Oyo seizes chemically ripened mangoes, warns vendors over unsafe food practices

The Oyo State Government has intensified its crackdown on unsafe food handling practices, intercepting and confiscating baskets of chemically ripened fruits during a food safety enforcement operation at a major market in Oyo town.

The enforcement exercise, carried out by officials of the Department of Food, Water and Laboratory Services under the State Ministry of Health, followed an anonymous tip-off regarding the use of harmful substances to artificially ripen fruits intended for public consumption.

During the operation, officials seized about 12 baskets of mangoes that had been artificially ripened with chemicals and were reportedly prepared for sale to unsuspecting residents.

Speaking during the enforcement exercise, the Commissioner for Health, Dr. Oluwaserimi Ajetunmobi, cautioned residents against purchasing food items from questionable sources, warning that the use of chemicals to preserve or accelerate the ripening of fruits poses significant health dangers.

She disclosed that the Ministry had recently received growing reports of unsafe practices among some food vendors, particularly involving the use of hazardous substances to hasten fruit ripening and improve visual appearance.

According to the Commissioner, the operation was initiated based on credible intelligence received by the Ministry, prompting swift intervention by health officials.

“The mandate of the Ministry of Health is to ensure the safety and well-being of the people of Oyo State. Based on credible information received, our officers moved in immediately and intercepted these chemically ripened fruits before they got to consumers,” she stated.

Dr. Ajetunmobi explained that some vendors deliberately soak unripe and immature mangoes in chemical solutions, forcing them to appear ripe within a short period, sometimes within hours.

She warned that although such chemically treated fruits might not produce immediate health symptoms, prolonged consumption could lead to harmful chemical accumulation in the body, potentially resulting in serious illnesses such as cancer and other long-term health complications.

The Commissioner also provided guidance to residents on how to identify potentially contaminated food items. She noted that artificially ripened mangoes often display uneven coloration, including visible green patches, while vegetables treated with chemicals may appear unnaturally bright or excessively green.

She added that meats preserved with hazardous substances sometimes fail to attract flies, which is an unusual occurrence for fresh meat.

Dr. Ajetunmobi stressed that the seizure should serve as a strong warning to individuals involved in unsafe food handling and sales, urging residents to remain vigilant and avoid patronising suspicious food products.

She further encouraged households to embrace small-scale home gardening as a practical step toward ensuring access to safe, fresh, and chemical-free food.

Also speaking, the Director of Food, Water and Laboratory Services, Dr. Afusat Akande, confirmed that the enforcement action was triggered by a report from a concerned member of the public, highlighting the importance of community participation in safeguarding public health.

Dr. Akande noted that the Ministry has continued to collaborate with food vendors and market associations across the state to promote adherence to food safety standards through sensitisation programmes and regulatory enforcement.

She explained that vendors and market associations have been encouraged to monitor activities within their markets and report any unsafe practices, warning that offenders would face sanctions in accordance with existing public health regulations.

She added that market associations could also be held accountable if violations occur within their jurisdiction.

The Director further urged parents and guardians to educate their children and wards on the dangers of consuming unsafe food, particularly foods purchased within school environments, emphasising the need for increased public awareness to prevent health risks associated with contaminated food products.