EduAsiaNews, Bogor – Experts from IPB University Warn About the Risk of Qurbani Meat Contamination During Handling and Distribution
Proper handling of qurbani animals is essential to ensure that the meat remains safe and fit for consumption until it reaches the community.
A lecturer from the Faculty of Animal Science at IPB University, Department of Animal Production and Technology (IPTP), Dr. Muhamad Baihaqi, explained that the slaughtering and processing of qurbani animals are still frequently carried out in open areas with minimal sanitation standards.
“Slaughtering and processing are often conducted in open spaces without proper sanitation standards, increasing the risk of microbial contamination,” he said.
According to him, qurbani committees need to separate dirty areas, such as slaughtering and skinning locations, from clean areas designated for meat cutting and packaging. This measure is considered important to reduce the potential for microbial contamination in qurbani meat.
Separate Meat and Offal
Dr. Baihaqi also emphasized the importance of proper packaging during the distribution process. He advised against mixing meat and offal in the same package.
“Meat is often packaged together with offal. This poses a high risk because offal can accelerate contamination,” he explained.
He further stated that freshly cut meat should be distributed immediately to beneficiaries. For recipients of qurbani meat, he recommended separating the meat from the offal and bones, cleaning it properly, and storing it in a freezer if it is not to be cooked immediately.
Pay Attention to Livestock Condition and Distribution
In addition to the processing stage, meat quality is also influenced by the condition of the livestock before slaughter. Dr. Baihaqi recommended the use of proper transportation, adequate feed and water provision, as well as sufficient resting time for livestock to reduce stress.
He also highlighted that qurbani meat distribution is generally carried out without refrigeration. Therefore, the handling and distribution process must be conducted quickly to prevent spoilage.
In some cases, he added, several qurbani organizations have begun developing innovations by processing meat into ready-to-eat products such as canned rendang or beef jerky. However, this method requires greater costs and more advanced equipment compared to distributing raw meat.
“Proper handling not only maintains meat quality, but also reflects a sense of responsibility in carrying out the religious practice,” he concluded. (Fj)
