In a recent advisory, the Director General of the National Agency for Food and Drug Administration and Control (NAFDAC), Prof Moji Adeyeye, has cautioned against storing cooked food in refrigerators for more than three days. This warning comes amidst concerns over the potential contamination of stored food by disease-causing pathogens, which can pose significant health risks and even lead to fatal foodborne illnesses.
The statement, released on Tuesday and signed by the agency’s Resident Media Consultant, Sayo Akintola, highlighted Adeyeye’s remarks in commemoration of the 2024 World Food Safety Day. Under the theme ‘Food Safety: Prepare for the Unexpected’, Adeyeye emphasized the critical need for stakeholders in the food supply chain to adopt rigorous food safety practices. These practices are essential to mitigate hazards and risks that could compromise food safety standards.
World Food Safety Day, established by the United Nations General Assembly in 2018, aims to raise awareness and promote global efforts to prevent, detect, and manage public health risks associated with unsafe food consumption.
“Storing cooked food in the refrigerator beyond three days increases the likelihood of contamination by disease-causing pathogens,” Adeyeye reiterated. She stressed that ensuring food safety is not just crucial for public health but also indispensable for economic development and food security. Adeyeye underscored the collective responsibility of all stakeholders, from producers to consumers, in upholding food safety standards.
According to the World Health Organization (WHO), unsafe food practices result in approximately 600 million illnesses and 420,000 deaths annually worldwide. These incidents lead to significant economic losses, totaling $110 billion yearly in low- and middle-income countries, due to reduced productivity and increased medical expenses.
In addition to Adeyeye’s remarks, Mrs. Eva Edwards, Director of Food Safety and Applied Nutrition, emphasized the preventable nature of foodborne diseases. She called for a concerted effort across sectors, advocating for a multisectoral, collaborative approach involving health, agriculture, environment sectors, as well as governmental and non-governmental organizations.
Edwards emphasized the dual nature of food as essential sustenance and a potential source of harm if mishandled. “Promoting good hygiene practices in homes, communities, and food establishments is paramount to ensuring a safer and healthier food supply,” she stated.
As celebrations for World Food Safety Day continue, the call to action remains clear: adherence to stringent food safety protocols is vital in safeguarding public health and fostering sustainable development globally.
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