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Veterinary warns over 5-hour watering time
The National Office of Food Safety and Hygiene (ONSSA) Recommended specific health measures during Eid al-Adha to protect the meat from contamination due to rising temperatures. These measures include not hanging the carcass for more than five hours after slaughtering, storing meat at appropriate temperatures between 2°C and 5°C during the first three days, and freezing it at temperatures ranging from -18°C to -25°C to preserve its quality and prevent bacterial growth. Veterinary experts also emphasized the importance of quickly refrigerating the meat after slaughter to maintain its safety.
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