ISLAMABAD: During Eid ul Adha, it is essential to prioritize food safety practices to avoid falling ill after consuming large amounts of meat. Every year, numerous individuals suffer from gastroenteritis and food poisoning during the festive period. To ensure a safe and enjoyable meat-eating experience, here is a comprehensive guide to food safety.
First and foremost, it is crucial to choose a professional and hygienic butcher who maintains proper cleanliness and hygiene standards. They should be skilled and of sound mind. Additionally, ensure that the butcher uses sharp, sanitized knives and follows proper hygiene practices.
Before the day of slaughter, take steps to ensure the animal is bathed, well-rested, and free from any physical exertion or stress. This directly impacts the quality and safety of the meat. It is advisable to minimize transportation distances to maintain meat quality and prevent unnecessary stress on the animal.
Prolonged pre-slaughter stress, such as fighting, excessive running, exposure to cold weather, fasting, and transportation within 12 to 48 hours prior to slaughter, can deplete the stored energy in the muscles. This can result in faster spoilage of the meat after slaughter. It is important to avoid loud noises and sacrificing animals in front of others, as they can cause stress before and during the slaughtering process.
It is crucial not to allow the animal to drink excessive amounts of water before slaughter. Provide enough water to moisten its mouth but avoid excessive consumption. Consuming excessive water can cause rapid expulsion of fecal matter from the esophagus during gut removal if accidentally punctured by a knife, leading to contamination of the meat with excrement.
On the day of slaughter, ensure that the animal’s throat is sliced using a very sharp knife, but the butcher should not poke the knife into the spinal cord, which is a common practice, or behead the animal until all blood has completely drained. Effective blood drainage from the animal prevents the meat from deteriorating and ensures its safety for a longer period of time.
When removing the guts and organs, including the liver, kidneys, etc., which contain feces, it is essential to use a skilled butcher to prevent puncturing the stomach. This helps avoid contamination of the meat.
Food Safety Tips
During the meat-cutting process, it is advisable to choose a cool area inside your house rather than a hot environment. Placing pedestal fans can help prevent flies from landing on the meat. Cutting meat on roads under direct sunlight is not recommended, as it promotes rapid bacterial growth and premature dehydration of the meat, which can lead to illness.
While cutting and handling the meat, do it in batches immediately to avoid piling it up and accumulating. Place the meat on steel trays to cool down before transferring it to the refrigerator for personal use. It is essential to avoid washing the meat with tap water. If necessary, use drinking water for cleaning purposes.
When it comes to distribution, avoid storing the meat in the refrigerator. Instead, spread it on steel trays in a clean, dust-free room without signs of flies or rodents. Make flat packs and place them in baskets or tubs for distribution on the same day. Ideally, use a vehicle with air conditioning for distribution and refrain from placing the meat in the trunk of the car.
It is important to handle any kind of soiling, such as dust or feces, separately. If the meat requires washing, use drinking-quality water. However, it is generally recommended to avoid washing the meat, as water provides a suitable medium for bacterial growth.
During the entire process, it is crucial to wear gloves when handling meat and wash hands before and after handling it. Additionally, it is advisable to handle and cut the bones at the end to prevent bone chips from ending up in the meat, which can be unsafe and potentially cause injury if not removed during the cooking process.
Proper meat storage is vital to ensure food safety. Chilled meat should be stored at temperatures between 0 and 4 degrees Celsius, while frozen meat should be kept at -15 degrees Celsius or below. It is recommended to clean refrigerators and deep-freezers before Eid, remove any frost development, and avoid overloading them, as it can affect the temperature and promote the growth of illness-causing bacteria.
By implementing these food safety measures, individuals can enjoy a healthy and safe Eid ul Adha experience. These practices not only contribute to a safe meat consumption but also extend the shelf life of the meat and enhance its overall quality. Prioritizing hygiene in the meat-cutting process can establish higher customer expectations and promote a culture of food safety within the community.
