Foodie Update

FOODIE NAIJA UPDATE (FG, UNIDO move to tackle foodborne illnesses in Nigeria)

The Federal Ministry of Health in collaboration with the United Nations Industrial Development Organization (UNIDO) under the European Union (EU) sponsored Nigeria Quality Infrastructure Project (NQIP) on Wednesday commenced a two-day capacity building workshop on food safety practices for food and non-food handlers across Kogi State.

Daily Trust reports that participants at the workshop include farmers, food handlers, non-food handlers, consumer associations and other stakeholders in agribusiness, amongst others.

Minister of Health, Prof Isaac Adewole, at the commencement of the training in Lokoja, said the initiative was designed to impart knowledge on food safety practices with a view to addressing the burden foodborne diseases emanating from consumption of unsafe food had had on the country in recent times.

The minister who was represented on the occasion by Anthonia Okpara, a director of food, water and chemical division in the ministry, noted that similar training would be held subsequently in other states of the federation in order to entrench the culture of food safety from the point of production, processing and packaging down to consumption.

He said the country had in recent years been plagued with preventable foodborne disease outbreaks such as cholera, typhoid fever, Lassa fever and methanol poisoning as well as presence of aflatoxin in nuts and series consumed by unsuspecting members of the public, hence the need to sensitise food handlers on the need to imbibe food safety culture and hygiene practices.

“Over the past 20 years, food safety has become one major topic globally in the health sector considering the impact of unsafe food on the population especially on children below the age of five years, immunocompromised as well as the elderly.

He said the training was imperative as it forms part of the strategies for the implementation of the National Policy of Food Safety which amongst others aims at promoting safe food practices at the grassroots, improve the safety and quality of farm produce; reduce the foodborne disease burden of the country and also reduce the rate of rejection of food produced in the country at the international trade.

UNIDO’s National Expert on Food Safety, Tehinse John, said the training would go a long way in enhancing the acceptability of Nigeria’s agricultural products in the international market.

“This project is to build the capacity of Nigerians to be able to supply good and safe food products to the international market. We realise that of late that majority of our products, particularly Agric products are not allowed in the international market due to safety concerns.

“This project is aimed at correcting all the anomalies by building the capacities of stakeholders to produce goods that meet international requirements. Kogi State has been identified as one of the states that have potential to lead in Agric business. We feel that if the state is able to get it right in terms of improving food safety culture, then we will be able to improve agribusiness in the state,” he said.

On his part, Kogi State Governor Yahaya Bello said the need for education on food safety could not be over emphasised, saying that the quality of people’s depend largely on the quality of food they eat.

The governor, who was represented by his deputy, Elder Simon Achuba urged the participants to take the training seriously and ensure they imbibe food safety culture at the end of the day.

Naija Foodie Update


Food Hygiene Initiative of Nigeria (FHIN) on Saturday urged the Federal Government and policy makers to implement laws and
policies that would guarantee food safety in the country.

Mr Nicholas Karimu, the Director General of the Initiative made the call in Abuja during the graduation of 1,200 of its officers on Food Preservation, Administration and Safety Practices.

Karimu said the three week training was conducted at the Nigerian Security and Civil Defence Corp Academy (NSCDC), Sauka,
Airport Road, Abuja.
“We want the government, especially the policy makers, to make laws and policies that can guarantee food safety in the

“The bill seeks among other things the provision for the protection, promotion and fulfillment of the rights of Nigerians to have access to safe food and water.

“We therefore call on our lawmakers to give the bill a quick hearing and passage,” he said.
Karimu said such laws and policies were long overdue, adding that if implemented, it would go a long way in promoting confidence in foods produced in the country.

He wanted FHIN to be included in the budget in order to carry out oversight functions for implementation of its bill.
He said the essence of the training was to educate and train food handlers, operators and administrators of the hygiene and
safety practices across the country.

Karimu said that the overall goal of food hygiene initiative is for the achievement of safety practices to prevent food related diseases.
In his remark, the Nigerian Security and Civil Defence Corps (NSCDC) Provost, Mr Iliya Sarki,
congratulated the officers for their
commitment and zeal during the training.

He encouraged the trainees to represent the organisation positively and be good am­
bassadors of food safety practices.
Mr Musa Abdul, speaking on behalf of other trainees thanked the organisation for the successful completion of the training and
promised to be good ambassador of food hygiene officer in the country.

Naija Foodie Update

Foodie Naija Update (Why Nigerians Patronize Road Side Food Vendors In Spite Of The Health Risk)

I just love the taste of mama- put food – Ernest Inyang, Engineer I patronize them not because I can’t afford fast food restaurants, but because I love the taste and flavour of the food sold at Buka joints. Some foods sold in Buka joints are usually not available in some of the fast food outlets.
Moreover, some fast foods restaurants microwave leftovers and sell them off to customers.

Mama-put joints serve hot, fresh meals – Dele Omojuyigbe (Phd), Lecturer Mama-put joints provide me with hot, fresh and original pounded yam which a restaurant cannot offer. I love the local dishes served at those joints and its freshness and originality. One good thing about Mama-put is that they hardly sell leftovers; their foods are served fresh.

Everybody is equal in roadside restaurants—Ogechukwu I prefer road side food to high end restaurant for a number of reasons. One is that it is usually very cheap and affordable, you can get whatever you want to eat for as low as N100, unlike what obtains at high brow restaurants.

I also get to feel the environment as I eat because I prefer natural breeze to the air conditioners in the bigger restaurants because of its health effects. Besides, in roadside restaurants, everybody is equal. There is no segregation based on class no matter what you are in the society, you will be served the way others were served. In big restaurants there is room for preferential treatment.

