By George George Idowu
The Director General of the National Agency for Food and Administration and Control (NAFDAC), Prof. Moji Adeyeye has advised Nigerians to stop storing cooked food in the refrigerator for more than three days to avoid eating contaminated food.
Adeyeye cautioned that extended refrigeration of cooked foods can lead to contamination by harmful pathogens, posing serious health risks.
In a statement signed by the agency’s Media Consultant, Sayo Akintola, on Tuesday, NAFDAC highlighted the dangers of foodborne diseases during the commemoration of the 2024 World Food Safety Day, themed ‘Food Safety: Prepare for the Unexpected’.
She emphasized the need for stakeholders in the food supply chain to foster a culture of food safety to prevent hazards.
Adeyeye remarked: “Food safety is not only crucial for public health but also essential for economic development and food security.
“It is a shared responsibility requiring everyone, from producers to consumers to, to ensure safe food practices,” she added.
She urged collective efforts to promote global food safety and manage foodborne risks saying, “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.”
NAFDAC’s Director of Food Safety and Applied Nutrition, Mrs. Eva Edwards, stressed that while foodborne diseases are costly, they are preventable.
She advocated for a multisectoral, collaborative approach to food safety, involving health, agriculture, environment sectors, and various levels of government and external partners.
She said, “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.”
The World Food Safety Day is celebrated annually and established by the United Nations General Assembly in 2018, aims to raise awareness about the importance of safe food practices.
According to the World Health Organization, contaminated food causes illness in 600 million people globally each year, resulting in 420,000 deaths.
Unsafe food costs low – and middle-income countries $110 billion annually in productivity losses and medical expenses.