A university professor has raised concerns about the safety of fish consumed in Nigeria. He warns that parasites, contamination, and poor handling practices are major public health risks. Fish can carry various parasites, and environmental factors like polluted water make these parasites more common. The professor explains that human activities, such as dumping waste into water bodies, contribute to the spread of these parasites. Additionally, many fish farmers use low-quality feed due to high costs, which can harm fish health and growth. Pollution from factories and oil spills can lead to toxic chemicals building up in fish, posing health risks like cancer for people who eat them. Moreover, the professor highlights that poor methods of preserving and transporting fish lead to spoilage. While traditional methods like smoking and drying are used, modern techniques like freezing are more effective. However, issues like bad roads and lack of refrigerated transport can worsen fish quality. Fish butchers play a crucial role in ensuring fish safety by identifying and removing spoiled fish before they reach consumers. Overall, the article emphasizes the need for better practices in the fish industry to protect public health.
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