Wed Jun 04/2025 – 02:11 AM
The Ministry of Health and Population stressed the need to follow a set of precautionary measures when dealing with raw meat, in order to preserve the safety of citizens and prevent food pollution.
A set of important advice to deal with raw meat
The Ministry of Health explained that the hands should be washed well before and after dealing with raw meat, with the need to filter the meat completely from the blood after cutting to ensure cleanliness and safety.
The ministry recommended that meat in the sealed vessels before putting them in the freezer, while emptying the bags from the air to ensure the meat is properly preserved and prevent the formation of snow.
She stressed the importance of using transparent bags when dividing meat instead of black bags to facilitate identifying their contents, and not washing meat before cooling or freezing in order to preserve their quality.
She explained that the meat should be kept at the temperature of the refrigerator between 4 to 6 hours after slaughtering and cutting, noting that the processing process helps to produce lactic acid that saves the meat and gives it a pink color and a good taste when cooking.
The ministry indicated that following these tips contributes to preventing foods transmitted through food, and enhances the safety of meat during its storage period.
These directives come within the framework of the Ministry’s continuous efforts to raise the level of health awareness among citizens, especially with the approaching holiday season and increasing demand for meat.
