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NAFDAC Warns Nigerians Against Storing Cooked Food in Refrigerators for More Than Three Days

The Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), Prof. Moji Adeyeye, has issued a cautionary message to Nigerians about the dangers of storing cooked food in refrigerators for more than three days.

In a statement released on Tuesday by the agency’s Resident Media Consultant, Sayo Akintola, Adeyeye highlighted the potential risks of extended food storage, which can lead to contamination by harmful pathogens and result in foodborne illnesses or even death.

This announcement coincides with the 2024 World Food Safety Day, observed annually on June 7th, under the theme “Food Safety: Prepare for the Unexpected.” The day aims to raise awareness and advocate for actions to prevent, detect, and manage risks associated with unsafe food practices.

Prof. Adeyeye stressed the importance of maintaining a robust food safety culture 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 the World Health Organization (WHO), 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.

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