‘Dangerous to Refrigerate Cooked Food for More Than Three Days’ — NAFDAC

In a recent statement, the Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), Prof. Moji Adeyeye, cautioned Nigerians against refrigerating cooked food for more than three days. This warning highlights the dangers of extended storage, which can lead to contamination by disease-causing pathogens, resulting in foodborne illnesses and potentially death.

The announcement, delivered by the agency’s Resident Media Consultant, Sayo Akintola, emphasized the importance of adhering to food safety practices. Prof. Adeyeye’s message aligns with the 2024 World Food Safety Day theme, “Food Safety: Prepare for the Unexpected,” which focuses on raising awareness about preventing and managing public health risks from unsafe food practices.

“Refrain from storing cooked food in the refrigerator for more than three days,” Adeyeye urged. “Such practices can lead to contamination by pathogens, the key agents of foodborne diseases that can result in death.”

Global health statistics from the World Health Organization (WHO) reveal that nearly 600 million people suffer from foodborne illnesses annually, leading to approximately 420,000 deaths. The economic impact is also significant, with an estimated $110 billion lost each year in productivity and medical expenses in low- and middle-income countries due to unsafe food practices.

Echoing Adeyeye’s concerns, Mrs. Eva Edwards, Director of Food Safety and Applied Nutrition, stressed the preventability of foodborne diseases through proper food handling and hygiene. “Let’s all promote good hygiene practices in our homes, communities, and food establishments. Together, we can ensure a safer and healthier food supply for everyone,” Edwards stated.