THE ROLE OF MICROORGANISMS IN IMPROVING FOOD SAFETY AND SECURITY IN NIGERIA (A CASE STUDY OF NIGERIAN INSTITUTE OF MEDICAL RESEARCH (NIMR), ABUJA)

CHAPTER ONE

INTRODUCTION

1.1   Background to the Study

More than 800 million people worldwide suffer from chronic undernourishment, according to recent estimates (WFP, Citation2020). Approximately one-third of the world's undernourished people lived in Africa in 2017, where 30% of people cannot meet their daily energy needs from food. Natural catastrophes like cyclones, as well as diseases like Ebola, continuous hostilities, and enduring security issues, have all contributed to the existing food insecurity crisis. In addition, agricultural systems across the continent have been seriously affected by persistent droughts, heatwaves and the effects of climate change.
The creation of strong food systems that improve food safety and security, lessen livestock and crop vulnerability to climate-related issues, and eventually support current agricultural practices must be given top priority in order to effectively address this dire situation (Ringler et al. (2011).

The World Food Summit (1996) defines food security as a state in which "all people, at all times, have physical and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy life". Four essential pillars support the idea of food security: availability, stability, use and access (Briones Alonso et al., 2018; Schmidhuber & Tubiello, 2007).

Food safety includes procedures for handling, preparing and storing food that minimize the risk of contamination. The Food and Agriculture Organization (FAO) defines food safety as a "science-based discipline, process, or action that prevents food from containing substances that could harm a person's health" with the goal of ensuring food safety for consumption (FAO, 2022).
Five key components have been identified by the World Health Organization (WHO) as being necessary to produce safer food: preserving cleanliness, keeping raw and cooked foods separate, making sure food is cooked thoroughly, storing food at safe temperatures, and using safe raw materials and water (Fontannaz-Aujoulat, 2019).

 

There is a clear correlation between food safety and food security since improvements in food safety have been associated with decreases in hunger and malnutrition (De-Regil, 2021; Wason et al. 2021). Since food is the most basic human need after air and water, finding safer food is a shared responsibility. Food safety is the responsibility of all parties involved in the production, harvesting, transportation, processing, and packaging of food. In addition, consumers must work with those responsible for establishing laws, rules, institutions, and inspections to ensure that everyone is receiving safe food (Lipp, 2021; Angioletti et al. 2020; Ghafuri et al., 2021).

Although microorganisms have historically been thought of as causes of disease and spoiling, they are also essential for improving food security and safety. These microbes are essential to the production, preservation, and enhancement of food. Beneficial microorganisms, particularly bacteria and yeasts, positively alter the chemical nature of raw plant and animal materials, thereby improving the sensory properties of foods, the bioavailability of nutrients, the synthesis of antioxidants and antimicrobials, and overall food safety.

 

In particular, milk bacteria Lactobacillales are essential in fermented products such as fermented cassava or yogurt and can be produced in a healthy and safe manner. These techniques increase the nutritional value of food while also enhancing its safety (Nwabueze et al. 2022). Furthermore, biopreservation practices that involve the use of natural microbial cultures for the effective inhibition of spoiling and dangerous microorganisms thereby improving the quality of food and its shelf life have been described (Obadina et al. in 2023).

Application of microorganisms in biotechnology in agriculture can be said to offer the possibility of highly improving the production of crops. For instance, mycorrhizal fungi enhance the soil quality and nutrient uptake by plant and ultimately increases food security (Babalola et al. 2021). Further, biopesticides, which are prepared from useful microorganisms, absent harms of chemical pesticides and contribute to safer methods of food production (Ogunwande et al. 2020). Over 200,000 people die from foodborne illnesses in Nigeria each year, and the economic cost of these illnesses is estimated to be around US$3–6 billion (Ezirigwe, 2018).

Like in many developing countries, Nigeria has faced significant challenges in achieving the World Health Organization's five keys to safer food. Essential services like reliable access to potable water and efficient sanitation systems are frequently lacking (Fasoro et al. (2016). These flaws affect every step of the food supply chain, from production to consumption, which exacerbates the nation's food safety issues.

 

Furthermore, Nigeria's poor food safety standards are caused by a wide range of factors. Some of these are the rapid population growth, income inequalities, long food supply chain, population demography, inadequate education, shift in dietary habits, lack of food safety measures and the age-old issues relating to low level of economic development (Ortega and Tschirley, 2017; Amolegbe et al. 2021). A lack of dietary diversity and major concerns about the prevalent food safety culture are caused by the fact that many low-income households rely heavily on staple foods obtained from the unorganized sector.

 

Nigeria's food safety situation is further complicated by profit-driven practices like food fraud, adulteration, and information asymmetries pertaining to food products (Aworh, 2020; Fasoro et al., 2016); Ezirigwe, 2018) The discussion of food security and safety is still crucial in this regard.
The subject of food safety and security remains a focal point of discourse. In light of this, this paper aims to review the role of microorganisms in improving food safety and security in Nigeria.

 

1.2   Statement of the Problem

Food safety and security in Nigeria are increasingly compromised by the prevalence of foodborne diseases and inadequate agricultural practices. With an estimated 70% of the population relying on agriculture for their livelihood, the impact of foodborne pathogens is profound, leading to health risks and economic losses (Oyeleke et al., 2020). Despite the potential of microorganisms to enhance food safety through biopreservation and fermentation processes, many farmers and food producers remain unaware of these benefits. This lack of knowledge, combined with traditional practices that often neglect microbiological safety, exacerbates the problem of food contamination and insecurity in the country (Nwabueze et al., 2022).

