Contaminated and adulterated fuel have been making sales in petrol stations all over Nigeria.

In this video, we show you an adulterated fuel a Lagosian bought and poured in his electric generator, after which the generator started behaving faulty.

He then poured out the fuel and filmed it.

See video below

Food poisoning symptoms can be anywhere from mild to very serious. Your symptoms may be different depending on the germ you swallowed. The most common symptoms of food poisoning are:

• Upset stomach
• Stomach cramps
• Nausea
• Vomiting
• Diarrhea
• Fever

After you swallow an unsafe (contaminated) food or drink, it may take hours or days to develop symptoms. If you have symptoms of food poisoning, such as diarrhea or vomiting, drink plenty of fluids to prevent dehydration (not having enough water in your body).

When to See a Doctor for Food Poisoning

See your doctor or healthcare provider if you have symptoms that are severe, including:

• Bloody diarrhea
• High fever (temperature over 102°F, measured in your mouth)
• Frequent vomiting that prevents keeping liquids down (which can lead to dehydration)
• Signs of dehydration, including little or no urination, a very dry mouth and throat, or feeling dizzy when standing up
• Diarrhea that lasts more than 3 days

Serious Health Problems and Long-Term Effects From Food Poisoning

Most people have only mild illnesses, lasting a few hours to several days. However, some people need to be hospitalized, and some illnesses cause long-term health problems or even death. Infections spread by food can lead to:

• Chronic arthritis
• Brain and nerve damage
• Kidney failure caused by hemolytic uremic syndrome (HUS)

Symptoms and Sources of Common Food Poisoning Germs

Some germs make you sick within a few hours after you swallow them. Others may take a few days to make you sick. This list provides the symptoms, when symptoms begin, and common food sources for germs that cause food poisoning. The germs are listed in order of how quickly symptoms begin.

Staphylococcus aureus (Staph)

• Symptoms begin 30 minutes to 8 hours after exposure: Nausea, vomiting, stomach cramps. Most people also have diarrhea.
• Common food sources: Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches

Vibrio

• Symptoms begin 2 to 48 hours after exposure: Watery diarrhea, nausea, stomach cramps, vomiting, fever, chills
• Common food sources: Raw or undercooked shellfish, particularly oysters

Clostridium perfringens

• Symptoms begin 6 to 24 hours after exposure: Diarrhea, stomach cramps. Usually begins suddenly and lasts for less than 24 hours. Vomiting and fever are not common.
• Common food sources: Beef or poultry, especially large roasts; gravies; dried or precooked foods

Salmonella

• Symptoms begin 6 hours to 6 days after exposure: Diarrhea, fever, stomach cramps, vomiting
• Common food sources: Raw or undercooked chicken, turkey, and meat; eggs; unpasteurized (raw) milk and juice; raw fruits and vegetables
  Other sources: Many animals, including backyard poultry, reptiles and amphibians, and rodents (pocket pets)

Norovirus

• Symptoms begin 12 to 48 hours after exposure: Diarrhea, nausea/stomach pain, vomiting
• Common food sources: Leafy greens, fresh fruits, shellfish (such as oysters), or unsafe water
  Other sources: Infected person; touching surfaces that have the virus on them

Clostridium botulinum (Botulism)

• Symptoms begin 18 to 36 hours after exposure: Double or blurred vision, drooping eyelids, slurred speech. Difficulty swallowing and breathing, dry mouth. Muscle weakness and paralysis. Symptoms start in the head and move down as the illness gets worse.
• Common food sources: Improperly canned or fermented foods, usually homemade. Prison-made illicit alcohol (pruno).

Campylobacter

• Symptoms begin 2 to 5 days after exposure: Diarrhea (often bloody), stomach cramps/pain, fever
• Common food sources: Raw or undercooked poultry, raw (unpasteurized) milk, and contaminated water

E. coli (Escherichia coli)

• Symptoms begin 3 to 4 days after exposure: Severe stomach cramps, diarrhea (often bloody), and vomiting. Around 5­­–10% of people diagnosed with E. coli develop a life-threatening health problem.
• Common food sources: Raw or undercooked ground beef, raw (unpasteurized) milk and juice, raw vegetables (such as lettuce), raw sprouts, unsafe water

Cyclospora

• Symptoms begin 1 week after exposure: Watery diarrhea, loss of appetite, and weight loss. Stomach cramps/pain, bloating, increased gas, nausea, and fatigue.
• Common food sources: Raw fruits or vegetables and herbs

