Residents of Lagos State have expressed concern over the unhygienic conditions under which raw meat is displayed and sold in several markets, warning that poor handling practices could expose consumers to dangerous foodborne diseases.
Investigations by PUNCH Healthwise revealed that meat sold at popular markets, including Oko-Oba Abattoir, Oyingbo, Mile 12 and Army Arena Shopping Complex, was sometimes left uncovered on wooden tables, exposed to flies, dust, stagnant water and heaps of refuse.
The findings also showed that some meat porters transported carcasses by placing them directly against their bodies without visible protective clothing, raising concerns about possible contamination during handling and transportation.
The situation has heightened fears among residents who rely on beef and other meat products as regular sources of protein.
A Mushin resident, Omotadase Yasr, described the exposure of meat to flies and surrounding waste as a common occurrence in markets, adding that such practices had increasingly become normalised despite the potential health risks.
Similarly, residents of Bariga, Ogba and Oshodi called on the Lagos State Government to improve market sanitation, provide modern meat-display facilities and strengthen inspections to ensure that meat sold to the public meets basic hygiene standards.
Experts warn of foodborne diseases
Public health specialists have warned that meat handled or stored under unhygienic conditions can become contaminated with harmful microorganisms capable of causing serious illnesses.
A Professor of Public Health at the University of Ilorin, Tanimola Akande, said contaminated meat could cause food poisoning, gastroenteritis and other infections, with symptoms including diarrhoea, abdominal pain, vomiting and dehydration.
He advised consumers to maintain proper food hygiene, refrigerate meat that would not be cooked immediately and ensure it is thoroughly cooked before consumption.
Meanwhile, a Professor of Veterinary Public Health and Preventive Medicine at the University of Ibadan, Kehinde Adesokan, warned that carrying carcasses against bare bodies or dirty clothing could introduce disease-causing organisms to meat.
He also cautioned that unhygienic meat handling could contribute to the spread of antimicrobial-resistant bacteria, making some infections more difficult to treat.
Food safety expert Olugbenga Ogunmoyela called for stricter monitoring of slaughterhouses, transportation systems and retail markets. He said meat should be handled on clean, washable surfaces and protected from flies, dust, rodents and other sources of contamination.
Unsafe food remains a public health concern
The concerns come amid wider warnings about the impact of unsafe food on public health in Nigeria.
According to figures cited by the Federal Government in June 2026, foodborne illnesses account for nearly 50 million cases and more than 53,000 deaths annually in the country.
The World Health Organisation also estimates that approximately 600 million people worldwide fall ill after consuming contaminated food each year, with about 420,000 deaths recorded annually.
Lagos government plans tougher enforcement
Responding to the concerns, the General Manager of the Lagos State Consumer Protection Agency, Afolabi Solebo, said the agency planned to impose stricter sanctions on meat sellers who repeatedly violated hygiene requirements.
He disclosed that compliance notices and penalties would target traders who displayed meat on bare surfaces or left it without adequate protection.
Solebo explained that while the Lagos State Ministry of Agriculture oversees slaughterhouse operations and meat inspection, LASCOPA monitors the handling, storage and sale of products once they enter the retail market.
He added that the agency was considering closer collaboration with veterinary officials to conduct coordinated, unannounced inspections and educate traders and consumers on food safety.
Residents and experts have called for the proposed measures to be backed by consistent enforcement, improved sanitation and adequate facilities to protect consumers from preventable foodborne illnesses.
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