Forensic Analysis of Adulterated Food Products Seized by NAFDAC in Abuja

Food adulteration poses serious public health risks and constitutes a criminal offence under Nigerian consumer protection laws, necessitating rigorous forensic analysis for effective regulation and prosecution. This study examines the forensic analysis of adulterated food products seized by the National Agency for Food and Drug Administration and Control (NAFDAC) in Abuja between 2020 and 2024. A descriptive quantitative design was employed, analysing forty-five laboratory examination reports from NAFDAC's Abuja quality control laboratory and conducting interviews with ten food scientists and regulatory officers. The study evaluates the types of adulterants detected, the analytical methods applied, and the prosecution outcomes for adulteration offences. Findings reveal that vegetable oils, spices, and cereal products are the most frequently adulterated food categories, with mineral oil substitution and artificial colourant addition being the most common adulterants identified. High-performance liquid chromatography and atomic absorption spectrometry were the primary analytical tools employed, with results supporting prosecution in sixty-two percent of cases. Delays in laboratory result reporting reduced the timely withdrawal of adulterated products from circulation in thirty percent of cases. Recommendations include investment in rapid food screening technologies at NAFDAC field offices and the development of a forensic evidence management protocol specific to food adulteration cases. Keywords: food adulteration, forensic analysis, NAFDAC, Abuja, food safety.