exp. Dr. Bengisu Ay noted that hygiene rules are of great importance in terms of cutting and storing meat during the Feast of Sacrifice. Dr. Ay stated that there is a high risk of contagious diseases in qurban meat that is not stored in good conditions and said, “Some diseases in animals, called zoonosis, are directly transmitted to humans during the eating, preparation or transportation of meat. The fact that the newly cut meat is not stored in a serial and sterile manner under suitable conditions increases the risk of infectious diseases.
Many bacterial, viral, parasitic and fungal diseases seen in animals can be transmitted by direct contact. Diseases such as anthrax, which starts as a pimple on the skin and turns into a purplish wound, especially on the fingers, and salmonellosis with vomiting, fever and diarrhea may develop.
Diseases such as hydatid cyst, which causes cysts in the liver and other organs, toxoplasmosis, intestinal parasite teniosis, rabies, brucellosis and tuberculosis, which affect the eyes and liver, and which can cause disease in the baby if they develop in pregnancy, are also the leading ones.
CAN DESTROY HUMAN HEALTH IN A NIGHT
Mentioning that the sacrifice chosen to be protected from germs should be healthy and slaughter should be done by professionals in healthy conditions, Dr. Moon continued:
“Bacteria reproduce rapidly in suitable environments, and millions of bacteria can form from a single bacterium within hours. If meat with a light bacterial load is not preserved well, it can create an extremely risky situation for human health after one night. For this reason, it is very important that the cutting, skin and meat shredding processes are carried out in cool places that are not exposed to the sun. After resting for a few hours in a cool place, the meat should be shredded and put in the refrigerator. Slaughterers must be healthy and clean. They should not be carriers of any infectious disease. There should be no wounds, cuts, boils or abscesses on the hands of the person making the cut or on the parts that touch the meat. If found, they must be covered with a suitable waterproof material. Personal hygiene rules should be observed in the stages of slaughtering, swimming, shredding the carcass, transporting the meat, preserving, cooking and serving it for consumption.
WASH YOUR HANDS WITH MANY WATER AFTER TOUCHING THE MEAT
Emphasizing that hands should not come into contact with the mouth, nose and eyes without washing them with soap and water for at least 20-30 seconds after touching the meat, Dr. Bengisu Ay said, “Meat should never be consumed raw or undercooked. There should be as few people as possible during slaughter. Masks must be worn properly and transactions must be carried out by observing social distance rules. Sacrificial slaughtering of animals should take place in suitable temporary slaughterhouses or slaughterhouses, and the necessary infrastructure should be established for the wastes produced by the slaughter of animals. The cutting area should be cleaned and disinfected before each cutting. It must have adequate ventilation conditions and liquid soap, disinfectant and paper towels must be present in the sinks and toilets. The surroundings of the slaughtering area should be away from garbage, wastes such as sewage. The area where the internal organ wastes are discharged should be separate from the slaughter area. It should be ensured that wastes are disposed of in an appropriate and hygienic manner.
CUTTING BOARD MUST BE CERTIFIED PLASTIC OF PREFERENCE
Noting that the tools and materials from which the cut, face and internal organs were removed should be separate from each other, Dr. Moon gave the following information:
“After each procedure, it must be washed and disinfected. The process of shredding the meat must be done on suitable benches (stainless steel table or easy-to-clean material that is not inconvenient in contact with meat). If a cutting board is to be used, plastic must be preferred. The plastics to be used must have certificates showing that there is no harm in contact with food. Meat cutting should not be done on the skin or in the area where blood is shed and internal organs are evacuated. All kinds of flying and walking insects, rodents and animals such as cats and dogs should not be allowed to enter and approach the slaughter area. It should be buried deep and covered with lime to prevent cats and dogs from reaching the buried waste. In order for the slaughtering and swimming processes to be carried out in a cleaner and healthier way, the animals should be suspended and swimming as much as possible. Even bleeding (strangulation) should be done on the hangers in a vertical position to the ground.”