5 Common Foodborne Illnesses in Nigeria and How to Protect Your Family

By Helen Ohunene Otailku, B.Sc. Ed, Health Educator, Freelance Health Writer and DLHA Volunteer. Medically reviewed by: O. Olatunbosun, M.B.B.S., MSc. (Clinical Microbiology and Parasitology).

July 6, 2026.

Infographics titled - 5 Common Foodborne Illnesses in Nigeria and How to Protect your Family. With the subtitle: Contaminated food and water remain the leading causes of preventable illnesses across Nigeria. Know the risks and what to do about them by Dateline Health Africa. Image Credit: Claude AI

 

 Key Facts

• Nigeria is situated within a region that still bears the world’s greatest share of foodborne illnesses: Despite some global progress, the total foodborne disease burden has declined since 2000, yet major regional inequalities persist, with the greatest burden remaining in sub-Saharan Africa and South-East Asia.

• Foodborne disease rivals malaria in scale: Malaria is widely recognised as a leading killer in Nigeria, yet foodborne disease matches it in the scope of harm it causes. In 2021, foodborne diseases resulted in 57 million disability-adjusted life years (DALYs) lost globally, a burden of the same magnitude as tuberculosis (60 million DALYs), HIV (40 million DALYs), and malaria (52 million DALYs).

• Children under five carry the heaviest burden: The impact of unsafe food in Nigeria falls most heavily on the youngest. Children under five account for more than 80 percent of all foodborne disease burden in Nigeria. The true cost of unsafe food is not only measured in sickness and death, but also in the lost cognitive, physical, and developmental potential of children.

 

Introduction

Every day, millions of Nigerians sit down to a meal without knowing it could make them seriously ill. Contaminated food is responsible for nearly 50 million illnesses and more than 53,000 deaths in Nigeria every year (1). Yet most people cannot name the diseases behind these numbers. Foodborne illnesses cost families their health, their income, and in too many cases, their children. Children under five years old bear more than 80 percent of this burden in Nigeria (2, 3). Lost productivity, repeated hospital visits, and preventable deaths quietly drain households and communities. 

This article explains the five most common foodborne illnesses in Nigeria and reveals how to protect yourself and your family.

 

5 Most Common Foodborne Illnesses in Nigeria

 

1. Cholera (Vibrio cholerae)

Microscopic illustration of Vibrio cholera. Click on image to enlarge.

 

Cholera is a serious bacterial infection of the gut caused by Vibrio cholerae. It spreads rapidly and can kill within hours if not treated. Nigeria continues to face persistent annual incidences of cholera, with seasonal peaks during periods of heavy rainfall and flooding (3).

How does it spread?

Cholera spreads when an infected person defecates outside and contaminated faeces are washed into drinking water. It also spreads through food or drinks such as Zobo or tiger nut drinks prepared with contaminated water, as well as through indiscriminate dumping of refuse and irregular sewage disposal (4)

What are the symptoms?

Symptoms include (4):

• Acute profuse watery diarrhoea (described as “rice water stool”)
• Dehydration
• Weakness
• Muscle cramps
• Vomiting
• Low blood pressure
• Thirst

Dehydration can become life-threatening especially in children under age 5 years within hours due to the large volume of body fluid lost through associated stooling and vomiting.

Who is most at risk?

People living in urban slums, overcrowded internally displaced people’s camps, and conflict-affected areas such as Borno and Adamawa are disproportionately affected, particularly due to poor sanitation infrastructure (4). Children under five are especially vulnerable.

How can cholera be prevented?

• Drink only clean, boiled, or treated water
• Avoid sachet water from unverified sources
• Wash hands thoroughly before preparing or eating food
• Ensure pit latrines are sited at least 30 metres from any drinking water source
• Start oral rehydration immediately if symptoms begin (1 litre of clean water, 6 teaspoons of sugar, ½ teaspoon of salt)

Related:  Cholera in the African setting 

 

2. Salmonellosis (Non-Typhoidal Salmonella)

Microscopic illustration of non-typhoidal Salmonella. 

 

Salmonellosis is a bacterial infection caused by non-typhoidal strains of Salmonella which is different from the strain that causes typhoid. It is one of the leading causes of diarrhoeal illness across Nigeria and Africa. Over 40 million diarrhoeal illnesses in Nigeria are linked to foodborne pathogens including Salmonella (5).

How does it spread?

Transmission occurs through contaminated food and water sources, including incorrectly handled poultry, eggs, meat, and vegetables. Inadequate food safety standards, poor sanitation, and poor hygiene practices all contribute to the spread of the disease. In Nigeria, approximately 41.6% of poultry farms surveyed in North Central Nigeria had experienced non-typhoidal Salmonella in an 18-month period (5).

What are the symptoms?

Typical symptoms develop 12 to 72 hours after infection and include (5):

• Fever
• Nausea
• Vomiting
• Diarrhoea
• Abdominal pain

In severe cases, the infection can enter the bloodstream and affect other organs.

Who is most at risk?

