Dr. Rüştü Uçan, pointing out that amateur butchers performing slaughter during Eid al-Adha are injured by sharp tools or animal blows, said, "One of the most important elements of occupational safety is to have the job done by an expert in that field. Especially having cattle slaughter performed by butchers significantly reduces the number of accidents."
Chemical Engineer Lect. Mustafa Cüneyt Gezen, who particularly emphasized that plastic containers should not be used for storing sacrificial meat and that sacrificial meat should not be put into bags while still hot, stated, "Sacrificial meats 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 via trays without putting them in bags."
Dr. Lecturer Rüştü Uçan, Head of Occupational Health and Safety Department, Faculty of Health Sciences, Üsküdar Üniversitesi, and Chief Quality Auditor Lect. Mustafa Cüneyt Gezen issued warnings regarding amateur butchers performing slaughter during Eid al-Adha.
OHS Specialist Dr. Rüştü Uçan reminded that in 2022, excluding Istanbul, 5,102 people were injured during sacrificial slaughter by sharp tools or animal blows.
Slaughter locations must be determined in advance!
Dr. Lecturer Rüştü Uçan stated that slaughter locations must be determined before sacrificial slaughter, saying, "The places where slaughter will be performed should be planned, determined, their standards checked, and authorized in advance. In provinces, districts, and other residential areas, existing animal slaughter facilities and abattoirs that comply with slaughter standards should be kept open and provide service throughout the holiday. In districts or residential areas where there are no animal slaughter facilities or abattoirs, authorities should establish mobile animal slaughter facilities and abattoirs that comply with standards. Measures should be taken for the cleanliness of the slaughter areas and their surroundings."
Sacrificial animals must have undergone veterinary inspection!
Dr. Lecturer Rüştü Uçan, stating that care should be taken to ensure that sacrificial animals have undergone veterinary inspection when purchasing them, said, "There are contagious diseases that pass directly from animals to people. You prevent this by acquiring controlled animals. The control marks on their ears ensure this. Use the areas designated by municipalities. Municipalities pay utmost attention to hygiene rules. Hygiene rules must be followed both during and after slaughter."
How should sacrificial skin be stored?
Dr. Lecturer Rüştü Uçan stated that sacrificial skin should be removed without damage and stored by rubbing it with rock salt, adding, "This process is important for contributing to the economy. Therefore, it would be beneficial to have expert individuals for this task, both for economic reasons and for safety."
The job must be done by the expert!
Emphasizing the importance of sacrificial slaughter being performed by expert butchers, Dr. Lecturer Rüştü Uçan recommended seeking help from experts to prevent possible accidents during slaughter, and especially having cattle slaughter performed by butchers.
Dr. Lecturer 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 cattle slaughter performed 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 should be sharpened every year. Furthermore, to prevent possible hand cuts, steel mesh and wrist-strapped butcher gloves should be used. It is important to wear this glove on the hand not holding the knife, but on the other hand. This way, it protects the hand in case of a knife slip. I recommend that sacrificial slaughter definitely be performed by expert butchers, especially the slaughter of cattle. If the slaughter must be performed by an amateur butcher, there should be at least 1 meter distance between them and nearby individuals to prevent possible accidents during the process."
Tools should be neither excessively sharp nor too dull!
Dr. Uçan, pointing out that all tools used during slaughter must be hygienic, 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 in more severe consequences. If the tools are not sharp, the sacrificial animal suffers."
Hygiene is important for risks that may arise from slaughtered animals in limb injuries
Dr. Uçan, reminding that steel mesh gloves should be used against cuts, also noted that the butcher should wear the steel glove on the hand opposite to the one holding the knife.
Dr. Lecturer Rüştü Uçan, also emphasizing the importance of observing significant hygiene rules to prevent biological risks that may arise from slaughtered animals in limb injuries, stated, "During slaughter, sacrificial blood and the animal's intestines must be safely disposed of."
How should sacrificial meat be stored? Should not be put into plastic containers and bags while hot!
Chemical Engineer and Chief Quality Auditor Lect. Mustafa Cüneyt Gezen also pointed to the storage of sacrificial meats, noting that plastic containers should not be used for storing sacrificial meat and that sacrificial meat should not be put into bags while hot.
Üsküdar Üniversitesi Lect. Mustafa Cüneyt Gezen stated that chemicals in plastics transfer to food when they come into contact with it, emphasizing that sacrificial meats should not be stored in plastic bags or other plastic products. Lect. Mustafa Cüneyt Gezen noted the following:
"Under the effect 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 be put into bags after cooling!
Gezen, stating that it is also inconvenient to share sacrificial meats cut during Eid al-Adha by putting them hot into plastic bags without any resting outside, made the following recommendations:
"Toxic chemicals in plastic contaminate sacrificial meat due to the effect of heat, and from there, they pass to humans. Therefore, sacrificial meats 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 via trays without putting them in bags. During this period, the meat cools down and the risk of bacterial growth decreases.
After the meat cools, it should be wrapped in greaseproof paper and placed in the refrigerator
Large greaseproof papers, such as those used by butchers, should be kept for each sacrificial animal. After the meat cools, it should be wrapped in greaseproof paper and placed in the refrigerator.
The animal's skin is turned inside out, thoroughly rubbed with coarse salt first, then salted again, and if desired, donated to relevant foundation institutions.
If the sacrificial meat is to be eaten on the same day, it is recommended to make kavurma (a type of fried meat dish); if it is to be eaten 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 taken out of the freezer in portions; if they are not to be cooked, they should not be returned to the freezer. If left, harmful bacteria can form on the meat."