UNAIR NEWS – The slaughter of qurban
animals is still largely carried out using
traditional methods, which may increase the
risk of contamination if sanitation and
handling are inadequate. Contamination can
occur during the slaughtering process, when
meat and offal are mixed, and when meat is
placed on unhygienic surfaces.
Important guidelines for distributing
qurban meat
The distribution of qurban meat should
prioritise hygiene and food safety. Use food-
grade containers and avoid recycled or black
plastic bags to help preserve meat quality. In
addition, ensure that the distribution process
is carried out hygienically, cut the meat into
smaller portions before storage, and keep it
in a refrigerator or freezer to maintain its
freshness and safety.
Keys to keeping qurban meat safe for
consumption
The safety of qurban meat can be maintained by following the ASUH principles
(Safe, Healthy, Wholesome, and Halal). This
includes carrying out slaughter in accordance
with halal standards, conducting both ante-
mortem and post-mortem inspections, and
involving veterinarians to ensure that the
meat is safe for consumption. Equally
important is raising public awareness of
proper hygienic practices for handling qurban
meat.
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Pakar UNAIR Beberkan Tips Distribusi Daging Kurban yang Aman dan Sehat
