As Nigeria sees more cases of kidney failure, cancer, and unexplained chronic diseases, health experts are raising alarms about dangerous chemicals being used to preserve and ripen food in local markets.
Speaking on Arise News, clinical pharmacist Sunday Olatunde expressed concern over the widespread use of formalin and calcium carbide, chemicals meant for industrial use, not food, in the country’s informal food economy.
He blamed weak regulation and poor enforcement, especially in rural areas, for allowing harmful practices to spread.
Formalin, typically used to preserve dead bodies, contains formaldehyde, a known cancer-causing agent.
However, some vendors are reportedly using it on frozen meat and fish to keep them looking fresh in markets without proper refrigeration.
Olatunde explained that consuming formalin-contaminated food over time could lead to liver and kidney failure, cancer, and blood diseases like leukaemia.
Calcium carbide is another primary concern. This chemical, commonly used in welding, is being applied to fruits to accelerate ripening.
Although the fruit may appear fresh, it often contains traces of toxic substances, such as arsenic and phosphorus.
Long-term consumption can lead to nerve damage, stomach problems, and kidney issues.
These dangerous practices are most common in roadside stalls and informal markets, where many vendors are unaware of the harmful effects of these substances.
As a result, many Nigerians may be unknowingly eating food laced with toxins every day.
Olatunde warned that people with severe illnesses may never realise their conditions could be linked to chemical exposure through food.
To address this crisis, he called for a broad public education campaign involving schools, media outlets, religious groups, and health clinics.
He also urged more decisive action from regulatory bodies, such as NAFDAC and the Federal Ministry of Health, including regular market inspections, food testing, and the imposition of penalties for violators.
In addition to cracking down on harmful practices.
He suggested using natural cooling systems and plant-based ripening techniques as alternatives to dangerous chemicals.
He also encouraged collaboration with universities and researchers to study the long-term effects of chemical exposure in food and to develop more effective safety policies.
NAFDAC has already taken steps by warning the public about calcium carbide and running awareness campaigns in fruit markets, especially during peak seasons.
The agency has conducted workshops for traders and carried out raids to seize contaminated food, enforcing its mandate under the NAFDAC Act to regulate the use of chemicals in food.
Despite these efforts, many rural areas and unstructured markets remain beyond the reach of regulators.
This makes it harder to stop the problem, as many vendors still believe these chemicals are harmless preservation aids.
To close these gaps, NAFDAC is calling for more cooperation among government agencies, civil society groups, and local leaders to reach communities where the risk is highest.
While it will not be solved overnight, experts say Nigeria must act now to prevent further harm. Olatunde ended with a sobering message: “Food should nourish, not harm. Every Nigerian deserves to eat without fear. This is not just a public health issue; it is a national emergency hiding in plain sight.”