The Food and Drugs Authority (FDA) has issued a warning to the public to avoid plantain chips with a strong chemical odor or a plastic-like aftertaste. This advisory follows reports that some vendors may be adding polyethylene (plastic) during frying to enhance crispiness and shelf life. According to the FDA, such practices contaminate food and pose serious health hazards.
In a statement dated March 11, the Authority explained that hot oil can release harmful substances from plastics, including plasticisers and phthalates, into the chips. Long-term exposure to these chemicals has been linked to hormonal imbalances, endocrine disruption, and certain cancers.
To safeguard consumers, the FDA has initiated nationwide market surveillance and laboratory testing of plantain chips to verify the allegations. Vendors found using non-food-grade additives, including plastics, face prosecution and permanent closure under Section 100 of the Public Health Act, 2012 (Act 851).
“Consumers are advised to be vigilant. Avoid plantain chips that have an unusually high chemical scent, a plastic-like after-taste, or do not show a noticeable change in texture over time,” FDA warned the public. The Authority also encouraged food processors to follow Good Manufacturing Practices and obtain the required hygiene and vendor permits. “The health and safety of consumers is our top priority,” the FDA said, urging the public to report any suspicious food preparation practices via its official contacts and social media channels.
Source: Juliana Odame Asare
