Food, drugs: The fakes among us

Food safety concerns have surged amid the growing issue of food adulteration in Nigeria, prompting calls for a thorough review of safety protocols and regulations. The practice is primarily motivated by economic gains, as individuals add substances to food products to boost their market value. Adulterants are employed to enhance the weight or volume of food items, enabling perpetrators to increase profits.

At a recent Lagos State Food Safety Conference and Exhibition, Dr. Nurah Oseni, a food technology lecturer, highlighted several potentially toxic additives used in palm oil adulteration. These include Sudan and Azo dyes, recycled cooking oil, and multi-adulterant mixes. Oseni noted that the prevalence of adulteration is driven by high consumer demand, pricing differences, and the challenges in detecting these contaminants.

Food scientist Uzoamaka Nwajagu expressed deep concern over the alarming frequency of adulteration. She lamented the lack of regulatory action, asking what measures the Nigerian Food and Drug Regulatory Agency (NAFDAC) and the Nigerian Council of Food Science and Technology (NICFOST) are taking to combat this problem. Nwajagu emphasized that the regulators must play a crucial role in ensuring food safety.

Stakeholders stressed the need for a comprehensive approach to regulatory oversight, anti-counterfeiting measures, and consumer protection. They urged regulatory bodies, manufacturers, and law enforcement agencies to implement strategies to prevent the distribution of unsafe products to consumers.

Rita Bako, a food expert, described the situation as distressing, noting that "practically every product in Nigeria is fake." She recounted witnessing a fish vendor with a stained hand, who was likely coloring seafood to make it appear fresh and red. This illustrates how easily seafood can be adulterated before reaching consumers.

Dr. Ezekiel Ode, a food scientist and researcher, warned that consuming adulterated food could lead to severe health conditions, such as cancer, kidney damage, organ failure, and developmental problems in children. He identified Sudan dyes, formaldehyde, and flour or starch substitution as common forms of adulteration. Ode stressed the importance of stronger market surveillance, improved laboratory capacity, and stricter enforcement of food safety regulations to protect consumers.

Common adulteration methods include diluting drinks and juices, using industrial dyes, substituting ingredients, adding cheaper substances, and introducing harmful chemicals like lead or melamine. Prolonged exposure to these substances can cause serious health issues, particularly in vulnerable groups like children and pregnant women. Ode advised consumers to check for expiry dates, packaging integrity, labels, ingredients, appearance, smell, and texture before purchasing food products to minimize the risk of consumption.