Globally, the World Health Organisation (WHO) estimates that foodborne illnesses affect about 600 million people annually, leading to approximately 420,000 deaths worldwide.
This burden disproportionately impacts vulnerable groups, especially children under five, who account for about 40 per cent of cases, resulting in preventable deaths as well as significant economic losses linked to healthcare costs and reduced productivity.
To raise awareness and encourage global action, the United Nations General Assembly established World Food Safety Day in 2018, observed every year on June 7. The initiative, jointly led by the World Health Organisation and the Food and Agriculture Organisation (FAO), brings together governments, industries and communities to strengthen hygiene standards and regulatory compliance.
The 2026 edition is particularly significant, coinciding with the release of updated WHO data on the global burden of foodborne diseases and aligning with the theme: “From Burden to Solutions – safe food everywhere.”
Health experts in Nigeria have echoed global concerns, warning that unsafe food practices continue to undermine public health and weaken economic productivity at local and regional levels.
In Oyo State, medical conditions such as salmonellosis, acute gastroenteritis caused by E. coli, and cholera have been identified as leading foodborne illnesses contributing to outbreaks, hospital admissions and deaths. Experts note that these diseases are largely preventable through improved hygiene practices and stronger enforcement of food safety regulations.
A Public Health Physician, Dr. Ifeoluwa Odedina, highlighted that these three illnesses remain the most significant foodborne health threats in the state, even if not always the most frequently confirmed in laboratories.
He explained that common sources of infection include undercooked poultry, eggs, unhygienic meat products such as suya, street-vended foods exposed to contamination, and produce washed with unsafe water.
Other risk sources include ready-to-eat meals, salads, fruits handled with contaminated water, unpasteurised milk, and foods prepared with poor hygiene practices.
According to him, street beverages such as zobo, kunu and tigernut drinks, as well as cooked food left uncovered and exposed to flies, also contribute significantly to disease transmission.
Dr. Odedina stressed that prevention goes beyond handwashing, noting that many households fail to properly observe key food safety practices such as separating raw and cooked foods, ensuring thorough cooking, and maintaining safe storage temperatures.
He warned against leaving cooked meals at room temperature for extended periods, noting that bacteria such as Bacillus cereus can multiply rapidly in foods like rice and produce toxins that reheating cannot eliminate.
He advised that food should be refrigerated within two hours of preparation, or sooner in hot weather, and stored in smaller portions to allow faster cooling.
He also cautioned against cross-contamination, explaining that using the same utensils for raw and cooked foods or placing cooked meat on surfaces previously used for raw meat increases infection risks. Proper washing and separation of kitchen tools were strongly recommended.
On reheating practices, he noted that food must be heated thoroughly until steaming hot, not merely warmed, to eliminate harmful bacteria.
He further warned that long-term exposure to aflatoxins and pesticides is linked to cancer, especially in combination with chronic Hepatitis B, which remains prevalent in Nigeria and is a major cause of liver cancer.
He also raised concerns about antimicrobial resistance, noting that misuse of antibiotics in animal production contributes to resistant bacteria that can be transmitted through food and the environment, making infections harder and more costly to treat.
Addressing street food consumption, Dr. Odedina stated that no food source is entirely risk-free, including home-cooked meals, restaurants and roadside vendors.
He advised consumers to prioritise freshly prepared meals served hot, patronise vendors with high customer turnover, and avoid exposed foods such as cut fruits and salads unless the source is trusted.
He also urged caution with drinks prepared using uncertain water sources, adding that any food that appears, smells or tastes unusual should not be consumed.
According to him, food temperature and hygiene practices matter more than appearance, noting that simple roadside vendors serving fresh hot meals may sometimes be safer than establishments where food has been left sitting for long periods.
On food poisoning cases, he explained that mild symptoms such as diarrhoea, vomiting or abdominal discomfort can often be managed at home by healthy individuals, provided there are no warning signs such as blood in stool, high fever or dehydration.
However, he stressed that severe symptoms including inability to drink, confusion, breathing difficulty or persistent vomiting require urgent medical attention.
He emphasised that food safety begins at the household level, urging Nigerians to wash fruits and vegetables properly, cook meat, fish and eggs thoroughly, consume safe water, and reheat leftovers until steaming hot.
Government, he added, must strengthen surveillance systems, improve laboratory capacity and enhance outbreak detection and reporting mechanisms to reduce risks nationwide.
Consumers were also encouraged to support safe food practices by patronising hygienic vendors, reporting suspected food poisoning cases and rejecting suspicious products regardless of price.
A Health Economist, Mrs. Chinedum Agomuo, noted that unsafe food has far-reaching economic consequences, including reduced productivity, absenteeism and loss of labour output when workers fall ill.
She explained that foodborne illnesses place significant strain on healthcare systems, diverting resources from development priorities toward emergency treatment and long-term care.
She added that repeated outbreaks weaken household incomes and reduce capital available for small businesses, further slowing economic growth.
According to her, contaminated food products in the market also damage consumer trust, disrupt supply chains and trigger regulatory actions such as seizures and closures, which can destroy small and medium enterprises.
A representative of the National Agency for Food and Drug Administration and Control (NAFDAC), Dr. Isaac Kolawole, stressed the importance of science-driven regulation in strengthening food safety systems.
He explained that scientific data supports public trust, guides industry compliance and improves disease surveillance frameworks.
He cited common consequences of unsafe food, including typhoid-related hospitalisations, childhood stunting, aflatoxin contamination and financial losses.
He called for innovation in addressing food safety challenges, urging stakeholders to transform risks into opportunities for improvement.
Kolawole listed key preventive measures such as laboratory testing before distribution, proper storage, safe food handling and strict hygiene practices.
He reiterated that safe food consumption should be the ultimate goal of all stakeholders.
He explained that NAFDAC is responsible for regulating production, packaging, distribution and sale of food products, ensuring compliance with safety standards and traceability requirements.
He added that the agency inspects food facilities nationwide and intensifies enforcement against illegal production and distribution of unsafe products.
He expressed concern over the rise of unregulated online food vendors and said new strategies are being developed to address emerging risks.
Kolawole also highlighted efforts to simplify product registration for small businesses while strengthening enforcement against unregistered and counterfeit products.
He advised consumers to verify packaging integrity, check registration numbers, and confirm manufacturer details before purchasing food items.
He further warned against products labelled in foreign languages without English translations, noting that such items are not approved for distribution in Nigeria.
He encouraged Nigerians to prioritise safety in food choices, stressing that preventing illness is far less costly than treating it.
Food safety, he concluded, depends on collective responsibility across all levels of society, from production to consumption.
Ensuring safe food requires coordinated action among regulators, producers, vendors and consumers, with discipline and awareness at every stage of the food chain.
The ultimate goal remains achieving a food system where safety is guaranteed at every point of contact, from farm to table.
Safe food is not just a public health requirement; it is a shared responsibility that determines the strength and future of society.