Thursday, July 15, 2021

FOOD POISONING: 3 SIBLINGS DIE IN KWARA AFTER EATING AMALA

 



I did not say the food was poisoned, I am saying they died of food poisoning. Report has it that the victims were reportedly rushed to a hospital on Princess Road, Ilorin, when they complained of abdominal pains and started vomiting.

Amala is a Nigerian native food obtained from yam (Dioscorea rotundata). The yam is peeled, sliced, dried, and milled into flour (elubo). It is thereafter prepared into paste (amala) with hot water.

What could have killed these people? Two possibilities in my opinion: 1. Botulism  or 2. Cyanide. The first is a biochemical while the second is chemical.

Botulism is a rare but serious condition caused by toxins from bacteria called Clostridium botulinum. This could have occurred at the drying stage of the processing step. The drying is often done using the sun. At this stage if there is no adequate amount of sun to evaporate the moisture within a considerable amount of time, biochemical processes will set in (most of it is undesired).

Cyanide is a dangerous chemical found in wild species (cultivar) of yam. Cyanide is a rapidly acting, potentially deadly chemical that can exist in various forms. Cyanogenic glycosides are natural plant toxins that are present in several plants, most of which are consumed by humans. Cyanide is formed following the hydrolysis of cyanogenic glycosides that occur during crushing of the edible plant material either during consumption or during processing of the food crop. Exposure to cyanide from unintentional or intentional consumption of cyanogenic glycosides may lead to acute intoxications, characterized by growth retardation and neurological symptoms resulting from tissue damage in the central nervous system (CNS).

If you must sundry any food item, ensure there is adequate intensity of sunlight to ensure food safety. Driers will be better.

Stay safe

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