By Sylvester Ojenagbon
The world over, a festive season is
synonymous with feasting. It is usually a time when kitchens work overtime, and
tables overflow with culinary abundance.
However,
for all the joy these lavish meals bring, they also usher in a period of
heightened risk for a globally common, yet utterly miserable affliction: food
poisoning.
The
problem of foodborne illness is common, cutting across continents and
development levels.
The World Health Organisation estimates that as many as one in ten people globally fall ill each year from eating contaminated food, resulting in hundreds of thousands of deaths, with children and those in low- and middle-income countries bearing the heaviest burden.
