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Every day, millions of Nigerians consume food that may be contaminated with bacteria, chemicals, or improperly handled during preparation and storage.
While the immediate consequences often include illness and hospital visits, the long-term impact extends far beyond the dining table, affecting public health, economic growth, and national development.
According to the World Health Organisation (WHO), 600 million cases of foodborne illnesses occur annually, resulting in about 420,000 deaths worldwide.
Vulnerable populations bear the greatest burden, with children under five accounting for 40 per cent of foodborne disease cases, leading to preventable deaths and significant economic losses from reduced productivity and healthcare costs.
Nigeria is not immune to the devastating effects of unsafe food.
Experts say lapses in food safety are straining the country’s healthcare system, reducing workforce productivity, and placing additional pressure on an already fragile economy.
They also warn that unsafe food harms local livelihoods and weakens regional economies.
Unsafe Food Causes Cholera, Others
In Oyo State, salmonellosis, acute gastroenteritis caused by E. coli, and cholera have been identified as the foodborne diseases imposing the greatest burden on residents.
Experts who spoke with the News Agency of Nigeria (NAN) said that moving from “burden to solutions” would require improved domestic hygiene and stricter enforcement of food safety regulations.
Ifeoluwa Odedina, a public health physician at the University College Hospital (UCH), said salmonellosis, acute gastroenteritis caused by E. coli, and cholera remain the most significant foodborne illnesses in the state.
“Salmonella infections, including Typhoid Fever and Non-typhoidal Salmonella, are top concerns; acute gastroenteritis from E. coli and other enteric bacteria also ranks highly.
“The diseases lead to most outbreaks, hospitalisations and deaths, though they may not be the most laboratory-confirmed cases,” said Odedina.
How They Spread
The physician identified undercooked poultry, eggs and egg-based foods, improperly handled beef and suya, street-vended foods exposed to flies, and foods washed with contaminated water as major sources of infection.
He added that ready-to-eat meals, salads, fruits washed with unsafe water, meat products, unpasteurised milk, and food handled with contaminated hands are also frequently implicated.
“Food prepared with contaminated water, street-vended beverages like zobo, kunu, tigernut drinks, raw vegetables and fruits washed with unsafe water; cooked foods left uncovered and exposed to flies drive transmission,’’ said Odedina.
He noted that cross-contamination between raw and cooked foods remains another major risk.
According to him, using the same knife to prepare raw chicken and salad, or returning cooked meat to a tray that previously held raw meat, can spread harmful bacteria.
On aflatoxins and pesticides, Odedina said long-term exposure is strongly linked to cancer.
“Both worsen the effects of chronic Hepatitis B, which remains common in Nigeria and is a major driver of liver cancer.
“Antimicrobial resistance from food production is also a growing but underappreciated threat,” he added.
He explained that the misuse of antibiotics in poultry, livestock, and fish production creates resistant bacteria that can reach humans through food and the environment, making infections more difficult and costly to treat.
Speaking on street food and the popular “buka culture”, Odedina noted that no food is completely risk-free.
“Not street food, not restaurant food, and not even food cooked at home,” he stated.
Unsafe Food Drains Human Capital
Chinedum Agomuo, a health economist, told NAN that unsafe food is a major driver of economic instability because it erodes human capital and productivity.
“When workers fall ill from contaminated food, the immediate fallout includes absenteeism, decreased operational capacity, and a substantial loss of labour productivity.
“This loss of active work hours, combined with the premature deaths of productive citizens, severely strains regional commerce and dampens overall macroeconomic output.
“Beyond lost labour, the financial burden placed on healthcare systems heavily saps funds that could otherwise drive economic development.
“Treating preventable outbreaks—such as salmonellosis, acute gastroenteritis from E. coli, and cholera—forces individuals and governments to divert scarce financial resources toward emergency medical costs, hospitalisations, and long-term healthcare management.
“For families and entrepreneurs alike, these sudden medical emergencies frequently lead to a direct loss of capital, reducing household spending power and limiting the resources available for reinvestment in local businesses.”
Agomuo emphasised that food safety failures erode consumer trust and disrupt supply chains, directly harming livelihoods and market sustainability.
“When contaminated, unregistered, or fraudulent food products infiltrate the market, it forces regulatory interventions like product seizures, company closures, and the destruction of inventory.
“For small and medium enterprises, a single outbreak can lead to complete business failure. This cycle of health crises and market distrust ultimately cripples trade, deters investment, and leaves regional economies fundamentally weakened.”
How to Curb the Spread
To reduce the spread of foodborne diseases, Odedina recommended using separate utensils and cutting boards for raw and cooked foods, and thoroughly washing surfaces after handling raw meat.
According to him, many Nigerians fail to observe three key food safety practices: separating raw and cooked foods, cooking food thoroughly, and storing food at safe temperatures.
He warned against leaving cooked food at room temperature for extended periods, noting that bacteria such as Bacillus cereus can grow in rice and produce toxins that cannot be destroyed through reheating.
“Refrigerate food within two hours of cooking, earlier if weather is hot, and divide large pots into smaller containers before cooling,” he advised.
He also cautioned against reheating food until it is merely warm, noting that many bacteria can survive inadequate heating.
The physician advised reheating food until it is steaming hot throughout and stirring soups thoroughly to ensure the centre reaches a safe temperature.
He further urged Nigerians to eat freshly prepared meals while still hot, patronise vendors with high customer turnover, avoid salads and cut fruits from questionable sources, and be cautious about beverages prepared with unsafe water.
