Risks of improper meat storage and cooking warned against during Eid al-Adha

Food engineering specialist Tuğba Bayburtluoğlu stated that improper meat storage, lack of hygiene, and errors when grilling kebab during Eid al-Adha can pose a serious threat to health.

According to the expert, consuming meat immediately after slaughter remains one of the most common mistakes. She noted that meat must undergo a "resting" period, otherwise it could negatively affect both taste and digestion.

Furthermore, storing large pieces of meat at room temperature creates favorable conditions for bacterial growth. The specialist recommended dividing meat into small portions and storing it under the correct conditions. Meat for the refrigerator should be hermetically sealed, and thawed products must not be refrozen.

The expert paid special attention to traditional holiday dishes made from fatty meat. According to her, excessive consumption of fatty kavurma, excess salt, and an unbalanced diet are particularly dangerous for people with hypertension and cardiovascular diseases.

Bayburtluoğlu also warned of the risks of improper barbecue use. She noted that meat charred on the outside but raw on the inside can be hazardous in terms of food safety.

In addition, the specialist criticized cheap disposable aluminum grills, which have become particularly popular in recent years. According to her, low-quality materials can release undesirable chemicals at high temperatures.

The expert also reminded of the importance of maintaining hygiene:

• thoroughly clean surfaces after contact with raw meat;
• use separate cutting boards and knives for different products;
• observe correct storage temperature settings.

In conclusion, Bayburtluoğlu emphasized that the festive table should be not only rich but also safe, and minor errors in storing and cooking meat can lead to serious health consequences.