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Precautions to Be Taken Against Covid -19 During and After Sacrifice and Meat Storage Conditions

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  • Precautions to Be Taken Against Covid -19 During and After Sacrifice and Meat Storage Conditions

Unlike the others in this Eid al-Adha, there will be extra measures to be taken during and after, because of the COVID -19 outbreak.

First of all, attention should be paid to mask and distance rules in the victim areas and hand hygiene should be paid attention.

If there is someone carrying COVID-19 in the area where the meat is cut, it should be kept in mind that it is possible to infect the meat by droplets. COVID-19 is not transmitted if the infected meat is cooked and eaten.

However, it should not be forgotten that when the infected meat is touched, the virus that is transmitted to your hand can enter your body with the contact of the mouth and nose, causing illness. Therefore, after contact with meat, contact with these areas of the body (mouth, nose) should be avoided and hands should be washed or disinfected after touching the meat.

COVID-19 is a disease that can be transmitted from sick person to other people by droplet and contact. For this reason, attention should be paid to the distance of 2 meters and the mask, even in open areas in the slaughtering and distribution areas.

Apart from that, in terms of hygiene, the blood of the animal should be poured very well after cutting the meat. Because harmful microorganisms are easily reproduced in the meat of the animal whose blood is not poured well and the meat spoils quickly. After the sacrificial meat is cut, the first resting process should be carried out in a cool place that does not see the sun in pieces. Meat falling to room temperature in an average of 3-5 hours should then be removed to the refrigerator.

In order for the sacrificial meat to be stored in a healthy way, the meat should be frozen in small portions in single-fired portions, considering the number of household members. Meats that are frozen and thawed should not be frozen again. Meats should be placed in the bottom row in the freezer.

Care should also be taken when placing meat cooked with raw meat on the shelves, raw meat should be at the bottom. Care should be taken not to mix raw broth with other baked products.

Meat kept in the refrigerator can be kept at -2 0C for a maximum of 1 week, while it can be stored at -18 0C for 4- 6 months in the freezer.


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