…Refrigerated Food Above 5 Degrees Celsius Can Kill, WHO Warns
…Energy Infrastructure Outdated, Frustrating Our Businesses, Eateries, Joints Lament
In Nigeria, the juxtaposition of power outages and inadequate food storage has created a perilous situation that threatens the health and well-being of its citizens. The chronic and widespread issue of inconsistent electricity supply, coupled with insufficient infrastructure for food preservation, forms a deadly combination that effectively puts many Nigerians on what can be described as ‘death row’. The implications of this breakdown in the food supply chain are profound and dire. Not only does it result in untold economic losses for individuals and businesses, but it also poses a significant threat to public health as consuming spoiled or contaminated food can lead to severe gastrointestinal illnesses and, in extreme cases, even fatalities. Report by ROLAND OGBONNAYA, ATABOR JULIUS, SEYI TAIWO-OGUNTUASE and TORKWASE NYIEKAA
In Nigeria, the persistent issue of power outages casts a dark shadow over the daily lives of its citizens, pushing many into a state of perpetual vulnerability and uncertainty. For millions of Nigerians, the lack of reliable electricity not only disrupts basic conveniences but also places them on a perilous metaphorical ‘death row’. The consequences of recurring blackouts extend far beyond inconvenience, with dire implications for healthcare, education, and livelihoods.
In a nation where access to consistent electricity remains a luxury for the privileged few, the shortcomings of the power infrastructure have grave implications for life-saving medical equipment, forcing hospitals to rely on backup generators that may fail at critical moments. Darkened streets in the absence of streetlights become breeding grounds for crime, amplifying the risks faced by residents, particularly after sunset.
Furthermore, the inability to refrigerate perishable goods strains businesses and households, jeopardising food security and economic stability. Students are left to study in the dim glow of candles or struggle to access online resources crucial for modern education.
The burdens imposed by unreliable electricity infrastructure hinder progress and endanger lives, condemning Nigerians to a perpetual cycle of hardship and insecurity. As the nation grapples with the pressing need for robust energy solutions, the plight of those enduring the difficulties of power outages serves as a stark reminder of the urgent need for sustainable and equitable access to electricity to revitalise communities and safeguard the well-being of its citizens from the grips of ‘death row’ imposed by darkness.
Yes, according to the World Health Organisation (WHO), food that is stored above 5 degrees Celsius (41 degrees Fahrenheit) is within the temperature danger zone where bacteria can grow rapidly. Consuming food that has been stored at temperatures higher than 5 degrees Celsius can increase the risk of food-borne illnesses caused by pathogenic bacteria.
Maintaining proper food storage temperatures is crucial to prevent food spoilage and contamination, according to experts. They said when perishable foods are not stored at appropriate temperatures, harmful bacteria can multiply, leading to food-borne illnesses when the contaminated food is consumed.
Also, inadequate refrigeration, such as during power outages when the refrigerator is not running, can lead to the rapid spoilage of perishable foods and increase the risk of foodborne diseases. It is important to discard any perishable food that has been stored above 5 degrees Celsius for an extended period to prevent potential food-borne illnesses.
As the power grid flickers and fades, households, eateries, and food joints find themselves in a lamentable struggle against a common foe: the scourge of wasted food. Power outages, with their erratic comings and goings, not only plunge spaces into darkness but also catalyse the slow demise of perishable provisions that once held promise on plates.
In homes, refrigerators, those stalwart sentinels of freshness, transform overnight into unwitting accomplices in the wastage of food. Left powerless, these appliances surrender their chilling embrace, allowing once-vibrant fruits, crisp vegetables, and tender cuts of meat to succumb to the insidious whispers of decay.
Eateries and joints, bustling hubs of culinary craftsmanship, face a similar plight. With cooling systems silenced by the obstinacy of electricity’s absence, meticulously prepared dishes languish in warmth, their flavours waning and textures altered beyond recognition. The hum of refrigeration units, once a symphony of preservation, gives way to a mournful silence.
Against this backdrop of frustration and loss, the heartbreaking spectacle of binned meals and discarded ingredients unfolds. What was recently a feast in waiting becomes nought but refuse, a casualty of circumstance and neglect. The fruits of labour, care, and creativity—are now reduced to waste.
In a world grappling with issues of food insecurity and sustainability, the toll of this discarded bounty reverberates far beyond individual kitchens and commercial spaces. Battling against the clock, households and establishments alike must make swift decisions, salvaging what can be salvaged and bidding farewell to that which cannot.
Yet, amidst the gloom of such scenes, glimmers of resilience emerge. Communities rally together, sharing surplus supplies, repurposing leftovers, and finding innovative ways to stretch the lifespan of imperilled edibles. These small acts of resourcefulness serve as beacons of hope in the shadow of waste.
