REFRIGERATING COOKED FOOD FOR MORE THAN THREE DAYS DANGEROUS – NAFDAC
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The Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), Prof. Moji Adeyeye has cautioned Nigerians against the storage of cooked food in refrigerators for more than three days.
She emphasised the potential risks of storing cooked food for extended periods, which could lead to contamination by disease-causing pathogens, ultimately resulting in foodborne illnesses and even death.
This was made known in a statement released on Tuesday by the agency’s Resident Media Consultant, Sayo Akintola.
The 2024 World Food Safety Day, observed annually on June 7th with the theme “Food Safety: Prepare for the Unexpected,” serves to raise awareness and advocate for measures to prevent, detect, and manage public health risks associated with unsafe food practices.
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Adeyeye stressed the need for a robust food safety culture throughout the food supply chain to mitigate hazards and risks effectively.
She underscored that food safety is not only essential for public health but also crucial for economic development and food security.
The statement partly read, “She however, urged Nigerians to refrain from storing cooked food in the refrigerator for more than three days, warning that cooked food stored in the refrigerator for days is susceptible to contamination by disease-causing pathogens, key agents of foodborne diseases that can lead to death.”
According to global health statistics from the World Health Organization (WHO), nearly 600 million people worldwide fall ill each year due to consuming contaminated food, resulting in approximately 420,000 deaths annually.
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.
Highlighting the collaborative efforts required to address food safety challenges, the Director of Food Safety and Applied Nutrition, Mrs. Eva Edwards, emphasized the preventability of foodborne diseases through proper food handling and hygiene practices.
Edwards stated, “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.”
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