Nigeria – Stakeholders Caution Hospital Caterers Against Cooking With Rotten Tomatoes

In response to the ongoing economic challenges in Nigeria, stakeholders in the food sector have warned caterers at Lagos General Hospitals to avoid using rotten ingredients, particularly tomatoes and peppers, when preparing meals for patients.

This caution was issued during a two-day training program organized by the Association of Hospitals Caterers of Nigeria, Lagos State chapter, for caterers from 27 general hospitals and maternal child centers across the state.

Speaking as a guest lecturer at the training, Dr. Afolashade Ilori, a lecturer from the Department of Agricultural Extension and Rural Sociology at Olabisi Onabanjo University, highlighted the critical importance of food purity in hospitals.

She stressed that contamination—whether physical or biological—could lead to severe health complications for patients, exacerbating their existing conditions and delaying recovery. She emphasized the need for rigorous food control practices, from purchasing quality ingredients to ensuring proper storage and preparation.

Also, Mrs. Motunrayo Adewale-Shomope, Chairman of the Training Committee and Head of the Department for Catering Services at Ikorodu General Hospital, underscored the necessity for hospital caterers to serve fresh and nutritious food.

She warned against using spoiled ingredients, such as rotten peppers and tomatoes, despite the financial constraints many caterers face. Adewale-Shomope also advised caterers to engage directly with patients to ensure their meals meet specific dietary requirements and medical conditions.

Tajudeen Gbadamosi, Head of the Catering Unit at the Health Service Commission, reiterated the importance of food safety and hygiene in hospitals.

He urged caterers to thoroughly inspect all ingredients and discard any that are rotten or expired. Gbadamosi detailed the state government’s measures to ensure food safety, including monitoring the procurement process, maintaining proper storage conditions, and ensuring cleanliness throughout food handling.

The training program, which focused on improving food safety and hygiene standards, is part of the association’s broader efforts to enhance healthcare delivery in Lagos State. Participants were educated on various aspects of food safety, personal hygiene, and menu planning, including how to handle and store food properly to prevent contamination.

The stakeholders emphasized that using spoiled ingredients could lead to food poisoning and other health complications, particularly in patients who are already vulnerable. They noted that by adhering to proper food safety practices, hospital caterers could help prevent foodborne illnesses and provide nutritious meals essential for patient recovery.

They also recommended that hospitals consider growing their own organic produce to reduce reliance on chemically induced food products. Dr. Ilori suggested that hospitals could embark on small-scale farming, which would ensure access to fresh, healthy produce without the risks associated with fertilizers and other additives.