The National Agency for Food and Drug Administration and Control (NAFDAC) has warned Nigerians against storing cooked food in the refrigerator for more than three days.
The Director General of NAFDAC,Prof. Moji Adeyeye, stated thi in a statement on Tuesday.
She said the health risks associated with prolonged storage of cooked foods.
According to Prof. Adeyeye, cooked food stored in the refrigerator for extended periods can become a breeding ground for disease-causing pathogens.
These pathogens are primary contributors to foodborne illnesses, which can sometimes be fatal.
The guidance aims to reduce the incidence of such diseases by encouraging better food storage practices.
Prof. Adeyeye’s statement was part of the activities marking the 2024 World Food Safety Day, celebrated on June 7.
This year’s theme, “Food Safety: Prepare for the Unexpected,” stresses the necessity for vigilance and proactive measures in maintaining food safety.
World Food Safety Day, established by the United Nations General Assembly in 2018, aims to raise awareness and promote actions to prevent, detect, and manage foodborne risks.
Highlighting the broader implications of food safety, Prof. Adeyeye noted that ensuring the safety of food is not only a public health imperative but also essential for economic development and food security.
She added that unsafe food can lead to significant economic losses.
The World Health Organization (WHO) estimates that foodborne diseases cost low- and middle-income countries $110 billion annually in productivity losses and medical expenses.
Prof. Adeyeye emphasized that food safety is a collective responsibility. From food producers to consumers, everyone has a role in ensuring that the food supply is safe.
The campaign for food safety aims to bolster global efforts to prevent, detect, and manage foodborne risks by promoting awareness and readiness for food safety incidents.
“Food safety is everyone’s business and a shared responsibility,” Prof. Adeyeye stated.
“By working together, we can strengthen our food safety systems, ensuring their resilience and robustness in the face of unexpected challenges.”
The WHO provides alarming statistics: approximately 600 million people, nearly one in ten globally, fall ill each year from consuming contaminated food, and 420,000 die as a result.
This loss translates into 33 million years of healthy life lost annually.
Mrs. Eva Edwards, Director of Food Safety and Applied Nutrition, also stressed the preventability of foodborne diseases.
She highlighted the economic burden of these illnesses and called for a multisectoral approach to food safety, involving collaboration across health, agriculture, and environmental sectors, along with government agencies and non-governmental organizations.
“Food safety emergency response must be anchored on a collaborative, integrated one-health approach,” Mrs. Edwards remarked.
“Let’s all play our part in promoting 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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