Sifte Radio

Tag: food safety

  • Cosmetics, Food and Beverages Account for 50% of Counterfeit Products in Nigeria — NAFDAC

    Cosmetics, Food and Beverages Account for 50% of Counterfeit Products in Nigeria — NAFDAC

    Nigeria’s food and drug regulatory agency has raised fresh concerns over the growing threat posed by counterfeit products, revealing that cosmetics, food items, and beverages account for approximately 50 per cent of fake products circulating in the country.

    The National Agency for Food and Drug Administration and Control (NAFDAC) disclosed the alarming figure while highlighting the increasing sophistication of counterfeit operations and the dangers they pose to public health and consumer safety.

    According to the agency, counterfeiters continue to target products with high consumer demand, making everyday items such as skincare products, processed foods, soft drinks, and other beverages particularly vulnerable to illegal imitation and distribution.

    NAFDAC officials warned that the widespread circulation of fake products exposes millions of Nigerians to serious health risks, including poisoning, allergic reactions, treatment failures, and other potentially life-threatening complications.

    The agency noted that counterfeit cosmetics often contain harmful chemicals and unapproved substances that can damage the skin and other parts of the body. Similarly, fake food and beverage products may be manufactured under unhygienic conditions or contain unsafe ingredients that compromise consumer health.

    NAFDAC emphasized that the fight against counterfeit goods remains one of its top priorities, adding that enforcement operations have been intensified across major markets, warehouses, ports, and distribution channels throughout the country.

    The agency also highlighted the role of technology and public awareness campaigns in combating the menace. Consumers were encouraged to verify the authenticity of products using available authentication platforms and to report suspicious items to relevant authorities.

    Officials stressed that tackling counterfeit products requires collaboration among regulatory agencies, manufacturers, distributors, retailers, and the general public.

    The growing prevalence of fake products continues to undermine consumer confidence, damage the reputation of legitimate businesses, and result in significant economic losses for manufacturers and the government.

    Industry stakeholders have repeatedly called for stricter penalties against individuals and organizations involved in the production and sale of counterfeit goods, arguing that stronger enforcement measures are necessary to deter offenders.

    Consumer advocacy groups have also urged Nigerians to exercise caution when purchasing products by checking packaging details, registration numbers, expiration dates, and sourcing items from reputable outlets.

    NAFDAC reaffirmed its commitment to protecting public health and ensuring that only safe, effective, and quality-regulated products are available in the Nigerian market.

    As counterfeit networks evolve and exploit gaps in supply chains, the agency says sustained vigilance and public cooperation remain essential in winning the battle against fake products.

    The latest disclosure serves as a stark reminder of the dangers associated with counterfeit goods and the importance of consumer awareness in safeguarding lives and promoting a healthier society.

    Swifteradio.com

  • Deadly E. Coli Outbreak Tied to Organic Carrots Sold in U.S. and Canada: What You Need to Know

    A deadly outbreak of E. coli linked to organic carrots has caused serious health concerns in the U.S., with one reported death and 39 illnesses, including 15 hospitalizations, according to the U.S. Food and Drug Administration (FDA).

    Details of the Outbreak

    The U.S. Centers for Disease Control and Prevention (CDC) has traced the infections to bagged whole carrots and baby carrots sold by Grimmway Farms, a California-based supplier. The affected products were distributed across 18 U.S. states at major retailers such as Walmart, Target, Kroger, Trader Joe’s, Whole Foods, and others.

    In Canada, the Canadian Food Inspection Agency (CFIA) issued a recall notice for organic carrots, though the Public Health Agency of Canada stated that no illnesses linked to the products have been reported domestically.

    Brands and Products Affected

    The recall encompasses a variety of brands, including but not limited to:

    Baby Carrots: 365, Bunny Luv, Cal-Organic, Compliments, Grimmway Farms, O-Organic, President’s Choice, Trader Joe’s, Wegmans.

    Whole Organic Carrots: Sold under Grimmway Farms and other private labels.

    The recalled baby carrots have best-if-used-by dates from September 11 to November 12, while the whole carrots were sold between August 14 and October 23.

    Consumer Guidance

    The CDC and CFIA are urging consumers to check their homes for recalled products and discard them immediately. Specific product details, such as brand, size, UPC, and codes, can be found in recall notices issued by the FDA and CFIA.

    “If the product information, including the best-before dates, does not match the recall notification, the product is not part of the recall,” CFIA clarified.

    Although the products are unlikely to still be available on store shelves, some may remain in consumers’ homes. Officials stress the importance of throwing away affected carrots to prevent illness.

