A dietician, Mr John Tehinse, has warned people against
cooking moi-moi and other foods in nylons or cellophane bags as it produced
dioxins, a toxic substance that causes cancer.
Tehinse gave the warning on Tuesday in Ilorin at an
awareness campaign on food safety organised by the Food Safety Awareness
Campaign Initiatives, funded by the European Union.
Moi-moi is a Nigerian
steamed bean pudding made from a mixture of washed and peeled black-eyed peas,
onions and fresh ground peppers.It is a protein-rich, staple food in Nigeria and has its
origin in West Africa.
In his lecture entitled: “Food Safety Control System in
Nigeria”, he explained that cooking moi-moi, a local delicacy of bean pudding,
in nylon had become widespread while people were unaware of the dangers.
The food safety expert said nylons or cellophane bags
produced dioxins when heated, adding “they are a group of chemically-related
compounds that are persistent environmental pollutants (POPs)’’.
Tehinse further warned that dioxins were highly toxic and
could cause reproductive and developmental problems, damage the immune system,
interfere with hormones and also cause cancer.
He advised people to use the traditional leaves to cook the
food.
The dietician also called for good food practices in Nigeria
and urged restaurant owners to look at the business as public service.
“Food business is not only to make money but a calling to
protect public health and ensure what they offer to consumers is safe,” he
said.
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