As we confront the stark realities of power outages and their consequences on food security, let us heed the call to greater preparedness, resilience, and cooperation. In the face of adversity, may we find strength in unity, ensuring that the tale of wasted food becomes not one of defeat, but of lessons learned and solutions forged.
During a power outage, it’s important to try to keep the temperature inside your refrigerator or suitable food storage system as low as possible to prevent food spoilage. Here are some general guidelines for temperature management during power outages, according to a food technologist, Tunde Bashiru.
He said the temperature inside a refrigerator should ideally be kept at 40°F (4°C) or below to ensure food safety. During a power outage, try to keep the refrigerator closed as much as possible to help maintain a lower temperature for as long as you can. This is because the temperature inside a freezer should be at 0°F (-18°C) or below to keep food frozen safely. A full freezer will keep food frozen longer than a partially filled one. Try not to open the freezer door unnecessarily to maintain the cold temperature.
“If the power outage is prolonged, consider transferring perishable items from the refrigerator to insulated coolers with ice packs or bags of ice to help keep the temperature low. If you have a food thermometer, you can periodically check the temperature inside the refrigerator or cooler to ensure it remains at a safe level.” He advised that if “you are unsure about the safety of a particular food item due to temperature concerns, it is better to err on the side of caution and discard it to prevent foodborne illness.
“Remember that perishable foods can quickly spoil when not stored at the proper temperature. It’s essential to prioritise food safety during power outages to prevent the consumption of potentially hazardous food items,” he added.
Oge Lawrence, another Yaba College of Technology trained food technologist, said that Nigeria is faced with several challenges in its energy supply sector, impacting the country’s ability to provide reliable and sustainable access to electricity for its population. He identified these challenges which have equally impacted food storage in the country. She said Nigeria experiences a significant gap between electricity supply and demand. The country struggles to generate enough power to meet the needs of its growing population and economy, leading to frequent power outages and unreliable electricity supply.
She admitted that the energy infrastructure in Nigeria is often outdated, poorly maintained, and insufficient to support the country’s energy needs. This includes challenges with transmission and distribution infrastructure, which results in power losses during transmission and distribution. Nigeria heavily relies on natural gas and oil for electricity generation. However, intermittent fuel shortages, vandalism of pipelines, and disruptions in fuel supply chains often hamper the operation of power plants, leading to reduced electricity generation capacity.
“The energy sector in Nigeria faces financial challenges, including issues related to funding for infrastructure development, investment in new power plants, and payment of electricity tariffs. Financial constraints can hinder the implementation of necessary reforms and infrastructure upgrades. This is in addition to high levels of electricity theft, illegal connections, and non-payment of electricity bills, which contribute to revenue losses for power utilities in Nigeria. This limits their ability to invest in upgrading infrastructure and improving service delivery.
Lawrence stated that Nigeria’s energy sector has been heavily reliant on fossil fuels, particularly natural gas and oil, for electricity generation, adding that there is a need to diversify the country’s energy mix by investing in renewable energy sources such as solar, wind, and hydropower to enhance energy security and sustainability. Addressing these challenges, which have affected every sector including the food storage chain, will require a concerted effort from the Nigerian government, energy regulators, utilities, private sector stakeholders, and international partners to implement reforms, invest in infrastructure, promote renewable energy deployment, and improve overall energy sector governance awwnd efficiency.
Running a business in Nigeria comes with its own set of challenges, and operating a frozen business specifically can bring about additional hurdles. Some of the challenges faced by frozen business owners in Nigeria include. According to Mr. Jide Abatan, the managing director of a cold room chain in Lagos, inconsistent power supply and poor infrastructure are major challenges in Nigeria. Keeping frozen products at stable temperatures requires reliable electricity, which can be a significant issue for frozen business owners.
“Another is the transportation of frozen goods in a country with poor road infrastructure can lead to difficulties in maintaining the cold chain and ensuring that products reach customers in good condition. Proper cold storage facilities are essential for a frozen business and the cost of acquiring and maintaining these facilities can be high in Nigeria.
“Demand for frozen products may fluctuate seasonally, leading to challenges in managing inventory and cash flow, while navigating regulatory requirements and obtaining necessary licenses and permits can be complex and time-consuming in Nigeria. Compliance with health and safety standards is crucial but can be challenging.
“The frozen food market in Nigeria can be competitive, with many players vying for market share. Standing out and attracting and retaining customers can be a challenge. Frozen goods have a limited shelf life, and managing inventory to minimise losses due to spoilage can be a constant concern.
