The Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), Prof. Moji Adeyeye, has cautioned Nigerians against storing cooked food in refrigerators for longer than three days due to potential health risks.

Prof. Adeyeye highlighted that extended storage of cooked food can lead to contamination by disease-causing pathogens, resulting in foodborne illnesses and even death.

This warning was issued in a statement released on Tuesday by the agency’s Resident Media Consultant, Sayo Akintola.

The 2024 World Food Safety Day, observed annually on June 7 with the theme “Food Safety: Prepare for the Unexpected,” aims to raise awareness and advocate for measures to prevent, detect, and manage public health risks associated with unsafe food practices.

Adeyeye emphasized the need for a robust food safety culture throughout the food supply chain to effectively mitigate hazards and risks.

She noted that food safety is essential not only for public health but also for economic development and food security.

The statement partly read, “She, however, urged Nigerians to refrain from storing cooked food in the refrigerator for more than three days, warning that cooked food stored in the refrigerator for days is susceptible to contamination by disease-causing pathogens, key agents of foodborne diseases that can lead to death.”

According to the World Health Organization (WHO), nearly 600 million people worldwide fall ill each year due to consuming contaminated food, resulting in approximately 420,000 deaths annually.

This widespread 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.

The Director of Food Safety and Applied Nutrition, Mrs. Eva Edwards, underscored the importance of proper food handling and hygiene practices in preventing foodborne diseases.

Edwards stated, “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.”