Point Blank
By Chukwudi George Ozalla
It breaks my heart when I regularly see hot soup poured directly into nylon bags, and when I see moi-moi and other foods tied in nylon and placed in boiling water to cook. The same concern comes when hot rice, beans, stew and other meals are packed in ordinary nylon bags immediately after cooking. These practices have become common in our markets, restaurants, roadside food stalls and homes, yet many people hardly question whether the materials are safe for such uses.
Another unhealthy practice is the open display of akara, fried plantain, meat, fish and other ready-to-eat foods where flies and dust settle on them. Some are left uncovered for hours beside busy roads, in markets and at motor parks. Flies perch on the food, dust from passing vehicles blows over it, and sellers sometimes handle the food and money with the same hands.
These are matters of public health. The food we buy to nourish our bodies should not expose us to avoidable risks through unsafe packaging or poor handling.
The use of ordinary nylon bags to cook moi-moi deserves urgent attention. Many people rely on them because they are cheap, readily available and convenient. But the fact that a bag is sold in the market does not establish that it is suitable for prolonged contact with boiling water or hot food.
Some plastics contain additives used to make them flexible or give them other properties. Depending on the material and the conditions of use, certain substances may migrate into food. Heat can increase the migration of some chemicals from unsuitable materials. This does not mean that every plastic bag is poisonous; it means that materials used for cooking and packaging food must be tested for the purpose for which they are intended.
A 2023 study published in the Asian Food Science Journal examined substances migrating from materials used to cook moi-moi. The researchers found phthalates and some volatile organic compounds in moi-moi cooked in polyethylene film. The study reported that the measured concentrations of the migrants were below the safety limits it applied, while noting that migration increased with longer contact time. The findings do not prove that every nylon bag is dangerous, but they make a strong case for proper testing, clear labelling and responsible use.
Nigerians should not have to guess whether the bag holding their food is suitable for cooking. Materials intended for contact with food under high temperatures should meet the relevant safety requirements. Ordinary bags that have not been assessed and approved for cooking should not be used to prepare meals in boiling water.
The same caution applies when hot soup, stew, rice and beans are poured into plastic bags or containers that are not intended for hot food. A material suitable for holding a cold item may not necessarily be suitable for food straight from the cooking pot. Plastic takeaway packs, disposable cups, plates and bowls must also be fit for the temperature and type of food they are used to hold.
Paper packaging can provide alternatives, but it must also be suitable for the food concerned. Some paper products have plastic coatings or other treatments, and not every paper wrapper is appropriate for hot, oily or watery meals. Reusable food containers and properly tested food-grade packaging should be encouraged. Biodegradable packaging may help reduce plastic waste, but it must still be safe for its intended use.
The danger of poor food handling is equally important. Akara, fried plantain, meat and fish are often displayed on open trays or tables where flies can land on them and dust can settle. Flies can carry disease-causing organisms from refuse, drains and other contaminated places to food. Food can also become contaminated through dirty hands, utensils and surfaces after cooking.
Cooking may kill many harmful organisms, but food can be contaminated again when it is left exposed. Sellers should therefore keep ready-to-eat meals in clean, covered display cases or suitable food-grade containers. They should use clean utensils, maintain hygienic stalls and keep food away from refuse dumps, dirty drains and other sources of contamination.
This is not an attack on the many food sellers who work hard to earn a living and provide affordable meals. It is a call for safe practices that protect both their customers and their businesses. A clean stall and properly covered food can help build customer confidence and reduce the risk of contamination.
The National Agency for Food and Drug Administration and Control (NAFDAC) must take the lead in addressing the use of unsuitable materials for cooking and packaging hot food. It should test commonly used nylon bags and food containers, identify those that fail the relevant safety requirements and make the results public. Products not approved for cooking should not be sold or promoted for that purpose.
NAFDAC should work with manufacturers, market associations, food vendors and local authorities to ensure that food-contact materials are properly labelled. Nigerians need clear information on which products are suitable for boiling, hot meals and other forms of food contact. Public education should also explain the dangers of using packaging for purposes for which it was not designed.
Government has a responsibility to make safer alternatives available at affordable prices. Small food vendors cannot be expected to change their practices overnight if suitable alternatives are too expensive or difficult to obtain. Support for local production and distribution of approved packaging, alongside practical training for food handlers, would help make compliance easier.
Other countries have introduced restrictions on particular single-use plastic products and measures to encourage alternatives. The European Union has rules covering specified single-use plastics and measures to reduce the use of lightweight carrier bags. India has prohibited identified single-use plastic items. These measures differ in scope, but they show that governments can regulate particular products rather than leave their use entirely to individual choice.
Nigeria should adopt and enforce measures suited to its own needs. The priority must be clear: packaging used to cook or hold hot food must meet safety standards, and ready-to-eat food must be protected from flies, dust and careless handling. Local authorities and public health inspectors should carry out regular checks and educate vendors, with enforcement where necessary.
Consumers also have a role to play. We should avoid buying food that has been left exposed to flies and dust, pay attention to how takeaways are packaged and support vendors who maintain clean surroundings. Where possible, we can carry clean, reusable containers for takeaways.
NAFDAC and other relevant authorities should act decisively. Ordinary nylon bags that have not been approved for cooking should not be used to prepare food in boiling water, and unsuitable packaging should not be used for hot meals. Food sellers must also stop leaving ready-to-eat items exposed when simple measures can protect them from flies and dust.
The issue is not convenience alone; it is the safety of what Nigerians eat every day. Government, manufacturers, food sellers and consumers must each do their part to ensure that the food within our reach is prepared, displayed and packaged safely.