Moreover, the reliance on chemical preservatives and pesticides in food production introduces further risks, as these substances can contribute to health hazards and environmental degradation. The underutilization of beneficial microorganisms, such as probiotics and biopesticides, presents an opportunity for innovative solutions that could improve food quality and safety while promoting sustainable agricultural practices (Ige et al., 2023). Addressing these issues requires a comprehensive understanding of the role microorganisms can play in food safety and security, as well as the implementation of educational programs aimed at farmers and food producers to encourage the adoption of safer practices (Ogunwande et al., 2020).Top of Form

 

 

1.3 Objectives of the Study

The main objective of the study is to examine The Role of microorganisms in improving food safety and security in Nigeria. Specific objectives of the study are:

1. To identify and characterize beneficial microorganisms native to Nigerian food systems that can be harnessed for enhancing food safety and security.
2. To evaluate the effectiveness of microbial-based interventions in mitigating common foodborne pathogens and contaminants in Nigerian food production and processing.
3. To develop sustainable and culturally appropriate food safety practices based on the utilization of indigenous microorganisms.

1.4 Research Questions

To guide the study and achieve the objectives of the study, the following research questions were formulated:

1. What are the predominant microbial communities present in traditional Nigerian food products and agricultural environments, and how do they contribute to food safety and quality?
2. Can indigenous microorganisms be effectively used as biopreservatives to extend the shelf life of perishable foods and reduce post-harvest losses?
3. What are the potential risks and benefits associated with the application of microbial-based interventions in Nigerian food systems, and how can these be managed?

1.5 Research Hypothesis

The following research hypothesis was developed and tested for the study:

Ho: Microorganisms have no significant impact on improving food safety and security in Nigeria. Any observed effects on food safety and security are due to random chance or other external factors.

1.6 Significance of the Study

The study is important for many reasons. The following are the major stakeholders this paper through its practical and theoretical implications and findings will be of great significance:

Firstly, the paper will benefit major stakeholders and policy makers in the Micro Biology sector. The various analysis, findings and discussions outlined in this paper will serve as a guide in enabling major positive changes in the industry and sub-sectors.

Secondly, the paper is also beneficial to the organizations used for the research. Since first hand data was gotten and analyzed from the organization, they stand a chance to benefit directly from the findings of the study in respect to their various organizations. These findings will fast track growth and enable productivity in the organizations used as a case study.

Finally, the paper will serve as a guide to other researchers willing to research further into the subject matter. Through the conclusions, limitations and gaps identified in the subject matter, other student and independent researchers can have a well laid foundation to conduct further studies.

 

1.7 Scope of the Study

The study is delimited to Nigerian Institute of Medical Research (NIMR), Abuja.  Findings and recommendations from the study reflects the views and opinions of respondents sampled in the area. It may not reflect the entire picture in the population.

 

1.8 Limitations of the Study

The major limitations of the research study are time, financial constraints and delays from respondents. The researcher had difficulties combining lectures with field work. Financial constraints in form of getting adequate funds and sponsors to print questionnaires, hold Focus group discussions and logistics was recorded. Finally, respondents were a bit reluctant in filling questionnaires and submitting them on time. This delayed the project work a bit.

 

1.9 Organization of the Study

The study is made up of five (5) Chapters. Chapter one of the study gives a general introduction to the subject matter, background to the problem as well as a detailed problem statement of the research. This chapter also sets the objectives of the paper in motion detailing out the significance and scope of the paper.

Chapter Two of the paper entails the review of related literature with regards to corporate governance and integrated reporting. This chapter outlines the conceptual reviews, theoretical reviews and empirical reviews of the study.

Chapter Three centers on the methodologies applied in the study. A more detailed explanation of the research design, population of the study, sample size and technique, data collection method and analysis is discussed in this chapter.

Chapter Four highlights data analysis and interpretation giving the readers a thorough room for the discussion of the practical and theoretical implications of data analyzed in the study.

Chapter Five outlines the findings, conclusions and recommendations of the study. Based on objectives set out, the researcher concludes the paper by answering all research questions set out in the study.

1.10 Definition of Terms

1.  Microorganisms

 Microscopic organisms, including bacteria, viruses, fungi, and protozoa, that play crucial roles in various ecosystems, including food production and preservation.

2.  Food Safety

 A scientific discipline that describes the handling, preparation, and storage of food to prevent foodborne illnesses and contamination, ensuring that food is safe for consumption.

3.  Food Security

A condition in which all individuals have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs for an active and healthy life.

4.  Biopreservation

 The use of natural or controlled microbial cultures, or their metabolites, to inhibit spoilage and pathogenic microorganisms in food, thereby enhancing food safety and extending shelf life.

5.  Probiotics

 Live microorganisms that provide health benefits when consumed in adequate amounts, particularly in enhancing gut health and improving the overall safety of fermented foods.

6.  Pathogenic Microorganisms

 Harmful microorganisms that can cause foodborne illnesses and infections, necessitating effective control measures in food production and handling to ensure public health.

7.  Fermentation

 A metabolic process that converts sugars to acids, gases, or alcohol using microorganisms, used in food production to enhance flavor, preservation, and safety while improving nutritional quality.

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