Health Experts Warn of Meat Safety Risks During Morocco’s Eid al-Adha Heatwave

As the celebration of Eid al-Adha approaches, experts and consumer protection associations are raising awareness. According to consumer protection associations, the heat wave and animal feed are among the main factors that could negatively affect the quality of the Eid sacrifice. In a statement to Aljarida24, Lotfi Zeghari, a university professor specializing in nutrition and sports science, estimated that the rise in temperatures during Eid al-Adha could increase the risks of rapid deterioration of the meat and that the putrefaction of the meat and its change of color (green) indicate a contamination of the meat by bacteria and parasites. It is therefore not recommended to consume this spoiled meat, which represents a danger to the health of consumers. He also advises against removing the rotten part and using the rest, as there is a risk related to the spread of bacteria and toxins.

Zeghari calls for compliance with the procedures for slaughter, processing and storage of meat. He advises to proceed with the slaughter of the sheep early in the morning when temperatures are relatively lower, to avoid exposing the Eid meat to heat and not to delay refrigerating it to prevent bacterial growth. Finally, the nutritionist recommends buying meat from reliable and approved sources that guarantee the application of safety and hygiene standards recognized by the National Office of Food Safety (ONSSA).