“The costs associated with running a frozen business in Nigeria, including energy costs, transportation costs, and the cost of quality packaging materials, can be high. Educating consumers about the benefits of frozen foods and overcoming any negative perceptions they may have can be a challenge for frozen business owners. Recently, fluctuations in the value of the local currency can impact the cost of imported frozen goods and equipment, affecting the profitability of the business.”
He told Saturday INDEPENDENT that navigating these challenges requires careful planning, strategic decision-making, and a deep understanding of the local market and business environment in Nigeria. Building strong relationships with suppliers, investing in technology to streamline operations, and focusing on quality and customer service can help frozen business owners in Nigeria overcome these hurdles and succeed in the market.
According to Chidi Emeka, a restaurant owner in Abuja, “We are facing even greater challenges. Our business model depends on keeping large quantities of food fresh and safe for consumption. With constant power outages, we are forced to find costly and often unreliable alternatives to protect our stock.”
“Running a restaurant in Nigeria means investing heavily in generators and fuel. The cost is enormous, and even then, it’s not always reliable.
“The demand for alternative power solutions has skyrocketed, that’s why we see more inquiries about solar-powered refrigeration units,” says another food supplier.
Mrs Adesua Anejo, one of the biggest food vendors in the Kubwa District of Abuja, said the inconsistent power supply to her business has caused so much damage and too much discomfort, especially with the current weather and economic challenges. She added that consistent power outages may cause small businesses to fold up and that some businesses that needed constant power like her own business might no longer function properly.
“While the government is talking about not refrigerating our foods for a maximum of 5 days, the food vendors won’t listen because the economic situation of this country is not giving us any reason to do so. The cost of preparing new things every day is what I won’t go into to explain.
“It is strength draining! With no power supply, some may get the light for an hour, while some areas do not even get it for a day or two. Some areas get it for just a few minutes, and it is gone, and this is not good.
“We need power to process and store our produce. It was not like this last year (2023); at least, there was an improvement from the power holding company, but since this year, everything seems different, and if it continues like this, it may cripple businesses,” she added.
For families, especially those with limited resources, power outages mean more than just a dark home. Leftovers and perishables spoil quickly, leading to significant food waste and increased financial strain. Many Nigerians rely on daily purchases of small quantities of food to manage their tight budgets, but without reliable refrigeration, even short-term storage becomes a gamble with health.
Mr Francis Okezie, a father of four lamented to Saturday INDEPENDENT on Wednesday in Abuja, that, “Every time there is a power outage, the refrigerator and freezer stop running, leading to a loss of the cool environment necessary to preserve food. Without power, the temperature inside the fridge and freezer gradually rises. This causes perishable items in fridge like meat, dairy products, and leftovers to spoil, and even cooked meals. It’s like throwing money into the trash.”
In the same vein, Ronke Adewunmi, a store owner in Bwari town, Abuja, regretted that the situation was happening amid the high fuel cost.
“This power outage slowed down my business because, some days ago, everyone wanted cold drinks in large quantities, and I didn’t have any to sell. If I have to buy fuel to power my generator, I may have to increase the price of drinks, and people may not buy much because not many can afford it,” she said.
She further decried the lack of stable power at a time some businesses have managed to procure pre-paid meters.
“It is unfortunate that now that we are on a prepaid meter, we don’t get light constantly like before, and we need it for our businesses.
“I won’t make a profit if this continues. I am not happy at all. There is no light at home or in my shop. It’s disheartening,” she added.
She urged relevant stakeholders to work speedily to restore power to communities in the area and discourage robbery attacks and other criminal activities at night
A frozen food vendor who identified herself simply as Funmi said, “It’s a constant battle to keep our products safe. We have to balance the cost of running generators with the price we charge customers.”
Dr. James Marsh, a food safety expert and Principal Partner/Executive Director for HACCP Academy Nigeria, in his view, said that the epileptic power supply is a major problem affecting many segments of the economy, ranging from manufacturing, processing, and hospitality businesses among others even in homes.
“This has created many unquestionable acts by many food establishments, especially the retail segments. Leftover foods need to be preserved at the refrigerator temperature of <5 degrees continuously. But the sad part is that none of the fast foods or restaurants runs their generators all night. They shut them off at closing each night.”
On how one can know if food is stored at the appropriate temperature, Marsh noted that “the unfortunate part is that none of us can know. This is why the government should ensure that we have constant electricity and/or provide incentives/electricity vouchers to food establishments: supermarkets, fast food, and restaurants.
“With this, there will be no reason for refrigerators, freezers, and blast freezers to deviate from the normal temperature settings. The government must find a permanent and long-lasting solution to the lingering electricity issue,” Marsh added.
Abimbola Mustapha, of Bimsol Nutrition Blog stressed the need for proper hygiene, stating that it is important to ensure personal and environmental hygiene. “You have to wash your hands very well with clean water before and after eating and also wash your fruits very well before eating.”
