Public health risks and recommendations for sacrificing sacrificial animals

(Patria) - High air temperatures, inadequate processing and storage of meat, and improper disposal of sacrificial animal remains can pose a significant public health risk during Eid al-Adha, warns the Public Health Institute of Sarajevo Canton, calling on citizens to responsibly and safely perform the ritual of sacrificing sacrificial animals.

Appreciating the significance and purpose of the ritual of sacrificing sacrificial animals for believers, the Public Health Institute of Sarajevo Canton, on the occasion of the upcoming Eid al-Adha, issues health recommendations to citizens with the aim of preserving human health, protecting consumers and the environment, and ensuring appropriate sanitary-hygienic and veterinary conditions during the preparation and distribution of sacrificial meat.

Selection of the animal

Believers should choose only healthy animals. It is not permitted to slaughter an animal that is not properly marked, is not healthy, or has been treated with medications for which the withdrawal period (minimum time that must pass from the last administration of medication to the slaughter of the animal) has not expired.

We particularly emphasize that animals should not be purchased or slaughtered without a proper veterinary certificate of their health status.

Veterinary certificate

The document confirming the animal's health status is a veterinary certificate issued by an authorized veterinary station or the competent veterinary inspection.

This certificate is issued at the owner's request by authorized veterinarians of competent veterinary stations, and it confirms that no infectious diseases have been detected in the place of origin or residence of the animals, that the animals are properly marked, that prescribed preventive and diagnostic measures have been carried out on them, that they have not been treated or that the prescribed withdrawal period has expired, that they have not been treated with prohibited veterinary medicinal products, and that there are no obstacles to their trade and slaughter.

The certificate is valid for ten days from the date of issue, or from the date of validity extension. Its validity can be extended free of charge by a veterinarian's endorsement on the back of the document, provided that the health status of the animals has not changed in the meantime.

Sanitary and hygienic conditions during slaughter, processing, and distribution of meat (slaughter in households)

The place of slaughter in the household should be prepared in advance, clean, and hygienically appropriate. Utensils, equipment, and persons involved in the process must also meet basic hygiene requirements.

Persons with symptoms of respiratory infection or gastrointestinal complaints, such as diarrhea, nausea, and vomiting, should not participate in the process of slaughter, processing, and distribution of meat.

Slaughter should be performed by a person trained for this procedure, taking care not to contaminate the carcass and meat. After processing the carcass and separating edible parts, the meat must be cooled as soon as possible.

Given that Eid al-Adha falls again this year during a period of high air temperatures that favor the rapid multiplication of microorganisms, the meat must be moved to a cool place as soon as possible and protected from insects and other pests. Meat should not be left at room temperature longer than necessary for its processing and distribution.

During the processing and preparation of meat for distribution, hygienic measures must be consistently applied to prevent meat contamination and the occurrence of foodborne illnesses. Special attention should be paid to thorough hand washing with soap and water before and during handling of meat, maintaining the hygiene of utensils, work surfaces, and packaging, and preventing cross-contamination between raw meat and other foods.

It is recommended to first cool the meat to a temperature of up to 4 °C, and then package it for distribution. Otherwise, due to the heat of the meat and closed packaging, rapid development of microorganisms and changes in the organoleptic properties of the meat (color, smell, and taste) can occur, which can lead to its unhealthiness and unsuitability.

Transport and distribution of meat also represent potential critical points for contamination. Therefore, meat must be transported and delivered as soon as possible, preferably in cooling bags or portable refrigerators that allow maintaining the appropriate temperature.

Waste and by-product disposal

Non-edible organic waste generated after animal slaughter, if not disposed of properly, can pose a significant public health and environmental problem and increase the risk of infectious diseases. Such waste must be disposed of in a prescribed and hygienically acceptable manner.

Unfortunately, there are frequent situations where individuals improperly dispose of sacrificial animal remains, along roadsides, in or next to waste containers, as well as along river courses or in sanitary protection zones of drinking water sources.

Improper disposal of unused parts of sacrificial animals, i.e., leaving them on the ground, poses a significant hygienic-epidemiological hazard to human, animal, and environmental health.

Sacrificial animal hides should be preserved by salting, and if possible by cooling, and handed over as soon as possible to an authorized collector who ensures appropriate storage and transport conditions, in accordance with current veterinary regulations.

It is particularly emphasized that sacrificial animal remains must not be disposed of in watercourses, along watercourses, in sanitary protection zones of water sources, on public areas, green areas, or in other places that may pose a risk to human, animal, and environmental health. Disposal of animal by-products must be carried out in accordance with current veterinary, sanitary, municipal, and environmental regulations.

Appeal to citizens

Consistent application of veterinary-health and sanitary-hygienic measures during the selection of animals, slaughter, processing, storage, and distribution of meat, as well as proper disposal of animal by-products, are of crucial importance for preventing foodborne illnesses, protecting public health, preserving environmental quality, and protecting water resources.

The Public Health Institute of Sarajevo Canton appeals to citizens to perform the ritual of sacrificing sacrificial animals responsibly and in accordance with current veterinary, sanitary, and municipal regulations, applying recommended hygienic measures and proper waste disposal, in order to minimize potential public health and environmental risks and to ensure that the upcoming Eid al-Adha passes safely for the individual, family, and community.