Globally, the World Health Organisation (WHO) estimates that 600 million annual cases of foodborne illness cause 420,000 deaths.

This burden extremely affects vulnerable populations, with children under five suffering 40 per cent of the disease burden, leading to preventable deaths and severe economic strain from lost productivity and medical costs.

To stimulate global action and awareness regarding these risks, the United Nations General Assembly established World Food Safety Day in 2018, to be marked annually on June 7.

Co-led by the WHO and the Food and Agriculture Organisation (FAO), the annual event mobilises governments, industries, and communities to prioritise strict hygiene and regulatory standards.

The 2026 campaign is particularly milestone-driven as WHO releases comprehensive new estimates on the public health burdens of foodborne diseases, perfectly aligning with this year’s global theme: “From Burden to Solutions – safe food everywhere.”

Mirroring this global call to action, health experts in Nigeria warn that unsafe food severely harms local livelihoods and weakens regional economies.

In Oyo State specifically, salmonellosis, acute gastroenteritis from E. coli, and cholera have been identified as the three foodborne illnesses causing the highest burden.

While these prevalent diseases heavily disrupt communities, stakeholders note they remain entirely preventable through targeted, localised interventions.

Speaking with the Newsmen Ibadan, experts emphasised that transitioning from “burden to solutions” would start with robust domestic hygiene and strict regulatory enforcement.

 A Public Health Physician, Dr Ifeoluwa Odedina, said “salmonellosis, acute gastroenteritis from E. coli, and cholera are the three foodborne illnesses causing the greatest burden in Oyo State.

“The diseases lead to most outbreaks, hospitalisations and deaths, though they may not be the most laboratory-confirmed cases.

“Salmonellosis including Typhoid Fever and Non-typhoidal Salmonella are top concerns; acute gastroenteritis from E. coli and other enteric bacteria also ranks high”.

On some of the major sources of being infected, Odedina, of the University College Hospital (UCH),  listed undercooked chicken and poultry, eggs and egg-based foods, unhygienic beef and suya, street-vended foods exposed to flies, and foods washed with contaminated water.

According to him, ready-to-eat dishes, salads, fruits washed with unsafe water, meat products, unpasteurised milk and foods handled with contaminated hands are also commonly implicated.

“Food prepared with contaminated water, street-vended beverages like zobo, kunu, tigernut drinks, raw vegetables and fruits washed with unsafe water; cooked foods left uncovered and exposed to flies drive transmission,’’ he explained.

Giving some tips on how to prevent contamination and foodborne diseases, he noted that beyond handwashing, most Nigerian households gott the three science-backed habits wrong.

The habits are separating raw and cooked foods, cooking food thoroughly and keeping food at safe temperature.

He warned against leaving cooked food at room temperature for hours, as bacteria like Bacillus cereus could grow in rice and produce toxins reheating cannot destroy.

“Refrigerate food within two hours of cooking, earlier if weather is hot, and divide large pots into smaller containers before cooling,” he advised.

He said that cross-contamination between raw and cooked foods posed another risk.

Odedina emphasised that for instance, using the same knife for raw chicken and salad, or returning cooked meat to a tray that held raw meat, would spread bacteria.

He urged separation of utensils and cutting boards, plus thorough washing of surfaces after handling raw meat.

Odedina also cautioned against reheating food until it is only “warm”, noting that many bacteria survive inadequate reheating.

He advised reheating until steaming hot throughout and stirring soups so the centre gets hot too.

On aflatoxin and pesticides, the physician said long-term exposure was strongly linked to cancer.

“Both worsen the effects of chronic Hepatitis B, which remains common in Nigeria and is a major driver of liver cancer.

“Antimicrobial resistance from food production is also a growing but underappreciated threat,” he added.

He said also said that the misuse of antibiotics in poultry, livestock and fish production created resistant bacteria that reached humans through food and environment, making infections harder and more expensive to treat.

On street food and “buka culture”, Odedina said no food was ever 100 per cent safe.

“Not street food, not restaurant food, and not even food cooked at home,” he stated.

Advising, he urged people to eat freshly cooked food while still hot.

He also encouraged people to buy from busy vendors with high turnover, avoid exposed salads and cut fruits unless the source was trusted.

He also recommended that people be cautious with drinks made from uncertain water.

“If something looks, smells, or tastes unusual, don’t eat it,” he stressed.

The doctor noted that temperature control and turnover mattered more than décor.

“A modest roadside vendor serving food straight from a boiling pot may be safer than a beautiful establishment where cooked food have been sitting warm for several hours,” he explained.

In the instance of suspected food poisoning, Odedina said that most healthy adults could manage mild to moderate diarrhoea, mild vomiting, mild abdominal cramps, with no blood in stool, no high fever, and normal urine output at home.

However, he listed red flags requiring immediate hospital care to be blood in stool, inability to drink, severe dehydration, severe abdominal pain, high fever, confusion, and difficulty in breathing.

“The safest course is to seek medical care immediately,” he stressed.

Odedina’s message for World Food Safety Day 2026 is that food safety begins at home.

