Nnaji Nnabueze Darlington, Onyeaka Helen, Ughamba Kingsley Tochukwu, Ononugbo Chukwuebuka Maxwell, Olovo Chinasa Valerie, Mazi Ifeanyi Michael
School of Chemical Engineering University of Birmingham Birmingham UK.
Department of Microbiology University of Nigeria Nsukka Nigeria.
Health Sci Rep. 2025 Apr 18;8(4):e70333. doi: 10.1002/hsr2.70333. eCollection 2025 Apr.
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.
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.
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.
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.
本综述探讨了化学防腐剂在食品保鲜中的应用以及在非洲因滥用化学防腐剂而产生的食品欺诈风险。在非洲，人们越来越依赖使用苯甲酸酯、硝酸盐或山梨酸酯等合成化学防腐剂来保存食品，以延长食品的保质期。然而，消费者最终成为了与使用这些防腐剂相关的毁灭性健康后果的受害者。本综述还深入探讨了食品欺诈问题，即故意在食品中添加有害化学物质，以延长其保质期或改善其外观，最终对健康产生有害影响。
本研究采用了一种综合方法，包括文献综述、从不同来源收集数据、案例研究分析、食品欺诈检测的技术评估以及政策审查，以研究化学毒物在非洲食品保鲜中的使用及其监管情况。
几个非洲国家的案例研究表明了化学掺假的风险，包括使用福尔马林保存肉类、在面包和乳制品中使用有害化学物质，以及在保存水果和蔬菜时使用二氯二苯三氯乙烷、杀虫剂和林丹等化学物质。该综述还强调了化学污染物的致癌性、神经毒性以及对生殖健康的危害。
为降低非洲与化学防腐剂和食品欺诈相关的风险，需要更严格的法规和提高公众认知，利益相关者应采用创新策略，包括量身定制的教育、区域合作和先进的食品保鲜技术。
