During the Eid-ul-Azha, goat, cow, sheep and camel are sacrificed. The meat of these animals is known as red meat which is very nutritious. They are packed with high-quality protein, iron vitamin B12, niacin, and vitamin B6 and zinc. On the other hand, it is high in cholesterol, saturated fat and salt, which are harmful when consumed in larger amount.
American Institute for Cancer Research is suggesting that people should “eat no more than 18 oz.(cooked weight) per week of red meat. I can share some basic tips on how to handle,process and store the meat of sacrificed animals on Eid to avoid food-borne diseases such as salmonella, listeria and toxoplasma.
Do not rinse the meat before cooking, as it will cause more bacteria spread out around the sink, which can infect other foods as well. Cooking the meat to a proper temperature far better way of killing bacteria. Beef, veal and lamb should reach 63 C. Reheat leftovers to 70 C before eating.
During the sacrifice and distribution, and also while preparing meat dishes, you should wash your hands thoroughly for 20 seconds before, during and after handling raw meat.
Make sure to use two separate cutting boards to avoid cross-contamination; one for raw meats and the other for fruits and vegetables. Alternatively, you can thoroughly wash the cutting board before switching from meats to vegetables and fruits and vice versa.
Do not immediately cook or store the meat of sacrificial animals to prevent the possibility of infectious diseases, which could affect one’s lungs, stomach and cause high fever.
