In a recent statement, Prof. Mojisola Adeyeye, the Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), urged Nigerians to avoid keeping cooked food in the refrigerator for more than three days.
This advice came as part of a broader warning about the dangers of foodborne illnesses.
The caution, shared by NAFDAC’s Resident Media Consultant Sayo Akintola, highlights the risk of contamination by disease-causing pathogens when cooked food is stored for extended periods. These pathogens can lead to severe foodborne diseases, which in extreme cases, may be fatal.
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 underscores the significance of this issue, reporting that around 600 million people globally—nearly one in ten—fall ill due to contaminated food annually, with 420,000 deaths. This results in a substantial loss of 33 million healthy life years each year.
In light of these alarming statistics, NAFDAC’s warning serves as a crucial reminder to practice safe food storage and handling to protect public health.