A Consultant Microbiologist, Dr. Bamidele Mutiu, says food-borne diseases are still a major public health problem in Nigeria because many people eat food containing microorganisms.
The microbiologist noted that food-borne diseases are characterised by diarrhea, which is a major health issue, especially among children; adding that there is the need to step up efforts to reduce the incidence of food-containing pathogenic microorganisms in the country.
According to the World Health Organisation, food-borne diseases encompass a wide range of illnesses from diarrhea to cancers.
Most food-borne diseases present as gastrointestinal issues, though they can also produce neurological, gynaecological and immunological symptoms, WHO stated.
“Over 200 diseases are caused by eating foods contaminated with bacteria, viruses, parasites, or chemical substances such as heavy metals.
“Diseases causing diarrhea are a major problem in all countries of the world, though the burden is carried disproportionately by low- and middle-income countries and by children under five years of age.
“This growing public health problem causes considerable socio-economic impact through strains on healthcare systems, lost productivity, and harming tourism and trade.
“These diseases contribute significantly to the global burden of disease and mortality,” WHO said.
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Dr. Mutiu said food-borne diseases are caused by the ingestion of foods containing pathogenic microorganisms.
“These microorganisms initiate pathologic processes with the gastrointestinal tract and sometimes lead to sepsis. It is a significant public health problem with major economic and social effects.
“It is a major public health problem in developing countries like Nigeria, causing morbidity and mortality in the general population, especially in vulnerable groups such as infants, young children, elderly, and the immunocompromised,” he said.
According to the microbiologist, the microorganisms commonly implicated in food-borne diseases are the species of salmonella, shigella, bacillus, clostridium and listeria.
“Other important bacteria are Staphylococcus aureus, Escherichia coli and Vibrio Cholera (which has caused many epidemics).
“Hepatitis A virus, hepatitis E virus, norovirus, molds, fungi and yeasts are also known pathogens causing food-borne diseases,” he said.
Dr. Mutiu stated further that food-borne illness is generally classified into two, namely: food-borne infection and food-borne intoxication.
“In food-borne infections, since an incubation period is usually involved, the time from ingestion until symptoms occur is much longer than that of food-borne intoxications.
“Symptoms may include fever and cold, headache, nausea, abdominal pain and cramps, distress, and weakness which, in some instances, may lead to respiratory arrest. Other symptoms include signs of shock, which include weak or rapid pulse or shallow breathing, confusion or difficulty in reasoning,” he said.
The microbiologist also urged Nigerians to embrace good hygiene practice in food preparation and preservation, noting that prevention is crucial to averting food-borne diseases and its complications.
Germs, he said, can survive in the hand, utensils, and cutting boards, adding that washing them properly would help reduce the chances of microorganism contamination.
“Wash your hands often with soap and water for 20 seconds, scrubbing the back of your hands, between fingers, and under the nails when you need to touch or prepare foods.
“To also prevent cross-contamination, make sure to wash your hands every time after handling raw meat and wash utensils and surfaces where food is prepared with soap and hot water after each use.
“It is important to also wash fruits and vegetables before you peel or cut them.
“You should also separate meat, poultry, seafood and eggs from other foods in your shopping cart at the grocery store; as well as separate meat, poultry, seafood, and eggs from all other foods in your refrigerator,” he said.
Dr. Mutiu also harped on the importance of cooking foods to the right temperature, noting that it can help to kill microorganisms in them.
“You can use a food thermometer to make sure food is cooked to the right temperature,” he counselled.
