Experts reminded that hygiene rules should be observed in the slaughter of the victim. Üsküdar University Faculty of Health Sciences Occupational Health and Safety Department Head Dr. Faculty Member Rüştü Uçan drew attention to the points that should be considered in the slaughter of sacrifices.
Sacrifice slaughter places should be determined
Dr. Professor Rüştü Uçan stated that the slaughtering places must be determined before the sacrifice and said, “The places where the slaughter will be done should be planned and determined in advance, their standards should be checked and authorized. Information posters about Covid-19 should be hung in front of animal slaughtering places or slaughterhouses.” he said.
Slaughterhouses should be prepared in accordance with the standards
Noting that in provinces, districts and other settlements, existing animal slaughtering places and slaughterhouses that comply with slaughter standards should be open and provide service during the holiday, Uçan said, “In districts or settlements where there are no animal slaughtering places or slaughterhouses, the authorities should establish mobile animal slaughtering places and slaughterhouses in accordance with the standards. should create. Precautions should be taken to clean the slaughtering areas and their surroundings. said.
Hygiene conditions must be ensured
Noting that slaughtering should be done by appointment in order to prevent crowding in front of animal slaughtering places and slaughterhouses, Uçan said, “Those waiting in front of animal slaughtering places and slaughterhouses should be ensured to comply with social distance. On the other hand, it is necessary to pay attention to cleanliness and health hygiene in the sink, toilet and shower places, if any, and to clean according to the determined criteria. Ensuring that personnel use medical masks and gloves; After cutting and cleaning, the personnel should take off their masks and gloves and throw them in a special trash can, and wash their hands with soap and water for at least 20 seconds. warned.
Steel butcher gloves should be used.
Emphasizing that the slaughter of the victim must be done by expert butchers, Uçan noted that experts should be helped in order to prevent possible accidents that may occur during slaughter, and that especially the slaughter of cattle should be done by butchers. Dr. Uçan said, “One of the most important elements of occupational safety is to have the job done by an expert. In particular, having cattle slaughtered by butchers will significantly reduce the number of accidents. The tools should be sharp and clean, the cutting tools you will use while cutting should be exact. These tools should be sharpened every year. In addition, butcher gloves with steel braid and wrist belt should be used against possible cuts. It is important that this glove is worn on the other hand, not the hand with the knife. This way of use protects the hand in case of blade deflection.” he said.
Knives should be washed with antiseptic
Emphasizing that all tools used during cutting should be hygienic, Uçan said, “The knives and all cutting tools to be used in cutting should be washed and cleaned with an antiseptic. At the very least, it should be wiped with alcohol or cologne. Tools should not be too sharp or too blunt. If it is too sharp, injuries can result in more severe. The victim suffers because the tools are not sharp.” made statements.
Pay attention to the distance of 1 meter in the sacrifice section
Noting that environmental safety must also be taken during the sacrifice, Uçan said that there should be a distance of at least 1 meter from the people nearby during the slaughter. Emphasizing that this distance is important in terms of preventing any accident, Uçan underlined that the victim must be tied up very well, stating that jumping with life is another risk.
Must be vet checked
Stating that it is necessary to pay attention to the veterinary control while buying a sacrificial animal, Uçan said, “Because there are infectious diseases that are transmitted directly from animals to humans. You can prevent this by buying a controlled animal. Check marks in their ears ensure this. Use the areas determined by the municipalities. Municipalities pay utmost attention to hygiene rules. Hygiene rules must be followed both during and after slaughter. Stating that the victim's skin should be removed without injury and stored by rubbing with rock salt, Uçan said, “This process is important in order to contribute to the economy. Therefore, it would be beneficial to have experts for this job, both for economic and security reasons," he said.
Plastic containers should not be used in the storage of qurban meat.
Üsküdar University Lecturer Textile Chemistry Engineer Mustafa Cüneyt Gezen emphasized that plastic containers should not be used for the storage of sacrificial meat. Noting that the chemicals in plastics are transferred to food when it comes into contact with food, Gezen said, “Bisphenol A, PCB, PBB and PBDEs can be given as examples of these chemicals. Their transition to food is due to the effect of temperature. The higher the temperature, the easier it is for harmful substances to pass into the food. Moreover, these are metabolized in our body in the form of pseudo-estrogen, that is, estrogen mimics. As a result, it causes infertility in men and women, breast cancers in women and neuropsychological disorders. Therefore, it is more harmful to store oily and hot foods in plastic containers.” he said.
Sacrifice meat should not be put in the bag while it is hot.
Stating that it is also inconvenient to share the sacrificial meat slaughtered during the Eid-al-Adha in hot, hot plastic bags without resting outside, Gezen said, “The toxic chemicals in plastic get into the meat of the sacrifice with the effect of heat and pass on to people from there. Therefore, after letting the sacrificial meat cool for a certain period of time (at least 2 hours), transport it in bags. Use thick bags that will not leak. It is more convenient to transport it by means of trays without putting it in a bag. During this time, the meat cools down and bacteria growth is reduced. Meat to be distributed after cooling should be bagged. made statements.