Korede Abdullah in Lagos
In many Nigerian homes, a single kitchen knife often multitasks—cutting raw meat, vegetables, and even fruits—without a second thought.
But experts are sounding the alarm over this common practice, warning it could be a silent driver of dangerous foodborne infections. “When the same knife is used, cross-contamination occurs.
We must look critically at this,” said Dr. Abraham Ajayi of the Nigerian Institute of Medical Research (NIMR). He emphasized that using the same utensils for raw meat and uncooked produce allows harmful pathogens like non-typhoidal salmonella to spread during food preparation.
Dr. Ajayi, a researcher in NIMR’s Molecular Biology and Biotechnology Department, explained that food animals in Nigeria—such as poultry, cattle, and sheep—have tested positive for salmonella strains, many of which are now more invasive than in the past.
“People self-medicate and only visit hospitals when symptoms become severe. Some salmonella strains are now more invasive than before,” he said, adding that many ignore symptoms like diarrhoea or nausea, thinking they are minor.
The World Health Organisation confirms that salmonellosis causes fever, abdominal pain, and vomiting, and can become fatal for vulnerable groups like children, the elderly, and the immunocompromised.
Ajayi also warned that the burden of salmonella is underestimated in Nigeria due to weak surveillance systems. “In Nigeria, we lack comprehensive data.
Most insights come from clinical studies, like one by another expert, Akinyemi,” he said, pointing out that even healthy food handlers can unknowingly carry and transmit the bacteria.
He urged households to use separate knives and cutting boards for raw and ready-to-eat foods, to cook food thoroughly, and to practice strict kitchen hygiene.
“Don’t use the same knife for poultry and vegetables eaten raw. That’s a key source of contamination,” Ajayi cautioned.
