NMIS warns consumers against buying improperly stored meat

The National Meat Inspection Service (NMIS) reminded consumers on Friday against buying improperly-handled meat products in public markets. 

 

In an interview with GMA News TV's "News To Go", NMIS Executive Director Minda Manantan said the agency released regulations on how to handle chilled, frozen, and thawed meat back in 2012. 

Manantan was referring to the "Guidelines in the Implementation of DA (Department of Agriculture) Administrative Order No.6, Series of 2012" or the "Rules and Regulations on the Hygienic Handling of Chilled, Frozen and Thawed Meat in Meat Markets".  

Under Section F 1.1 of the guidelines, "chilled meat shall not be frozen and shall be maintained at product temperature higher than 0°C, frozen meat at a maximum of 0°C and thawed meat, a maximum of 5°C." 

 

What to watch out for 

 

However, there are meat traders and vendors that violate this and display chilled, frozen, and thawed meat products outside the required temperatures and containers.

 

"'Yung frozen (meat), 'yan ang kumakatas... 'Yan ang hindi mo makikita sa bagong katay na karne," she warned. 

 

According to the Food Safety and Inspection Service of the United States Department of Agriculture, there are only three ways to safely thaw food: in the refrigerator, in cold water, or in the microwave. 

 

It said, "Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch." 

 

Health risks from mishandled meat

 

Once these chilled, frozen, or thawed meat products leave the proper storage temperatures, they may be easily contaminated with microorganisms like Salmonella and E. coli.

 

"Ang mga microorganisms na ito maaaring nandoon sa karne na wala siyang pinapakitang (signs)--hindi siya mabaho, hindi bulok, hindi kulay green--pero maaaring kontaminado dahil sa mishandling," Manantan stressed. 

 

To make sure these products aren't sold again, Manantan said that confiscated mishandled meat is brought to a rendering facility where they will be "cooked." 

 

"Ito'y nilalagay sa isang malaking pressure cooker hanggang malusaw. Lulutuin siya ng apat na oras hanggang malusaw 'yung karne," she explained. — Trisha Macas/JDS, GMA News