NAFDAC, Nigeria’s food and drug regulatory agency, has issued a warning to consumers: cooked food should not be stored in the refrigerator for more than three days.
This guideline aims to prevent foodborne illnesses caused by bacterial growth.
Cooked food is a breeding ground for bacteria like Staphylococcus aureus, Salmonella, and Clostridium perfringens.
These microorganisms can multiply rapidly between 40°F and 140°F (4°C and 60°C), making refrigeration a crucial step in food safety. However, even refrigerated food can spoil if stored for too long.
Consuming spoiled or contaminated food can lead to severe health issues, including food poisoning, diarrhea, vomiting, and even life-threatening complications.
Vulnerable populations like the elderly, pregnant women, and young children are at a higher risk.
Safe Food Storage Tips:
- Cooked food should be stored in airtight containers and refrigerated within two hours of cooking.
- Label leftovers with the date they were cooked or stored.
- Keep your refrigerator at 40°F (4°C) or below.
- Freeze cooked food if you won’t consume it within three days.
- Reheat food to an internal temperature of 165°F (74°C) before consumption.
NAFDAC’s warning serves as a reminder to prioritize food safety in our daily lives.
By following these guidelines and being mindful of food storage, we can significantly reduce the risk of foodborne illnesses and enjoy healthy, delicious meals.
