NAFDAC warns on keeping food in refrigerator beyond 3-day

The Director General of National Agency for Food and Drug Administration and Control (NAFDAC), Professor Mojisola Adeyeye has advised Nigerians to refrain from storing cooked food in the refrigerator for extended periods, exceeding three days.

This advice was issued as part of a broader public health warning about the dangers and consequences of foodborne illnesses, emphasizing the crucial role of proper food safety practices in preventing food-related illnesses.

According to Sayo Akintola, NAFDAC’s Resident Media Consultant, the agency’s warning emphasizes the danger of cooked food becoming contaminated with harmful pathogens when stored for too long, which can result in severe foodborne illnesses that may potentially be life-threatening if left unchecked.

Addressing the public on the 2024 World Food Safety Day, themed “Food Safety: Prepare for the Unexpected,” Prof. Adeyeye emphasized the critical need for a robust food safety culture across the food supply chain. She called on all stakeholders to take proactive steps to minimize hazards and ensure food safety.

“Food safety is essential not only for public health but also for economic development,” Prof. Adeyeye stated. “Everyone, from producers to consumers, has a role in maintaining food safety standards.”

She reiterated the importance of collective responsibility with statements like “food safety is everyone’s business” and “food safety is a shared responsibility.” By working together, she believes Nigeria can enhance its food safety systems to be more resilient and prepared for unexpected challenges.

The World Health Organization reports that food contamination has severe consequences, affecting approximately 600 million people globally each year nearly one-tenth of the population resulting in 420,000 deaths and a substantial loss of 33 million healthy life years.

The disturbing statistics on foodborne illnesses underscore the importance of NAFDAC’s warning, which highlights the need for proper food storage and handling practices to prevent food contamination and protect public health.