Those at higher risk of severe illness include young children, older adults, and people with weakened immune systems (5). In Nigeria, people living with malaria, malnutrition, severe anaemia, or HIV are especially susceptible to invasive disease.

How can salmonellosis be prevented?

• Cook poultry, eggs, and meat thoroughly before eating
• Avoid raw or unpasteurised milk
• Wash hands before and after handling raw meat
• Store food at safe temperatures
• Wash fruits and vegetables thoroughly before eating

Related: 

Diarrhoea in African Children: Causes and Symptoms

Diarrhoea in African Children: Types and who is at risk?

Diarrhoea in African Children: Diagnosis and Treatment

 

3. Typhoid Fever (Salmonella Typhi)

Microscopic appearance of Salmonella typhi. Image credit: Magnific. 

 

Typhoid fever is a potentially life-threatening infection caused by Salmonella Typhi. Unlike ordinary Salmonellosis, this strain lives only in humans and spreads through the bloodstream, making it far more dangerous. Urbanisation and climate change have the potential to increase the global burden of typhoid, and increasing resistance to antibiotic treatment is making it easier for the disease to spread in communities that lack access to safe drinking water or adequate sanitation (6). Nigeria is a high-burden country.

How does it spread?

Human infection with Salmonella Typhi is mainly through the oral route by ingesting food or water contaminated with faeces, or through unclean hands and house flies.⁷ Contaminated vegetables irrigated with unsafe water are also a significant local route.

What are the symptoms?

Symptoms include:

• Prolonged high fever
• Fatigue
• Headache
• Nausea
• Abdominal pain
• Constipation or diarrhoea

Some patients may also develop a rash (6). Unlike a regular stomach upset, typhoid fever builds gradually and can last weeks without treatment.

Who is most at risk?

School-age children and young adults are most affected in Nigeria. Previous reports in Africa have shown that children bear the highest burden of typhoid disease, and asymptomatic carriers who show no symptoms play a role in spreading the infection in endemic areas like Nigeria (6).

How can typhoid fever be prevented?

• Drink only safe, boiled, or treated water
• Avoid buying food from street vendors with questionable hygiene practices
• Wash hands thoroughly before eating and after using the toilet
• Vaccinate children - a typhoid conjugate vaccine (TCV) is available
• Cook food thoroughly and avoid raw vegetables unless properly washed

 

4. Pathogenic E. coli Infections

Microscopic appearance of pathogenic E. Coli.

 

Escherichia coli (E. coli) is a bacterium (germ) that normally lives harmlessly in the gut. However, certain pathogenic strains can cause serious illness and a few strains have been identified in Nigeria. They are responsible for causing acute watery or bloody diarrhoea, stomach cramps, and vomiting (7).

How does it spread?

Humans can contract pathogenic E. coli by eating contaminated food such as raw or undercooked meat products and fresh produce sold in open markets as well as by coming into contact with contaminated wastewater, municipal water, soil, and faeces (7). In Nigeria, open gutters near markets and the use of untreated water for irrigation are common risk factors.

What are the symptoms?

Symptoms usually begin 1–10 days after exposure depending on the strain and include:

• Sudden watery or bloody diarrhoea
• Severe stomach cramps
• Nausea and vomiting

In children, dangerous kidney complications can develop.

Who is most at risk?

Children under five are at greatest risk of severe complications. People who buy fresh produce from informal open markets, eat undercooked meat, or rely on untreated water sources are also highly vulnerable.

How can E. coli infection be prevented?

• Cook meat thoroughly, especially Suya, minced meat, and beef
• Wash all fruits and vegetables with clean water before eating
• Avoid drinking from open or untreated water sources
• Practise proper handwashing after using the toilet
• Refrigerate leftover food promptly 

 

5. Staph Food Poisoning (Staphylococcus aureus)

Microscopic appearance of Staphylococcus aureus. Image credit: CDC. 

 

Staphylococcal food poisoning is caused not by the bacteria itself but by the toxins that Staphylococcus aureus produces in food before it is eaten. This makes it unique, even if contaminated food is thoroughly cooked, it may not destroy the toxins once they have formed. Studies across multiple Nigerian states have found Staphylococcus aureus contamination in street foods including roasted fish, meat, and plantain at levels that exceed acceptable safety limits (8).

How does it spread?

S. aureus is commonly present on human skin and nostril. It enters food when food handlers do not wash their hands properly before touching food. If food is then left at room temperature, the bacteria multiply and produce toxins. Critically, food contaminated with Staph toxins may not smell bad or look spoiled. This is a serious risk in Nigeria’s street food and canteen culture, where food often sits out for long periods.

What are the symptoms?

Symptoms begin abruptly typically within 30 minutes to 8 hours of eating contaminated food and include (8):

• Severe nausea and vomiting
• Abdominal cramping
• Diarrhoea
• Headache (sometimes)

Most people recover within 24 hours, but young children, the elderly, and people with weakened immunity can become seriously ill.

Who is most at risk?

Anyone who eats food that has been handled without proper hygiene or left at room temperature for too long. This is particularly relevant for Nigerian consumers of street food, canteen meals and party foods.

How can staph food poisoning be prevented?

