Refrigerating Food More Than Three Days Is Dangerous – NAFDAC

Nigerians have been advised by the National Agency for Food and Drug Administration and Control (NAFDAC) not to keep cooked food in the refrigerator for longer than three days.

Speaking on the theme of “Food Safety: Prepare for the unexpected” at the 2024 World Food Safety Day, NAFDAC Director General Prof. Mojisola Adeyeye issued the warning.

She claims that prepared food kept in the fridge for several days can become contaminated by microorganisms, which are the main culprits behind foodborne illnesses that can be fatal.

Adeyeye stressed that food safety is a community duty, and everyone, from producers to consumers, needs to play their role to guarantee that the food we eat is safe.

According to the DG in a statement by the agency’s Resident Media Consultant, Sayo Akintola on Tuesday, the World Health Organization (WHO) estimates that globally, one in 10 people fall ill, and 420,000 die each year due to consuming contaminated food.

This results in the loss of 33 million healthy life years, with children under five and other vulnerable groups in impoverished countries being disproportionately affected.

Adeyeye stressed that everyone has a responsibility to play from the farm to the table to ensure that the food we consume is safe and won’t harm our health.

She noted that food safety is not only crucial for public health but also a sine qua non for economic development and food security.

She continued by saying that in honour of World Food Safety Day in 2024, the Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) will be questioning all parties involved in the food supply chain about their readiness to handle unforeseen risks to food safety in a world food supply that is becoming more interconnected by the day.

While legislators, food safety agencies, farmers, and food industry operators must work together to prepare for food safety issues, she believes that consumers may also play an active role.

She did, however, state that the Federal Ministry of Health and Social Welfare has developed programmes for disease elimination, eradication, prevention, and control, including the National Integrated Guidelines for Foodborne Disease Surveillance and Response, which are useful for preparedness and rapid response to emerging and re-emerging foodborne diseases.

She asked all stakeholders, including regulatory officers, experts, producers, processors, distributors, retailers, restaurant outlets, and consumers, to evaluate if they are adequately prepared for the unexpected.

“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.