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FCCPC warn Bauchi consumers against use of adulterated food items

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FCCPC warn Bauchi consumers against use of adulterated food items

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By Samuel Luka, Bauchi

To ensure safety, stakeholders in the food business and consumers have been warned against the use of fruits that are ripen through artificial means as well as adulterated palm oil, contaminated meat and grains.

This warning was issued by the Federal Competition and Consumer Protection Commission (FCCPC) at a one-day sensitization program on “Forceful Ripening of Fruits, Adulterated Palm oil, contaminated Meat and Grains”, in Bauchi, Tuesday.

The Director, Consumer and Business Education Department of the Commission, Mr Yahaya Garba Kudan while speaking in a welcoming address, said that the sensitization program was necessary, to check and address some of the pressing
issues in the country’s food industry.

He emphasized that forceful ripening of fruits, adulterated palm oll, contaminated meat, and grains are issues that affect not only human health and well-being but also the integrity of the food supply chain.

“As we are all aware, food safety is one of your rights as a consumer and it is paramount to our collective health. It is disturbing to note the increasing incidences of harmful practices in food production and processing”, he said.

According to him, such practices does not only pose significant health risks but also undermine consumer trust in the
food Industry.

The Director expressed the commitment of the FCCPC towards protecting consumers and ensuring
that they have access to safe and high-quality food.

“This program is a testament to our dedication to educating and empowering consumers, farmers, vendors, and all stakeholders involved in the food supply chain”, he said.

Mr Kudan further explained that the one-day program will create enabling atmosphere for the participants to hear from experts who will share valuable insights on how to identify and prevent such harmful practices.

“We will learn about the dangers of forceful ripening, the risks of consuming adulterated palm oil, the hazards of contaminated meat, and how to ensure the quality and safety of grains”, he said.

The Director said that the goal is to equip the stakeholders with the knowledge and tools needed to make informed decisions and advocate for safer food practices in their various communities.

While encouraging the stakeholders to participate actively, ask questions, and share experiences, Mr Kudan said with collective effort, a safer environment would be created for food items to the benefit of all consumers.

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