Cooking ‘Moi-Moi’ and Other Food In Nylons Is Dangerous – Expert Warns

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The general public has been warned to desist from cooking Moi-moi and other food in nylons or cellophane bags as they contain cancer causing toxins.

A dietician John Tehinse said that nylons or cellophane produces dioxin, which is a toxic substance that causes cancer.

Tehinse gave this warning on Tuesday in Ilorin at a campaign confirmed by the Food Safety Awareness Campaign Initiatives, funded by the European Union.

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Moi-moi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onions, fresh peppers with a blend of crayfish or egg.

It is high in protein with a mix of carbohydrate and is very filling. The food originated in West Africa.

Tehinse revealed that cooking Moin-moin, a local delicacy of bean pudding in nylon, had become widespread while people are unaware of the hazards.

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He added in a lecture themed: “Food Safety Control System in Nigeria” that nylon or cellophane bags produce cancer causing chemically-related compounds that are persistent in environmental pollutants (POPs).

The dietician further warned that dioxins were highly toxic and could cause reproductive and developmental problems, damage the immune system, interfere with hormones and also cause cancer.1

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He advised people to use the traditional leaves to cook the food.

The dietician also called for good food practices in Nigeria and urged restaurant owners to look at the business as public service.

“Food business is not only to make money but a calling to protect public health and ensure what they offer to consumers is safe,” he said.

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