The Food and Drugs Authority has launched nationwide market surveillance and laboratory testing of plantain chips following allegations that some vendors are using melted plastic in frying to enhance the crispiness and shelf life of the product.
The action comes after videos and reports circulating on social media suggested that polythene materials are being introduced into hot cooking oil during the preparation of plantain chips, raising serious food safety concerns.
In a statement, the authority described the alleged practice as dangerous, warning that the deliberate melting of plastic in frying oil constitutes direct chemical contamination of food and renders the product unsafe for human consumption.
According to the FDA, heating plastic materials such as low-density polyethene in oil at high temperatures can lead to the migration of harmful chemical substances into the food.
The authority explained that this process accelerates the release of plasticisers, phthalates and antioxidants from the plastic into the oil, creating potential toxicological risks for consumers.
Scientific research, the FDA noted, links long-term ingestion of these chemicals to endocrine disruption, hormonal imbalances and an increased risk of certain cancers.
”Pursuant to Section 100 of the Public Health Act, 2012 (Act 851), which prohibits the sale of unwholesome or contaminated food, the use of any non-food-grade additive, including plastics, in food preparation is a criminal offence. Any person found engaging in this practice will face the full rigours of the law, including prosecution and permanent closure of their business,” the statement added.
The FDA has also urged consumers to remain vigilant and report suspicious food preparation practices, particularly when plantain chips have an unusual chemical smell, a plastic-like aftertaste, or maintain the same texture for an unusually long period.
The FDA further pledged to release the results of ongoing laboratory tests once investigations are completed.
