Don Warns Against Using Insecticides to Preserve Fish

A fish expert at Oyo State College of Agriculture and Technology, Dr. Olubunmi Adeosun, has strongly warned against the use of insecticides to preserve fish, citing serious health risks for consumers. Speaking during the institution’s 2nd inaugural lecture titled “From Harvest to Plate: The Journey of the Pearls of the Waters,” she stressed that unhygienic handling and the use of harmful chemicals like insecticides in fish processing contribute significantly to food contamination. Dr. Adeosun called for strict adherence to proper cleaning, sanitation, and internationally accepted quality and safety standards to ensure consumer health and exploit export potential for smoked farmed catfish.

Dr. Adeosun highlighted that fish is a rich source of essential nutrients, including Omega-3 fatty acids and vitamins D, B, and A, which support heart health, brain function, and bone development. She urged fish processors to prioritize hygienic practices and avoid insecticides during preservation to protect consumer health. She also cautioned fish farmers against harmful practices such as feeding fish with waste products or misusing antibiotics. The expert appealed for government and fisheries management intervention to regulate and enforce good manufacturing practices.

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This warning comes amid ongoing concerns about the negative effects of pesticide residues in fish, which can cause health problems such as oxidative stress and damage to vital organs in both fish and humans. Traditional fish preservation methods such as salting, smoking, and cooling are recommended to maintain fish quality without harmful effects.