NAFDAC Urges Journalists To Assist In The Campaign Against Drug Hawking, Use Of Calcium Carbide To Ripen Fruits
The National Agency for Food and Drug Administration and Control (NAFDAC) has appeal to media practitioners (Journalists), to assist the agency in it camping to sensitize the people on dangers of drug hawking and using calcium carbide to ripen fruits.
NAFDAC Director of Public Affairs, Dr Abubakaer Jimoh, made the appeal during South-East Zone NAFDAC Media Sensitization Workshop on Dangers of Drug Hawking and Ripening Fruits With Calcium Carbide, held in Awka, Anambra State Capital, on Tuesday.
The programme was organized for the Association of Nigeria Health Journalists practicing in the South East region.
Dr Jimoh lamented the menace of drug hawking which, he noted, poses serious challenge to the healthcare system.
He expressed the determination of NAFDAC to eradicate the illicit practice across the country.
Jimoh said, “The role of the media is very important in what we do in NAFDAC. NAFDAC can not do it alone without the media. It is you, the Journalists, being the society watchdog, crusaders and the best campaigners that would assist us in curtailing the menace via proper dissemination of information.
In her address, the Director-General of the agency, Prof. Mojisola Adeyeye, said the consumption of fruits ripened with Calcium Carbide may cause cancer, heart failure, kidney failure, and liver failure.
The DG’s represented by the Director, (Chemical) Evaluation & Research, Dr Leonard Omokparariola. Informed that calcium carbide generally contains impurities such as arsenic, lead particles, phosphorus, and others that pose several serious health hazards.
She also noted that fruits ripened with calcium carbide could cause frequent thirst, irritation in mouth and nose, weakness, permanent skin damage, difficulty in swallowing, vomiting, and skin ulcer.
She said although fruits provide the body with micronutrients that improve immunity and prevent diseases among other benefits, consumptions of fruits ripened with calcium carbide would be dangerous to one’s health.
According to her, ”Fruits artificially ripened with calcium carbide may be ripe on the skin, while the inside remains unripe”.
“You can identify such artificially ripened fruits if you notice that the fruits are all yellow, whereas the stem is dark, this is true especially with banana and plantain. In addition, naturally ripened fruits usually have brown or black spots, while those artificially ripened have traces of powdery substances and peel off quickly.”
The NAFDAC DG noted that the artificial ripening of fruits would lead to considerable loss of properties such as colour, taste and feel, and ) does not give the natural aroma and flavour to the fruits, adding,” These fruits do not possess uniform colour and are less juicy than when ripened naturally and have comparatively shorter shelf life.”
She further explained that acetylene produced by calcium carbide would affect the neurological system and reduce oxygen supply to the brain and further induces prolonged hypoxia.
She also warned that these chemicals are hazardous to pregnant women and children, and might lead to headaches, dizziness, mood disturbances, mental confusion, memory loss, swelling in the brain caused by excessive fluids, sleepiness, seizure, and others.
The DG said the agency had commissioned a scientific study on the best approach towards mitigating the health hazards posed by ripening of fruits with carbides.
The Director, Evaluation & Research, Dr Omokparariola, also made a presentation on ”Danger of Artificial Ripening Of Fruits With Calcium Carbide”, wherein he educated participants on natural methods of ripening fruits.
Representatives of the Anambra State Government, NYSC, CSOs and some security outfits also attended the workshop.
0
0
