The Federal Competition and Consumer Protection Commission (FCCPC) has intensified its campaign against food adulteration and unsafe handling practices, warning producers and vendors that legal action will follow any attempt to compromise public health.
The Commission issued the warning during a one-day sensitisation programme on food quality standards, safety, regulation, and fair business practices held on Wednesday in Enugu.
Delivering the keynote address, FCCPC’s Executive Vice Chairman, Olatunji Bello—represented by the Director of Quality Assurance and Development, Dr. Nkechi Mba—said food safety remains a legal and human rights issue. “Food is not merely a commodity; it is a fundamental human right. Unsafe food not only endangers lives but undermines trust in markets, disrupts trade, and damages the reputation of businesses. Any operator who places profit over public safety will face the full wrath of the law,” Bello stated.
Bello identified some of the practices under investigation, including the use of calcium carbide to ripen fruit, addition of toxic substances such as bromate and Sudan red colorant, and poor hygiene during production and distribution. He said these practices expose consumers to significant health risks and reduce the competitiveness of Nigerian agricultural products.
The FCCPC is collaborating with the National Agency for Food and Drug Administration and Control (NAFDAC), the Standards Organisation of Nigeria (SON), the Federal Ministry of Agriculture, and state authorities to step up enforcement through surveillance, education, sanctions, and prosecutions.
The Director of Consumer and Business Education at the FCCPC, Yahaya Garba Kudan, said the campaign aimed at giving consumers practical knowledge. “Our goal is to equip you with the tools needed to identify adulterated food, understand the dangers of forced ripening, and know the avenues available for seeking redress,” he said.
Enugu State Commissioner for Agriculture, Patrick Ubru, described food contamination as a challenge to productivity and national development.
“Health is wealth, and what you eat determines your productivity. Preventing food contamination requires joint responsibility—not only from government but from every farmer, vendor, and consumer,” he said.
The Director General of NAFDAC, Professor Moji Shola Adeyeye—represented by Dr. Leonard Omokpariola—warned specifically against the use of calcium carbide in ripening fruit.
“Calcium carbide produces acetylene gas, which is poisonous and hazardous. It only mimics natural ripening agents, making fruit appear yellow on the outside without proper maturity. Anyone who eats such fruit risks severe health complications,” she said.
The sensitisation event brought together regulators, industry players, civil society organisations, and consumer groups, all pledging cooperation to strengthen food safety systems across the country.
