The National Agency for Food and Drug Administration and Control (NAFDAC) has issued a stern warning to Nigerians about the risks of storing cooked food in refrigerators for more than three days. Prof. Moji Adeyeye, the Director General of NAFDAC, outlined the potential dangers during a statement released by the agency’s Resident Media Consultant, Sayo Akintola.

The Dangers of Prolonged Refrigeration

During the announcement, Prof. Adeyeye stressed that cooked foods kept beyond three days in refrigerators could become breeding grounds for pathogens that cause serious diseases. These pathogens are capable of leading to severe foodborne illnesses and even fatal outcomes if the contaminated food is consumed. “Cooked foods should ideally be consumed within 72 hours of preparation to minimize the risk of contamination,” Adeyeye advised.

The urgency of this message coincides with the upcoming World Food Safety Day, observed annually on June 7th. This year’s theme, “Food Safety: Prepare for the Unexpected,” aims to heighten awareness and drive advocacy to mitigate the risks associated with unsafe food handling and storage practices.

Economic and Health Implications

Globally, the impact of foodborne diseases is profound, affecting nearly 600 million individuals each year and resulting in approximately 420,000 deaths, according to statistics from the World Health Organization (WHO). These diseases not only cause widespread health crises but also impose substantial economic burdens, especially in low- and middle-income countries, where annual losses are estimated at around $110 billion due to reduced productivity and healthcare costs.

In her statement, Prof. Adeyeye emphasized that food safety is crucial not only for maintaining public health but also for ensuring economic stability and food security. She highlighted that implementing robust food safety measures along the entire supply chain is essential to prevent the contamination and spread of foodborne pathogens.

Mrs. Eva Edwards, the Director of Food Safety and Applied Nutrition at NAFDAC, echoed Adeyeye’s sentiments by emphasizing the preventability of these diseases through proper food handling and hygiene practices. “Each of us has a role to play in promoting a culture of safety in food preparation and consumption. It is essential that we adopt and maintain high standards of hygiene in our homes, communities, and food establishments to safeguard our health,” Edwards remarked.

Edwards further called for collaborative efforts among government agencies, food industry stakeholders, and the general public to strengthen food safety protocols and practices. By doing so, they aim to ensure a safer and healthier food supply for all Nigerians.

As World Food Safety Day approaches, NAFDAC continues to advocate for these critical changes and awareness, driving home the message that effective food safety practices can significantly reduce the incidence of foodborne illnesses and contribute to a healthier society.

Source: Vanguard