Nepal is in the midst of Dashain celebrations. People working or studying away from home are returning to their families, gatherings have begun, and many are either traveling or preparing to travel. Meat is one of the most consumed foods during Dashain. Except for vegetarians, most households enjoy meat at nearly every meal of the festival.
Many families slaughter animals at home to store large quantities of meat. With such abundance, the risk of spoilage increases if meat is not properly handled and stored, making it potentially toxic and harmful to health.
Unsafe slaughtering practices, poor hygiene, and improper or insufficient storage methods create breeding grounds for harmful bacteria, which may lead to foodborne illnesses, some of them severe.
Food poisoning from contaminated meat is mainly caused by bacteria such as Salmonella, E. coli, and Campylobacter. Symptoms can range from mild to serious.
Common symptoms:
- Nausea and vomiting
- Diarrhea
- Stomach pain
- Fever
Children, the elderly, and people with weak immune systems are at greater risk of serious complications.
Safe slaughtering practices
For many, Dashain tradition involves slaughtering goats or other animals at home. However, if not done hygienically, it can become a major source of infection.
- The slaughter site should be clean and away from household waste or drainage.
- The animal should be healthy and inspected before slaughter.
- Adequate clean water must be available for washing hands, tools, and meat. Tools should be thoroughly cleaned with soap and hot water before and after use.
- The person handling slaughter must maintain proper hygiene. Meat can easily be contaminated by an unclean handler.
- Anyone with contagious illnesses (like colds, fever, or skin infections) should not take part.
- Internal organs must be carefully removed to avoid rupturing intestines, which can spread fecal matter and bacteria to the meat.
- After preparation, meat should be cooled quickly to below 4°C, using refrigerators or clean ice, to prevent bacterial growth.
Kitchen safety
Once meat enters the kitchen, strict hygiene is essential.
- Keep raw meat separate from vegetables and ready-to-eat foods. Use separate cutting boards, knives, and utensils.
- Always wash hands thoroughly with soap and water before and after handling raw meat.
Cooking meat properly
Cooking kills most harmful bacteria. Meat should be cooked until the pink color disappears.
- For large cuts, the minimum recommended internal temperature is 62.8°C, best measured with a food thermometer.
Storage methods: Modern and traditional
- Refrigeration/Freezing:
Store fresh meat at or below 4°C and consume within a few days. For longer storage, freeze in airtight packaging. Ensure the refrigerator is clean to avoid contamination. - Confit (Preserving in Fat):
Meat, especially goat, pork, or duck, is slow-cooked and submerged in its own fat. The fat acts as a protective seal. This method does not require refrigeration. - Salting:
Raw meat is heavily salted and either hung in a dry, cool place or refrigerated at 4°C. Before use, excess salt must be washed off. - Sukuti (Dry Meat):
A traditional Nepali method. Meat is cut into strips and hung to dry, often above a hearth. Once fully dried, it can be stored for long periods without spoiling. - Pakku:
A traditional Nepali dish made from goat or buffalo meat. The meat is marinated with spices and slow-cooked without water, using its own fat and juices. The result is tender, dark-colored meat that resists spoilage. It can be stored at room temperature for some time, or longer in a refrigerator.
Moderation is key
Overeating oily and spicy meat dishes can cause digestive problems. Meals should be balanced with fresh vegetables, salads, and fruits.
Stay hydrated
Drink plenty of clean water throughout the day to aid digestion.
— By Bikram Limbu
(Limbu, is a Food Research Officer with the Government of Nepal.)
