By Adaobi Rhema Oguejiofor
Food is consumed to nourish and revitalise the body. However, not all meals serve this purpose, as some cause serious harm. While food connects cultures and fuels life, it can also be a vessel for harmful bacteria, viruses, and parasites to enter the body. These invisible invaders go into the human system and result in foodborne diseases, a global health challenge that affects millions annually.
From a mild stomach upset to life-threatening complications, foodborne illnesses are more common and more dangerous than a lot of people realise. In 2021, the Consumer Advocacy for Food Safety and Nutrition Initiative (CAFSANI) estimated about 173 million cases and approximately 33,000 deaths due to foodborne illnesses in Nigeria. This makes it a very significant public health concern in the nation to date.
Understanding Foodborne Diseases
Foodborne diseases, commonly known as food poisoning, are illnesses caused by eating or drinking contaminated, spoiled, or toxic food or beverages.
Contaminated foods usually contain:
– Bacteria such as Salmonella, Listeria, and Escherichia coli
– Viruses like Norovirus and Hepatitis A
– Parasites, including Giardia and Toxoplasma gondii
– Toxins and chemicals from moulds or pesticides
The contamination can occur at any point in the food chain. It can happen either on the farm as it is grown and harvested or while it is transported or even at the point of cooking and eating. Poor hygiene, improper food handling, and inadequate cooking are the major causes behind outbreaks of these diseases.
A Global Health Concern
According to the World Health Organisation (WHO), about 600 million people, which is nearly 1 in 10 globally, fall ill after eating contaminated food each year. Out of these numbers, about 420,000 die, including 125,000 children under age five. The burden of the illness is a lot more in low- and middle-income countries; however, no region is immune to the disease and its effects.
Major Foodborne Illnesses and Their Causes
Foodborne illnesses are usually infectious or toxic and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food. This chemical contamination can lead to acute poisoning or long-term diseases, such as cancer. Many foodborne diseases may lead to long-lasting disability and even death. The major causes of these diseases include:
– Bacteria
Bacterial infections such as Salmonella, Campylobacter and enterohaemorrhagic Escherichia coli are some of the most common foodborne pathogens that affect millions of people yearly, sometimes with severe and fatal outcomes. Symptoms can include fever, headache, nausea, vomiting, abdominal pain and diarrhoea. The food items frequently linked to outbreaks of salmonellosis include eggs, poultry and other products of animal origin. Cases linked to Campylobacter are mainly caused by raw milk, raw or undercooked poultry and drinking water. While Enterohaemorrhagic Escherichia coli is often associated with unpasteurized milk, undercooked meat and contaminated fresh fruits and vegetables.
– Viruses
Some viruses can be transmitted through food consumption. The norovirus is a common cause of foodborne infections that is characterised by nausea, severe vomiting, watery diarrhoea and abdominal pain. Also, the hepatitis A virus can be transmitted through food and can cause long-lasting liver disease. It typically spreads through raw or undercooked seafood or contaminated raw produce.
– Parasites
Some parasites, such as fish-borne trematodes, are only transmitted through food. Others, for example, tapeworms like Echinococcus spp. or Taenia spp., may infect people through food or direct contact with animals. Other parasites, such as Ascaris, Cryptosporidium, Entamoeba histolytica or Giardia, enter the food chain through water or soil and can contaminate fresh produce.
In an interview with Valuechain, a medical officer with the Federal Medical Centre Owo, Ondo State, Dr. Kehinde Bamidele, highlighted that foodborne diseases are a significant public health concern in Nigeria, resulting in diarrhoea and death yearly. He added that several factors contribute to the prevalence in the country.
Among the factors he mentioned are:
– Poor personal and environmental hygiene
– Use and consumption of contaminated water
– Low level of education among food handlers
Dr. Bamidele explained that children, pregnant women and other people with weak immune systems are at the most risk of the disease because in these conditions, their bodies are most vulnerable. He advised that to avoid contracting the disease, people should ensure personal and environmental hygiene and the usage of clean and safe water.
While these issues are alarming, the good news is that foodborne diseases are largely preventable.
Prevention
Preventing foodborne illnesses requires vigilance at every level. Producers of food and beverages need to ensure hygienic practices during farming, processing, and packaging. Retailers also need to maintain proper storage and refrigeration standards, while consumers must follow safe food handling at home in order to ensure safety.
Also, people should wash hands, utensils, and surfaces regularly; cook foods to recommended temperatures; refrigerate leftovers within two hours; avoid cross-contamination between raw and cooked foods; as well as check expiration dates and proper food labels.
Food is designed to nourish and not to endanger. By staying informed and adopting safe food practices, both food producers and consumers can reduce the risk of foodborne diseases. As food systems become more complex, awareness and responsibility remain the strongest tools in safeguarding public health.
Food safety is a shared responsibility among different national authorities and requires a multisectoral, one-health approach to be addressed in all the steps of the food chain.