The Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), Prof. Moji Adeyeye, has cautioned Nigerians against storing cooked food in refrigerators for more than three days due to the risk of contamination by disease-causing pathogens, which are key agents of foodborne illnesses that can lead to death.
This warning was issued in a statement on Tuesday, signed by the agency’s Resident Media Consultant, Sayo Akintola, in commemoration of the 2024 World Food Safety Day with the theme, “Food Safety: Prepare for the Unexpected.”
Adeyeye stressed the importance of a food safety culture among stakeholders in the food supply chain to mitigate food hazards and risks.
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 linked to unsafe food.
The statement read, “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.”
Adeyeye highlighted that food safety is crucial not only for public health but also for economic development and food security.
She noted that ensuring food safety is a collective responsibility, involving everyone from producers to consumers.
The campaign aims to promote global food safety awareness, emphasising the importance of being prepared for food safety incidents.
Adeyeye said, “Let us all stay true to the statements ‘food safety is everyone’s business’ and ‘food safety is a shared responsibility’ as we celebrate this year’s World Food Safety Day.
“Working together, we will continue to strengthen our food safety system, ensuring its resilience, robustness, and preparedness for the unexpected.”
According to the World Health Organisation (WHO), approximately 600 million people—almost one in ten worldwide—fall ill after consuming contaminated food, with 420,000 dying annually.
“This results in the loss of 33 million healthy life years. WHO also reported that $110 billion is lost each year in productivity and medical expenses due to unsafe food in low- and middle-income countries.
Additionally, the Director of Food Safety and Applied Nutrition, Mrs Eva Edwards, emphasised that while foodborne diseases are costly, they are preventable.
Edwards underscored the significance of food safety, noting that improper handling of food can lead to harm.
She advocated for a multisectoral, collaborative, integrated one-health approach across health, agriculture, and environmental sectors, involving all tiers of government, relevant external partners, and non-governmental organisations.
Edwards stated, “Let’s all play our part in promoting the culture of good hygiene practices in our homes, communities, and food establishments.
“Together, we can ensure a safer and healthier food supply for everyone.”
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