FOOD POISONERS SHOULD BE TREATED LIKE TERRORISTS,’ NSPRI BOSS, SANNI

At ValidViewNetwork’s fifth Monthly Global Discourse, “Poison on the Plate,” Professor Lateef Oladimeji Sanni called for severe punishment for those who knowingly contaminate food for profit, while outlining practical steps to improve food safety, strengthen enforcement and reduce post-harvest losses in Nigeria.

ValidViewNetwork reports that Professor Lateef Oladimeji Sanni, Executive Director of the Nigerian Stored Products Research Institute (NSPRI), has called for the severest possible penalties for people who knowingly introduce dangerous substances into food for financial gain, arguing that their actions can expose unsuspecting consumers to serious illness and death.

Sanni made the submission during the fifth edition of the ValidViewNetwork Monthly Global Discourse, held virtually on Sunday, 25 October 2026, from 6:00 p.m. to 8:00 p.m. West African Time.

The discourse, themed “Poison on the Plate,” examined food adulteration, unsafe preservation practices, public health, regulatory enforcement and the responsibilities of those involved in producing, processing, transporting and selling food.

His position went beyond punishment. Sanni argued that protecting Nigerians requires stronger food inspection, reliable laboratory testing, public education, traceability across the food supply chain and sustained investment in research institutions.

He also presented measurable achievements recorded by NSPRI in post-harvest preservation, technology transfer and capacity building.

The central concern was straightforward: food should nourish people, not expose them to avoidable danger. Where individuals deliberately compromise food safety for profit, Sanni argued, the law must respond with penalties that reflect the seriousness of the offence.

WHY “POISON ON THE PLATE” MATTERS

Food safety is not limited to what happens in the kitchen. It begins with production and continues through processing, storage, transportation, retail and consumption.

Food may become unsafe through microbial contamination, poor handling, unsuitable storage conditions, excessive or unauthorised chemical use, or deliberate adulteration intended to improve appearance, disguise spoilage or increase profit.

The challenge is particularly important in Nigeria, where agricultural produce often passes through several stages before reaching consumers.

Weak storage facilities and poor preservation can cause losses even before food reaches the market. Deliberate contamination creates a separate danger because consumers may have no obvious way to identify the substances involved.

At the discourse, Sanni addressed both sides of the problem. He explained how appropriate preservation technologies can protect food and livelihoods, while warning that dangerous chemical practices and deliberate adulteration can undermine public health.

His submissions also raised questions about accountability. Food sellers, processors and manufacturers must comply with safety requirements, but regulators, research institutions and public officials also have responsibilities that cannot be ignored.

FROM PALM OIL TO ALCOHOL: THE CONTAMINATION CONCERNS

Sanni identified several reported cases and practices that illustrate the range of food safety concerns facing Nigerian consumers.

These included suspected chemical adulteration, the misuse of pesticides, the sale of unregistered products and unsafe practices involving meat, fish, vegetables and alcoholic drinks.

He cited reports of palm oil adulteration involving azo dyes and other potentially hazardous contaminants.

Reports have also alleged the use of substances such as diesel, industrial dyes and lard in palm oil. Such claims require product-specific testing and proper investigation, rather than assumptions based on appearance alone.

Fufu and other cassava products also featured in his account.

Sanni referred to allegations that detergents or bleach had been used to speed up fermentation, including a study in Rivers State that reportedly found detergent residues in commercially sold fufu. He also raised concerns about unbranded products that may escape effective regulatory oversight.

Another concern was the misuse of pesticides on beans, stockfish and crayfish. Sanni referred to warnings about the use of products such as Sniper on food items and the potential health dangers associated with exposure to inappropriate chemicals.

He also cited the seizure of more than 10,000 cartons of unregistered tomato paste in Lagos, alongside reports of colourants being added to food products.

Fresh produce presents another challenge.

Sanni referred to studies and reports concerning vegetables dipped in water to make them appear fresh, including a study in south-west Nigeria that reportedly found only half of surveyed vendors regularly changed their washing water.

He also cited a 2023 Lagos survey in which 22 of 50 fruit and vegetable retailers reportedly admitted using chemicals to preserve produce.

He further referred to concerns about kerosene and petrol tankers being used to transport vegetables. Such practices, where established, raise serious questions about contamination risks and the suitability of equipment used to carry food.

On meat and fish, Sanni raised concerns about allegations of formalin use to prolong shelf life. He also referred to warnings that the absence of flies around meat should not, by itself, be taken as proof of freshness or safety.

The alcoholic drinks market formed another part of his submission. Sanni cited a suspected counterfeit alcohol production facility discovered in the South-East, as well as reports from Lagos of wine bottles being refilled and relabelled with adulterated drinks. He also referred to expired drinks allegedly being revalidated for resale and the discovery of more than 100 sacks of empty bottles.

