10 common kitchen habits that pose serious risks to human health

In many homes, the kitchen is seen as a place of nourishment and routine. Meals are prepared daily, often following habits passed down over time or picked up for convenience. Yet some of these practices persist not because they are safe, but because they are familiar, cheap, or poorly understood.

Across Nigeria and beyond, public health experts continue to flag domestic food preparation as a major source of preventable illness. From chemical contamination to bacterial exposure, the danger often lies in everyday choices made during cooking, storage, and cleaning.

Below are ten common kitchen habits that can significantly harm human health if left unchecked.

Cooking with paracetamol

Using paracetamol as a cooking ingredient, often to soften meat or beans more quickly, is extremely dangerous. Paracetamol is a drug intended for controlled medical use, not heat exposure. When heated, its chemical structure changes and can cause serious liver damage when consumed. Repeated intake, even in small amounts, increases the risk of organ failure and long term toxicity.

Using dangerous items for fermentation

In some households, detergents, cleaning agents, or kerosene are added during the fermentation of cassava to speed up the process for making akpu or fufu. These substances are highly toxic and are not meant for contact with food. During fermentation, cassava absorbs these chemicals, which are not destroyed by washing or cooking. Consuming food prepared this way can lead to poisoning and long term health problems, including damage to the nervous system, kidneys, and other vital organs.

Cooking food in cellophane or nylon

Cooking or reheating food in cellophane, nylon bags, or thin plastic wrappers is still common. When exposed to heat, these plastics release chemicals that migrate into food. Several of these substances have been linked to hormonal disruption and increased cancer risk. The practice is especially dangerous with oily or acidic foods, which absorb chemicals more easily.

Using tyres for roasting meat

Roasting meat with burning tyres introduces toxic substances directly into food. Tyres contain heavy metals and synthetic chemicals that release poisonous smoke when burned. These toxins settle on meat and enter the body when eaten, increasing the risk of respiratory disease, cancer, and long term organ damage.

Using “Sniper” to preserve beans

The use of Sniper, a pesticide, to preserve beans or kill weevils is extremely poisonous. Even small residues can cause acute poisoning, organ failure, or death. Washing or cooking does not reliably remove the chemical. This practice remains one of the most dangerous food handling habits and has been linked to multiple fatalities.

Poor waste management in the kitchen

Allowing rubbish, food scraps, or dirty dishes to accumulate creates an ideal environment for flies, rodents, and bacteria. These pests spread pathogens that contaminate surfaces and food. Poor waste management also increases the risk of gastrointestinal infections and food poisoning, especially in warm conditions.

Reusing cooking oil excessively

Reusing oil until it becomes thick, dark, and greasy produces free radicals. These compounds are linked to inflammation, cardiovascular disease, and certain cancers. Each reheating cycle increases toxicity, especially at high temperatures. Regular consumption of food cooked in degraded oil poses cumulative health risks.

Not cleaning the fridge regularly

A fridge that is rarely cleaned can harbour bacteria, mould, and spoiled food. Leaking liquids from raw meat or expired items contaminate other foods. Low temperatures slow bacterial growth but do not stop it. Without regular cleaning and proper food separation, the fridge becomes a source of cross contamination.

Excessive use of seasoning cubes

Seasoning cubes and powders often contain very high levels of sodium and additives. Excessive intake contributes to high blood pressure, kidney strain, and increased risk of heart disease. Because these seasonings are added routinely, many households consume far more salt than recommended without realising it.

Using dirty kitchen cloths and sponges

Kitchen clothes and sponges are often used repeatedly without proper washing. They trap moisture and food particles, allowing bacteria to multiply rapidly. Wiping surfaces or utensils with contaminated cloths spreads germs across the kitchen, increasing the risk of illness.

Esther Emoekpere is a data analyst in the audience engagement department at BusinessDay, where she uses data to understand reader behaviour, spot unusual trends, and support the newsroom with insights that shape story performance. She holds a BSc in Statistics from the Federal University of Agriculture, Abeokuta.

She also with the BD Weekender team, where she covers a range of beats including profiles, food, lifestyle, restaurants, and fashion—creating stories shaped by audience interest and real-time engagement trends.

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