I eat at Buka joint when I’m too tired to cook – David Oboh, Musician- I eat from ‘mama put’ when I’m out or when I’m too tired to cook. Also because their food is affordable compared to most restaurants. I like the aroma and flavor. My favourite is egusi or vegetable soup. It’s affordable, with N300 you can eat good food at a ‘mama-put’ joint. These days, most mama-put owners keep their environment clean.

They are less expensive – Ibikunle Omolayo Johnson, Engineer- I eat at those roadside joints because they’re less expensive. Food from fast food restaurants are better but not affordable. I usually visit Buka spots on weekdays because I’m still a bachelor. My favourite is Amala and Gbegiri (Yam flour and beans soup) and ewedu (draw soup) with ogufe (goat meat). But I would advise that roadside vendors upgrade their services by maintaining good hygiene so as to attract more customers.

I pick the kind of joints to eat – Ganiyu Rashidat Temitope, Student- I patronise Mama put joints when I’m far away from home. I also eat there when I’m at work and when I have to leave early for classes. I don’t like taking food from the house to work, it’s cumbersome. But I do it wisely, I pick the kind of places I go to buy food to avoid food contamination and poisoning.

I eat at Mama-put joints because I hardly cook – Opeyemi Owoeye, Civil servant- I patronize them because most times, I don’t cook. So I eat at Buka spots on weekdays. I love Fufu, egusi and ogbono soup. I’m not sure what attracted me to those joints, I only tried it out and liked it.

There’s less possibility of eating stale food — Timothy I strongly prefer road side food sellers to big restaurants because the possibility of someone eating stale food in big restaurants is higher. I have never heard anyone complain of eating spoilt food at mama-put joints, but we have heard a lot of people say that about all these fast food restaurants and eateries. My point is that most of the things they use in preserving the food in big restaurants make it a big threat to health.

Food vendors don’t take cleanliness into consideration– Ezekiel, I strongly prefer eating in big restaurants because their level of hygiene is usually high unlike roadside food vendors. They make sure they keep the place where the food is being prepared tidy, because they are always inspected by relevant agencies.

Preventing Foodborne Illness
It is a fact that the activities of local food handlers and
premises are usually often not regulated.

This has resulted in poor hygiene practices and low safety levels of foods prepared in local
restaurants (bukas) especially in the rural and semi-urban areas in the country.
Saturday Vanguard investigations revealed ‘bukas’ are
prepared by owners and hired workers.

Safety Recommendations
Public health policy and practice recommend that in
order to reduce transmission of typhoid fever and other communicable diseases among food handlers, hand washing, universal use of plastic gloves and proper waste disposal system should be mandatory.

In addition, there should be access to
clean water and sanitary toilets near food service areas.

Government is urged to embark on enlightenment
campaigns on a regular basis and health hygiene training and retraining sessions
should be undertaken for these food handlers to create
awareness about the
importance of health hygiene and the risks associated with non compliance with the
rules and regulations that govern food handlers.




I welcome you all readers on board to the year 2015.
this year brings to you Divine health, prosperity, success, and hapiness, because you are a chosen generation a royal priesthood, called forth of God to show His divinity on humanity. Therefore my beloved readers/friends, it is something to shout about for making it into this glorious 2015, for Christ in you is the hope of tommorow. For this reason i urge you to always bless His Name for Preserving your life and that of your family throughout last year, and that this year will be better than last year.
Today i will be discussing something new and very special that we normally ignore in our daily life, and the name is hygiene.
The topic is
Majority of us Nigerians are after eating, while about 20% are concious of what they eat, and smaller fraction are concern about the Hygiene aspect of what they eat, where it is being prepared and the environment as a whole (as in the kitchen/home).
In simple terms; Hygiene can be seen as the act of keeping yourself, what you eat and your environment clean inorder to prevent disease or illness.
When talking about hygiene, we are refering to a wide subject, such as, (i) Home hygiene, (ii) Garden, (iii) Food hygiene (iv) Health hygiene etc. But for the purpose of this post, i would only concentrate on ” Home hygiene” which involves the “Kitchen, bedroom, sitting room etc
There are things needed inorder to keep ones home hygienic, such as, Germicide, Disinfectant, Insecticide, Anti bacterial, Liquid soups etc.
Today, am starting with Germicide.
As we all know, Germicide is a chemical substance that destroys germs and bacteria e.g “Izal”
It is used in cleaning of Kitchen, Toilet, Bathroom e.t.c
It is neccessary for us to use Germicide always in cleaning the floor of our Homes, most especially the “Kitchen”.
Since it happens to be the place we stay or use, when preparing the food we eat.
Below are some preventive measure to be taken to maintain a hygi
enic Kitchen.
1. Both the shank and the floor of the kitchen must be kept clean with the help of a Germicide, by washing and mopping them respectively.
2. It is very important that you wash your hands with warm water and soap, then dry it with a clean hand towel, inorder to prevent bacteria, when working in the kitchen.
3. All canned food, when opened should used within 24 hours.
4. All perishable food should be refrigarated.
5. Cooked food, should be kept hot, till when it is ready to be eaten.

1. Carbonic acid – 75cl
2. Lysol – 150ml
3. Antiseptic – 150ml
4. Royal gad – 300ml
5. White binder – 300ml
6. Water – 3 litres

Step 1. Pour three litres of water into a bowl, then add carbonic acid and stir it properly.
Step 2. Add lysol and stir it properly.
Step 3. Add antiseptic and stir it properly.
Step 4. Add royal gad (izal perfume) and stir properly.
Step 5. Lastly, add white binder and stir properly.
Congrats, you now have an active home made germicide.

N/B: With the help of this measurement, you will produce 5 litres of germicide.
Also remember that your question and comments are welcome.