He raised concerns about prohibited sachet alcohol packaging reportedly bearing production dates from July 2026, despite restrictions intended to limit access to alcohol, particularly among children.

Sachet water also requires careful handling, storage and distribution to prevent contamination.

The problem, in his account, extends beyond food.

Prof. Sanni cited a case in Onitsha involving expired medicines allegedly repackaged or revalidated for sale, with traders reportedly handing over more than 400 cartons of adulterated drugs.

These examples point to the importance of enforcement across related consumer markets.

However, individual allegations and reported seizures must be distinguished from laboratory-confirmed findings, convictions and established evidence of harm.

Sanni also referred to NAFDAC receiving more than 200 complaints monthly about food adulteration and chemicals applied to food.

He discussed a widely circulated estimate of 200,000 deaths annually from food poisoning but did not present it as an officially established national figure.

He cautioned, in effect, against making unsupported claims about the contribution of contaminated food to cancer, liver disease, kidney disease and high blood pressure.

Nigeria’s ability to establish such links is limited by gaps in systematic monitoring and data collection.

The broader lesson is that food safety requires evidence.

Public concern is justified, but reliable testing, transparent reporting and credible surveillance are necessary to establish the scale of a problem and identify its causes.

SAFE PRESERVATION IS NOT FOOD ADULTERATION

A major distinction in Prof Sanni’s submission was the difference between legitimate preservation and the deliberate or unsafe use of chemicals.

Drying, smoking, salting, refrigeration, cold storage and airtight storage can help extend the shelf life of food when properly applied.

Approved additives can also serve legitimate purposes when used in the correct food, at permitted concentrations and under appropriate conditions.

Adulteration occurs when prohibited substances are introduced, unauthorised additives are used, permitted substances exceed legal limits, or chemicals are used to disguise spoilage and create a false impression of quality.

Prof. Sanni identified Sudan dyes used to alter food colour, formalin applied to fish and the use of calcium carbide for artificial fruit ripening as examples of practices that can raise serious safety concerns.

He also highlighted pesticide misuse that may leave unlawful residues on food.

He stressed that the presence of a synthetic chemical does not automatically make a food unsafe. The substance, concentration, food involved and conditions of use all matter.

This distinction is essential to responsible food safety communication.

Detection must also go beyond appearance.

According to him, Rapid screening kits can help identify selected dyes, formaldehyde, pesticide residues and aflatoxin. However, he says a positive screening result may require confirmation through an accredited laboratory using validated analytical methods, including chromatography or mass spectrometry.

Moisture meters can help assess grain moisture and improve storage decisions, but they cannot establish that grain is free from mould toxins.

Different risks require different testing methods.

For consumers, Sanni recommended buying from reliable sources, checking labels and expiry dates, and verifying NAFDAC registration where applicable. Unusual colour, smell or an unusually low price may justify caution, but none of these signs alone proves that a product has been adulterated.

Food vendors and processors must observe hygiene standards, use permitted additives and maintain appropriate records.

Regulators, in turn, must inspect products, collect samples and test them against applicable Nigerian standards and relevant Codex requirements.

Anyone who suspects that food is contaminated should avoid tasting it to test the suspicion. Cooking should not be assumed to make every chemical contaminant harmless. Suspected products should be kept aside and reported to the appropriate authorities.

FOOD SENT ABROAD MUST REMAIN SAFE THROUGHOUT THE JOURNEY

Sanni extended the discussion to Nigerian meals prepared at home and shipped to Nigerians living abroad. He recognised the cultural importance of familiar food but warned that safe preparation alone does not guarantee safe delivery.

Microbial contamination can occur through poor handling, unclean utensils and cross-contamination.

Food can also become unsafe when it is cooled too slowly, stored at unsuitable temperatures or transported without a reliable cold chain.

Poor packaging, missing ingredient information and inadequate allergen labels create further risks. Food prepared in Nigeria must also comply with the import requirements of the destination country.

Sanni recommended that food preparers cook meals thoroughly, cool them rapidly and freeze them promptly where necessary. Meals should be packed in clean, leak-proof, food-grade containers labelled with the preparation date and ingredients, including relevant allergen information.

Transporters must maintain suitable temperatures from collection to delivery, using appropriate insulated packaging, refrigeration or frozen transport. They must also observe destination-country import regulations.

Consumers should buy from traceable suppliers and check that deliveries arrive properly chilled or frozen.

Food should be transferred promptly to a refrigerator or freezer, as appropriate, and reheated thoroughly until steaming hot throughout. If it has been exposed to unsafe temperatures for too long, it should be discarded.

