I once had a chat with a lady who works as a kitchen staff in an hotel here in Eket. In the course of our discussion about food safety practices & food-borne illness she told me, with a wide grin on her mouth, “oga, germs no dey kill Africans” (literally translated “boss, germs do not kill Africans”). I shot back at her “germs no dey do wetin?” (“germs do not do what?”), she replied with certitude “e no dey kill Africans now” (“it doesn’t kill Africans”). O dear, I thought…where did she get this hypothesis from? In my mind I couldn’t help thinking that observing proper food safety practices when preparing meals for customers would be the least of her worries if she really believes that germs don’t kill Africans. So I asked her if she had ever seen or heard of folks who fall ill or die as a result of eating contaminated food. She replied curtly “dat one fit happen…if dem put something for food for the person” (“it’s possible…if the food is poisoned by someone of malicious intent”). As far as she was concerned, food-borne illness can only occur where food is deliberately contaminated or poisoned. The opinion of this individual is actually an exception and not the rule, I haven’t come across anyone with such thoughts before and after my encounter with her. Nevertheless this false conception that the African race is immune to germs gave me a cause of concern, especially that it was coming from a food handler who ought to have been trained in basic food safety, and demonstrated how much work still needs to be done in educating the public about the danger of food-borne illness and as a matter of fact, other communicable diseases.