The Director-General (NAFDAC), Prof. Moji Adeyeye, who stated this in a statement, disclosed that storing cooked food for extended periods could lead to contamination by disease-causing pathogens, ultimately resulting in foodborne illnesses and even death.
The National Agency for Food and Drug Administration and Control (NAFDAC), has warned that cooked food refrigerated for more than three days is dangerous to health.
The statement released on Tuesday by the agency’s Resident Media Consultant, Sayo Akintola, warned Nigerians on the risks of taking unsafe food.
The 2024 World Food Safety Day, observed annually on June 7th with the theme “Food Safety: Prepare for the Unexpected,” serves to raise awareness and advocate for measures to prevent, detect, and manage public health risks associated with unsafe food practices.
Adeyeye stressed the need for a robust food safety culture throughout the food supply chain to mitigate hazards and risks effectively.
She underscored that food safety is not only essential for public health but also crucial for economic development and food security.
The statement partly reads, “She however, urged Nigerians to refrain from storing cooked food in the refrigerator for more than three days, warning that cooked food stored in the refrigerator for days is susceptible to contamination by disease-causing pathogens, key agents of foodborne diseases that can lead to death.”
According to global health statistics from the World Health Organization (WHO), nearly 600 million people worldwide fall ill each year due to consuming contaminated food, resulting in approximately 420,000 deaths annually.
This widespread issue also imposes significant economic burdens, with an estimated $110bn lost annually in productivity and medical expenses in low- and middle-income countries due to unsafe food practices.
The Director of Food Safety and Applied Nutrition, Mrs. Eva Edwards, while highlighting the collaborative efforts required to address food safety challenges, emphasized the preventability of foodborne diseases through proper food handling and hygiene practices.