00:00 This holiday season, the National Meat Inspection Service
00:03 is reminding people to ensure that the meat is safe and clean.
00:07 NMIS said to check if the store has a certified meat inspection.
00:13 Also check if the place is clean.
00:16 The meat should not be allowed to be touched by insects.
00:19 Also avoid if the meat doesn't smell good.
00:24 And if it looks different.
00:27 Yesterday, the Manila Veterinary Inspection Board found
00:30 that there are 300 kilos of botcha, or double dead meat.
00:35 According to Super Radio DZBB,
00:37 it came from a beak hole
00:39 and was mixed with processed food.
00:42 Experts are reminding the public
00:45 that it's possible to get food poisoning if you eat botcha.
00:48 So you should be extra careful.
00:51 We will talk about tips on how to buy meat safely.
00:56 Now is the time to prepare.
00:58 That's right.
00:59 We have with us this afternoon
01:00 the National Meat Inspection Service
01:02 Deputy Executive Director, Dr. Roberto Umali.
01:04 Good morning and welcome to this afternoon's news.
01:08 How is the NMIS monitoring
01:15 this holiday season for those selling hot meat?
01:18 Is the number of botcha meat increasing?
01:20 [music]
01:27 Dr. Roberto?
01:28 [music]
01:30 Alright, we will just go back to the NMIS.
01:34 It's still about the botcha meat
01:37 that is caught in the market and mixed with processed meat.
01:41 That's important because there are a lot of people buying meat.
01:44 Mr. Umali, are you on the line?
01:47 [music]
01:48 Good morning, everyone.
01:50 I'm Sir Raffy and Ma'am Connie.
01:52 Good afternoon again.
01:54 We just asked earlier,
01:55 how is the NMIS monitoring
01:57 this holiday season for those selling hot meat?
01:59 Is the number of botcha meat increasing?
02:02 The monitoring and surveillance of the National Meat Inspection Service
02:06 is continuous in our public and private markets,
02:09 including our supermarkets.
02:12 With the participation and support of the Department of Agriculture,
02:15 Inspectorate and Enforcement,
02:17 plus our support coming from the local government units.
02:21 Our team is continuously monitoring and surveilling
02:28 to ensure that the meat we sell
02:32 in our markets and supermarkets are safe
02:35 and in line with the proper procedures of the veterinarians and inspectors.
02:39 Is the number of botcha meat sellers increasing?
02:43 There are instances where the National Meat Inspection Service
02:50 and the local government units are still being caught.
02:52 That's why we should monitor our markets and supermarkets
02:57 even if it's not Christmas,
02:59 whether it's regular, monthly or daily.
03:02 We should ensure that the meat we eat
03:06 is inspected by our government inspectors.
03:11 How can we know if the meat is fresh or not?
03:15 First, as a consumer, we should always remember
03:19 the permit issued by the veterinarians and inspectors
03:22 from Poultry or Slaughterhouse.
03:24 This is the meat inspection certificate
03:27 that is passed through the proper inspection.
03:28 At the same time, it comes from the accredited
03:31 of the National Meat Inspection Service.
03:33 At the same time, it comes from our local government units.
03:36 And the proper inspection is done by the proper inspectors.
03:38 We should monitor the meat attacks
03:41 and at the same time, there are permits issued by the inspectors and veterinarians.
03:45 So we should ask where these permits are issued from?
03:48 Yes.
03:49 Daily operations, every slaughterhouse,
03:53 all of these are free.
03:55 We give them to our customers,
03:58 like our slaughterhouses,
04:00 that this should be attached to our stalls,
04:04 meat stalls and even our supermarkets.
04:07 Dr. O'Malley, I can imagine that your head hurts
04:11 especially when processed food is mixed with meat.
04:15 What we want to know now is how can we know
04:18 if processed food or meat is mixed with these meat.
04:24 This is the difficult part of the role of NMIS,
04:28 especially processed products
04:30 under the jurisdiction of the Food and Drug Administration.
04:34 That's why we always tell our processors and our businessmen
04:41 to only check if there are permits issued by the National Meat Inspection Service
04:47 before using it on processed products.
04:50 Okay, but is there a way to remember?
04:53 For our fellow citizens,
04:55 who are worried that we might buy mixed meat.
04:59 Is there a smell or a look that we should see?
05:03 For fresh meat,
05:05 the normal color of a pork should be pinkish grayish.
05:10 For double dead,
05:12 we can see that this is a pale color.
05:16 Usually, to reduce the lifespan of the meat,
05:20 it is sometimes dipped in ice.
05:22 Likewise, the smell of the product.
05:27 Definitely, if there is a smell of a meat or product,
05:31 it means that the bacteria are multiplying.
05:35 These observations should not be bought by our processors.
05:40 All right. Thank you very much for your guidance to us,
05:43 Dr. Roberto Umali of the National Meat Inspection Service.
05:46 Thank you, sir.
05:47 Thank you.
05:49 [Music]
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