In a recent announcement made by Professor Christianah Adeyeye, the Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), it has been confirmed that the investigation conducted by NAFDAC regarding the presence of ethylene oxide or its metabolite in noodles and their seasonings has reached a reassuring conclusion. The findings reveal that all noodles manufactured in Nigeria are completely safe for consumption.
During a press briefing held in Lagos on Thursday, the NAFDAC director emphasized that rigorous tests were conducted on locally produced instant noodles and their seasonings, and no traces of ethylene oxide or its derivative were detected.
As a result of this thorough investigation, it has been determined with certainty that all noodles produced in Nigeria are deemed absolutely safe for human consumption.
The director said, “The level of Mycotoxin and the heavy metals were within the internationally acceptable limit. Therefore, the noodles made in Nigeria are very safe to eat. Samples of chicken-flavored instant noodles of various brands and seasonings were drawn from production facilities across the country. This was to ensure that the investigation was robust, covering other instant noodles brands manufactured in Nigeria, besides Indomie, the implicated brand.”
“The Post Marketing Surveillance Division also visited markets/retail outlets in the major cities of Lagos, Abuja, and Kano and drew samples of instant noodles for laboratory analysis. The market visits served as surveillance for the presence of the Taiwan and Malaysian special chicken noodles in the Nigerian market.”
“The samples drawn from production facilities and trade were properly packaged and delivered in good condition to our Central Laboratory, Oshodi, Lagos, where analytical activities commenced immediately in accordance with international standards and methods of analysis.”
Furthermore, Professor Adeyeye highlighted that NAFDAC employed the analytical technique of Gas Chromatography with a Mass Spectrometry detector to conduct the investigation. A total of 114 samples, consisting of instant noodles and seasonings, were collected and tested by the agency.
To provide clarity, Professor Adeyeye explained that ethylene oxide, the compound of concern, is a colorless and odorless gas primarily used for sterilizing medical devices. Its potential carcinogenic properties have raised concerns about its presence in food products.
The investigation conducted by NAFDAC was initiated in response to the recalls of Indomie Instant Noodles ‘Special Chicken Flavor’ by the Ministries of Health in Malaysia and Taiwan. These recalls were prompted by alleged findings of ethylene oxide in the noodles, a compound that has been associated with an elevated risk of cancer.
