By Kenneth Marcos 
The rainy season brings cooler weather but also increases the risk of foodborne illnesses. For many Filipino families, especially those in Classes C, D, and E, meat remains a key part of daily meals. Ensuring that fresh and frozen meat is handled and stored properly is essential to keep it safe and prevent sickness.
When buying freshly slaughtered meat, make sure it looks clean and has a bright red color. Avoid meat that smells bad or looks slimy, as these signs indicate spoilage. Always buy meat from trusted markets or suppliers who follow hygiene standards.
Once at home, store fresh meat immediately in the refrigerator. Keep it at a temperature below 4°C to slow down bacterial growth. If you plan to store meat for longer, freeze it right away. Frozen meat should be kept at -18°C or lower to maintain its quality and safety.
When handling meat, always wash your hands before and after touching it. Use clean utensils and cutting boards dedicated only for meat to avoid cross-contamination with other foods. After preparation, clean all surfaces thoroughly with hot, soapy water.
Thaw frozen meat safely by transferring it to the refrigerator and allowing it to thaw gradually. Avoid thawing meat at room temperature, as this can promote bacterial growth. If you need to thaw meat quickly, use the microwave or place it in a sealed bag under cold running water.
Cooking meat thoroughly is the final step to ensure safety. Make sure meat reaches an internal temperature of at least 75°C. Proper cooking kills harmful bacteria that may be present.
During the rainy season, extra care is needed because moisture and lower temperatures can create conditions that encourage foodborne pathogens. Following these simple steps can protect families from food poisoning and ensure meals remain healthy and delicious.
Remember, safe meat handling and storage are important habits that help safeguard the health of every Filipino household.
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