The Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), Prof. Moji Adeyeye, has cautioned Nigerians against storing cooked food in refrigerators for more than three days.
She highlighted the potential dangers of prolonged storage, including contamination by disease-causing pathogens, which can result in foodborne illnesses and even death.
This warning was issued in a statement on Tuesday by the agency’s Resident Media Consultant, Sayo Akintola.
The 2024 World Food Safety Day, observed annually on June 7th, carries the theme “Food Safety: Prepare for the Unexpected.” This event aims to raise awareness and promote measures to prevent, detect, and manage public health risks associated with unsafe food practices.
Adeyeye emphasized the importance of maintaining a robust food safety culture throughout the food supply chain to effectively mitigate hazards and risks.
She pointed out that food safety is vital not only for public health but also for economic development and food security.
“Let’s all play our part in promoting the culture of good hygiene practices in our homes, communities, and food establishments. Together, we can ensure a safer and healthier food supply for everyone,” said Edwards.
The statement further advised Nigerians to avoid storing cooked food in the refrigerator for more than three days, warning that such food is susceptible to contamination by pathogens responsible for foodborne diseases.
According to global health statistics from the World Health Organization (WHO), nearly 600 million people fall ill annually due to contaminated food, resulting in approximately 420,000 deaths.
This widespread issue also imposes significant economic burdens, with an estimated $110 billion lost annually in productivity and medical expenses in low- and middle-income countries due to unsafe food practices.
The Director of Food Safety and Applied Nutrition, Mrs. Eva Edwards, emphasized the collaborative efforts needed to address food safety challenges and highlighted that foodborne diseases are preventable through proper food handling and hygiene practices.
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