In Nigeria, dairy products, which are essential sources of nutrients and flavors to various dishes https://openknowledge.fao.org/server/api/core/bitstreams/bf75d4cd-54ed-45a8-bf1b-71606320f596/content are a staple in many households. Consumption of unpasteurized dairy products such as but not only fresh or fermented cow’s milk, wara, nono, and kindrimo is however quite common.

Purveyors of this practice argue that raw dairy products have more nutrients and flavors, but the scientific consensus is that the risks associated with consuming unpasteurized dairy far outweigh the potential benefitshttps://www.sciencedirect.com/science/article/abs/pii/S0924224418302929. Although I appreciate the sentiment that some raw dairy products have cultural significance because of their rich flavors and other desirable properties, potential associated health risks must be taken seriously.

Unlike their pasteurized counterparts, which undergo a process of heating to kill germs, unpasteurized dairy products retain the potential for contamination by pathogens such as E. coli, Salmonella, and Listeria.

In a country like Nigeria, where food safety standards and enforcement may vary, the risk of contamination in unpasteurized dairy products is significantly higher. Improper handling, storage, and transportation of raw milk can further increase the chances of bacterial growth, putting consumers at risk of foodborne illnesses https://www.cdc.gov/foodsafety/foodborne-germs.html.

Pregnant women, young children, the elderly, and individuals with compromised immune systems are particularly vulnerable to the dangers of consuming unpasteurized dairy products. For them, the consequences of a foodborne illness can be severe and even life-threatening.

In light of these risks, relevant actors must act decisively. First, it is vital to understand and document the prevalence of this practice. Studies should thus be conducted to quantify the proportion of Nigerians who consume unpasteurized dairy products. To facilitate the formulation and implementation of effective mitigation strategies, studies should also characterise the factors driving the consumption of unpasteurized dairy. It is also important to promote food safety awareness within our communities. This can take the form of media campaigns, community workshops, school programs, local outreaches, and so on.

Pasteurization is a proven method to eliminate foodborne pathogens without significantly altering the nutritional value of the milk or dairy product. To protect yourself and your loved ones from the risks associated with unpasteurized dairy products, you should consume pasteurized dairy products only.

Let’s raise awareness (I think everyone can participate or contribute to this), make informed choices, and embrace a culture of food safety in every meal we enjoy.

Notes:

Wara: This is a locally made cheese produced from raw cow’s milk. It is similar to cheese curds and is commonly consumed in Nigeria.

Nono: This is a traditional Nigerian fermented milk product made from raw cow’s milk. It has a slightly sour taste and is often consumed as a beverage or used in cooking.

Kindrimo: This is a type of yogurt made from raw cow’s milk. It is popular in some parts of Nigeria and is consumed as a snack or dessert.