NAFDAC - Stop Storing food in refrigerator for more than three days

The National Agency for Food and Drug Administration and Control (NAFDAC) recently issued a critical advisory to the public, cautioning against storing cooked food

in the refrigerator for over three days. This guidance is part of NAFDAC’s ongoing efforts to ensure food safety and prevent foodborne illnesses.

Moji Adeyeye, Director General of the National Agency for Food and Administration and Control, has urged Nigerians to refrain from storing cooked food in the refrigerator

for more than three days.

A Glimpse

Adeyeye warned 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.

She made this known in a statement on Tuesday signed by Sayo Akintola, the agency’s Resident Media Consultant.

Adeyeye, who said this in commemoration of the 2024 World Food Safety Day with the theme, ‘Food Safety: Prepare for the Unexpected’, urged stakeholders in

the food supply chain to take deliberate actions to institute a food safety culture in their operations to mitigate food hazards and risks that could compromise food safety.

The World Food Safety Day celebrated annually on June 7 was established by the United Nations General Assembly task force in 2018 to raise awareness and

encourage efforts to prevent, detect and address public health risks linked to unsafe food.

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.”

Adeyeye remarked that food safety is important for public health and a sine qua non for economic development and food security.

She noted that food safety is a collective responsibility, adding that everyone from producers to consumers needs to play their part to ensure food safety.

Why the Advisory?

NAFDAC’s advisory is grounded in the understanding that prolonged storage of cooked food, even under refrigeration, can lead to the growth of harmful bacteria.

These bacteria can produce toxins that are not destroyed by reheating, posing significant health risks. Some key points include:

Bacterial Growth: While refrigeration slows down bacterial growth, it does not stop it completely. Pathogens like Listeria, Salmonella, and E. coli can still

proliferate at low temperatures over time.
Food Quality: Over time, the quality of refrigerated food diminishes. This includes changes in texture, flavor, and nutritional value, making the food less appealing

and potentially unsafe.

Health Risks

Storing cooked food beyond the recommended period can lead to various health issues, such as:

Food Poisoning: Symptoms can include nausea, vomiting, diarrhea, and abdominal cramps.
Infections: More severe cases can lead to infections, particularly in vulnerable populations like the elderly, young children, and those with

weakened immune systems.

According to the World Health Organisation, an estimated 600 million – almost one in 10 people in the world – fall ill after eating contaminated food, and

420,000 die every year, resulting in the loss of 33 million healthy life years.

WHO said $110bn is lost yearly in productivity and medical expenses resulting from unsafe food in low- and middle-income countries.

Also, the Director of Food Safety and Applied Nutrition, Mrs Eva Edwards, alerted that foodborne diseases are expensive, yet they are preventable.

Edwards emphasised the significance of food as a necessity for human life, stressing that it can also be a source of harm if not handled properly.

She stated that food safety emergency response must be anchored on a multisectoral, collaborative, integrated one-health approach across the health,

agriculture, and environment sectors, the tiers of government including relevant external partners and non-governmental organisations.

To ensure food safety and maintain quality, NAFDAC recommends the following practices:

Storage Duration: Limit the storage of cooked food in the refrigerator to no more than three days.
Proper Cooling: Allow food to cool to room temperature before refrigerating, but do not leave it out for more than two hours.
Use Airtight Containers: Store food in airtight containers to prevent contamination and preserve freshness.
Labeling: Label containers with the date of storage to keep track of how long the food has been in the refrigerator.
Reheating: When reheating, ensure that the food reaches an internal temperature of at least 165°F (74°C) to kill any potential bacteria.

NAFDAC’s Role

NAFDAC plays a pivotal role in ensuring food safety standards are met across Nigeria. By issuing such advisories, the agency aims to educate the public and

reduce the incidence of foodborne illnesses. Their guidelines are based on scientific evidence and global best practices in food safety.

In Conclusion

Adhering to NAFDAC’s advisory on food storage is crucial for preventing foodborne illnesses and ensuring the safety and well-being

of all consumers. By limiting the storage of cooked food to three days, we can significantly reduce the risk of bacterial contamination

and maintain the nutritional quality of our meals.

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.

NAFDAC – Stop Storing food in refrigerator for more than three days