He urged Nigerians to buy from clean and reputable vendors, patronise hygienic foodstuff vendors, wash fruits and vegetables thoroughly, ensure meat, fish and eggs are properly cooked; drink safe water.

“Reheat leftovers until steaming hot. Avoid foods with suspicious odours, colours, or expired dates,” he advised.

To government, he called for stronger food safety surveillance.

“Nigeria needs stronger systems to detect and investigate foodborne disease outbreaks.

“This includes better laboratory capacity, improved disease reporting systems, and routine food sampling and testing,” he said.

He further urged consumers to realise their influence, patronise food vendors who maintain hygiene and report suspected food poisoning outbreaks to health authorities.

“Reject visibly contaminated foods, regardless of price,” he said.

Odedina also encouraged Nigerians to push markets, restaurants and buka operators to maintain sanitary practices.

Mrs Chinedum Agomuo, a Health Economist, noted that unsafe food was a major driver of economic instability as it triggered drain on human capital and productivity.

“When workers fall ill from contaminated food, the immediate fallout includes absenteeism, decreased operational capacity, and a substantial loss of labor productivity.

“This loss of active work hours, combined with the premature deaths of productive citizens, severely strains regional commerce and dampens overall macroeconomic output.

“Beyond lost labor, the financial burden placed on healthcare systems heavily saps funds that could otherwise drive economic development.

“Treating preventable outbreaks—such as salmonellosis, acute gastroenteritis from E. coli, and cholera—forces individuals and governments to divert scarce financial resources toward emergency medical costs, hospitalizations, and long-term healthcare management.

“ For families and entrepreneurs alike, these sudden medical emergencies frequently lead to a direct loss of capital, reducing household spending power and limiting the available resources needed to reinvest in local businesses.’’

She emphasised that food safety failures eroded consumer trust and disrupted commercial supply chains, directly harming local livelihoods and market sustainability.

“When contaminated, unregistered, or fraudulent food products infiltrate the market, it forces regulatory interventions like product seizures, company closures, and the destruction of inventory.

“For small and medium enterprises, a single outbreak can lead to complete business failure. This cycle of health crises and market distrust ultimately cripples trade, deters investment, and leaves regional economies fundamentally weakened.

Contributing, Dr Isaac Kolawole, the National Agency for Food and Drug Administration and Control (NAFDAC) South-West Zonal Director, stressed that science must drive the food sector.

He noted that utilising scientific data helped to build  public trust, guide industry decisions, and establish a stronger framework for disease surveillance.

He cited hospitalisation from typhoid and diarrhea, stunted growth in children due to poor diet, aflatoxin contamination, and loss of capital as examples.

On solutions, he urged stakeholders to turn challenges into creativity.

“Solution is changing the challenges of unsafe food into creativity,” he said.

Kolawole listed testing before distribution, proper storage, safe preparation and serving, as well as good hygiene practices as practical steps.

He added that obtaining safe food everywhere was the finishing line.

He outlined NAFDAC’s mandate to regulate and control production, packaging, distribution, storage, exportation, importation and sales of food, in addition to other regulated products.

The agency, he said, ensured that food additives were safe, approved quantities used, and raw material sources were traceable.

Kolawole, also a Pharmacist, noted that every point where food was packaged or sold was visited and inspected by NAFDAC officers.

He said enforcement activities targeting illegal sales, production, and distribution of unsafe and suspected food frauds would be intensified to ensure more vigilance and monitoring across the South-West zone.

The director expressed concern over the rise of online food vendors who advertised products without verifiable sources or NAFDAC registration, yet attract patronage.

“If we are going to track and stop fake, unwholesome food and drink in the society, we have to be up and doing with the changing situation in the world,” he said.

He disclosed that the agency was developing new strategies to tackle the trend but would not reveal details yet.

To curb the problem, Kolawole said NAFDAC would intensify efforts to ensure all packaged foods are duly registered.

He added that any unregistered product found during inspection would be seized and destroyed, while unapproved premises would be shut down.

Kolawole noted that NAFDAC now received alert notices through INFOSAN (International Food Safety Authority Network): WHO/FAO, USA Food and Drugs etc.

According to him, the agency also tracks such products from source to point of entry to prevent them from entering the market.

Addressing small businesses, Kolawole said NAFDAC had created approving bodies at zonal levels to fast-track registration for Micro, Small and Medium Enterprises.

He further advised Nigerians to verify food products before purchasing to guarantee safety assurance.

“Consumers should check packaging for damage, swelling, leakage or fading, examine seals and tamper-proof, consider the buying environment, and question suspiciously low prices,” he said.

On how to identify quality products, Kolawole stressed the importance of knowing NAFDAC registration numbers.

“The standard way is that it must be NAFDAC Reg. No. Labels that read only “NAFDAC” plus a number or “NAFDAC number” without “Reg,” indicate suspected fake products.

“Also, verification can be done by calling NAFDAC offices or through registration.nafdac.gov.ng; if it doesn’t exist, the computer will tell you that it does not exist,” he stated.

He also urged consumers to check for traceable manufacturer address with house numbers or other appropriate descriptions.

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