JABAR EKSPRES – Academician from the School of Veterinary Medicine and Biomedicine, Bogor Agricultural University (IPB), Dr. Med Vet drh Denny Widaya Lukman MSi, said that the distribution of sacrificial meat five hours after slaughtering is prone to dangerous germs for humans.
“Because after five hours, usually the meat is at room temperature or in an unrefrigerated room, if there is just one germ, after five hours it will become one million (in number),” said Denny in an online public discussion conducted by the Livestock and Animal Health Division of the Food Security, Marine and Fisheries Agency of DKI Jakarta Province on Saturday (6/17) night.
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According to Denny, germs can multiply from one to two within 15 minutes. “So in 300 minutes (five hours), one germ will increase to one million,” he said.
Denny added that according to research that has been reported to the public, the number of germs on the surface of clean meat usually reaches 100.
Meanwhile, the Ministry of Agriculture, said Denny, still allows animal meat for human consumption to have germs with a limit of 100,000.
The advice of the Expert Commission on Animal Health, Veterinary Public Health, Quarantine, Sanitary and Phytosanitary of the Ministry of Agriculture to the sacrificial committees in Jakarta is that after slaughtering, sacrificial animals must be immediately processed into meat in less than five hours so that the meat can be categorized as good for consumption (halalan thayyiban).
“If the animals are slaughtered at eleven in the morning, then the meat must have been received by the mustahik no later than four in the afternoon,” Denny said.
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