AS THE holiday season continues, the Provincial Veterinary Office (PVO) reminded anew consumers in the province to be extra cautious in buying meat products, especially during holidays.
Provincial Veterinarian Renante Decena said Wednesday, December 26, illegal slaughtering is not rampant in Negros Occidental as local consumers and vendors are already educated in terms of proper handling of meat products.
The government has been advocating for the purchase of wholesome and safe meat, Decena said, adding that even in the production stage “we already have quality stocks.”
However, he said they are not discounting the “minimal chance” that illegal slaughtering of livestock and poultry animals may occur especially during these busy days.
Though there are no reports yet of illegal meat proliferation among markets in Negros Occidental, the public are still urged to remain vigilant, Decena also said.
PVO earlier defined hot meats as those slaughtered outside an accredited facility while double dead meats are dead animals slaughtered and sold in markets.
Both are considered illegal meats and pose health risks to the buying public, it said.
Decena reiterated that not all local government units (LGUs) in the province have accredited slaughterhouses, though some cities and municipalities have designated slaughtering areas in their respective localities.
Decena pointed out that LGUs, through their locally-registered meat establishments, may supply meat products only within the locality.
If outside of their jurisdiction, the animals should be slaughtered in a facility with “Double A” accreditation, the provincial veterinarian said.
He then urged consumers to report the presence of illegal meat products in the market for immediate and necessary action
Moreover, aside from the National Meat Inspection Service (NMIS) markings, consumers can also make sure that the products they buy are of good quality and safe for consumption through its appearance and smell.
PVO said fresh meats look brownish and pinkish. Consumers should not buy dark red and bluish-colored meats, whether chicken, pork or beef, especially those with foul odor.