• Do not leave cooked food sitting out at room temperature for more than two hours
• Food handlers must wash hands thoroughly and cover any skin wounds before touching food
• Refrigerate cooked food promptly and avoid eating food left at room temperature for prolonged periods, as reheating does not reliably destroy the toxins. 
• Avoid buying food that has been exposed to heat and flies for long periods

 

How are Foodborne Illnesses Diagnosed?

Your doctor is able to diagnose any of the five common foodborne illnesses described above and more after performing a detailed clinical assessment (history taking and physical examination). In addition, your doctor will ask for your blood and stool samples to be studied under the miscroscope and also cultured for identification of the specific pathogens (germs) causing the diarrhoea illness.

1. Clinical Assessment

Even before laboratory result of cultures are available, doctors use specific groupings of symptoms to narrow down the diagnosis of diarrhoea illness and initiate prompt treatment.

• If the Diarrhoea is watery or bloody: This is often a classic signs of E. coli, Salmonella, or Shigella.
• When Fever and severe abdominal cramps are present: Typhoid fever or salmonellosis is commonly suspected.
• Dehydration & Vomiting: This is common across nearly all gastrointestinal foodborne pathogens.

2. Laboratory Tests

• Stool Culture & Microscopy: These are the gold standards for identifying bacterial causes (like Salmonella, Shigella, and pathogenic E. coli) of diarrhoea illnesses. They however may take several days to obtain confirmatory results.

• Widal Test / Blood Culture: The Widal test is frequently used in Nigeria for the diagnosis of typhoid fever (Salmonella typhi), but a blood culture provides more definitive result. 

• Rapid Diagnostic Tests (RDTs): These tests are being increasingly used in local clinics and in the field for detecting diarrhoea causing pathogens like Vibrio cholerae during outbreaks. They take 10 to 30 minutes - for the cassette type Rapid Antigen Test and 2 to 3 hours for the PCR test that detect DNA and RNA of causative pathogens

 

How to Protect Yourself and Your  Family

The five diseases covered in this article share a common thread: they are largely preventable. According to the World Health Organization a practical framework every Nigerian household can follow include (9): 

• hygienic practices
• separate raw and cooked foods
• cook thoroughly
• keep food at safe temperatures
• use safe water and raw materials

The most urgent concern with foodborne illness is not what might happen months later, it is what can happen within hours. Severe dehydration from relentless vomiting and diarrhoea, sepsis from bacteria entering the bloodstream, and sudden organ failure are immediate, life-threatening emergencies. Children can deteriorate frighteningly fast. These are crises that happen at home, often before a family realises how serious the situation has become. Prevention is not just good advice, it is the difference between life and death.

 

Conclusion

Cholera, Typhoid, Salmonella, and the other diseases featured here kill tens of thousands of Nigerians every year. Yet the majority of these deaths are preventable. Safe water, clean hands, proper cooking, and careful food storage are not luxuries; they are lifesaving habits within every family’s reach. 

Start today and adopt these lifesaving habits to protect your health and those of your loved ones.

 

References

1. Bako A. FG says Nigeria is ahead of WHO food safety target. Federal Ministry of Health and Social Welfare; June 8, 2026. Available from here. 

2. Lake R, Devleesschauwer B, Majowicz S et al. WHO estimates of the global, regional, and national burden of 42 foodborne infectious and chemical hazards, 2000–21: an updated data synthesis. The Lancet Global Health. 2026. Available from here. 

3. World Health Organization. Unsafe food causes 866 million illnesses and 1.5 million deaths annually, young children at highest risk. WHO [Internet]. June 4, 2026. [Cited June 22, 2026]. Available from here.

4. Eneh S, Onukansi F, Anokwuru C, Ikhuoria O, Edeh G, Obiekwe S, Dauda Z, Praise-God A, Okpara C. Cholera outbreak trends in Nigeria: policy recommendations and innovative approaches to prevention and treatment. Frontiers in Public Health. 2024;12:1464361. doi:10.3389/fpubh.2024.1464361. Available from here. 

5. World Health Organization. Salmonella (non-typhoidal). [Internet]. WHO Fact Sheet. [Cited June 22, 2026]. Available from here.

6. World Health Organization. Typhoid. WHO Fact Sheet. [Internet]. March 2023. {Cited June 22, 2026]. Available from here, 

7. Anueyiagu KN, Agu CG, Umar U, Lopes BS. Antimicrobial resistance in diverse Escherichia coli pathotypes from Nigeria. Antibiotics (Basel). 2024;13(10):922. doi:10.3390/antibiotics13100922. Available from here. 

8.  Odetokun IA, Adetona MA, Ade-Yusuf RO et al. Staphylococcus aureus contamination of animal-derived foods in Nigeria: a systematic review, 2002–2022. Food Safety and Risk. 2023;10:6. doi:10.1186/s40550-023-00106-y. Available from here.

9. World Health Organization. Five keys to safer food poster. WHO Food Safety. [Internet, n.d.] Cited June 22, 2026.  Available from here. 

 

 

Published: June 6, 2026

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