WHO Warns Nigerians: Discard Cooked Foods in Fridge After Four-Hour Power Outage

In light of frequent power outages in Nigeria, the World Health Organisation (WHO) has issued a critical advisory regarding food safety. The WHO recommends discarding any perishable and cooked foods stored in refrigerators after a four-hour power outage, as they may no longer be safe for consumption.

Commemorating the 2024 World Food Safety Day, themed “Food Safety: Prepare for the Unexpected,” the WHO emphasized the risks associated with power outages. “Refrigerated or frozen food may become unsafe if exposed to temperatures above 5°C for more than two hours,” the WHO stated on its official X account.

The organisation advised: “After a four-hour power cut, discard all perishable foods in your fridge, such as meat, poultry, fish, and leftovers. If items in your freezer have thawed and been exposed to ambient temperatures for more than two hours, either cook them immediately or discard them. Never taste food to determine if it is safe. When in doubt, throw it out.”

This warning is particularly pertinent for Nigeria, where unstable power supply is a persistent issue due to unreliable grid systems, gas scarcity, and substantial debt burdens. The WHO’s data underscores the urgency: foodborne illnesses affect 91 million people in Africa annually, with one in ten people falling ill from contaminated food each year.

The WHO further advises those in areas prone to power outages to maintain a stock of pre-packaged, ready-to-eat, and canned foods, as well as bottled water for emergencies. “Undamaged canned goods and commercial glass jars are likely safe, but sanitize containers before use. Discard any canned foods with broken seams, serious dents, or leaks, and jars with cracks,” the organisation noted.

World Food Safety Day, celebrated annually on June 7, was established by the United Nations General Assembly in 2018 to raise awareness and encourage efforts to prevent, detect, and address public health risks associated with unsafe food. This year’s theme highlights the importance of being prepared for food safety incidents, regardless of their severity.

The WHO stressed that managing food safety incidents requires coordinated efforts from policymakers, food safety authorities, farmers, and food business operators. Consumers also play an active role in ensuring food safety.