Posted on September 04, 2017

The Ministry of Municipality and Environment’s campaign to stop sacrificing animals outside the slaughterhouses has started bearing fruits, as abattoirs operating at Abu Hamour Central Market received about 13,000 sacrificial animals during first three days of Eid Al Adha.

The move aims to protect the environment and stop littering on roadsides and vacant plots of land. “So far, about 13,000 animals were sacrificed at the abattoirs of Abu Hamour and some 3,000 cattle are expected to be sacrificed today-the fourth day of Eid Al Adha,” said Mohamad Ahmad Bu Hashim Al Sayed, Head of Health Monitoring Section at Doha Municipality.

Al Sayed said that the growing number of animals that are being taken to the slaughterhouses for sacrificing during this Eid indicates that the awareness campaign launched by the Municipality to stop people sacrificing outside slaughterhouses is successful. “Sacrificing animals inside the slaughterhouse guarantees the consumers that the meat of slaughtered cattle is fit for human consumption,” said Al Sayed. He said that only 20 out of 13,000 slaughtered animals were destroyed after they were found unfit for human consumption. The number of destroyed slaughtered animals is meager compared to the total number of slaughtered cattle, he added. 

Widam played key role in providing fit and healthy cattle to the customers for sacrificing. “The automated abattoir at Abu Hamour Livestock Central Market received about 2,500 cattle for sacrificing from charity organizations yesterday,” said Mohamad Othman Ali, a veterinary doctor. Ali said that there are four slaughterhouses at the market, one of which is automated (for Australian sheep), two are conventional and the fourth is for slaughtering cows and camels. And that they received about 13,000 animals for sacrificing till yesterday. “Taking animals to slaughterhouses for sacrificing is in favor of consumers because the municipality deployed veterinarians at every abattoir to ensure that meat is free from any contamination and bacteria,” said Ali.  The cattle taken to the slaughterhouse underwent thorough checkup before and after sacrificing. The drive to educate people about the importance of sacrificing cattle inside the slaughterhouse played key role in sending more animals at the abattoirs, he added.

The service for checking the fitness of the animals is only available at the slaughterhouses. The animal might have some infection that could be transmitted to the consumers when they eat the meat of infected animal, he added. With regard to hygiene, the slaughterhouses operating across the country are following strict procedures, an officer at a slaughterhouse told The Peninsula. The official said that monitoring starts from the door of the slaughterhouse where it is confirmed that all butchers are sterilized and wearing gloves, masks and head coverings. 

He said that the same procedure is recommended for slaughtering with tools, floors and shredders to kill any harmful bacteria or fungus that may be produced in this environment. Afterwards, the cattle would undergo a general check by veterinary doctors of municipality to allow for slaughter . Then the meat is tested after it was slaughtered and skinned out. If found fit for human consumption then the doctor allows it cut into pieces, he added.

source: The Peninsula

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