The Akure South Local Government Area of Ondo State has shut down a cow-skin processing facility in Akure following the discovery of human waste and other unhygienic conditions on its premises, raising fresh concerns about food safety and public health.

The facility, located on Igboliki Street, was sealed after an environmental inspection led by the council chairman, Gbenga Donald Fasua, during an October sanitation exercise.

According to reports, officials discovered two buckets containing human faeces and containers of urine close to the area where cow skin, popularly known as ponmo, was being processed for sale.

Following the discovery, Fasua ordered the immediate closure of the facility and the destruction of its existing ponmo stock to prevent potentially contaminated products from reaching consumers.

The processing centre was reportedly operating in the area for more than 21 years before the enforcement action.

The council chairman described the conditions as a serious public health concern and warned of the potential risks associated with processing food in an environment exposed to human waste.

The incident subsequently led to legal action against the operator of the facility. On November 4, 2026, the operator, identified as Adebola Alonge, was arraigned before the Chief Magistrate and Environmental Court in Alagbaka, Akure, over alleged violations of environmental laws.

The presiding magistrate, Afolashade Ayemo, ordered her remand at a correctional centre and adjourned the case to November 9 for hearing.

The development has renewed concerns about the hygiene standards observed in the processing and handling of ponmo, a popular ingredient in Nigerian dishes.

Although cow skin is widely consumed across the country, the conditions under which it is processed, preserved and transported are important to consumer safety. Poor sanitation, contaminated water and improper waste disposal can expose food products to harmful microorganisms and increase the risk of foodborne illnesses.

Nigeria’s food safety regulations prohibit food processing and handling in unsanitary premises or environments where products are exposed to potential sources of contamination.

The Ondo incident also highlights the need for stronger monitoring of informal food-processing businesses, regular environmental inspections and enforcement of public health standards by relevant authorities.

Food safety experts and public health authorities have repeatedly stressed the importance of clean processing environments, safe water supplies, proper waste management and adequate hygiene practices in protecting consumers.

The closure of the Akure facility underscores the responsibility of local authorities to ensure that food products sold in markets meet acceptable hygiene standards and that operators who disregard public health regulations are held accountable.