Eid Al Adha: Expert Tips for Safe Meat Storage During Heatwave

Due to the heatwave affecting certain regions of the kingdom, some Moroccans fear the risk of meat spoilage and the resulting food poisoning. In this regard, the Office has published a booklet in which it discusses the causes and advice to follow.

According to the Office, the sacrificial sheep should be transported in the best conditions, then installed in a place where it will not be agitated. This place must not pose a danger to family members.

The office also advises hanging the carcass of the sheep within 5 hours after slaughter and cutting the meat a maximum of 5 hours after slaughter. For the quantity that will be consumed within the two days of Eid, it must be stored in the refrigerator, the temperature of which does not exceed 3 degrees. The meat pieces must be inserted, separately, into food plastic bags and then placed in the freezer, the temperature of which is at least -18°, it is added.