The Director General of the National Agency for Food and Drug Administration and Control, Prof. Mojisola Adeyeye said eating fruits that have been ripened with calcium carbide can result in serious health issues like cancer, heart failure, kidney failure, and liver failure….CONTINUE READING
Adeyeye added that eating such fruits may result in frequent thirst, irritation in the mouth and nose, weakness, permanent skin damage, difficulty in swallowing, vomiting, and skin ulcer.
She stated this on Tuesday at the official flag-off of NAFDAC’s media sensitisation workshop on the dangers of drug hawking and ripening of fruits with calcium carbides.
According to her, the ripening of fruits with carbide is a public problem, and the agency has employed a diverse strategy to combat the problem.
“Fruits provide the body with micronutrients that improve immunity and prevent diseases among other benefits. Fruit ripening is a unique aspect of plant development, which makes the fruit edible, softer, sweeter, more palatable, nutritious, and attractive.
“However, the consumption of fruits such as mango, banana, plantain, guava, orange, grape, etc, or any other fruits ripened with calcium carbide is dangerous to health,” she said.
INDENTIFYING CHEMICALLY RIPENED FRUITS
Prof. Adeyeye noted that fruits that have been chemically ripened with calcium carbide may have ripe skins but inside remains unripe….CONTINUE READING