Attention to hygiene rules during animal sacrifice: Vital for public health

Strict adherence to hygiene rules for healthy and safe meat consumption during Eid al-Adha is of vital importance for both protecting public health and preventing infectious diseases.

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Attention to hygiene rules during animal sacrifice: Vital for public health

As Eid al-Adha approaches, carrying out animal sacrifice procedures in accordance with health and hygiene rules is of great importance for both protecting public health and ensuring the safe consumption of meat. Istanbul Rumeli University Lecturer Sevcan Battal Özkan issued important warnings regarding the basic hygiene rules that must be followed during this process.

Pointing out that the areas where slaughtering operations are performed must be meticulously cleaned and disinfected with appropriate disinfectants before each operation, Özkan emphasized that repeating this process after every slaughter will eliminate the risk of contamination. Stating that the same sensitivity should be shown in the hygiene of sinks and toilets, Özkan stated that liquid soap, hand sanitizer, and disposable paper towels must be available in these areas and that regular inspections should be carried out.

Stating that the tools and equipment used during the sacrifice should be separated according to the operations and washed and disinfected after each use, Özkan also drew attention to the distribution of tasks among personnel. She said that tasks such as slaughtering, skinning, and removing internal organs should not be performed by the same person, and that carrying out these operations by different people is mandatory for hygiene.

In addition, she stated that the animal's internal organs should be removed and taken away from the meat processing area within 30 minutes at the latest after the bloodletting process is completed, and that this practice is of great importance in terms of preventing microbial risks.

Slaughter personnel must wear personal protective equipment suitable for the nature of the work. The use of aprons, hairnets or caps, boots, and gloves when necessary is mandatory.

The process of cutting meat should be carried out only on suitable tables reserved for this purpose. It is important to use surfaces that are preferably made of stainless steel, suitable for food contact, and easy to clean. If a cutting board is to be used, certified plastic materials should be preferred instead of wood. The areas where meat is cut must be completely separate from the areas where the animal's skin is removed or internal organs are extracted.

Attention should also be paid to the storage conditions of the sacrificial meat. It can last for an average of 5-6 days in the refrigerator at +4°C, and only one day if it is ground meat. Meat to be stored for a longer period must be kept in a deep freezer at -18°C.

News Source: 12punto