Listeria

• Symptoms begin 1 to 4 weeks after exposure: Pregnant women usually have a fever and other flu-like symptoms, such as fatigue and muscle aches. Infections during pregnancy can lead to serious illness or even death in newborns.
  Other people (most often older adults): headache, stiff neck, confusion, loss of balance, and convulsions in addition to fever and muscle aches.
• Common food sources: Queso fresco and other soft cheeses, raw sprouts, melons, hot dogs, pâtés, deli meats, smoked seafood, and raw (unpasteurized) milk

Fruits and vegetables add nutrients to your diet that help protect you from heart disease, stroke, and some cancers. Also, choosing vegetables, fruits, and nuts over high-calorie foods can help you manage your weight.

Eating a diet with plenty of fruits and vegetables gives many health benefits. But it’s important to select and prepare them safely.

Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such as Salmonella, E. coli, and Listeria. CDC estimates that germs on fresh produce cause a large percentage of foodborne illnesses in the United States.

The safest food to eat is cooked; the next safest is washed. You can enjoy uncooked fruits and vegetables by taking the following steps to reduce your risk of foodborne illness, also known as food poisoning.

At the Store or Market

• Choose produce that isn’t bruised or damaged.
• If you buy pre-cut fruits and vegetables choose items that are refrigerated or kept on ice.
• Separate fruits and vegetables from raw meat, poultry, and seafood in your shopping cart and in your grocery bags.

At Home

• Wash your hands, kitchen utensils, and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables.
• Clean fruits and vegetables before eating, cutting, or cooking, unless the package says the contents have been washed.
  • Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them.
  • Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Do not use bleach solutions or other disinfecting products on fruits and vegetables.
  • Cut away any damaged or bruised areas before preparing or eating.
  • Dry fruit or vegetables with a clean paper towel.
• Keep fruits and vegetables separate from raw foods that come from animals, such as meat, poultry, and seafood.
• Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour if exposed to temperatures above 90°, like a hot car or picnic). Chill them at 40°F or colder in a clean container.

Age Groups With a Higher Chance of Food Poisoning

Anyone can get food poisoning, but people in certain groups are more likely to get sick and to have a more serious illness. These groups are:

• Adults aged 65 and older
• Children younger than age 5
• People who have health problems or take medicines that lower the body’s ability to fight germs and sickness (weakened immune system)—for example, people with diabetes, liver or kidney disease, HIV, or cancer
• Pregnant people

If you or someone you care for has a greater chance of getting food poisoning, it’s especially important to take steps to prevent it when preparing fruits and vegetables.

An estimated 1 in 6 Americans will get sick from food poisoning this year alone. Food poisoning not only sends 128,000 Americans to the hospital each year—it can also cause long-term health problems.

You can help keep your family safe from food poisoning at home by following these four simple steps: clean, separate, cook and, chill.

Clean: Wash Hands, Utensils, and Surfaces Often

Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops.

Wash your hands the right way:

• Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
• Rinse hands, then dry with a clean towel.
• Wash your hands often, especially during these key times when germs can spread:
  • Before, during, and after preparing food
  • After handling raw meat, poultry, seafood, or their juices, or uncooked eggs
  • Before eating
  • After using the toilet
  • After changing diapers or cleaning up a child who has used the toilet
  • After touching an animal, animal feed, or animal waste
  • After touching garbage
  • Before and after caring for someone who is sick
  • Before and after treating a cut or wound
  • After blowing your nose, coughing, or sneezing
  • After handling pet food or pet treats.

Wash surfaces and utensils after each use:

• Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or eggs.
• Wash dish cloths often in the hot cycle of your washing machine.

Wash fruits and vegetables, but not meat, poultry, or eggs:

• Rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes.
• Rinse fruits and vegetables before peeling, removing skin, or cutting away any damaged or bruised areas.
• Scrub firm produce like melons or cucumbers with a clean produce brush.
• Dry produce with a paper towel or clean cloth towel.
• Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.
• Produce labeled as “pre-washed” does not need to be washed again.

Separate: Don’t Cross Contaminate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:

• Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn.
• Use separate plates and utensils for cooked and raw foods.
• Use hot, soapy water to thoroughly wash plates, utensils, and cutting boards that touched raw meat, poultry, seafood, eggs, or flour.

Keep certain types of food separate:

• In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and place packages of raw meat, poultry, and seafood in plastic bags if available. When you check out, place raw meat, poultry, and seafood in separate bags from other foods.
• At home, place raw meat, poultry, and seafood in containers or sealed, leakproof plastic bags. Freeze them if you’re not planning to use them within a few days.
• In the fridge, keep eggs in their original carton and store them in the main compartment—not in the door.

