Chemical Toxicants Used for Food Preservation in Africa. Is it a Case of Ignorance or Food Fraud? A Review.

BACKGROUND AND AIMS

This review examined the use of chemical preservatives in food preservation and the food fraud risks associated with its misuse in Africa. In Africa, there is growing reliance on the use of synthetic chemical preservation such as benzoates, nitrates or sorbates to preserve foods to improve the storage life of the foods, however, the consumers are the eventual victims of the devastating health consequences associated with the use of these preservatives. The review also delves into the issue of food fraud, which involves the intentional addition of harmful chemicals to food products with the aim to prolong their shelf life or improve their look, ultimately resulting in detrimental health effects.

METHODS

This study employs a comprehensive methodology involving a literature review, data collection from diverse sources, case study analysis, technological assessment of food fraud detection, and policy review to examine the use of chemical toxicants in food preservation and their regulation across Africa.

RESULTS

The risks of chemical adulteration are demonstrated by case studies from several African nations, including the use of formalin to preserve meat and hazardous chemicals in bread and dairy products and the use of chemicals like dichloro-diphenyl-trichloroethane, sniper, and gamalin-20 in preserving fruits and vegetables. The review also emphasizes the carcinogenicity, neurotoxicity, and dangers to reproductive health associated with chemical contaminants.

CONCLUSION

To reduce the risks connected to chemical preservatives and food fraud in Africa, stricter regulations and increased public knowledge are required, stakeholders should embrace innovative strategies including tailored education, regional cooperation, and advanced food preservation techniques.