    What is Being Done

    Grimmway Farms has issued a voluntary recall of the products, which were distributed not only in the U.S. and Canada but also in Puerto Rico. Public health agencies continue to monitor the situation closely.

    Canadian authorities recommend signing up for food recall alerts to stay informed.

    Protecting Your Health

    E. coli infections can cause severe symptoms, including stomach cramps, diarrhea, and vomiting. In some cases, the infection can lead to life-threatening complications. If you suspect exposure to recalled products and experience symptoms, seek medical attention immediately.

    Source : Swifteradio.com

  • Top 5 Sources of Foodborne Illness and How to Prevent Them

    Top 5 Sources of Foodborne Illness and How to Prevent Them

    Every year, foodborne illnesses affect 48 million Americans—roughly one in six people—according to the Centers for Disease Control and Prevention (CDC). Recent outbreaks, such as the McDonald’s E. coli incident linked to contaminated onions, serve as a stark reminder of the risks. Here’s a closer look at the top five foodborne illnesses, their sources, symptoms, and how to prevent them.

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    1. E. coli

    Source:
    Escherichia coli (E. coli) bacteria are found in the environment, foods, and intestines of humans and animals. Contaminated foods such as undercooked meat, raw sprouts, lettuce, and unpasteurized products are common culprits. Water contaminated with sewage is another potential source.

    Symptoms:
    Severe stomach cramps, bloody diarrhea, vomiting, fever, and, in extreme cases, hemolytic uremic syndrome (HUS), which can cause kidney failure and other complications.

    Prevention Tips:

    Fully cook meats, especially ground beef.

    Avoid unpasteurized dairy and juices.

    Practice thorough handwashing, especially after contact with animals or contaminated surfaces.

     

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    2. Listeria

    Source:
    Listeria bacteria thrive in raw meats, unpasteurized dairy products, deli meats, and processed foods. Unlike most bacteria, Listeria can grow in refrigerated conditions.

    Symptoms:
    Fever, muscle aches, diarrhea, and potentially life-threatening invasive infections. High-risk groups include pregnant women, newborns, older adults, and immunocompromised individuals.

    Prevention Tips:

    Cook meats thoroughly and consume pasteurized dairy products.

    Refrigerate ready-to-eat foods properly and consume them promptly.

    Wash produce before preparation.

     

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    3. Norovirus

    Source:
    Highly contagious, norovirus spreads via contaminated food, water, surfaces, and person-to-person contact. It’s often linked to raw shellfish and poorly sanitized environments.

    Symptoms:
    Nausea, vomiting, diarrhea, stomach cramps, and fatigue. Symptoms typically last one to three days but can be severe for vulnerable groups.

    Prevention Tips:

    Wash hands frequently, especially before eating or preparing food.

    Disinfect surfaces and avoid preparing food while symptomatic.

    Properly cook seafood and wash raw produce.

     

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    4. Salmonella

    Source:
    Salmonella is commonly associated with undercooked poultry, eggs, dairy products, and contaminated produce. Cross-contamination during food prep is a frequent cause.

    Symptoms:
    Diarrhea, fever, stomach cramps, and nausea, typically appearing six hours to six days after infection.

    Prevention Tips:

    Cook poultry and eggs to recommended temperatures.

    Avoid consuming raw or undercooked eggs.

    Separate raw meats from ready-to-eat foods during preparation.

     

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    5. Campylobacter

    Source:
    Raw or undercooked poultry is the leading source of Campylobacter bacteria. Cross-contamination during handling or cooking can also spread the bacteria.

    Symptoms:
    Diarrhea (sometimes bloody), abdominal pain, and fever. Long-term complications can include reactive arthritis and Guillain-Barré syndrome.

    Prevention Tips:

    Cook poultry thoroughly and avoid raw or undercooked meats.

    Prevent cross-contamination by cleaning cutting boards and utensils after handling raw meat.

    Wash hands thoroughly after handling poultry.

     

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    General Food Safety Practices

    Dr. Benjamin Barlow, Chief Medical Officer at American Family Care, emphasizes the importance of basic food safety measures:

    Wash hands for at least 20 seconds before and after handling food.

    Keep raw meats separate from other ingredients.

    Store foods at safe temperatures and avoid consuming anything past its expiration date.

    Use gloves when preparing food, especially when handling raw ingredients.

    By implementing these practices, you can significantly reduce your risk of foodborne illness and keep your meals safe for consumption.

    Source : Swifteradio.com