Muinah FoworaWalden University

22nd July, 2012

Introduction

Food borne diseases

Causes of food borne diseases

Introduction of contaminants into food

Local Restaurants in Lagos, Nigeria

Causes of food borne diseases in local restaurants

Evidence that this problem exist

Existing interventions to this problem

Possible interventions and regulations

Food consumption is one of the most

important factors that influence health

Majority of people visit local restaurants and

fast food restaurants

To protect human health, quality of food

needs to be preserved

Millions affected yearly, with thousands of

death annually worldwide (WHO, 2012)

Diseases caused by the presence of

contaminants in food.

Contaminants can be biological or

chemical in nature

WHO (2012). Prevention of foodborne disease: Five keys to safer food. Retrieved from

http://www.who.int/foodsafety/consumer/5keys/en/index.html

Includes diseases like amebic dysentery,

giardiasis, dysentery, gastroenteritis,

diarrhea, typhoidal and non-typhoidal

salmonellosis, amongst others.

Micro-organisms mainly responsible

(Moeller, 2011).

Moeller, D.W. (2011). Environmental Health (4th ed.). Cambridge, MA: Harvard University

Press.

Bacterial Infections examples include

Salmonella species, Shigella species,

Escherichia coli amongst others

Viral Infections like the Norwalk-like viruses

and the hepatitis A and E.

Toxins and naturally occurring toxins (Moeller,

2011)

Moeller, D.W. (2011). Environmental Health (4th ed.). Cambridge, MA: Harvard University Press.

Before food preparation

During food preparation

After food preparation (MDH, 2010).

MDH (2010). Food contamination and food borne illness prevention. Retrieved from

http://www.health.state.mn.us/foodsafety/prevention.html

Source: Mama Dami Food Canteen Yaba, Lagos , picture by Muinah Fowora 2012)

Inadequate knowledge of food borne

diseases and their causes

Improper food handling techniques

Unsustainable environment

Various researches have been carried out

on both food handlers and on food from

local canteens and restaurants

The study by Smith, Agomo, Bamidele,

Opere and Aboaba (2010) showed the

knowledge of food handlers about typhoid

fever

Smith et al. (2010) showed that 27.7% of

food handlers do not wash hands before

preparing food

28.1% used only water to wash hands after

using the toilet

90% had heard of and know about typhoid

fever

However, 15.6% of these did not know how it

was contacted

Okolie, Omonigbehin, Badru, and Akande (2011)

isolated pathogenic bacteria from food sold in

private primary schools in Akoka, Lagos.

Staphylococcus aureus, Bacillus cereus,

Escherichia coli and Pseudomonas specie were

all isolated from the food samples

Are there any existing interventions or

regulations to combat these problems?

Food and drugs decree 35 of 1974

Implementing authorities at the central,

provincial, and local government level

(WHO, 2009)WHO (2009). FAN country profiles – Nigeria. Retrieved from

http://www.afro.who.int/en/clusters-a-programmes/hpr/food-safety-and-nutrition-fan/fan-

country-profiles.html

Central level – NAFDAC, NIOMR, and the

ministry of agriculture

Provincial level – NAFDAC and the state

government agencies

Local level – Local government task force

and NAFDAC

WHO food safety and Nutrition (FAN)

country profile for Nigeria, Nigeria

supposedly has food inspectors

Food inspectors are supposed to carry out

food control implementation, and also

inspect food establishments (WHO, 2009).

Health hygiene training

Enlightenment programs on hygienic food

preparation and good sanitary practices

Regulations to govern the food handlers and

their practice.

Proper inspection, monitoring and

enforcement

MDH (2010). Food contamination and food

borne illness prevention. Retrieved from

http://www.health.state.mn.us/foodsafet

y/prevention.html

Moeller, D.W. (2011). Environmental

Health (4th ed.). Cambridge, MA: Harvard

University Press.

Okolie, N.P., Omonigbehin, E., Badru, O.A.,

& Akande, I.S. (2011). Isolation of

pathogenic bacteria from some foods

sold at selected private schools in Akoka

area of Yaba Lagos, Nigeria. African

Journal of Food Science,6(3), 65-69.

Smith, S.I., Agoma, C.O., Bamidele, M.,

Opere, B.O., & Aboaba, O.O. (2010).

Survey of food handlers in bukas (a type

of local restaurant) in Lagos, Nigeria

about typhoid fever. Health, 2(8), 951-

956. Doi:10.4236/health.2010.28141

WHO (2009). FAN country profiles – Nigeria.

Retrieved from

http://www.afro.who.int/en/clusters-a-

programmes/hpr/food-safety-and-

nutrition-fan/fan-country-profiles.html

WHO (2012). Prevention of foodborne

disease: Five keys to safer food.

Retrieved from

http://www.who.int/foodsafety/consume

r/5keys/en/index.html

FDA (n.d.). Bad Bug Book: Foodborne

Pathogenic Pathogens and Natural Toxins

Handbook (2nd ed.). Retrieved from

http://www.fda.gov/downloads/Food/Foo

dSafety/FoodborneIllness/FoodborneIllne

ssFoodbornePathogensNaturalToxins/Bad

BugBook/UCM297627.pdf