‘Cheap Trouble’: UNILORIN Students Lament Unhealthy Foods And Drinks On Campus

Naomi Emeremnini, a first-year student of the University of Ilorin (UNILORIN), Kwara State, had just completed one of her examinations for the semester when she decided to have a cold drink to calm her nerves on the way to her hostel. 

Accompanied by her friend, they both purchased Zobo, a vibrant Nigerian beverage made from dried Hibiscus petals and a mix of spices and Kunu, a popular drink consumed throughout Nigeria and usually made from grain such as millet or sorghum and maize. 

Though sold for fifty naira only, Naomi told CAMPUS REPORTER that the drinks were ‘cheap troubles’ as she had to later visit the university’s clinic as a result of complications from the locally made drinks.

“My stomach started paining me and I couldn’t even sleep well because I was feeling very uncomfortable. By the time I woke up the next morning, my body system had changed. I could not even see clearly. I ran down from my bed at the top bunk and threw up a greenish substance,” she recalled. 

“I tried taking water but the problem persisted. Later that day, I went to the school clinic where it was confirmed that I was suffering from food poisoning and treatment was administered to me.”

While proper hygiene prevents foodborne diseases, everyone involved in food production such as handling, preparing, and storing of food is expected to adhere to safety practices. 

However, this is not the situation in UNILORIN. 

Narrating his experience, a 400-level of Mechanical Engineering, who simply identified himself as Israel said his first bitter experience was at a Buka in Arafims hostel. He purchased a delicious meal but ended up being a victim of ‘cheap trouble’.

Months later, he discovered what led to his discomfort after working on one of the grinding machines being used by campus vendors to grind pepper, beans and other edibles. 

“The thing was very dirty and I’m not even exaggerating. Even my lecturer saw it and was disgusted,” he said. 

Implications 

According to the World Health Organization (WHO), contaminated food causes over 200 diseases, leading to illnesses, loss of healthy life years, and even death.

Also, the National Agency for Food and Drug Administration and Control (NAFDAC) says over 200,000 people die annually from food poisoning, often due to consuming poorly prepared food and unsafe practices.

While CAMPUS REPORTER observed that many food vendors in UNILORIN prepare their meals under unsanitary conditions, exposing students to risks, a vendor who identified herself as Olusola said she has been operating under the supervision of the institution since 2018. 

“Both the School Management and Student Union Executives used to conduct routine inspections and insist on tests for cooks regardless of their previous relationship with the vendors.” 

She, however, said there haven’t been such inspections in the last two administrations. 

On his part, Aina Babatunde, a Food Microbiologist with experience in food hygiene practices emphasised that vendors must understand the importance of food hygiene and proper storage methods. 

He urged vendors to position their food shops away from drainages and consistently wear hair covers and face masks to prevent the release of microorganisms into customers’ orders.

This story was funded by the Campus Reporter project of the Centre for Journalism Innovation and Development (CJID) and written by students of the University of Ilorin after Campus Reporter’s 42nd campus journalism clinic held in their institution:

1. Olawuyi Ponmile Olatomiwa
2. Olawale K. Israel
3. Oyinloye Joshua
4. Abdullahi Rofiat
5. Bamishaye Sharon
6. Bagbansoro Taiwo Fahd
7. Ayomide Alabi
8. Adebayo Favour
9. Omotosho Mercy Faderera
10. Lasisi E. Deborah
11. Akinwotu Olubusola

Campus Reporter

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