Introduction
As Nigerians, food is more than a necessity it is a celebration of culture, tradition, and life itself. Yet, hidden in some of our favorite dishes lies a silent but dangerous threat. Every meal we consume carries a story, from the farm to our plates. However, this story sometimes includes an uninvited guest: foodborne pathogens.

These invisible culprits are responsible for significant public health challenges, often lurking in poorly prepared meals, contaminated water, or mishandled food. With foodborne illnesses on the rise, the need for vigilance in food safety has never been greater. Food safety issues contribute to thousands of preventable illnesses and deaths yearly by ensuring that the food we consume is safe is no longer just a personal responsibility, but also a public health priority.

The Silent Epidemic of Foodborne Illnesses
Foodborne diseases are a global issue, but in Nigeria, where informal food markets dominate and food regulation faces challenges, the stakes are particularly high. Common pathogens such as Salmonella, Escherichia coli, Listeria, and Campylobacter are responsible for illnesses ranging from mild diarrhea to life-threatening conditions such as kidney failure.

According to the World Health Organization (WHO), foodborne diseases disproportionately affect low- and middle-income countries causing 420,000 deaths annually, with Africa bearing the highest burden. Nigeria specifically is known to have high prevalence of foodborne illnesses, such as salmonellosis, cholera, typhoid fever, and Listeria infections, leading to substantial morbidity and mortality, particularly among children under five, pregnant women, the elderly, and immunocompromised individuals.

These issues are not just only health concerns, they are economic and social problems that affect Nigeria’s workforce, education system, and overall development. Nigeria as a densely populated urban centers, coupled with inadequate sanitation infrastructure, provide a fertile ground for outbreaks of these pathogens.

Sources of Contamination: What’s on Your Plate?
Street Foods and Local Markets: Street vendors offer affordable and convenient meals, but many operate without proper hygiene measures. The absence of clean water and refrigeration increases the risk of contamination.

Food Processing and Storage: Inadequate refrigeration and poor storage practices in homes, markets, and restaurants allow bacteria to multiply rapidly, making perishable foods like meat, fish, and dairy particularly vulnerable.
Cultural and Traditional Practices: Certain cultural norms, like undercooking meat or relying on untreated water for cooking, also contribute to foodborne illnesses.

• Public Health Impact
  Foodborne illnesses in Nigeria lead to:
  Acute Health Issues: Diarrhea, vomiting, abdominal cramps, which can escalate to more severe conditions like kidney failure or sepsis.
  Chronic Effects: Long-term complications, including nutritional deficiencies and organ damage.
  Economic Strain: A significant burden on Nigeria’s healthcare system, with costs from hospitalizations and reduced productivity due to illness.

While all these common sources can aggravate issues of foodborne illness, it would not only compromise individual health but also strain Nigeria’s already burdened healthcare system. Furthermore, frequent outbreaks can undermine consumer trust in the food supply chain, negatively impacting the economy.

• Solutions: A Shared Responsibility
  Government Action:
  Stronger Regulations: Enforce stricter food safety laws and ensure regular inspections of markets and food vendors.
  Education Campaigns: Launch public awareness programs to educate Nigerians about safe food handling practices.
  Community Involvement:
  Support local farmers and vendors by providing access to clean water, better storage facilities, and training on hygiene standards.
  Encourage community-led sanitation initiatives.
• Individual Practices:
  Wash fruits and vegetables thoroughly.
  Cook meat and fish at recommended temperatures.
  Avoid consuming food from unregulated sources.
  Refrigerate leftovers promptly to prevent bacterial growth.

Conclusion: A Call to Action
Food is more than sustenance; it is a determinant of public health. As Nigerians, safeguarding our plates requires collective effort from policymakers, vendors, and consumers. By prioritising food safety, we can curb the silent epidemic of foodborne illnesses and ensure a healthier, more productive nation. Let’s work together to keep our plates clean and our people safe. After all, a nation’s strength begins with the health of its people.

Iwuozo is a Public Health and Food Safety Advocate