Improper meat storage can lead to food poisoning: 'Do not leave at room temperature for long periods'

As meat consumption increases during Kurban Bayramı (Sacrifice Feast), experts are issuing critical warnings about proper meat storage and handling to prevent food poisoning. They emphasize that meat left at room temperature for extended periods or transported in airtight bags can accelerate bacterial growth, posing significant health risks.

Food engineer Nurten Sırma advises that freshly slaughtered meat should not be consumed immediately. A process called "rigor mortis," or death stiffness, occurs in muscle tissue, making the meat tougher and harder to digest. Sırma recommends resting the meat for at least 12 hours, ideally around 24 hours, in the refrigerator. This resting period allows muscle fibers to relax, improving both the flavor and quality of the meat.

Sırma also cautions against storing meat in airtight bags, stressing the importance of air circulation. Meat should be stored in clean containers with adequate cooling and without being piled up, as stagnant environments promote bacterial proliferation. Bacteria thrive in temperatures between 5 and 60 degrees Celsius (41-140°F). Raw meats should be refrigerated within two hours of slaughter, or within one hour in hot weather. Improper packaging, such as using non-food-grade plastic bags, can lead to chemical contamination. Piling meat also hinders proper cooling and shortens its shelf life.

Identifying spoiled meat is crucial. Key indicators include changes in color, odor, and texture. Fresh meat typically has a bright red color, while spoiled meat may appear grayish, brownish, or greenish. A pungent, foul odor and a sticky surface are also signs of spoilage. Sırma strongly advises against consuming any meat that shows these signs, stating, "The fundamental rule in food safety is: suspect meat is not consumed."