The Director-General of the National Agency for Food and Drug Administration and Control (NAFDAC), Prof. Moji Adeyeye, has issued a stern warning to Nigerians against storing cooked food in refrigerators for more than three days.
The caution highlights the risks of foodborne illnesses due to contamination by disease-causing pathogens when food is kept for extended periods.
In a statement released on Tuesday by the agency’s Resident Media Consultant, Sayo Akintola, Prof. Adeyeye emphasized the critical importance of food safety in preventing health hazards.
She made this announcement in line with the 2024 World Food Safety Day, observed annually on June 7th, themed “Food Safety: Prepare for the Unexpected.”
“Storing cooked food in the refrigerator for more than three days can lead to contamination by disease-causing pathogens,” Adeyeye warned. “These pathogens are key agents of foodborne diseases that can lead to severe illness and even death.”
Adeyeye highlighted the need for a robust food safety culture throughout the food supply chain, stressing that food safety is essential for public health, economic development, and food security.
She called for heightened awareness and better practices to prevent, detect, and manage public health risks associated with unsafe food.
Global health statistics from the World Health Organization (WHO) reveal that nearly 600 million people fall ill annually from consuming contaminated food, resulting in approximately 420,000 deaths.
The economic impact is also substantial, with low- and middle-income countries losing an estimated $110 billion each year in productivity and medical expenses due to unsafe food practices.
“Let’s all play our part in promoting the culture of good hygiene practices in our homes, communities, and food establishments,” Edwards urged. “Together, we can ensure a safer and healthier food supply for everyone.”
The NAFDAC statement serves as a crucial reminder of the importance of food safety measures in everyday practices to safeguard public health and prevent the economic losses associated with foodborne illnesses.