Cook to the Right Temperature

Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick:

• Use a food thermometer to be sure your food is safe. When you think your food is done, place the food thermometer in the thickest part of the food, making sure not to touch bone, fat, or gristle.
• Refer to the Minimum Cooking Temperatures Chart to be sure your foods have reached a safe temperature.

Keep food hot (140˚F or above) after cooking:

If you’re not serving food right after cooking, keep it out of the temperature danger zone (between 40°F -140°F) where germs grow rapidly by using a heat source like a chafing dish, warming tray, or slow cooker.

Microwave food thoroughly (165˚F or above):

• Read package directions for cooking and follow them exactly to make sure food is thoroughly cooked.
• If the food label says, “Let stand for x minutes after cooking,” follow the directions — letting microwaved food sit for a few minutes allows food to cook thoroughly as colder areas absorb heat from hotter areas.
• Stir food in the middle of heating. Follow package directions for commercially prepared frozen food; some are not designed to be stirred while heating.

Chill: Refrigerate and Freeze Food Properly

Refrigerate perishable foods within 2 hours:

• Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.
• Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an appliance thermometer to be sure.
• Never leave perishable foods out of refrigeration for more than 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or summer picnic), refrigerate it within 1 hour.
• Leftovers should be placed in shallow containers and refrigerated promptly to allow quick cooling.
• Never thaw or marinate foods on the counter. The safest way to thaw or marinate meat, poultry, and seafood is in the refrigerator.
• Freezing does not destroy harmful germs, but it does keep food safe until you can cook it.
• Know when to throw out food by checking the Safe Storage Times chart. Be sure you throw food out before harmful bacteria grow.

Cold Food Storage Chart

Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat.

The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0 °F or below can be kept indefinitely.

Download Table as PDF

According to the Centers for Disease Control and Prevention (CDC), in order for meat in your fridge to be safe to consume, you have to make sure it’s properly stored.

You should not wash raw poultry or meat before cooking it, even though some older recipes may call for this step. Washing raw poultry or meat can spread bacteria to other foods, utensils, and surfaces, and does not prevent illness.

Chicken, Beef, Pork, and Turkey should be refrigerated at 40°F or colder within 2 hours after preparation. Large cuts of meat, such as roasts or a whole turkey, should be divided into small quantities for refrigeration so they’ll cool quickly enough to prevent bacteria from growing.

When cooking Chicken, Beef, Pork, and Turkey, use a cooking thermometer to check the temperature. You can’t tell if meat is properly cooked by looking at its color or juices. By thoroughly cooking poultry and meat, you can kill bacteria by cooking poultry and meat to a safe internal temperature.

Safe Minimum Cooking Temperatures Chart

Follow the guidelines below for minimum cooking temperatures and rest time for meat, poultry, seafood, and other cooked foods.

Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.

Raw and undercooked meat and poultry can make you sick. Most raw poultry contains Campylobacter. It also may contain Salmonella, Clostridium perfringens, and other bacteria. Raw meat may contain Salmonella, E. coli, Yersinia, and other bacteria.

In a recent conversation with Ellen DeGeneres, Hart explained why he flat-out refused to work out with Mark Wahlberg while they were filming the upcoming Netflix original movie Me Time together.

He said

“What I’ve found is that when I get to work with people that are really dedicated to the gym, we don’t work out, we don’t even want to,”

“I don’t want to be in your space, I don’t need you in mine. I love that you go at it, but we’re on two different wavelengths of time and schedule… Mark’s an early riser, though, Mark’s a 4 a.m., 4:45 guy, I ‘m a 4:30, 4:45 guy, but we never mention it.

And then you’ll throw like the occasional ‘hey Kev, maybe we should work out,’ and I ‘m very honest, I ‘m like ‘no, I don’t want to.’ Mark’s like ‘we’ve got to get one in.’ No, we don’t!”

“I think our relationship is great, and I don’t want you to go in there and we try to impress each other and hurt ourselves,” he continued.

“That’s how it happens. He’s lifting a certain weight, and I try to do the same thing, next thing you know I throw my back out. I don’t need to be around that.

I like to be by myself and with my one trainer that I can yell back at from time to time, that’s enough for me.”

“That’s why I don’t work out with Dwayne neither,” he said, before joking about Johnson’s penchant for posting inspirational workout content from his home gym.

