DUBAI // Members of the public are being urged to use municipality-run abattoirs, not unlicensed butchers, to slaughter animals during Ramadan and Eid Al Fitr.
Dubai Municipality is highlighting the dangers of slaughtering animals outside official centres, a problem it has been battling for years.
“We see a 20-30 per cent increase in customers during the holy month, mostly due to people wanting to be charitable and hand out food to the needy,” said Ahmad Al Shammari, head of the abattoirs division.
“People here have a habit of slaughtering sheep and goats at home, usually for special occasions.
“That was OK in the old days, when your herd of a few goats didn’t mingle with hundreds of animals from around the world so there was little chance of it catching any illness from another herd, and it was a member of the household doing the slaughtering.
“I know that this is part of our culture but our lifestyle has changed.”
Mr Al Shammari said avoiding outside butchers also ensured the meat would be halal.
“Do you even know if these guys are Muslim?” he asked. “I’ve come across a couple who were not, meaning that the meat they prepared was not halal.
“Many people don’t know the pro-per procedure to ensure the meat is halal. It could be something as simple as the knives they use might be blunt and cause unnecessary pain to the animal, thus making the meat not halal.
“People should be more careful, especially when the meat is for charity.”
The municipality’s “Safe Meat in Ramadan Kareem” campaign will run until Saturday at the Arabian Centre in Al Mizhar, and from Monday to Wednesday at Bin Sougat Centre in Al Rashidiya, at which brochures and gifts will be handed out.
Mr Al Shammari also warned of safety and security risks when using unlicensed butchers, and concerns over the quality of their services.
“You are inviting strangers into your home, people you don’t know if you can trust. They might be criminals for all you know,” he said.
Municipality abattoirs follow strict health and safety regulations with spot inspections and bacterial count swabs carried out up to three times a week.
Knives are sanitised and replaced with each animal, while cutting boards are coated with a thick layer of salt when not in use.
Abattoirs also have special chambers that secure then rotate a cow on its side, pointing it towards Mecca before it is killed.
All employees undergo regular medical checks every six months and when returning from leave.
Any employee with a problem that might affect the hygiene of the meat is prevented from working. They are reassigned or given medical leave until they pass a checkup.
Throughout Ramadan, officials and vets will step up inspections of livestock markets to ensure only healthy animals are sold.
“Some diseases can’t be detected externally. They can only be diagnosed post-mortem,” said Mr Al Shammari.
“There is a veterinary doctor to inspect every stage of the slaughtering and butchering, as well as designated inspection areas.”
Staff have the right to destroy any animal or meat they find to be contaminated, and the municipality’s Veterinary Section is contacted if any dangerous contagious diseases are found.
Dubai Municipality operates abattoirs in Al Qusais, Bur Dubai, Hatta and Lusaili.
They are open seven days a week. Timings are between 6am and 6pm from Sunday through Thursday, 6am to 1pm on Saturday and 6am to 11am on Friday.
In the holy month, the abattoirs will be open between 8am and 4pm.
Prices remain the same said Mr Al Shammari.
“Our prices haven’t changed for the past 28 years,” he said
Approval has been given for two new abattoirs in Al Quoz Industrial Area and the rural community of Margham. “The new abattoirs should be ready for Eid next year,” said Mr Al Shammari.
malkhan@thenational.ae
