26 October 2005
NMIS advises meat buyers
By Venus May H. Sarmiento
BUYERS and consumers are advised to be vigilant in choosing meat and to vigorously monitor sanitation safeguards for meat and meat products.
The National Meat Inspection Service (formerly National Meat Inspection Commission as amended in RA 9296) has advised the public to be selective in buying pork, beef and chicken meat.
Buyers should always look for the “NMIS” mark or check the meat inspection certificate to be sure these are safe to eat and properly handled, it said. Meat products with the seal indicate these were taken out from slaughterhouses where ante-mortem inspection allows the animals to be inspected while still alive for any sign of disease or harmful health condition.
NMIS meat control officer II, Dr. Cherry Ann Teano-Javier said, another way of detecting meat safe for consumption is through ‘organoleptic examinatin’. This means the use of sight, touch, smell and eventually, taste, to determine a good meat. A good meat is somewhat reddish (‘mamula-mula’), its surface not slimy and generally has no bad odor.
Without these indicators, the produce may fall under the ‘hot meat’ category.
Contrary to what many people think, a refrigerated or chilled meat is still fit for consumption. The chilling process prevents microbes and bacteria from forming, Javier said.
‘Double-dead meat’, those which are darkened or purplish in color, are considered unfit because bacteria thrives in the blood of so-called ‘double-dead’ animals. Vendors found to be selling un-inspected meat (meat without seal) may have to face confiscation of products.
These confiscated products, once examined and found to be still fit for consumption, may be donated to charitable institutions, Javier said.
As for barangayfolk who wish to sell meat products in their barangay, they are advised to secure permits from their barangay captains who would in turn, call on local meat inspectors to check on and guarantee the safety of the meat.
Javier was guest in Thursday’s Pantontongan Tayo radio program jointly sponsored by the Philippine Information Agency (PIA) and the Consumernet group of the Department of Trade Industry aired live over station DZRH Dagupan every Thursday. (VMHS-PIA)
BUYERS and consumers are advised to be vigilant in choosing meat and to vigorously monitor sanitation safeguards for meat and meat products.
The National Meat Inspection Service (formerly National Meat Inspection Commission as amended in RA 9296) has advised the public to be selective in buying pork, beef and chicken meat.
Buyers should always look for the “NMIS” mark or check the meat inspection certificate to be sure these are safe to eat and properly handled, it said. Meat products with the seal indicate these were taken out from slaughterhouses where ante-mortem inspection allows the animals to be inspected while still alive for any sign of disease or harmful health condition.
NMIS meat control officer II, Dr. Cherry Ann Teano-Javier said, another way of detecting meat safe for consumption is through ‘organoleptic examinatin’. This means the use of sight, touch, smell and eventually, taste, to determine a good meat. A good meat is somewhat reddish (‘mamula-mula’), its surface not slimy and generally has no bad odor.
Without these indicators, the produce may fall under the ‘hot meat’ category.
Contrary to what many people think, a refrigerated or chilled meat is still fit for consumption. The chilling process prevents microbes and bacteria from forming, Javier said.
‘Double-dead meat’, those which are darkened or purplish in color, are considered unfit because bacteria thrives in the blood of so-called ‘double-dead’ animals. Vendors found to be selling un-inspected meat (meat without seal) may have to face confiscation of products.
These confiscated products, once examined and found to be still fit for consumption, may be donated to charitable institutions, Javier said.
As for barangayfolk who wish to sell meat products in their barangay, they are advised to secure permits from their barangay captains who would in turn, call on local meat inspectors to check on and guarantee the safety of the meat.
Javier was guest in Thursday’s Pantontongan Tayo radio program jointly sponsored by the Philippine Information Agency (PIA) and the Consumernet group of the Department of Trade Industry aired live over station DZRH Dagupan every Thursday. (VMHS-PIA)