“I don’t want to go in there and lift all that mess, all that stupid stuff that he got in there. Who wants to do all that stuff? Listening to how good today is.

‘Today the day, we got to go, we got to challenge ourselves.’ No we don’t! Do what you do, and I’ll do what I do.”

On Sunday, Cyclone Dovi hit New Zealand, causing power outages, mudslides, and evacuations, yet neither the storm nor Barry Manilow’s music could evict anti-vaccine demonstrators camped outside parliament.

Instead, hundreds of demonstrators – inspired by the Canadian truckers’ “Freedom Convoy” – danced in the mud to music designed to disperse them.

Even a joking offer of assistance from musician James Blunt couldn’t put an end to the standoff in Wellington’s capital, which has now entered its sixth day with no indication of ending.

Deputy Prime Minister Grant Robertson told Television New Zealand there was a “sad element” to the protest.

“Every New Zealander has a right to peaceful protest, the problem is they have gone well beyond that,” he said.

“I do find the rhetoric of these protests highly disturbing … there is a sad element to it, there is a conspiracy theory element that people have been sucked in by.”

Like the Canadian truckers in Ottawa, the New Zealand protesters object to the strict COVID-19 restrictions imposed on the country and are demanding an end to vaccine mandates.

Later this year, US merchants will be able to accept Apple Pay and other contactless payments simply by using iPhone and a partner-enabled iOS app

Apple today announced plans to introduce Tap to Pay on iPhone. The new capability will empower millions of merchants across the US, from small businesses to large retailers, to use their iPhone to seamlessly and securely accept Apple Pay, contactless credit and debit cards, and other digital wallets through a simple tap to their iPhone — no additional hardware or payment terminal needed.

Tap to Pay on iPhone will be available for payment platforms and app developers to integrate into their iOS apps and offer as a payment option to their business customers. Stripe will be the first payment platform to offer Tap to Pay on iPhone to their business customers, including the Shopify Point of Sale app this spring. Additional payment platforms and apps will follow later this year.

“As more and more consumers are tapping to pay with digital wallets and credit cards, Tap to Pay on iPhone will provide businesses with a secure, private, and easy way to accept contactless payments and unlock new checkout experiences using the power, security, and convenience of iPhone,” said Jennifer Bailey, Apple’s vice president of Apple Pay and Apple Wallet.

“In collaboration with payment platforms, app developers, and payment networks, we’re making it easier than ever for businesses of all sizes — from solopreneurs to large retailers — to seamlessly accept contactless payments and continue to grow their business.”

Once Tap to Pay on iPhone becomes available, merchants will be able to unlock contactless payment acceptance through a supporting iOS app on an iPhone XS or later device.

At checkout, the merchant will simply prompt the customer to hold their iPhone or Apple Watch to pay with Apple Pay, their contactless credit or debit card, or other digital wallet near the merchant’s iPhone, and the payment will be securely completed using NFC technology.

No additional hardware is needed to accept contactless payments through Tap to Pay on iPhone, so businesses can accept payments from wherever they do business.

Apple Pay is already accepted at more than 90 percent of US retailers, and with this new capability, virtually every business, big or small, will be able allow their customers to Tap to Pay on iPhone at checkout. Tap to Pay on iPhone will also roll out to Apple Store locations in the US later this year.

Privacy is fundamental in the design and development across all of Apple’s payment features. With Tap to Pay on iPhone, customers’ payment data is protected by the same technology that makes Apple Pay private and secure.

All transactions made using Tap to Pay on iPhone are encrypted and processed using the Secure Element, and as with Apple Pay, Apple doesn’t know what is being purchased or who is buying it.

Apple will work closely with leading payment platforms and app developers across the payments and commerce industry to offer Tap to Pay on iPhone to millions of merchants in the US.

Tap to Pay on iPhone complements and enhances the robust suite of payment and commerce tools that payment platforms and app developers provide to their merchant customers to help them run and grow their businesses.

Tap to Pay on iPhone will work with contactless credit and debit cards from leading payment networks, including American Express, Discover, Mastercard, and Visa.

“Whether you’re a salesperson at an internet-first retailer or an individual entrepreneur, you can soon accept contactless payments on a device that’s already in your pocket: your iPhone,” said Billy Alvarado, Stripe’s chief business officer. “With Tap to Pay on iPhone, millions of businesses using Stripe can enhance their in-person commerce experience by offering their customers a fast and secure checkout.”

Tap to Pay on iPhone will be available to participating payment platforms and their app developer partners to leverage in their software developer kits (SDKs) in an upcoming iOS software beta.