FDA probes claims of melted plastic used in plantain chips

The Food and Drugs Authority (FDA) has begun nationwide market surveillance and laboratory testing of plantain chips after claims that some vendors are melting plastic during frying to make the chips crispier and extend their shelf life.

The move follows videos and reports circulating on social media suggesting that polythene materials are being added to hot cooking oil during the preparation of plantain chips, raising serious concerns about food safety.

In a statement, the FDA described the alleged practice as hazardous, warning that intentionally melting plastic in frying oil leads to direct chemical contamination, making the food unsafe for consumption.

The authority explained that when plastic materials such as low-density polyethylene are heated in oil at high temperatures, harmful chemical compounds can seep into the food.

According to the FDA, the process speeds up the release of substances such as plasticisers, phthalates and antioxidants from the plastic into the oil, which could pose toxicological risks to consumers. Scientific studies, the authority added, associate prolonged exposure to these chemicals with endocrine disruption, hormonal imbalances and a higher 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 said.

The FDA also advised the public to stay alert and report suspicious food preparation practices, especially when plantain chips have a chemical smell, a plastic-like aftertaste or retain the same texture for an unusually long time.

The authority further indicated that the results of the ongoing laboratory tests will be made public once investigations are concluded.