Experts Advise Safe Meat Preservation Amidst Heat and Loadshedding During Eid al-Adha

Karachi: The extreme heat and ongoing load shedding in Karachi have made it a significant challenge for residents to properly store sacrificial meat during Eid al-Adha. Medical experts have shared valuable tips on how to preserve the meat safely despite these adverse conditions.
Dr. Hilar Sheikh, a medical expert from Jinnah Hospital Karachi, spoke with Express News, advising that after washing the meat, it should be thoroughly dried using a clean cloth. The meat should then be cut into small pieces and stored in airtight containers or plastic bags before being frozen.
Dr. Sheikh emphasized that if the meat is not dried properly after washing or if there is a delay in freezing it, the chances of spoilage increase significantly. He also warned that many people tend to store meat in regular plastic bags, which are not suitable for proper preservation in freezers. Such bags can allow freezer gases to permeate the meat, causing it to spoil quickly and potentially develop harmful toxins, which can be hazardous to health.
Medical experts also cautioned against the practice of freezing meat for extended periods and repeatedly thawing it, as this could lead to digestive and intestinal issues. Therefore, careful attention to proper meat storage is crucial, they stated.
In case of freezer failure, Dr. Sheikh recommended using ice blocks or frozen water bottles in steel or thermocol containers to keep the meat cool. In some areas, temporary cold storage facilities are also available, which people can utilize.
Dr. Sheikh also reminded the public that, according to Islamic teachings, the best practice is to distribute the sacrificial meat to the needy and rightful recipients as soon as possible. This ensures not only spiritual reward but also prevents the meat from going to waste.
He further warned that meat stored in freezers for prolonged periods could harbor bacteria and fungi, leading to food poisoning, diarrhea, vomiting, or infections like hepatitis E.
38-year-old Hina, a resident of Nazimabad, shared her experience, recalling an incident when the butcher delayed processing the meat, causing it to start turning black. “We often freeze meat without washing it first. When it’s time to cook, we wash it, but if you freeze meat without drying it properly, it starts to smell,” she explained.