Why NAFDAC Sounded Alarm on Refrigerating Cooked Foods

The growing concern of health and nutritional risks associated with prolonged food storage by Nigerians which oftentimes lead to contamination from harmful pathogens and other airborne diseases has made the National Agency for Food and Drug Administration and Control (NAFDAC), sound a cautionary alarm.

The cautionary message was delivered by the Director General of NAFDAC, Professor Moji Adeyeye, during the 2024 World Food Safety Day, observed annually on June 7th with this year’s theme, ‘Food Safety, Prepare for The Unexpected’.

This day aims to raise awareness and advocate for actions to detect, prevent, manage, and monitor risks associated with unsafe food practices. Professor Adeyeye emphasized the dangers of extended food storage, particularly the risks of contamination by harmful pathogens that can result in foodborne illnesses or even death. She specifically highlighted the risks associated with storing cooked foods in refrigerators for more than three days.

The cautionary message was detailed in a statement released by the agency’s Media Consultant, Sayo Akintola. NAFDAC urges Nigerians to be vigilant about their food storage practices to ensure food safety and prevent the associated health risks.

Prof Adeyeye emphasized the importance of maintaining a robust food safety regimen throughout the entire food supply chain to effectively mitigate hazards and risks. She pointed out that food safety is not only critical for public health but also vital for economic development and food security.

“Refrain from storing cooked food in the refrigerator for more than three days. Cooked food stored for extended periods is prone to contamination by disease-causing pathogens, which are key agents of foodborne diseases that can lead to death,” she said.

According to a connected highlight of this nutritional health concerns, the World Health Organization (WHO), reported that nearly 600 million people worldwide suffer from illnesses caused by contaminated food each year, resulting in approximately 420,000 deaths. This global health issue also imposes significant economic burdens, with an estimated $110 billion lost annually in productivity and medical expenses in low- and middle-income countries due to unsafe food practices.

Mrs. Eva Edwards, the Director of Food Safety and Applied Nutrition, emphasized the preventability of foodborne diseases through proper food handling and hygiene practices.

“Let’s all play our part in promoting good hygiene practices in our homes, communities, and food establishments. Together, we can ensure a safer and healthier food supply for everyone,” she stated.