Food Fraud and Consumer Concerns: Vulnerable Food Items in Uyo Metropolis, Akwa Ibom State, Nigeria

Background and Objective: Food fraud poses significant risks to consumer health, market integrity, and food system sustainability, particularly in countries where informal food markets dominate. Food fraud is more risky than traditional food safety negligence as the motives are deliberate, the acts are intentional to avoid detection, and are basically designed for economic gains. This study assessed consumers’ concerns and food items most vulnerable to food fraud in Uyo Metropolis, Akwa Ibom State, Nigeria. Materials and Methods: A cross-sectional survey design was adopted using primary data collected from 110 consumers in Uyo Metropolis, Akwa Ibom State, Nigeria. Data were obtained through a structured questionnaire covering awareness, information access, training, and perceived vulnerability of food items to fraud. Responses were analyzed using descriptive statistics and a Likert-type rating scale to assess levels of concern and perception. Results: The findings showed that the consumers were highly aware (94.55%) of food fraud, and 41.82% had regular access to information on food fraud with very few (18.18%) having received training on food fraud detection. Non-alcoholic beverages (65.45%), fruits and vegetables (58.18%), and alcoholic and fermented beverages (55.45%) were the food items most vulnerable to fraud. Consumers expressed strong concern about adulteration (72.73%), artificial enhancement (75.45%), mislabeling (80.91%), and artificial ripening of fruits (89.09%). Conclusion: Non-alcoholic, alcoholic, and fermented beverages, fruits and vegetables were most vulnerable food items. consumers susceptible to deceptive market practices. The findings highlight a coordinated multi-level strategy involving targeted public education, expanded information access, and strengthened market surveillance.