Osun State Government has cautioned caterers and food vendors on the dangerous act of using paracetamol to cook meat and ‘hypo’ a bleaching agent for cassava processing to induce whiteness of fufu and gaari.
The warning was issued in Osogbo at a joint news conference addressed by the Special Adviser on Public Health, Mr. Siji Olamiju and the State Commissioner for Information and Civil Orientation, Mrs Funke Egbemode.
Mr. Olamiju noted that the dangerous trend was recently uncovered by the State Public Health Surveillance Volunteers.
While describing the act as criminal, Mr. Olamiju admonished the perpetrators to desist as it portends great danger to consumers.
He observed that hypo, which is a bleaching agent meant for laundry ought not to even get in contact with the skin, much more the alimentary system.
Also speaking, the Commissioner for Information and Civil Orientation, Mrs Funke Egbemode explained that discovery had shown that paracetamol was being used as tenderiser to boil meat and process tough cow-legs in order to cut cost and to reduce cooking time.
Mrs. Egbemode also lamented the use of hypo to process cassava without minding its harmful effects and implications on vital organs of the body, thereby resulting in slow death.
She added that the decision to embark on public sensitization on the issue was to educate caterers and cassava processors and to avert possible adverse health implications of the illicit acts which had been on over the years.