Experts emphasizing the importance of ritual sacrifice (kurban) being performed by knowledgeable butchers, especially recommend that the slaughter of large animals be carried out by butchers. Dr. Lecturer Rüştü Uçan states that there should be at least a 1-meter distance between individuals nearby to prevent possible accidents during the slaughter, and warns that the tools used must be hygienic and sufficiently sharp. Chemical Engineer Mustafa Cüneyt Gezen states that chemicals found in plastics transfer to food when they come into contact with it, and emphasizes that sacrificial meat should not be stored in plastic bags or other plastic products.
Dr. Lecturer Rüştü Uçan, Head of the Occupational Health and Safety Department at Üsküdar Üniversitesi, Faculty of Health Sciences, drew attention to the points to be considered during the ritual sacrifice (kurban). Üsküdar Üniversitesi Lecturer, Textile Chemical Engineer Mustafa Cüneyt Gezen, on the other hand, addressed the points to be considered in storing sacrificial meat.
Slaughter locations must be planned in advance, and standards checked
Dr. Lecturer Rüştü Uçan stated that slaughter locations must be determined before the ritual sacrifice (kurban), saying, “Slaughter locations should be planned, designated, checked for standards, and authorized in advance. In provinces, districts, and other residential areas, existing animal slaughterhouses and facilities conforming to slaughter standards should be kept open and provide services throughout the holiday. In districts or residential areas where animal slaughterhouses or facilities are not available, authorities should establish mobile animal slaughter locations and facilities that meet standards. Measures should be taken for the cleanliness of the slaughter areas and their surroundings.”
The work should be done by an expert
Uçan emphasized the importance of the ritual sacrifice (kurban) being performed by expert butchers and suggested seeking help from experts to prevent possible accidents during the slaughter, especially for the slaughter of large animals by butchers. Dr. Uçan said, “One of the most important elements of occupational safety is to have the work done by a person who is an expert in that job. Especially having large animal slaughter performed by butchers significantly reduces the number of accidents. Tools must be sharp and clean; the cutting tools you will use during slaughter must be complete. These tools should be sharpened every year. Furthermore, to prevent possible hand cuts, steel mesh butcher gloves with wrist straps should be used. It is important that this glove is worn on the hand not holding the knife, but the other hand. This way, it protects the hand in case the knife slips.”
Tools should be neither too sharp nor too dull!
Dr. Lecturer Rüştü Uçan, drawing attention to the necessity of all tools used during slaughter being hygienic, said, “Knives and all cutting tools to be used in the slaughter must be washed and cleaned with antiseptic. At the very least, they should be wiped with alcohol or cologne. Tools should be neither excessively sharp nor too dull. If they are too sharp, injuries can result in more severe consequences. If the tools are not sharp, the animal suffers.”
Attention must be paid to distance from bystanders during slaughter!
Dr. Uçan, noting that environmental safety must also be ensured during the ritual sacrifice (kurban), stated that there should be at least a 1-meter distance between individuals nearby during the slaughter. Emphasizing the importance of this distance in preventing any accidents, Uçan also stated that the animal's desperate struggles and jumps are another risk, underlining that the animal must be tied very well.
Ensure sacrificial animals have undergone veterinary inspection
Dr. Rüştü Uçan, stating that care should be taken to ensure that sacrificial animals have undergone veterinary inspection when purchased, said, “There are infectious diseases that can directly pass from animals to people. By purchasing controlled animals, you prevent this. The control marks on their ears ensure this. Use areas designated by municipalities. Municipalities show maximum care for hygiene rules. Hygiene rules must be followed both during and after slaughter.” Uçan stated that the animal's hide should be removed without damage and preserved by rubbing with rock salt, adding, “This process is important to contribute to the economy. Therefore, for both economic and safety reasons, it would be beneficial to have expert individuals for this task.”
Plastic products should not be used for storage and transportation!
Üsküdar Üniversitesi Lecturer, Textile Chemical Engineer Mustafa Cüneyt Gezen, on the other hand, emphatically underlined that plastic containers should not be used for storing sacrificial meat. Gezen stated that chemicals found in plastics transfer to food when they come into contact with it, saying, “Examples of these chemicals include Bisphenol A, PCBs, PBBs, and PBDEs. These transfer to food under the influence of heat. As the temperature increases, the transfer of harmful substances to food becomes easier. Moreover, these are metabolized in our bodies as pseudo-estrogen, or estrogen mimics. As a result, they can cause infertility in men and women, breast cancers in women, and neuropsychological disorders. Therefore, storing fatty and hot foods in plastic containers is more harmful.”
Meat should be put in a bag after cooling!
Gezen also stated that it is problematic to share sacrificial meat slaughtered during Eid al-Adha by placing it directly into hot plastic bags without any resting period outside, saying, “Toxic chemicals in plastic contaminate the sacrificial meat under the influence of heat, and from there, they transfer to humans. Therefore, sacrificial meat should be transported in bags after being left to cool for at least 2 hours. Thick, leak-proof bags should be used. It would be even more appropriate to transport them using trays before bagging. During this period, the meat cools down, and the likelihood of bacterial growth decreases.”