University of Basrah Organizes Scientific Lecture on Meat and Human Health
The College of Science at the University of Basrah organized a scientific lecture on meat and human health and where the danger lies.
The lecture aimed to clarify the importance of meat as a protein-rich food source, highlighting the health risks resulting from meat spoilage or microbial contamination, and ways to detect and prevent these risks to ensure consumer safety. It also highlighted the importance of veterinary oversight of slaughterhouses.
The lecture, delivered by faculty member Nour Saeed Abdullah, included the factors that make meat a suitable environment for the growth of bacteria and fungi, such as high humidity and appropriate pH. It also explained the signs of meat spoilage, such as unpleasant odor, discoloration, and the appearance of viscosity or mold.
It also addressed common meat-borne diseases, such as anthrax, bovine tuberculosis, and food poisoning, explaining the pathogenicity of microorganisms and their physiological effects on meat.
The faculty member recommended purchasing meat from reliable sources, ensuring proper storage and refrigeration conditions, adhering to hygiene during slaughter, transportation, and display, and educating consumers about how to distinguish between good and spoiled meat. He also recommended using special cutting boards for animal products, adhering to sterilization procedures, and wearing gloves.
Department of Media and Governmental Communication
