The National Agency for Food and Drug Administration and Control (NAFDAC) has urged Nigerians to avoid storing cooked food in the refrigerator for more than three days.
NAFDAC’s Director General, Prof. Moji Adeyeye, issued this warning, emphasizing that cooked food kept in the refrigerator for extended periods is prone to contamination by disease-causing pathogens, which are major contributors to foodborne diseases that can be fatal.
This warning was made public in a statement on Tuesday, signed by the agency’s Resident Media Consultant, Sayo Akintola. Prof. Adeyeye made this statement in commemoration of the 2024 World Food Safety Day, themed ‘Food Safety: Prepare for the Unexpected,’ in Lagos. She urged stakeholders in the food supply chain to adopt a food safety culture to mitigate hazards and risks that could compromise food safety.
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. According to the World Health Organization (WHO), an estimated 600 million people worldwide almost one in 10 fall ill after eating contaminated food each year, resulting in 420,000 deaths and the loss of 33 million healthy life years.
WHO also reports that unsafe food costs low- and middle-income countries $110 billion annually in productivity losses and medical expenses.
Adeyeye highlighted that food safety is crucial not only for public health but also for economic development and food security. She stressed that ensuring food safety is a collective responsibility, requiring contributions from everyone in the food supply chain, from producers to consumers.
The campaign aims to promote global food safety awareness and strengthen efforts to prevent, detect, and manage foodborne risks by emphasizing the importance of preparedness for food safety incidents. “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,” she added.
Mrs. Eva Edwards, Director of Food Safety and Applied Nutrition, also warned that foodborne diseases are costly but preventable. She underscored the importance of proper food handling, noting that food, while essential for life, can be a source of harm if not managed correctly. She called for a multisectoral, collaborative, and integrated one-health approach across health, agriculture, and environment sectors, involving all tiers of government and relevant external partners and non-governmental organizations.
“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,” she concluded.