A food scientist, Dr Ibunkuoluwa Iroko, has advised against adding chemicals to food products as preservatives because of its long term health consequences.
Iroko, a Director, Agric Extension, Ministry of Agriculture and Rural Development, Oyo State, gave the advice on Wednesday in Ibadan while speaking with the News Agency of Nigeria (NAN).
He explained that to prevent any microorganism from growing in food, some people used chemicals as preservatives.
“Food vendors are mixing chemicals like hypo, various types of detergent and potash with cassava during the processing to soften and ferment the cassava.
“These chemicals are added to foods to enhance texture, color, taste, or chemical preservatives, as well as the appearance and operation of processors,” she said.
According to her, the chemicals can have long term health consequences, including cancer and kidney diseases.
“The body cannot digest these chemicals and these chemicals have been linked to various kinds of diseases, including kidney diseases, reduced immune system and cancers,” she said.
Iroko called on food regulatory agencies to implement and enforce food safety policies to protect Nigerians.
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