Indonesia issues Eid meat storage warning ahead of Qurban

Acting Director General of Disease Control Andi Saguni stated that sacrificial meat that has been cooked and served at room temperature should be consumed within four hours to prevent contamination and bacterial growth.

“The meat must be stored at room temperature because it is usually served at room temperature, therefore it should be consumed within four hours,” he said during a press conference with the Government Communication Office here on Wednesday.

He explained that fresh sacrificial meat received by the public should ideally be cooked immediately. However, if it has not yet been processed, the meat should be stored in a refrigerator at a temperature below 5 degrees Celsius, where it can last for up to four days.

For long-term storage, he recommended keeping the meat in a freezer at temperatures between minus 18 and minus 20 degrees Celsius for no longer than three months.

According to Andi, many people forget about meat stored in freezers for too long — sometimes for more than six months or even a year — and such meat should no longer be consumed.

“The Health Ministry also urges the public to cook meat thoroughly to kill bacteria, including anthrax,” he remarked.

In addition, Andi advised that large portions of cooked meat should be divided into smaller portions before being refrigerated again to ensure safer storage and later consumption. He also stressed that cooked meat should be transported using clean and safe containers to avoid contamination during distribution.

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Translator: Lintang, Kenzu