Food preservatives, hidden in the food we eat every day, are chemicals that are designed to prevent spoilage and extend shelf life. But what if these food preservatives are doing more harm than good?
In Nigeria, as in many countries around the world, there have been concerns about the use of chemical preservatives in food products. While there are regulations in place that are designed to protect consumers from unsafe levels of these chemicals, it’s important to note that there have been instances of non-compliance with these regulations.
For example, some researches have revealed that food products sold in Nigeria may contain higher levels of chemical preservatives than what is allowed by law. Moreover, there have been concerns raised about the mislabelling of food products, which can make it difficult for consumers to know what they are actually consuming.
Some of the diseases that have been associated with the use of chemical preservatives in food products in Nigeria include cancers, kidney damage, and reproductive issues.
Further reports have suggested that the use of these chemicals may be linked to a rise in autism rates and behavioural disorders in children.
While more research is needed to fully understand the health risks associated with the use of chemical preservatives in food, these findings highlight the importance of ensuring that food products sold in Nigeria are safe for consumption.
Nigeria can prioritise the use of safe and natural methods whenever possible. This will help to reduce the risk of exposure to potentially harmful chemicals, while still ensuring that food is preserved in a safe and effective way.
Natural methods such as drying, freezing, pickling and fermenting have been used for centuries to extend the shelf life of food products without the need for chemical additives.
Proper storage and handling of food can help to prevent spoilage and extend the shelf life of food. This includes keeping food products at the appropriate temperature, using clean utensils and containers, and sealing food tightly to prevent the growth of bacteria.
Amina Abdullahi, Department of Mass Communication, Borno State University
READ ALSO: Nigerians dying quietly from toxic preservatives in foods —Scientists
and then