Old mutton stored in freezers seized

MADURAI: Corporation officials on Sunday chanced upon several butchers in the city selling mutton stored for several days while they were conducting a drive against slaughter of goats in public space. 

A team from the corporation health wing conducted an inspection at Kadachanendal in the morning. Amid customers buying mutton for the weekend, the officials found butchers selling frozen meat, some of it several days old. The meat was apparently stored in an unscientific manner, which could create serious health problems. 

A total of 150kg of mutton was seized, out of which 30kg were found stored in ice boxes. Although the quantity was not much, the practice reportedly prevails on a much larger scale. According to sanitary inspector S Murugan, one of the butchers had asked him why action was being taken against some of them when meat stored this way was being sold all over the city. The official said that around Rs 3,000 had been collected as fines from meat sellers in Kadachanendal. The seized meat was dumped in the Vellakkal garbage dump, he added. 

The officials were originally conducting a crackdown on public slaughter of goats, which could create sanitation problems. Ideally, goats should be taken to Nelpettai corporation slaughter house for killing. 

A senior health official said that the designated officer for food safety in the district, instead of corporation health officials, had the responsibility to seize contaminated food. J Suguna, designated officer for food safety and drug administration, could not be reached. 

Meat stored in an unscientific manner not only loses its taste, but also poses health risks, including food poisoning. S J Synthia, assistant professor in the department of food science in a prominent arts and science college here, said that meat starts spoiling in just four hours. However, butchers only tended to keep them for storage once the day's sales are over. Consumption of such meat affected the body's immunity power, she said. Meat can be preserved and eaten, but it should be done under the supervision of experts, she added.