Kogi: NAFDAC Tackles Restaurants on Use of Paracetamol for Cooking

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The National Agency for Food and Drug Administration and Control (NAFDAC) in Kogi state has carried out a door to door sensitization visits to restaurants in Lokoja metropolis with a directive to owners of the restaurants not to use paracetamol in boiling meat for human consumption. 

Kogi State Coordinator of NAFDAC, Pharm. Kigbu James who carried the exercise with top management staff of the agency told newsmen in Lokoja that paracetamol is produced for medicinal purposes and not for boiling meat.

According to him “when paracetamol is used to boil meat to easily soften it, the chemical reaction that takes place is capable of destroying the liver and kidneys of the consumers.”

Pharm. Kigbu said it is unfortunate that some owners of restaurants and caterers are said to be using paracetamol to boil meat adding that they should desist from such harmful practices to save lives.

The state NAFDAC boss noted that the management has a target of forty restaurants stressing that it had so far sensitized over eighteen restaurants in the state.

Pharm. Kigbu further said the door to door sensitization will be a routine exercise. He noted that the management has visited Moremi, Miss T, Chopmore, TiOluwanile, Madam Coke restaurants among others in the state capital.

The manager of Miss T restaurant, Adeyemi Muhammed told newsmen in Lokoja that his restaurant does not use paracetamol in cooking her meat for customers.

Muhammed said his restaurant has high regard for the health of its customers. He added that the restaurant has for years been operating with high level hygienic compliance and NAFDAC standard.

The manager called on her customers to continue to patronize the restaurant saying the satisfaction and health of her consumers is always paramount in carrying out their business.


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