NAFDAC Says Don’t Consume Cooked Food Stored In Refrigerator For More Than 3 Days, Nigerians Reacts

NAFDAC Says Don’t Consume Cooked Food Stored In Refrigerator For More Than 3 Days, Nigerians ReactsPunch reports that Prof. Moji Adeyeye, the Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), has cautioned Nigerians against keeping cooked food in the refrigerator for longer than three days. This warning was included in a statement honoring World Food Safety Day in 2024, which had as its theme “Food Safety: Prepare for the Unexpected.”CONTINUE FULL READING>>>>>

Prof. Adeyeye emphasized that cooked food stored for extended periods can become contaminated with harmful pathogens, which can lead to foodborne diseases and potentially fatal health issues. She stressed the importance of proper food handling and storage to prevent the growth of bacteria and other harmful microorganisms.

NAFDAC’s warning aims to promote food safety and prevent food-related illnesses by encouraging the consumption of refrigerated cooked food within a safe timeframe. Adeyeye appealed to all stakeholders in the food supply chain to adopt a food safety culture in their operations to mitigate risks and ensure the safety of food products.

The statement highlighted the significance of World Food Safety Day, 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. Adeyeye urged Nigerians to take collective responsibility for food safety, noting that it requires collaboration from producers, processors, distributors, and consumers.

World Health Organization (WHO) statistics reveal that an estimated 600 million people globally fall ill each year from eating contaminated food, with 420,000 deaths annually. These figures underscore the critical need for robust food safety practices. Unsafe food costs low- and middle-income countries around $110 billion annually in productivity losses and medical expenses.

Eva Edwards, Director of Food Safety and Applied Nutrition, reiterated that foodborne diseases are preventable but costly. She encouraged everyone to promote good hygiene practices in homes, communities, and food establishments to ensure a safer and healthier food supply.

“Food safety is everyone’s business and a shared responsibility,” Edwards stated, urging unified efforts to build a resilient food safety system that benefits public health and well-being.

The news have generated some reactions, see the screenshots of some of the reactions below:CONTINUE FULL READING>>>>>