She also said that frozen foods should first be thawed and thoroughly heated before eating. “We should always wash our hands with clean water and also make sure we drink portable water always and our foods should be properly cooked.”
Given the challenges of a poor power supply, the threat of a health crisis and the issue of food waste, finding alternatives and potential paths forward for healthy preserved food is crucial. Some strategies and alternatives to consider, according to Ms Lawrence is to encourage the use of traditional preservation methods like canning, pickling, drying and fermenting. These methods have been used for generations and can extend the shelf life of food without relying heavily on electricity.
“Implement solar-powered food preservation techniques such as solar dehydrators and refrigeration systems. These can help preserve food without the need for a reliable power grid. Develop emergency food kits that include nutritious and non-perishable food items such as canned goods, dried fruits, nuts, and grains. These kits can be distributed in areas prone to power outages and natural disasters.
“Establish community centres equipped with food preservation facilities where residents can process and store excess produce. This can help reduce food waste and ensure a stable food supply during emergencies. Invest in commercial food preservation technologies like freeze-drying, vacuum sealing, and high-pressure processing. These methods can extend the shelf life of food while maintaining nutritional value.”
She advocated for training programmes on food preservation techniques to educate communities, hoteliers, fast food and restaurant operators on how to safely preserve food as well as empowering individuals with the knowledge and skills to preserve food can help reduce food waste and improve food security. There should also be a stronger collaboration with local farmers and markets to source fresh produce for preservation efforts. By preserving excess produce, you can help farmers reduce food waste and ensure a sustainable food supply.
“Exploring innovative packaging solutions that can extend the shelf life of perishable foods without the need for refrigeration is important. Modified atmosphere packaging, vacuum packaging, and edible coatings are examples of technologies that can help in this regard. Develop mobile applications that guide food preservation techniques, recipes, and best practices. These apps can serve as a valuable resource for individuals looking to preserve food at home.”
According to Dr. Godwin Akoh MD/ CEO, May Baker Restaurant and Bakery, Ganaja Road, Lokoja noted that the epileptic power supply, high cost of electricity bills and unaffordable cost of diesel to power generators have affected his cost of production. He added that the low patronage as a result of lack of disposal income of the people is a factor militating against profit margin of the business.
He said, the issue of preservation of left over does not arise, as he minimises the quantity of foods to be cooked. He stressed that incase there is any left over, he shares it with the staff. He, however, lamented at the high cost of electricity bills and diesel which he claimed is threatening the business.
At the Treasure Fast foods, located opposite Specialist Hospital Lokoja, the Manager, Gabriel Obatimehin bemoaned the cost of running business in the state. He said, the electricity bills for Band A customers is killing the business, adding that, the organisation has devised a strategy of buying small quantity of raw materials. He said, food cooked are measured to last for a day, and , if , at all , there would be left over, it will be rationed for the staff.
According to him, he was not aware of the NAFDAC and WHO reports, adding that, his refrigerators are analogue which cannot determine the accurate Celsius of the temperature. He said, what he stored are not cooked. “We buy raw tomato. We make use of tin milk. We buy chickens for daily sales. Most of our stocks are for specific quantity that will be used at most for two days.”
Professor Habitat Isah Jimoh, the chairman and managing director of De Global ColdRoom Links, Lokoja, said although, energy has been the challenge, he was prepared for the business before he started.
He said for the challenge of power, he had to buy Mikano Generator of 40KVA that consumes 120 liters of diesel to power the cold room for 3-4 hours on daily basis, not minding the cost of diesel, although, it eats deep into his profit. He added that without a standby generator, the whole products may rot away.
He also said his frozen items are imported from abroad with expiry date which can last for almost a year, but, because of high demand, he restocks regularly. He said he runs a cold room, which does not use refrigerators, adding that the alert by NAFDAC and WHO were correct. “When preservation is weak, that allows product to defreeze, but not with my kind of business.”
He disclosed that no living thing can survive in the cold room for more than five minutes without being frozen.
According to him, the only way to sustain businesses in Nigeria, is for the government to wake up to its responsibility of providing affordable and regular power supply.
“The issue of power is critical. It is not what an individual can shoulder. It requires huge capital outlay. Solar system is also capital intensive in nature. Government at all levels should be the major players in the power sector,” he said.
While stressing the need for the government to invest massively into the power challenge, he said it is when businesses strives that people will be employed and with its spiral effect of reduction of youths restiveness.
By combining traditional methods with modern technologies and community-driven initiatives, it is possible to address the challenges of a poor power supply, health crises, and food waste while ensuring a sustainable and healthy food supply for all.
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