Beware Bacterial Contamination: Safe and Hygienic Practices for Qurban Meat Distribution

The distribution of Qurban meat is considered a critical concern, as slaughter methods in Indonesia still rely on traditional practices that risk contamination without proper sanitation and handling.

Professor Mustofa Helmi Effendi of Airlangga University’s Faculty of Veterinary Medicine stated that contamination risks can occur during slaughter and after meat placement. He stressed the need to separate clean meat from offal to prevent cross-contamination, including ensuring Qurban meat is not placed on the ground or contaminated surfaces.

“We must be aware that current Indonesian regulations still allow slaughter outside designated slaughterhouses. This leads to many untrained individuals participating in cutting, processing, and skinning techniques,” he said.

Mustofa noted that community Qurban meat distribution practices often fail to meet safe standards. He warned that using makeshift containers like recycled plastic and non-hygienic distribution processes can increase contamination risks.

“Use non-contaminating containers. Avoid recycled and black plastic. Opt for food-grade plastic with minimal contamination,” he said.

Additionally, Professor Mustofa highlighted the importance of proper Qurban meat storage. He advised cutting the meat into smaller portions before refrigeration or freezing to minimise quality degradation.