1 day Ago By Idowu Abdullahi
Idowu Abdullahi As the country continues to experience extremely hot weather conditions, nutrition experts have warned against improper food storage, saying such practices could predispose individuals to health complications. The experts explained that during hot weather, leaving food out for long periods without proper storage could promote microbial growth. They clarified that, with microbial growth, food becomes contaminated, which could cause illness in anyone who consumes it.
Speaking with PUNCH Healthwise , a former President of the Nutrition Society of Nigeria, Professor Wasiu Afolabi, said that with the current heatwaves, basic food safety practices must be followed. “If food is left out for long periods, particularly in hot weather, microbial growth can increase significantly. Proper storage is essential—refrigeration helps slow bacterial growth, while reheating should be done correctly.
If food is reheated too quickly or at a low temperature, some bacteria may survive and cause illness,” he said. Continuing, he noted, “At times when temperatures are high, as we are experiencing now, it is crucial to store food properly. If refrigeration is unavailable, cooked food should be covered and heated thoroughly before consumption.
“Using low heat for an extended period is better than rapid heating, which might not destroy harmful microbes completely . Improper food handling can lead to foodborne diseases and health complications.” Afolabi, a professor of Community Nutrition at the Federal University of Agriculture, Abeokuta, Ogun State, explained that food loses its nutritional value after contamination, which predisposes consumers to sickness.
“When food is contaminated, it loses its intended benefits. Instead of nourishing the body, contaminated food can cause illness. The presence of toxic substances, bacteria, or other harmful microorganisms can lead to symptoms like diarrhoea, fever, and stomach discomfort.
“When a person suffers from diarrhoea, they not only lose essential nutrients from the contaminated food but also deplete nutrients already present in their body. Therefore, even if a fruit or food item is rich in nutrients, consuming it in a contaminated state will result in more harm than benefit,” the professor said. Also, a Professor of Food Science and Technology at the Bells University of Technology, Ota, Ogun State, Olugbenga Ogunmoyela, warned that consuming contaminated food could lead to various foodborne illnesses, including jaundice, cancer, typhoid fever, fatigue, and even death.
“It is dangerous to consume contaminated foods as they 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 said. 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. “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. “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. Copyright PUNCH All rights reserved. This material, and other digital content on this website, may not be reproduced, published, broadcast, rewritten or redistributed in whole or in part without prior express written permission from PUNCH.
Contact: [email protected] Tags #Food diarrhoea food handling harmful microbes hot weather and food microbial growth Nutrients nutrition proper storage rapid heating refrigeration toxic substances.
