Introduction
Food safety is paramount to the well-being of individuals and communities. However, deadly poisons such as pesticides, herbicides, and additives are extensively used in Cameroonian food markets, posing a detrimental impact on public health and individuals’ well-being. This policy paper examines the use of unsafe chemicals in food products sold in Cameroonian markets, its possible health implications, and the urgent need to address the issue through the active involvement of policymakers, regulatory bodies, and multi-stakeholder engagement in order to safeguard food quality in Cameroon.
Context
From the earliest adventures of sedentary lifestyle in the human species, the need to store and extend the shelf-life of food products emerged as a critical necessity. Indeed, adding chemicals to food originated thousands of years ago, it includes the addition of preservatives, flavors, spices, and ripening agents [1]. Driven by an increasing demand for quality and convenient food, the rapid expansion of the food processing industry led to a widespread proliferation of food additives, especially in Western countries [2]. In Africa, the growing urbanization and nutritional transition characterized by a gradual shift from traditional diets to Western dietary patterns have been the driving force behind the penetration of processed foods and the invasion of eating habits by natural and synthetic additives [3]. However, food safety is still a crucial concern in many African countries, and the legal and regulatory frameworks surrounding the use of food additives are not always well defined. In Cameroon, the effective application of existing regulations suffers from a number of hindrances, including ignorance among consumers, incivility and profit-seeking by businesses, and insufficient control efforts from competent public authorities. As a result, the Cameroonian market is flooded with imported products, sometimes containing additives whose safety is not guaranteed or in quantities exceeding the doses recommended by international food regulatory bodies. Worse still, there is a growing concern about the incorporation of unsafe chemicals into farm products and locally processed foods, which is a violation of laws and regulations.
Overview on food additives
Food additives are substances or ingredients incorporated into the final food product, either as a result of direct addition to achieve a desired effect (functionality or technical effect) or indirectly as a result of production or processing [4]. Additives can be incorporated into food products for various purposes, including preserving nutritional quality, enhancing storage quality or stability, improving organoleptic (sensory) properties and aiding manufacturing, processing, preparation, treatment, packaging and transport or storage [5]. Based on their function, the Codex alimentariusa (CODEX) classifies additives into six main categories: Preservatives (antimicrobial, antioxidants, anti-browning), Nutritional supplements (Vitamins, minerals), Flavoring agents (Sweeteners, flavor enhancers, flavors), Colorings, Texturing agents (Stabilizers, emulsifiers) and Miscellaneous (Enzymes, catalysers, solvents, propellants) [6].
a: The Codex Alimentarius, or “Food Code” is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission. The Commission, also known as CAC, is the central part of the Joint FAO/WHO Food Standards Programme and was established by FAO and WHO to protect consumer health and promote fair practices in food trade.
Regulatory framework
The use of food additives is limited and subjected to compliance with standards set by national, regional and international food safety organizations such as the FAO/WHO International Food Safety Authorities Network (INFOSAN), the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the US Food and Drugs Administration (FDA) or the European Food Safety Authority (EFSA) [6]. These are responsible for the safety assessment of the potentially harmful effects of additives on human health before they are approved for use. In Africa, the African Union Commission (AUC) is implementing initiatives to address food safety on the continent, one of which is a proposal for establishing an Africa Food Safety Agency, pooling the efforts of the member States food safety and regulatory bodies [7].
Food additives control and regulation in Cameroon
The regulation and control of food additives in Cameroon is governed by the 2018 framework law (Law № 2018/020 of December 11, 2018), fixing the principles and bases of food safety regulations [8,9]. The food safety system in the country is provided by several national institutions as well as decentralized local authorities, including the Ministry of Scientific Research and Innovation (ensuring quality control of foodstuffs), the Ministry of Public Health (in charge of the quality control of medicines such as food supplements and cosmetics), The Ministry of Agriculture and Rural Development (facilitating the entry of quality material and ensuring the control of certain toxic residues in food) and the National Laboratory for Quality Control of Drugs and Expertise [10]. However, the mechanisms and actions for regulating and controlling food products in Cameroon currently operate with little coordination and harmonization. Despite establishing local expert committees, national regulations are still poorly aligned with international standards, particularly CODEX [10].
