A medical expert practicing in Ebonyi State, Southeast Nigeria, Scientist Ituma Simeon Ituma, has strongly condemned the use of hazardous chemicals to wrap or preserve food, citing severe health risks.
In an interview with journalists in Ebonyi State, Ituma emphasized that chemicals like formaldehyde, bleach, or pesticides can contaminate food and potentially lead to food poisoning.
“Exposure to certain chemicals, such as formaldehyde, has been linked to an increased risk of cancer,” Ituma warned.
According to him, “inhaling fumes from chemicals like bleach or ammonia can cause respiratory issues, such as asthma or other breathing problems. Chemicals can cause skin irritation, burns, or allergic reactions, especially if you handle food wrapped in these chemicals. Exposure to certain chemicals, like pesticides, has been linked to neurological damage, including memory loss, tremors, and other cognitive problems.”
To avoid these dangers, Ituma advised using safe and non-toxic methods for food wrapping which incudes: using natural preservatives like lemon juice, vinegar, or salt; choosing safe wrapping materials like parchment paper, aluminum foil, or beeswax wraps; and following proper food handling and storage techniques to prevent contamination and spoilage.
