Asst. Prof. Rüştü Uçan, Head of Occupational Health and Safety Department, Faculty of Health Sciences, Üsküdar University, and Chief Quality Auditor Chemical Engineer Instructor Mustafa Cüneyt Gezen, made warnings regarding injuries caused especially by amateur butchers before Eid al-Adha, and shared vital recommendations on both slaughter safety and proper storage of sacrifice meat.
Slaughter locations must be determined in advance!
Occupational Health and Safety Expert Asst. Prof. Rüştü Uçan reminded that in 2022, excluding Istanbul, 5,102 people were injured by cutting tools or animal kicks during the sacrifice slaughter.
Stating that slaughter locations must be determined before the sacrifice, Asst. Prof. Rüştü Uçan said, "Locations where slaughter will be performed must be planned, determined, their standards checked, and authorized in advance. In provinces, districts, and other settlements, existing animal slaughterhouses and abattoirs that comply with slaughter standards must be open and provide services during the holiday. In districts or settlements where there are no animal slaughterhouses or abattoirs, authorities must establish mobile animal slaughterhouses and abattoirs in accordance with standards. Measures must be taken for the cleanliness of the slaughter areas and their surroundings."
Sacrificial animals must have undergone veterinary control!
Stating that attention should be paid to ensuring that sacrificial animals have undergone veterinary control when purchasing them, Asst. Prof. Rüştü Uçan said, "There are infectious diseases that pass directly from animals to humans. By purchasing controlled animals, you prevent this. The control marks on their ears ensure this. Use the areas designated by municipalities. Municipalities show utmost care for hygiene rules. Hygiene rules must be followed both during and after slaughter."
How should sacrifice hide be stored?
Stating that the sacrifice hide should be removed without damage and stored by rubbing with rock salt, Asst. Prof. Rüştü Uçan said, "This process is important for contributing to the economy. Therefore, it would be beneficial to have experts for this job, both for economic reasons and for safety."
The job should be done by an expert!
Emphasizing the importance of having the sacrifice slaughter performed by expert butchers, Asst. Prof. Rüştü Uçan recommended seeking help from experts in the field to prevent possible accidents during slaughter, and especially having large animals slaughtered by butchers.
Asst. Prof. Rüştü Uçan provided the following information:
"One of the most important elements of occupational safety is to have the job done by an expert in that field. Especially having large animals slaughtered by butchers significantly reduces the number of accidents. Tools must be sharp and clean, and the cutting tools you will use during slaughter must be complete. These tools must be sharpened every year. Furthermore, to prevent possible hand cuts, steel-mesh and wrist-strapped butcher gloves should be used. It is important that this glove is worn on the hand not holding the knife, but on the other hand. This way, it protects the hand in case the knife slips. I recommend that sacrifice slaughter must be performed by experienced butchers, especially for large animals. If the slaughter must be performed by an amateur butcher, there should be at least a 1-meter distance between them and nearby individuals to prevent possible accidents during this process."
Tools should be neither excessively sharp nor too dull!
Emphasizing that all tools used during slaughter must be hygienic, Asst. Prof. Rüştü Uçan said, "Knives and all cutting tools to be used in slaughter must be washed and cleaned with antiseptic. At least, they should be wiped with alcohol or cologne. Tools should be neither excessively sharp nor too dull. When too sharp, injuries can result more severely. If the tools are not sharp, the sacrificial animal suffers."
Hygiene is important for risks that may arise from slaughtered animals in limb injuries
Reminding that steel-mesh gloves should be used against cuts, Asst. Prof. Rüştü Uçan also noted that the butcher should wear the steel glove on the hand opposite to the one holding the knife.
Emphasizing the importance of adhering to significant hygiene rules to prevent biological risks that may arise from slaughtered animals in limb injuries, Asst. Prof. Rüştü Uçan provided information, saying, "During slaughter, the blood and intestines of the sacrificial animal must be disposed of safely."
How should sacrifice meat be stored? It should not be placed in plastic containers and bags while hot!
Chemical Engineer and Chief Quality Auditor Üsküdar University Instructor Mustafa Cüneyt Gezen also pointed to the issue of storing sacrifice meats, noting that plastic containers should not be used for storing sacrifice meat, and sacrifice meat should not be placed in bags while hot.
Instructor Mustafa Cüneyt Gezen stated that chemicals found in plastics transfer to food when they come into contact with it, and underlined that sacrifice meats should not be stored in plastic bags or other plastic products. Instructor Mustafa Cüneyt Gezen noted the following:
"Under the influence of heat, these chemicals transfer to food, and as the temperature increases, the transfer of harmful substances to food becomes easier. These substances are metabolized in our bodies in an estrogen-like manner and can cause infertility in men and women, breast cancer in women, and neuropsychological disorders. Therefore, storing fatty and hot foods in plastic containers is more harmful."
Meat should only be put into bags after cooling!
Gezen, stating that it is also inconvenient to share sacrifice meats slaughtered during Eid al-Adha by placing them hot into plastic bags without any resting outside, made the following recommendations:
"Toxic chemicals found in plastic contaminate the sacrifice meat under the influence of heat and then transfer to humans. Therefore, sacrifice meats should be transported with 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 via trays before putting them into bags. During this period, the meats cool down, and the potential for bacterial growth decreases. After the meat cools, it should be wrapped in greaseproof paper and placed in the refrigerator. Large greaseproof papers used by butchers should be kept for each sacrifice. After the meat cools, it should be wrapped in greaseproof paper and placed in the refrigerator."
The animal's hide is turned inside out, thoroughly rubbed with coarse salt, and then salted again, and if desired, donated to relevant charitable organizations. If the sacrifice meat is to be consumed on the same day, it is recommended to make a sauté; if it is to be consumed later, it should be separated into pieces after cooling and stored in a deep freezer. Meat removed from the deep freezer can be cooked and eaten after it thaws. Meats intended for cooking should be removed from the freezer in portions; if not to be cooked, they should not be returned to the freezer. If left, harmful bacteria may form on the meat.”
