Summary
Chima Azubuike Following reports of artificial fruits ripening with calcium carbide in Billiri Local Government Area of Gombe State the National Agency for Food and Drug Administration and Control on Friday carried out a sensitisation exercise. Fruits provide the body with micronutrients that improve immunity and prevent diseases among other benefits. Fruit ripening is a […]The post NAFDAC sensitises fruit sellers in Billiri on dangers of calcium carbide appeared first on Healthwise.
Source: Punch
AI News Q&A (Free Content)
Q1: What are the potential health risks associated with using calcium carbide for fruit ripening?
A1: Calcium carbide is used to artificially ripen fruits, but it poses several health risks. When calcium carbide comes into contact with moisture, it produces acetylene gas, which accelerates the ripening process. However, it can lead to digestive issues, irritation of the mouth and throat, and potentially more severe health effects due to the presence of impurities like arsenic and phosphorus. These impurities can cause vomiting, diarrhea, and even more serious conditions if consumed in large quantities.
Q2: How does the National Agency for Food and Drug Administration and Control (NAFDAC) address the issue of calcium carbide use in fruit ripening?
A2: NAFDAC has been actively working to sensitize fruit sellers and consumers about the dangers of using calcium carbide. The agency conducts regular sensitization exercises to educate stakeholders on the harmful effects of calcium carbide and promote safer alternatives for fruit ripening. NAFDAC's efforts are aimed at ensuring public health safety and compliance with food safety regulations.
Q3: What are some alternative methods for ripening fruits safely without using calcium carbide?
A3: Safe alternatives to calcium carbide for ripening fruits include the use of ethylene gas, which is a natural plant hormone that induces ripening. Ethylene generators or sachets that release ethylene gas can be used to ripen fruits evenly and safely. Other methods include using controlled atmosphere storage and ripening rooms that regulate temperature and humidity to promote natural ripening.
Q4: What recent advancements have been made in detecting calcium carbide in fruits?
A4: Recent advancements include the development of a gold nanoparticle-based colorimetric sensing assay that uses L-cysteine to detect calcium carbide in fruits like mangoes and bananas. This nanosensing method is portable, cost-effective, and environmentally friendly, allowing for rapid detection of calcium carbide by observing a color change from red to purple when calcium carbide is present.
Q5: What are some regulatory measures in place to control the use of calcium carbide in agriculture?
A5: Many countries have banned or strictly regulated the use of calcium carbide for fruit ripening due to its health risks. Regulatory bodies like NAFDAC enforce these bans and promote compliance through regular inspections and sensitization programs. Additionally, international organizations like the Food and Agriculture Organization (FAO) provide guidelines on safe agricultural practices to prevent the use of harmful substances.
Q6: Are there any published studies that highlight the chemical composition and risks of calcium carbide?
A6: Studies have shown that calcium carbide can contain harmful impurities such as arsenic and phosphorus hydride, which pose significant health risks. Research has focused on analyzing these chemical compositions to better understand the risks involved. Studies emphasize the importance of monitoring and controlling the use of calcium carbide in agriculture to prevent health hazards.
Q7: How does the use of calcium carbide affect the nutritional value of fruits?
A7: The use of calcium carbide for artificial ripening can compromise the nutritional quality of fruits. It accelerates ripening, which can result in fruits that appear ripe on the outside but remain unripe internally, affecting texture and taste. This process can also lead to a decrease in the vitamin and mineral content of fruits, reducing their overall nutritional value.
References:
- Ripening - Wikipedia
- Development and characterization of gold nanoparticle-based colorimetric sensing assay functionalized with L-cysteine for the detection of calcium carbide in ripened mango and banana fruits
- Exotic stable calcium carbides: theory and experiment
- NAFDAC sensitizes fruit sellers in Billiri on dangers of calcium carbide
- , "Health effects of calcium carbide on fruits