Smell and appearance alone cannot establish that food is safe. Sanni advised Nigerians abroad to prepare familiar meals with ingredients purchased from reputable suppliers in their countries of residence where possible.

Those who prefer ordering food from Nigeria should choose vendors able to demonstrate good hygiene, temperature control, safe packaging and compliance with import requirements.

His point was that food safety does not end when cooking is complete. Cooling, packaging, storage, transport and reheating all matter.

SHOULD DELIBERATE FOOD POISONERS BE TREATED AS TERRORISTS?

The most forceful part of Sanni’s submission concerned the punishment for people who knowingly contaminate food.

He referred to a statement made on 21 October 2026 by Bayo Onanuga, the President’s Special Adviser on Information and Strategy, who called for the death penalty for counterfeiters following the discovery of a suspected counterfeit alcohol production facility in Aba.

Sanni agreed that people who deliberately introduce dangerous substances into food for financial gain put human lives at risk. He drew a comparison with terrorism, arguing that a person who knowingly sells dangerously adulterated food, while understanding the possible consequences, may expose innocent people to serious illness or death.

For Sanni, the intention and potential consequences of such conduct demand serious consideration. He called for the severest possible penalties for those who knowingly and deliberately poison food for profit.

He also stated that where evidence establishes intentional conduct that causes death, offenders should face the full consequences under applicable criminal law. He personally believes capital punishment should be considered in the most serious intentional cases, subject to due process and the law.

However, his position included an important distinction.

Not every food safety violation necessarily involves the same level of intent or recklessness. Some people may breach requirements without fully understanding the consequences. Ignorance does not automatically excuse an offence, but the evidence, intention, degree of recklessness and harm caused should inform the appropriate punishment.

The comparison with terrorism therefore formed part of his argument about the seriousness of deliberate harm, rather than a claim that every violation should automatically be classified as terrorism under Nigerian law.

The distinction matters because effective enforcement must combine strong penalties with credible evidence, fair investigation and due process. Public anger cannot replace proof, and punishment must follow the law.

ACCOUNTABILITY MUST EXTEND BEYOND THE MARKET STALL

Sanni’s argument about responsibility went beyond food sellers and manufacturers.

He also challenged corruption and the diversion of public funds, arguing that these can deprive citizens of healthcare, safe roads and essential services. When funds meant for public services are diverted, people may suffer or die because treatment is unavailable, infrastructure remains dangerous or essential services fail.

For Sanni, it would be inconsistent to demand accountability from a food adulterator while ignoring other forms of conduct that put lives at risk.

He argued that accountability must extend from the market stall to the highest levels of government.

Regulators must carry out their duties.

Research institutes need adequate funding to investigate food safety problems, develop practical technologies and educate the public.

Farmers, processors, traders, transporters, retailers and consumers must also work together to protect the food supply chain.

Public officials, meanwhile, have a responsibility to ensure that funds allocated to healthcare, food security, research and essential infrastructure serve their intended purposes.

Sanni’s wider point was that protecting lives requires more than punishing offenders. Strong institutions, sustained research, effective regulation, public education and responsible leadership are all necessary.

THREE PRACTICAL STEPS TO REDUCE FOOD POISONING

Sanni proposed three practical interventions that could help Nigeria improve food safety within 12 months.

1. STRENGTHEN FOOD INSPECTION AND TESTING

NAFDAC, the Standards Organisation of Nigeria (SON) and local authorities should conduct regular inspections and test food at markets, abattoirs, grain stores and processing centres.

Suspected adulteration should be investigated promptly, with offenders held accountable where violations are established.

The agencies should also publish and regularly update accessible lists of banned and restricted substances, explaining their health risks in simple language.

Radio, television, social media and community outreach should be used to share the information in local languages so that food handlers and consumers understand the dangers.

2. EXPAND FOOD SAFETY EDUCATION AND APPROPRIATE TECHNOLOGIES

Research institutions such as NSPRI, universities, agricultural extension officers and market associations should educate food handlers and consumers.

They should also promote affordable preservation technologies, including Parabolic-Shaped Solar Dryers, solar-powered cold storage and airtight containers for drying, cooling and grain storage.

The goal is to reduce avoidable losses and make safer practices accessible to farmers, processors and small businesses.

3. IMPROVE TRACEABILITY AND ACCOUNTABILITY

Government agencies and food businesses should strengthen supplier records, batch identification and reporting systems.

These measures would make it easier to trace contaminated products and withdraw them quickly from circulation.

Sanni also emphasised the need to fund research institutions adequately so they can conduct food safety research and collaborate with stakeholders throughout the food value chain.

Within 12 months, he expects these steps to support better handling and preservation, wider adoption of appropriate technologies, earlier detection and removal of contaminated food, faster reporting and recalls, and stronger accountability among food businesses and regulators.

