancer, typhoid fever, fatigue cancer and even death.
The World Health Organisation says unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases, ranging from diarrhoea to cancers.
It also states that unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, the elderly and the sick.
According to the global health body, children under the age of five years carry 40 per cent of the foodborne disease burden, with 125 000 deaths every year.
“Foodborne diseases impede socioeconomic development by straining health care systems and harming national economies, tourism and trade.
“An estimated 600 million – almost one in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years.
“Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health.
“Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food.
“Many foodborne diseases may lead to long-lasting disability and death”, WHO stated.
Prof. Ogunmoyela, who is the President, Society of Testing Laboratory Analysts of Nigeria, in an exclusive interview with Reportr Door Healthwise, noted that food can only be safe when it is free from harm.
He said food handlers must imbibe good hygiene practices and ensure that foods are prepared and handled in safe conditions with appropriate storage practices.
The professor pointed out that concerted efforts have been made by stakeholders, including policy enactments, to ensure that only safe and nutritious foods are available and accessible to consumers.
The food expert, who is the President and CEO of Consumer Advocacy for Food Safety and Nutrition Initiative, noted that there are so much misinformation and insufficient knowledge of food safety among the populace, and said it was endangering the lives of the people.
He said, “Food safety is the assurance that food will not cause harm to the consumers. Foods must be protected from chemical hazards from toxic substances like carbon monoxide, calcium carbide used in artificial ripening, and harmful pesticides such as sniper for food preservation.
“They must be free from biological hazards including contaminant pests such as houseflies, cockroaches, hairs from pets, and rat droppings. Physical hazards are contaminants such as stone, glass, sand, wood chippings, dirt from fingernails and the surrounding air, which must be prevented from foods.
According to him, long nails and jewellery are not allowed in food handling to prevent contamination, stressing that the cooking environment should be cleaned and sanitized before cooking.
“It is dangerous to consume contaminated foods as these often lead to various foodborne illnesses such as mild or acute diarrhoea with vomiting, typhoid fever, cholera, dysentery, jaundice, abdominal cramps, nausea, aches, fatigue, cancer and death in chronic conditions”, he added.
Prof. Ogunmoyela also said it was important for people to use safe water and raw materials for cooking.
He said, “Raw food materials or semi-processed foods should be obtained from trusted outlets. All ready-to-eat foods, particularly fruits and vegetables must be washed in clean water before being consumed. ”
The food analyst affirmed that food is a fundamental human right and therefore, must be safe, disclosing that foods are only nutritious when they are safe.
He also noted that food safety is a vital public health that must be given urgent attention at all levels of governance, down to the household.
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