Improving food safety culture in Nigeria: A review of practical issues

Helen Onyeaka, Osmond C. Ekwebelem, Ukpai A. Eze, Queeneth I. Onwuka, Job Aleke, Ogueri Nwaiwu, Joy Onyinyechi Chionuma

Research output: Contribution to journalReview articlepeer-review

13 Citations (Scopus)
188 Downloads (Pure)

Abstract

As a developing nation and the most populous nation in Africa, Nigeria has enormous challenges connected with food safety culture. To produce and provide safe, secure and nutritious food, consumers and food businesses must abide by a set of shared values known as food safety culture. In Nigeria, food safety culture is a complex subject due to Nigeria’s heterogeneous and diverse nature, as demonstrated by its over 250 ethnic groups. As Nigeria becomes more urbanized and incomes continue to fluctuate at robust rates, few Nigerians are conscious of food safety issues. In addition, oversight from government regulators around food safety require improvement. Public engagement in food safety issues has not witnessed a promising trajectory in recent years. In this article, we provide a review of the food safety culture in Nigeria and its role and influence on various cases of food safety issues in Nigeria. Of interest to this paper are studies exploring consumer and food handler perceptions and behavior regarding food safety. In addition, keen attention is devoted to areas that are in need of additional research to help address practical and on-the-ground challenges associated with Nigeria’s food safety practices. This article suggests that improving food safety culture in Nigeria requires both applying the best management and communication approaches in different regions and understanding the local food safety practices.

Original languageEnglish
Article number1878
JournalFoods
Volume10
Issue number8
DOIs
Publication statusPublished - 13 Aug 2021

Bibliographical note

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

  • Consumer demand
  • Food handling
  • Food safety
  • Foodborne illness
  • Organizational culture
  • Producer behavior

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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