Food adulteration is increasing in Nigeria, raising public health concerns and prompting calls for a review of food safety protocols. Experts say the practice is driven by economic incentives, with adulterants used to artificially increase weight or volume for higher profits. At the Lagos State Food Safety Conference, Dr. Nurah Oseni of Auchi Polytechnic identified toxic Sudan and Azo dyes, recycled cooking oil, and multi-adulterant mixes as new methods of adulterating palm oil. The practice is fueled by high demand, consumer preferences, pricing discrepancies, and detection difficulties.
Related Articles
Don't miss out on breaking stories and in-depth articles.