The expected outcome is a reduction in preventable food poisoning and food losses, alongside improved public awareness and confidence in food safety.

NSPRI’S ROLE IN REDUCING POST-HARVEST LOSSES

Sanni’s submissions on food safety were closely connected to NSPRI’s mandate.

The institute works to reduce post-harvest losses and improve the quality, safety and shelf life of agricultural produce through research and development, preservation technologies, capacity building, technology transfer and commercialisation.

Its work involves farmers, processors, fabricators, universities, government agencies and development partners.

The objective is to ensure that more of the food produced in Nigeria is preserved and reaches consumers in good condition, while supporting food security and livelihoods.

According to the achievements outlined in Sanni’s response sheet, NSPRI has deployed more than 250 Parabolic-Shaped Solar Dryers across Nigeria’s six geopolitical zones and distributed more than 100 hermetic steel drums for improved grain storage.

The institute has also promoted hermetic PICS storage bags, improved smoking kilns and inert-atmosphere silos, alongside NSPRIDUST, a bioprotectant developed for grain protection.

Smallholder farmers in Delta State received PICS bags and training in their use. Its capacity-building activities include training 25 young people in the fabrication and installation of solar dryers and inert-atmosphere silos.

Thirty fabricators received training in improved smoking-kiln fabrication through an FAO-funded intervention, while another 10 were trained under CORAF.

Fifteen fabricators were trained in the fabrication and installation of walk-in solar-powered cold rooms under Self-chill. Another 10 received training in Parabolic-Shaped Solar Dryer fabrication and operation through an IFPRI intervention in Kano State.

NSPRI also worked with RISA-KECC on standardising the fabrication of its technologies.

In collaboration with the National Youth Service Corps and the Federal Ministry of Agriculture and Food Security, the institute trained 250 corps members in value addition and food packaging across five states.

Women and young people received training in improved sorghum and millet processing in Sokoto, Niger and Kano states.

A further 50 members of SUFAN were trained with JDPM in producing and packaging value-added food products.

According to the NSPRI Executive Director, the Institute commissioned Post-Harvest Storage Hubs associated with Rivers state, the University of Benin (UNIBEN), the Federal University of Agriculture, Abeokuta (FUNAAB) and MUOA.

Furthermore, NSPRI has also established Post-Harvest Connect, a national platform intended to bring researchers, policymakers, farmers, processors, industry representatives and other stakeholders together.

Through local fabrication, technology standardisation and collaboration with Food Health Systems Advisory, the institute has sought to improve the adoption of practical preservation technologies and create opportunities for local enterprise development.

These initiatives are intended to reduce avoidable losses, improve access to storage and processing technologies, support farmers and small-scale processors, and help more agricultural produce reach consumers in good condition.

They also underline the relationship between food security and food safety. Increasing production is not enough if food is lost through poor storage or becomes unsafe before it reaches the consumer.

FROM PUBLIC CONCERN TO PRACTICAL ACTION

The “Poison on the Plate” discourse placed a difficult but necessary question before the public: how should society respond when food, which people depend on for survival, becomes a means of exposing them to harm?

Sanni’s position combined a demand for severe punishment for deliberate food poisoning with a broader call for stronger institutions, adequate research funding, credible testing, public education and accountability at every level.

The challenge is to ensure that these demands translate into consistent enforcement and measurable improvements.

Regulators need the capacity to test products and investigate complaints.

Research institutions need resources to develop and promote practical solutions.

Businesses must maintain safe practices and traceable records, while consumers need reliable information to make informed choices.

ValidViewNetwork reports that the central message of the fifth Global Discourse was that no one should profit from putting human lives at risk, and no one should stand above the law.

Deliberate food contamination demands a serious response, but lasting protection also depends on evidence, due process, effective regulation and responsible leadership.

The decisions made at every stage of the food supply chain can affect lives far beyond the point of sale.

Protecting consumers therefore requires a shared commitment to safe food, scientific evidence and accountability.

The ValidViewNetwork Monthly Global Discourse remains the platform’s signature conversation series, connecting knowledge with action through discussions that bring wider perspectives into contact with Nigerian realities.

ValidViewNetwork Limited, founded by Dr Kayode Ogunjobi, FHEA, FFAN, operates on three strategic pillars: Media, Consultancy and Advocacy.

Its work focuses on credible news reporting, environmental and academic advisory services, public-interest advocacy, evidence-based communication, sustainable development, institutional strengthening and community-focused interventions.

Mr Lanre Ogundipe, former President of the Nigeria Union of Journalists and of the African Union of Journalists, chairs its Advisory Council.

ValidViewNetwork has invited stakeholders to the Sixth Edition, scheduled for Sunday, November 29, 2026.