Study Detects Deadly Pathogens In Street Foods

A groundbreaking study led by the director of research at the Nigerian Institute of Medical Research (NIMR), Professor Stella Ifeanyi Smith, has uncovered alarming levels of foodborne pathogens in street-vended foods.

The study focused on popular street foods such as ‘abacha’, ‘okpa’, fried chicken, beans cake popularly known as ‘akara’, ‘moimoi’ and smoked fish, sold in Yaba and other areas of Lagos State.

Using the advanced Vitek Immunodiagnostic Assay System (VIDAS), researchers, led by Smith, detected dangerous bacteria such as Salmonella, which could cause severe gastroenteritis and typhoid fever.

Speaking with journalists in Lagos, Smith said a report had indicated that over 50 percent of urban dwellers consume street-vended foods, which are ready-to-eat meals and sold in public spaces, adding that this finding prompted her decision to investigate the safety and hygiene of these foods sold on the street.

“Our research revealed the presence of Salmonella in smoked kpala fish purchased from Yaba, Lagos, with results available within 48 hours. This raises serious concerns about how many people may have unknowingly consumed contaminated food,” she stated.

She lamented that over 200,000 annual deaths in Nigeria are attributable to foodborne diseases, emphasising the urgent need for stricter food safety regulations and improved hygiene practices among food vendors, particularly those operating informally without designated stalls.

Smith recounted a troubling incident where a vendor selling abacha in a market had no fixed stall, highlighting the difficulty in enforcing hygiene regulations among mobile food sellers.

Despite Lagos State’s policy requiring food handlers to undergo biannual health screenings, the study raises concerns about enforcement gaps, particularly among street vendors/hawkers, who may not be monitored.

Smith acknowledged Lagos state’s efforts to improve hygiene awareness, especially post-COVID-19, but warned that without sustained monitoring and education, the risk of widespread foodborne illness remains high.