The use of unsafe chemicals as food additives in Cameroonian markets
On July 11, 2023, a press release signed by the Divisional Officer of the Dschang Subdivision (Menoua Division) in the West region of Cameroon was published, warning the populations against the use of Formalin by traders to ripen or preserve certain food products [11]. Indeed, several potentially harmful chemicals are used as ripening agents or preservatives in Cameroonian-produced food items. Formalin is used by traders to accelerate the ripening of plantains, fruits and to preserve meat, fish and vegetables. Similarly, bakers use Potassium bromate, an additive actually banned in Cameroon, to increase the volume of risen dough and thus boost profits [12]. Worse still, the use of these products is not confined to traders but extends to producers, such as farmers who fraudulently use Ethrel to ripen plantains or increase the approved dosage on pineapple plants to turn them yellow [13, 14]. Fishermen also use Gamalin, a highly toxic insecticide to kill fish, and increased yields. The local processing sector is not spared either, as sellers mention the use of fabric scraps instead of wood or charcoal to smoke fish [13].
Health implications of food adulteration by unsafe chemical additives
Chemical contamination and food-borne diseases pose serious threats to public health. According to the World Health Organization (WHO), they can cause various conditions, from acute poisoning to long-term diseases like cancer and even death or lasting disabilities [15]. Although health authorities focus on naturally occurring toxins and environmental pollutants, the intentional addition of chemicals to food products may have even more profound health-related consequences. Formalin can cause respiratory disorders and severe visceral lesions in the stomach, intestine and kidneys [14]. Its regular ingestion through food can lead to the development of different types of cancer, including lung cancer, leukemia, and lymphoma [16,17]. Potassium bromate is also a possible carcinogen; acute toxicity can cause diarrhea, eyes irritations, respiratory symptoms and kidney disorders [18]. Other health-related consequences of these chemical additions in food products include neurotoxicity, corrosion of oral cavities and pharynx, and the risks of digestive tract and stomach perforation [14].
Conclusion
The use of deadly poisonous substances in food is a critical issue that demands immediate attention. By implementing stringent regulations, including monitoring and enforcement, promoting safe agricultural practices, raising consumer awareness, and fostering stakeholder collaboration, Cameroon can effectively curb the use of unsafe chemicals in its food products, safeguarding citizens’ health and well-being and ensuring access to safe and nutritious food. Together, we can create a food system that prioritizes consumer safety and protects future generations from the dangers of deadly poisons on our plates.
Policy recommendations
To reinforce the control and regulation of food products in our markets
- Set up an inter-ministerial and multi-sectoial body responsible for coordinating and harmonizing actions from all the national institutions and authorities involved in the Cameroonian food safety system.
- Accelerate the alignment of national regulations with international standards, especially CODEX.
- Invest not only in the acquisition but also in the development and local production of rapid and portable detection kits to assess the presence and amount of targeted chemicals in food products.
- Implement a coordinated, systematic control system of food products at every level of the value chain.
- Provide training, education, and support to farmers on organic farming methods, integrated pest management, and natural alternatives to pesticides and herbicides
To propose healthier alternatives to unsafe chemicals
- Invest in and support research on additives from natural origin.
- Promote a favourable environment for the development and sustainability of local food transformation industry.
To address the public health impact
- Promote the design and implementation of primary research and systematic reviews on the health consequences of food adulteration for the assessment and development of appropriate mitigating strategies.
- Inform and educate the population on food safety and healthy food choices.
Solange Dabou
Solange DABOU holds a Master of science in Clinical Biochemistry from the University of Dschang and have followed a distance learning training in epidemiology and health statistics from Aix Marseille University.
Dr Valery Ngo
Dr. Ngo Valery Ngo is a Medical Doctor and a Senior Health Researcher at Nkafu Policy Institute, a think tank at the Denis & Lenora Foretia Foundation in Yaoundé, Cameroon. Before his appointment, he was a volunteer research assistant under Professor Bright Nwaru at the Krefting Research Centre in Gothenburg, Sweden, during which he conducted various researches in global health and contributed to various systematic reviews to synthesize existing evidence on major global health issues.
Regina Sinsai
Regina Sinsai holds a Bachelor of Arts Degree in Psychology from the United States International University – Africa, in Nairobi and an HND in General Nursing from the Humanity Health Professional Training Center (HHPTC) in Yaoundé.
Evrard Kepgang
Kepgang Evrard is a young research and humanitarian passionate. He holds a master’s degree in Public health and epidemiology at the University of Dschang.
