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As millions of Nigerians prepare for festive celebrations marked by family gatherings, religious events and community feasts, public health experts are urging households, food vendors and event organisers to prioritise food safety, warning that poor handling and storage of food could trigger outbreaks of foodborne illnesses during the holiday period.

The festive season is traditionally associated with increased food preparation and consumption, with homes, restaurants, hotels and roadside vendors experiencing a surge in demand. While the celebrations create business opportunities for farmers, caterers and traders, health professionals caution that lapses in hygiene and food handling often increase the risk of contamination, leading to illnesses that can overwhelm healthcare facilities.

Medical experts say common foodborne diseases caused by bacteria, viruses and parasites often spike during periods of mass celebrations when food is prepared in large quantities and stored for extended periods without proper refrigeration.

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According to nutritionists, symptoms of food poisoning including vomiting, diarrhoea, stomach cramps, fever and dehydration can develop within hours after consuming contaminated food. Young children, pregnant women, older adults and people with weakened immune systems remain the most vulnerable.

Public health officials advise consumers to purchase food items only from reputable vendors and to inspect meat, fish, vegetables and packaged products before use. Perishable foods should be stored at recommended temperatures, while frozen items should not be repeatedly thawed and refrozen as this increases the risk of bacterial growth.

Food safety specialists also warn against preparing meals too far ahead of consumption without proper preservation. Rice, soups, stews, cooked meat and poultry left at room temperature for several hours can become breeding grounds for harmful microorganisms, particularly in Nigeria’s warm climate.

Experts recommend that cooked foods be served hot or refrigerated promptly and reheated thoroughly before consumption.

The growing popularity of outdoor celebrations and large parties has further heightened concerns over food hygiene. Caterers handling hundreds of guests are encouraged to maintain strict sanitation standards, including regular handwashing, proper use of protective clothing and separation of raw ingredients from cooked meals to prevent cross-contamination.

Health inspectors note that poor personal hygiene among food handlers remains one of the leading causes of food contamination. Workers who prepare meals while ill or without washing their hands properly after handling raw food or visiting the restroom can unknowingly spread disease-causing organisms.

Nutrition professionals are also encouraging consumers to pay attention to food labels when purchasing packaged products. Expiry dates, storage instructions and product seals should be carefully checked before purchase, while canned foods with dents, bulges or leaks should be discarded immediately.

Fresh fruits and vegetables, although healthy, require thorough washing under clean running water before consumption. Experts advise peeling fruits where possible and avoiding produce washed with contaminated water.

Street food remains an important source of affordable meals for many Nigerians during festive periods, but environmental health officers advise customers to observe basic hygiene practices before making purchases. Vendors should operate in clean environments, use covered containers and have access to safe water for cooking and washing utensils.

Consumers are also advised to avoid foods exposed to flies, dust or excessive heat, as these conditions increase contamination risks.

Food preservation has become increasingly important as families often prepare large quantities of meals to accommodate visiting relatives and guests. Refrigerators should not be overloaded, experts say, because poor air circulation can reduce cooling efficiency and compromise food safety.

Where electricity supply is unstable, households are encouraged to cook only quantities that can be consumed within a reasonable period or use alternative preservation methods where available.

Health practitioners further caution against using unsafe water during food preparation. Water used for cooking, washing vegetables, making beverages or cleaning kitchen utensils should come from safe and reliable sources. In communities where potable water is unavailable, boiling or appropriate water treatment is recommended before use.

Restaurants and hotels expecting increased customer traffic during festive periods are also advised to strengthen quality control measures. Kitchen equipment should be cleaned regularly, food preparation surfaces disinfected and staff trained on updated food safety protocols.

Industry stakeholders believe continuous staff training can significantly reduce contamination risks while improving customer confidence.

Market associations and food traders are equally being encouraged to maintain hygienic environments. Proper waste disposal, pest control and regular cleaning of market stalls help minimise the spread of harmful microorganisms.

Agricultural experts note that food safety begins long before meals reach consumers’ tables. Farmers are encouraged to follow good agricultural practices, including the responsible use of pesticides, proper harvesting techniques and safe transportation of produce to markets.

Similarly, transporters moving food across long distances should ensure that perishable goods remain under appropriate temperature conditions to preserve freshness and reduce spoilage.

The rapid expansion of online food delivery services has introduced another dimension to festive food safety. Delivery companies and restaurants are urged to ensure meals are packaged securely and delivered promptly to minimise exposure to unsafe temperatures.

Consumers receiving delivered meals should inspect packaging for signs of tampering or leakage before consumption.

Nutritionists also advise moderation during celebrations, noting that overeating and excessive consumption of sugary drinks, alcohol and fatty foods can contribute to digestive problems and other health complications.

Balanced meals containing vegetables, fruits, lean proteins and whole grains are recommended even during festive celebrations.

Public health campaigns have increasingly focused on educating consumers about the “clean, separate, cook and chill” principles regarded as fundamental to food safety worldwide. Washing hands and kitchen surfaces regularly, separating raw and cooked foods, cooking meals thoroughly and refrigerating leftovers promptly remain essential preventive measures.

Environmental health experts say local authorities also have an important role to play through regular inspections of restaurants, bakeries, hotels, supermarkets and food processing facilities before and during festive periods.

Routine monitoring helps identify unhygienic practices early and ensures compliance with food safety regulations.

Consumer advocacy groups are calling for stronger enforcement of food quality standards to protect the public from adulterated, expired or poorly handled food products, especially during periods of increased demand when unscrupulous operators may attempt to maximise profits at the expense of public health.

Health professionals advise individuals experiencing persistent vomiting, severe diarrhoea, high fever or signs of dehydration after eating suspected contaminated food to seek immediate medical attention rather than relying solely on self-medication.

Prompt treatment, they say, can prevent serious complications, particularly among vulnerable populations.

As Nigeria’s festive seasons continue to bring families and communities together, experts stress that safe food practices should be viewed as an essential part of the celebration rather than an afterthought.

They maintain that protecting public health requires collective responsibility from farmers and food processors to transporters, vendors, caterers and consumers.

With proper hygiene, safe food handling and increased public awareness, health authorities believe many cases of foodborne illness can be prevented, ensuring that festive gatherings remain occasions of joy, celebration and shared memories rather than avoidable medical emergencies.

 

The Traffic NG
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Animasaun Esther
The Traffic NG

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