ISLAMABAD (Kashmir English): Medical experts have provided important guidelines regarding the consumption and preservation of sacrificial meat on the occasion of Eid-ul-Adha amid intense heatwave and humidity across the country.
Every year, a record increase in food poisoning cases is observed in the first 48 hours of the Eid.
According to health experts, when raw meat is left outside the refrigerator for more than two hours after being cut, dangerous bacteria like Salmonella and E. coli spread very rapidly due to the heat, causing severe abdominal diseases.
The experts have advised some tips to avoid hospital visits during Eid days.
They said instead of cutting meat directly in the sun in streets and neighborhoods, it should be cut in a shaded area while using a fan to keep flies away.
Do not mix organs like liver, kidneys, and heart with regular meat; instead, keep them in a separate container and consume them first.
Immediately after the meat is prepared, within two hours, transfer it to the refrigerator.
To store in the freezer, make small packets instead of large bags so that the meat can freeze quickly. Avoid overfilling the refrigerator to maintain proper cooling.
Eid-ul-Adha dishes
When preparing Eid dishes like karahi, nihari, or tikka, women should cook the meat very thoroughly, as undercooked meat does not eliminate germs and can cause illness.
Medical experts have warned that consuming spoiled meat typically causes symptoms such as vomiting, high fever, abdominal cramps, and diarrhea within two to six hours.
