Introduction

Food poisoning is common in Nigeria and in many cases, preventable. From suya eaten at a roadside stall to leftover soup reheated the next day, the risks are real, and the consequences can range from unpleasant to life-threatening.

Understanding how food becomes unsafe and what to do about it can help protect your entire family.

How Food Becomes Dangerous

Food poisoning can be caused by bacteria, viruses, parasites, or toxins that contaminate food. Important causes of foodborne illness in Nigeria include Salmonella, E. coli, Staphylococcus, and Vibrio cholerae, among others.

Food becomes more likely to cause illness when it is:

• Left at room temperature for too long. Warm conditions can allow harmful bacteria to multiply rapidly, although the exact speed depends on the organism, temperature, moisture, and type of food.
• Prepared with unwashed hands or on dirty surfaces.
• Cross-contaminated for example, when raw meat juices touch cooked food or vegetables.
• Undercooked particularly meat, chicken, eggs, and fish.
• Stored incorrectly after cooking.

In Nigeria's hot climate particularly in Gombe State bacteria can grow more quickly in food that is left unrefrigerated. As a practical rule, cooked or perishable food should generally not be left at room temperature for more than 2 hours, and this should be shortened to around 1 hour during very hot conditions.

Symptoms of Food Poisoning

Symptoms vary depending on the organism or toxin involved.

Some forms of food poisoning caused by toxins already present in food can begin very quickly sometimes within a few hours. Other bacterial, viral, or parasitic infections may take much longer before symptoms appear.

Common symptoms include:

• Nausea and vomiting
• Diarrhoea watery or bloody
• Stomach cramps and abdominal pain
• Fever
• Weakness
• Dehydration

Bloody diarrhoea requires prompt medical attention, as it can be a sign of a more serious intestinal infection.

Many mild cases improve within a few days with adequate fluid replacement. However, food poisoning can become dangerous particularly in young children, pregnant women, older adults, and people with weakened immune systems.

Safe Food Storage at Home

Simple food-safety habits can dramatically reduce your family's risk.

• Cook food thoroughly. Meat, chicken, eggs, and fish should be fully cooked, with no visibly raw areas remaining.
• Do not leave cooked food sitting out for long periods. Aim for no more than 2 hours at ordinary room temperatures and around 1 hour during very hot weather.
• Cool leftovers quickly and store them in clean, covered containers.
• Reheat leftovers thoroughly until the food is steaming hot all the way through not just warm on the surface.
• Keep raw meat and fish separate from cooked foods and vegetables.
• Wash your hands thoroughly with soap and water before handling food and after touching raw meat.
• Keep kitchen surfaces, cutting boards, knives, and utensils clean.
• Do not use the same cutting board for raw meat and ready-to-eat foods unless it has been thoroughly washed between uses.
• Keep stored food covered to protect it from flies, dust, and other sources of contamination.

Market and Street Food Safety

Street food and market food are part of everyday life in Gombe including suya, masa, kosai, kilishi, and ready-made soups.

Many vendors take food hygiene seriously, but contamination can still occur. You can reduce your risk by making careful choices.

Choose Food That Is Fresh and Hot

Select food that has been freshly cooked and served hot. Avoid cooked food that has been sitting uncovered for long periods.

Be Careful With Raw Salads and Cut Fruit

Raw vegetables, salads, and pre-cut fruit can carry a higher contamination risk because they are eaten without further cooking.

Choose them only when you are confident they were washed with safe water and handled hygienically.

Look at the Vendor's Hygiene

Pay attention to whether:

• Hands and utensils appear clean.
• Raw and cooked foods are kept separate.
• Food is covered.
• Flies are being controlled.
• The preparation area looks clean.

If a stall looks unhygienic or flies are abundant, it is safer to buy elsewhere.

Be Careful With Ice

Avoid ice in drinks if you are not sure the water used to make it was safe.

Take Extra Care During the Rainy Season

Contaminated water, flooding, and poor drainage can increase the risk of food and water contamination during and after heavy rains.

Water Safety

Safe water is essential for preventing foodborne disease.

• If you are unsure whether drinking water is safe, bring it to a rolling boil for at least 1 minute.
• Store clean water in covered containers.
• Wash fruits and vegetables thoroughly using safe, clean water.
• Do not use untreated water to wash foods that will be eaten raw.
• Keep cups, bottles, and water-storage containers clean.

What to Do If You Have Food Poisoning

The most important treatment for most mild cases is preventing dehydration.

Drink frequent amounts of safe fluids. Oral rehydration salts (ORS) are especially useful when diarrhoea or vomiting is causing significant fluid loss.

Small, frequent sips may be easier to tolerate if you feel nauseated.

Do Not Automatically Take Antibiotics

Antibiotics are not needed for most cases of acute food poisoning.

Some food poisoning is caused by viruses or toxins already present in the food, and antibiotics will not help. In certain bacterial infections, unnecessary antibiotics may cause side effects, contribute to antibiotic resistance, or sometimes make the illness more complicated.

Do not self-medicate with antibiotics for diarrhoea or suspected food poisoning. A pharmacist or doctor can advise whether further assessment or specific treatment is necessary.

When to Go to Hospital

Seek urgent medical care if:

• Diarrhoea contains blood.
• Vomiting is so severe that the person cannot keep fluids down.
• There are signs of severe dehydration, such as very little or no urination, very dry mouth, sunken eyes, confusion, or extreme weakness.
• There is a fever of 38.5°C or higher together with diarrhoea, particularly if the person appears very unwell.
• A young child, frail older adult, pregnant woman, or person with a weakened immune system is becoming unwell or dehydrated.
• Symptoms are severe, worsening, or have not started improving after about 3 days.

Children can become dehydrated much faster than healthy adults, so seek professional care early if you are concerned.

Conclusion

Food poisoning is not simply bad luck. Many cases can be prevented through clean hands, safe water, thorough cooking, correct food storage, and careful choices when buying prepared food.

Keep raw and cooked foods separate. Keep stored food covered. Reheat leftovers properly. And when diarrhoea or vomiting occurs, focus first on preventing dehydration rather than immediately reaching for antibiotics.

At Amkamed Pharmaceuticals, Gombe State, our team can provide oral rehydration salts (ORS), safe water treatment products, and professional guidance on managing mild food poisoning and recognising when medical attention is needed.

Protect your family with safer food habits. Visit Amkamed Pharmaceuticals, Gombe State, for trusted advice and professional care.

amkamed.com

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