The National Agency for Food and Drug Administration and Control (NAFDAC) and some health experts have condemned artificial fruit ripening and the consumption of adulterated canned foods in the south-east zone of the country.

The coordinator of NAFDAC in Anambra, Louis Madubuatta, said in Awka that the agency would sanction grocery sellers who ripened fruits artificially and vendors who sold adulterated canned foods.

“The ongoing public sensitisation against the use of chemical fruit ripeners and the sale of adulterated canned food is part of our measures to safeguard public health.

“We have been doing this for years but will go after defaulters who fail to comply with laid-down sales protocols after the sensitisation,” he said.

Mr Madubuatta said that consuming ripened fruits and canned foods could result in serious public health challenges when the vendors failed to adhere to laid-down rules and regulations.

“We sensitise the public on health hazards associated with artificial ripening of fruits through text messages and the mass media,” he said.

He said that NAFDAC was collaborating with other government agencies to ensure that the calcium carbide and other chemicals used to ripen fruits were not readily available in the market.

A retired director of medical services at Nnamdi Azikiwe University, Awka, Emmanuel Umenweke, said the increasing concern about kidney disease and safety of foods consumed by the public deserved serious attention.

Mr Umenweke said it should be clarified that kidney disease has several causes and therefore should not solely be attributed to artificially fruit ripening or adulterated canned foods without adequate scientific evidence.

“Not all artificially ripened fruits are dangerous, as Ethylene, for instance, when used appropriately under approved conditions, was a recognised fruit-ripening agent.

“Calcium carbide is a major concern because industrial-grade carbide may contain contaminants such as arsenic and phosphorus compounds.

“The misuse in ripening fruits can expose consumers to health hazards such as acute poisoning; nausea, vomiting, abdominal pain, diarrhea, and dizziness, among others,” he said.

In Ebonyi, NAFDAC says it has strengthened surveillance against the use of unauthorised chemicals for fruit ripening and circulation of adulterated canned foods.

Emeka Orajiaka, the NAFDAC coordinator in Ebonyi, said the surveillance became necessary to address concerns about the safety of food products in the markets, shops and other outlets across the state.

Mr Orajiaka said the agency was strengthening routine market inspections, product sampling, laboratory testing and enforcement to identify and prevent the circulation of unsafe food products.

“We have been working with market unions, fruit sellers, food vendors, distributors and other relevant stakeholders to improve compliance with food safety regulations in the state.

“We have also sensitised them on the use of calcium carbide and applying unauthorised dyes including Sudan III and certain azo dyes, to palm oil to enhance its colour,” he stated.

The coordinator urged consumers to check expiry dates, inspect product packaging and purchase food items from reliable sources while reporting suspected adulteration cases to appropriate authorities.

“NAFDAC is collaborating with the Ebonyi State Government, environmental health officers and other relevant agencies to strengthen food safety monitoring,” he said.

A nutritionist, Nkechinyere Ekwe, said fruits provided essential nutrients that boost the body’s immune system but warned against consuming produce treated with unsafe chemicals.

A fruit seller at the International Market, Abakaliki, Jude Nwokedi, confirmed that some traders used calcium carbide to ripen fruits.

He said fruits such as oranges, bananas and mangoes that appeared to have ripened quickly (yellowish) were exposed to artificial ripening.

In Enugu, a medical practitioner, Chikezie Obasi, has raised concerns over the health risks associated with improperly canned food.

Mr Obasi warned that poor food-processing and preservation practices could expose consumers to dangerous toxins and life-threatening illnesses.

“There is a need for greater public awareness of food safety, particularly the importance of proper canning, storage and handling of food products to prevent contamination.

“Improperly processed or preserved canned foods could provide conditions for the growth of harmful microorganisms, including Clostridium botulinum, which produces a potent toxin that causes serious illnesses,” he said.

The doctor noted that consumers should be cautious when purchasing canned products and avoid cans that are swollen, leaking, badly dented or damaged or with broken seals.

“Consumers should also observe expiry dates and follow manufacturers’ storage and preparation instructions,” he said. 

(NAN)