The Invisible Danger in Our Daily Meals
Foodborne diseases remain an underappreciated but deadly threat in Nigeria — and globally. One particularly dangerous culprit is Escherichia coli O26, a Shiga toxin-producing strain capable of causing severe illness and even death, especially among vulnerable groups such as children, the elderly, and people with weakened immune systems. Juliet Jacob assesses the public advocacies for tackling the surge of a silent killer disease called E.coli.
In Nigeria, where street food culture thrives and food safety regulation remains weak, the risk of exposure is alarmingly high.
Global Numbers, Local Consequences
According to the World Health Organization (WHO), unsafe food causes 600 million cases of illness and 420,000 deaths annually. Children under five account for 30% of these deaths.
In Nigeria alone, foodborne diseases result in an estimated: 173 million cases of diarrhea annually, 33,000 deaths, US$3.6 billion in economic losses each year.
Kebbi State offers a sobering case study: despite its rich agricultural output, the region battles high levels of malnutrition, foodborne disease, and child stunting—evidence of the public health crisis rooted in unsafe food.
How Contamination Happens: Pathways and Practices
From undercooked meat to raw milk, unsafe water to poor hygiene, Nigeria’s food environment presents multiple opportunities for contamination by E. coli and other foodborne pathogens.
Street-Vended Foods: Popular and affordable, yet often prepared without access to clean water, refrigeration, or proper waste disposal.
Unsafe Water Use: Untreated or poorly treated water is widely used in food preparation and cleaning.
Inadequate Food Storage: Erratic power supply makes refrigeration unreliable, encouraging bacterial growth in meat and dairy.
Cultural Factors: Practices such as consuming undercooked meat or using untreated water increase exposure risks.
Local Voices: What Nigerians Know About Foodborne Illnesses
In Abuja, several Nigerians shared their thoughts with Africa Health Report. Most admitted they had never heard of E. coli O26 specifically, but were familiar with the general dangers of food poisoning.
Mrs. Mary, a mother of three, said: “I’ve never heard of E. coli O26, but I know about food poisoning. My son once got very sick after eating suya from a roadside vendor. Since then, I try to cook everything myself.”
Mr. Ferdinand, a mechanic in Duste alhaji, remarked: “We just eat what we can afford. Sometimes you can see the food isn’t very clean, but what choice do we have?”
Mr. Prince, a university student, added: “There’s not enough awareness. Nobody talks about things like bacteria. Even in school, we don’t learn much about food safety.”
Expert Insight: A Growing Crisis
In an interview with Africa Health Report, Dr. Nwachukwu, a Public Health and Food Safety Advocate at the National Hospital, Abuja, explained the growing concern around Escherichia coli (E. coli) infections in Nigeria.
“Escherichia coli is a versatile bacterium found naturally in the intestines of humans and animals. Many strains are harmless and even beneficial. But others—like Shiga toxin-producing E. coli—can cause life-threatening complications,” he said.
Dr. Nwachukwu identified key transmission sources in Nigeria as: Undercooked meat, Unwashed fruits and vegetables, Contaminated water.
“Simple steps like washing hands, properly cooking meat, and avoiding cross-contamination in kitchens can save lives,” he stressed.
He warned that symptoms such as bloody diarrhea, vomiting, and abdominal cramps may signal serious infection requiring urgent medical care.
“We need the public to take food safety seriously. Preventable infections are leading to complications like hemolytic uremic syndrome, which can cause kidney failure,” he cautioned.
Why the Burden Persists: Root Causes in Nigeria
Several interlocking factors drive the high rate of foodborne diseases in the country:
Regulatory Gaps: Food safety laws exist but enforcement and surveillance remain weak.
Hygiene Deficits: Limited access to clean water and poor sanitation infrastructure.
Lack of Training: Many food vendors operate without any knowledge of hygiene practices.
Economic Pressures: Poverty compels people to buy or sell food even when it is unsafe.
Solutions: Prevention, Empowerment, and Policy
Tackling E. coli O26 and related threats requires multi-level intervention. Experts recommend:
Washing hands, surfaces, and produce
Thorough cooking of meat
Avoiding raw milk and unpasteurized products
Treating or boiling water before use
Separating raw and cooked food to prevent cross-contamination
Community Initiatives: EatSafe and the One Health Model
Projects like EatSafe, launched in Nigeria by GAIN and supported by USAID, are working to promote safer food environments in informal markets.
Their efforts include: Training food vendors on hygiene and food safety,
Engaging consumers to understand their perceptions and behavior, Promoting gender-sensitive messaging around food preparation, Mobilizing demand for safe, nutritious food.
By applying the One Health approach, which links human, animal, and environmental health, Nigeria can take a holistic view of foodborne illness preventions
Conclusion: A Call to Action
- coli O26 is more than a food safety issue—it is a barrier to health, productivity, and trust in Nigeria’s food system. As experts warn and everyday Nigerians experience the consequences firsthand, the message is clear: now is the time to act.
With education, investment in public health infrastructure, and stronger regulatory enforcement, Nigeria can begin to safeguard its food supply — and its future.
