Unsafe Natural food threatens life
Unsafe food poses a threat to life, the National Agency for Food and Drug Administration and Control (NAFDAC) has said.
According to its Director-General (DG), Dr Paul Orhii, the danger must be curbed to preserve life.
Orhii spoke at a workshop in Lagos to celebrate the maiden edition of the national food safety week in Nigeria. The theme was: How safe is your food? From farm to plate, make food safe”.
His words: “Globally, a significant number of people die yearly as a
result of food borne illnesses they get from the food they consume.
Infants, children, expectant mothers, the elderly and those with an
underlying illness are particularly vulnerable.”
NAFDAC, he said, created the department of Food Safety and Applied Nutrition (FSAN) to curb the menace of unsafe food in the country. Moreover, there was an intense capacity building after the creation of the department.
Many of the food safety issues we face domestically are also shared throughout the world because diseases and pathogens do not respect national borders
“There are many reasons to look into the ways we protect public health through food production systems and specifically food safety systems.”
Permanent Secretary, Federal Ministry of Health, Linus said the safety of food is an overlooked problem the presence of harmful substances such as germs in food, brings about food borne illness and possible outbreak of epidermic. It is unfortunate that regional and national scandals are usually what stimulate public awareness.”
These challenges, are obviously not without adverse effects on public health indices of the country, “as well as the economic imbalance caused by the rejection of Nigeria agricultural produce by the international communities”
Products most people think are purer than other foods are making people seriously ill.
Organic food is more dangerous than conventionally grown produce because organic farmers use animal manure as the major source of fertilizer for their food crops. Animal manure is the biggest reservoir of these nasty bacteria that are afflicting and killing so many people.
Organic food buyers are, unfortunately, twice losers: They and their families accept deadly risks from truly dangerous new food-borne microorganisms, and, at the same time, their choices increase the likelihood that the people of the next century will plow down massive tracts of wildlife habitat to make way for low-yield crops.
According to its Director-General (DG), Dr Paul Orhii, the danger must be curbed to preserve life.
Orhii spoke at a workshop in Lagos to celebrate the maiden edition of the national food safety week in Nigeria. The theme was: How safe is your food? From farm to plate, make food safe”.
His words: “Globally, a significant number of people die yearly as a
result of food borne illnesses they get from the food they consume.
Infants, children, expectant mothers, the elderly and those with an
underlying illness are particularly vulnerable.”NAFDAC, he said, created the department of Food Safety and Applied Nutrition (FSAN) to curb the menace of unsafe food in the country. Moreover, there was an intense capacity building after the creation of the department.
Many of the food safety issues we face domestically are also shared throughout the world because diseases and pathogens do not respect national borders
“There are many reasons to look into the ways we protect public health through food production systems and specifically food safety systems.”
Permanent Secretary, Federal Ministry of Health, Linus said the safety of food is an overlooked problem the presence of harmful substances such as germs in food, brings about food borne illness and possible outbreak of epidermic. It is unfortunate that regional and national scandals are usually what stimulate public awareness.”
These challenges, are obviously not without adverse effects on public health indices of the country, “as well as the economic imbalance caused by the rejection of Nigeria agricultural produce by the international communities”
Products most people think are purer than other foods are making people seriously ill.
Organic food is more dangerous than conventionally grown produce because organic farmers use animal manure as the major source of fertilizer for their food crops. Animal manure is the biggest reservoir of these nasty bacteria that are afflicting and killing so many people.
Organic farmers compound the contamination problem through their reluctance to use antimicrobial preservatives, chemical washes, pasteurization, or even chlorinated water to rid their products of dangerous bacteria. One organic grower summed up the community's attitude as follows: as Pasteurization has only been around a hundred years or so; what do they think people did before that?
The answer is simple. They died young.
In truth, until the last few years the threat of food-borne bacteria was relatively mild in the country. It was prudent to refrigerate ones food and wash ones hands before preparing food or eating, and those simple procedures kept food-borne illnesses to a minimum.
Organic food buyers are, unfortunately, twice losers: They and their families accept deadly risks from truly dangerous new food-borne microorganisms, and, at the same time, their choices increase the likelihood that the people of the next century will plow down massive tracts of wildlife habitat to make way for low-yield crops.
Unless the press and government agencies fulfill their obligation to warn people of the dangers of these foods, the number of such incidents will continue to rise. These risks are easy to overcome, but farmers and consumers must know the dangers and act accordingly.
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