Why Nigerians should stop cutting vegetables in markets — Nutritionists
Nutrition experts are urging Nigerians to cease the common practice of having vegetables sliced in open markets before washing them, citing significant risks of contamination and nutrient loss.
Intelligence analysis by Gemini 2.5 Flash
A widespread practice in Nigerian markets involves consumers requesting vegetable sellers to slice produce at the point of purchase, often without prior washing. Nutritionists warn this exposes vegetables to unhygienic conditions, harmful microorganisms, and chemical residues, leading to food poisoning and reduced nutritional value.
Imagine your vegetables are like a fresh apple. If you cut the apple open and leave it on a dirty table before washing it, tiny invisible germs can jump onto the juicy inside. When you finally wash it, some germs might still be there, and some of the good stuff inside the apple might have already gone away with the dirty water. It's much safer to wash the whole apple first, then cut it, so it stays clean and healthy for you to eat!
Analysis
The practice of slicing vegetables in open markets before washing them poses a significant public health challenge in Nigeria, according to nutrition and food safety experts. This seemingly convenient habit introduces multiple layers of risk, from direct microbial contamination to the loss of essential nutrients, underscoring a broader issue of food hygiene awareness and practices within the country.
Olusola Malomo
Olusola Malomo, a registered dietician-nutritionist and Assistant Director of Dietetics at the Lagos State Health Service Commission, highlighted the severe hygiene concerns associated with this market practice. He emphasized that the open market environment itself is inherently unsafe, making vegetables susceptible to contamination from various sources. Malomo explained that slicing vegetables before washing them allows vital nutrients to escape during subsequent washing at home, diminishing the nutritional benefits consumers expect. He further noted that qualitative analysis would show vegetables washed before slicing retain more nutrients than those cut in the market first.
Beyond nutrient loss, Malomo pointed out the risk of chemical contamination. Vegetables are often exposed to chemical fertilisers, insecticides, and pesticides on farms, and these residues can become trapped. Slicing them in the market without prior washing means these chemicals can easily get into the body. Additionally, the hygiene standards of sellers in open markets are often compromised, leading to the introduction of bacteria and other microorganisms into the cut vegetables, which can cause food poisoning and other health issues.
Nwabumma Asouzu
Another Registered Dietician-Nutritionist, Nwabumma Asouzu, corroborated these concerns, detailing various sources of contamination. She explained that raw vegetables can be contaminated by physical agents, including unhygienic hands of sellers or the unhygienic environments from which the vegetables were sourced. Asouzu listed other potential contaminants such as faecal matter, parasites, maggots, insects, and even small pieces of stones that can be introduced during the slicing process in the market.
A significant risk highlighted by Asouzu is the potential for food poisoning from pathogens like Salmonella, E. coli, Cryptosporidium, and Listeria. She stressed that vegetables require utmost care from harvest to the consumer's plate, as they contain antioxidants that can be lost when mishandled or cut prematurely. Asouzu also specifically mentioned nutrient losses in cut vegetables, including crucial ascorbic acid (Vitamin C), B vitamins, and folate, which are vital for health. She advised against buying damaged or bruised fresh vegetables, reinforcing the need for careful handling.
World Health Organisation
The World Health Organisation (WHO) provides a global context for the dangers of unsafe food, underscoring the severity of the issue. The global health body states that unsafe food, contaminated with harmful bacteria, viruses, parasites, or chemical substances, is responsible for over 200 diseases, ranging from common diarrhoea to severe conditions like cancer. In June 2026, the WHO reported that unsafe food causes an alarming 866 million illnesses and 1.5 million deaths annually worldwide.
The WHO's data specifically highlights the disproportionate impact on vulnerable populations, with young children facing the highest risk. Children under five, for instance, are almost three times more likely to fall ill from unsafe food compared to older children and adults. The organisation describes unsafe food as perpetuating a vicious cycle of disease and malnutrition, particularly affecting infants, young children, older people, and the sick. This global perspective reinforces the urgency of addressing unhygienic food practices, such as market-slicing of vegetables, to safeguard public health in Nigeria.
Key points
- Nutritionists advise Nigerians to stop slicing vegetables in open markets before washing them due to hygiene concerns.
- The practice increases the risk of food poisoning from harmful microorganisms like Salmonella and E. coli.
- Slicing vegetables before washing leads to the loss of vital nutrients such as ascorbic acid, B vitamins, and folate.
- Vegetables may carry chemical residues from farms, which can be ingested if not properly washed before cutting.
- The World Health Organisation reports that unsafe food causes 866 million illnesses and 1.5 million deaths annually, with young children most at risk.
If Nigerians adopt the recommended practice of washing vegetables thoroughly before slicing them at home, there could be a significant reduction in foodborne illnesses and an improvement in public health outcomes. This shift would ensure greater nutrient retention, leading to a healthier population and potentially lower healthcare burdens.
Should the unhygienic practice of slicing unwashed vegetables in open markets persist, Nigeria could face continued high rates of food poisoning and related diseases. This would disproportionately affect vulnerable groups, exacerbate malnutrition, and place ongoing strain on the healthcare system.
