By Joke Kujenya
SWEAT DRIPPED from Kunle Adetola’s brow as he gripped the sides of the sink, his stomach twisting in agonising knots.
The night had become a relentless cycle of sprinting to the toilet, his body betraying him with violent spasms of nausea and diarrhoea.
Kunle Adetola, a 22-year-old university student in Southwest Nigeria, told JKNewsMedia he had no idea that the meal he had enjoyed the previous day would become his worst nightmare.
The next day, it started with a dull stomachache running into the afternoon, nothing unusual, just a slight discomfort he assumed would pass.
But by evening, the pain had intensified, his insides cramping with sharp jolts.
Then, vomiting began soon after, an uncontrollable force that left him weak and shaking.
He said: “Dehydration set in quickly, with my mouth parched, my lips cracking as I struggled to sip water. Soon after, the toilet seat became my closest companion. By this time, my legs had become too feeble to support me for long. Also, my muscles ached as my entire body began trembling from the sheer exhaustion of the relentless purging. In short, this is the end of my life, I thought as I got gripped with the fear of sudden death.”
The day before, he had stopped by a roadside eatery near his university, where the enticing aroma of jollof rice and fried fish had drawn him in.
The food tasted fine, nothing seemed off, but by the end of the day, his body told a different story.
Then, his phone buzzed with a message from his worried roommate, who had heard his retching through the walls.
However, Kunle could barely type a response because his hands had been trembling from exhaustion.
Also, the dizziness he was feeling made it hard for him to focus on his screen, and waves of nausea kept him from forming coherent thoughts.
Before his friends could get to him, the situation had worsened. His skin burned with fever and his vision blurred as he stumbled to find his way to the outside to seek immediate help from anyone nearby.
He narrated that every movement sent a fresh wave of pain through his gut.
Luckily, someone found him and took him to a nearby hospital, about a 20-minute drive away, but every second felt like an eternity.
At the same time, one of his roommates joined to help him into a ride, keeping a plastic bag close in case he needed to throw up again.
When they arrived at the hospital, the emergency ward was bustling, presenting another challenge.
Fortunately, his pale face and unsteady steps caught the attention of the medical staff, who quickly placed him on a stretcher.
Doctors wasted no time in administering intravenous fluids as he had lost too much fluid, and his body drained from the repeated episodes of diarrhoea and vomiting.
The doctors asked what he had eaten, where, and how soon he began feeling sick. He told them.
Soon, the results of his tests confirmed what the medical team suspected—severe food poisoning, likely from contaminated food. Then, they wasted no time in getting him treated.
He said they later told him that his case was one of many they had seen that week, with several patients suffering from similar symptoms after eating at local food vendors.
The Hidden Dangers on Your Plate Without Food Safety – WHO
The World Health Organization (WHO) estimates that 600 million people fall sick from foodborne illnesses annually, with 420,000 deaths.
Low- and middle-income countries bear the heaviest burden, losing over $110 billion each year to medical expenses and lost productivity.
Across the world, millions unknowingly put their health at risk with every bite. The outcome is fatal.
Children under five suffer the most, bearing 40% of the global burden with 125,000 deaths each year.
In Nigeria and other low- and middle-income countries, unsafe food is more than a health issue—it’s an economic crisis.
The WHO also estimates that these nations lose about $110 billion annually in medical costs and lost productivity due to foodborne diseases.
Poor food safety strains healthcare systems, damages economies, and even disrupts trade and tourism.
Different Faces of Foodborne Illnesses
Foodborne illnesses come in many forms. Harmful bacteria like Salmonella and E. coli lurk in raw poultry, eggs, and unpasteurized milk, causing severe diarrhoea, fever, and even life-threatening complications.
Viruses such as Norovirus and Hepatitis A spread through contaminated seafood and fresh produce, leading to liver disease and painful stomach infections.
Parasites, chemicals, and even prions—the cause of mad cow disease—add to the deadly mix.
Despite these dangers, many foodborne illnesses go unreported, making the crisis seem smaller than it truly is.
A WHO report highlighted that food safety remains a major concern, particularly in developing countries, where unsafe food is a daily reality for millions.
From farm to fork, every step of the food chain matters. Contaminated water, poor hygiene in markets, and unsafe food handling at home all contribute to the problem.
The WHO also notes that as urbanization and climate change worsen food safety risks, the agency is currently pushing for stronger regulations and better food control systems.
In the meantime, it urges governments, food producers, and consumers to collaborate and work together to ensure that the food on our plates is not a silent killer.
“Ensuring food safety isn’t just about avoiding an upset stomach—it’s about protecting lives, economies, and the future of global health, the WHO states categorically.
