According to the
World Health Organisation (WHO), food containing harmful bacteria,
viruses, parasites or chemical substances is responsible for more than
200 diseases, ranging from diarrhoea to cancers.
Increasingly, many Nigerian have said to have died from eating contaminated food. Alfred
Ihenkuronye, a professor of Food Science and Technology stated recently that no fewer than 200,000 persons die
annually in the country as a result of contaminated foods.
According to him, there are various ways through which food can be contaminated, most of which have been traced to the preparation and handling of the food by the food vendors. These should be a source of concern because food poisoning can cause a serious damage and in most cases lead to death.
According toWorld Health Organization , "New threats to food safety are constantly emerging. Changes in food production, distribution and consumption; changes to the environment; new and emerging pathogens; antimicrobial resistance - all pose challenges to national food safety systems".
However, WHO offers five practical guides to food vendors and consumers for handling and preparation: Keep clean, separate raw and cooked food, cook food thoroughly, keep food at safe temperatures, and use safe water and raw materials. What the authorities must now do is a campaign to sensitise the public about these measures.
Source: allafrica.com
Increasingly, many Nigerian have said to have died from eating contaminated food. Alfred
Ihenkuronye, a professor of Food Science and Technology stated recently that no fewer than 200,000 persons die
annually in the country as a result of contaminated foods.According to him, there are various ways through which food can be contaminated, most of which have been traced to the preparation and handling of the food by the food vendors. These should be a source of concern because food poisoning can cause a serious damage and in most cases lead to death.
According toWorld Health Organization , "New threats to food safety are constantly emerging. Changes in food production, distribution and consumption; changes to the environment; new and emerging pathogens; antimicrobial resistance - all pose challenges to national food safety systems".
However, WHO offers five practical guides to food vendors and consumers for handling and preparation: Keep clean, separate raw and cooked food, cook food thoroughly, keep food at safe temperatures, and use safe water and raw materials. What the authorities must now do is a campaign to sensitise the public about these measures.
Source: allafrica.com
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