Young Girl Attempts Self-Immolation in Hammam Sousse
A young girl attempted to set herself on fire on Tuesday in the city center of Hammam Sousse, specifically at the El Menchia intersection. According to a well-informed source, the victim suffers from psychological disorders and family problems. She was rushed to the Sahloul University Hospital for necessary treatment.
As the Eid al-Adha holiday approaches, vigilance is essential in Tunisian households. The National Food Safety Authority (INSSPA) has published a statement detailing the fundamental guidelines to follow. From the acquisition of livestock to the conservation of meat, the organization outlines each step to prevent any potential health risks.
Choosing the Right Livestock
The first step in a successful sacrifice is the rigorous selection of the animal. The health authority emphasizes that the animal must appear lively and active during purchase. The buyer must carefully inspect the animal to ensure the absence of any clinical signs of disease, such as coughing or abdominal bloating.
Additionally, the muzzle, mouth, and tongue must be free of secretions or inflammation, and the body should not have any visible wounds or parasitic infestations, such as scabies.
Transport and Housing: Preserving Animal Welfare
The stress experienced by the animal directly affects the quality of its meat. Therefore, the INSSPA recommends optimal treatment during transport and at home. The owners must reserve a clean, shaded space for the animal and ensure it has permanent access to potable water.
The administration of medication without a professional's advice is strongly discouraged; if in doubt, consulting a veterinarian is essential. Furthermore, the animal's diet in the days leading up to the Eid should be limited to raw forage such as hay and straw. The last 24 hours require a complete rest period, followed by a water-only diet, i.e., only water, the day before the sacrifice.
A Strict Hygiene Protocol for Sacrifice and Evisceration
On the day of the celebration, the conditions of salubrity must be impeccable. The sacrifice should take place in a clean, shaded area, after firmly immobilizing the animal. The operation should be entrusted to an experienced artisan wearing clean clothes and using perfectly sharpened and disinfected knives.
The bleeding should be done quickly, from the jugular vein to the jugular vein, allowing the carcass to drain completely for five minutes. For evisceration, the use of the mouth to blow the animal is formally prohibited due to the risk of bacterial contamination; a mechanical pump is required. Finally, all contact between the outer skin and the carcass should be avoided, and it is still recommended not to wash the meat with running water at this stage.
Evisceration and Inspection of Organs
The removal of viscera should occur as soon as possible after slaughter. During this manipulation, particular attention is required to avoid the contents of the digestive system from spilling onto the meat. The entrails, including the intestines, liver, heart, and lungs, must be immediately collected in clean, dedicated containers.
Once the operation is complete, the state of the carcass should be examined. Healthy meat presents a natural light pink color, and internal organs should not display any lesions or hydatid cysts. In case of suspicious coloration, particularly if the carcass turns dark red, yellow, or green, a veterinarian's advice is mandatory. If the presence of hydatid cysts is confirmed, the affected organs must be boiled for 10 minutes before being discarded or buried with lime, preventing their consumption by stray animals. The carcass should then be suspended in the shade for a maximum of two to three hours.
Cutting and Conservation of Meat: The Cold Chain
The management of fresh meat also adheres to strict hygiene standards. Frequent handwashing is essential before and after handling the meat pieces, and cutting should be done on a clean, dedicated cutting board. The distribution of pieces depends on the planned consumption period.
Portions intended for consumption within the first three days are packaged in food bags and stored in the refrigerator at a temperature of at least 4°C. For conservation beyond three days, freezing at a temperature of less than 18°C is required. The entrails, commonly known as Douara, require immediate thorough cleaning before being placed in the refrigerator without delay.
Valuation and Treatment of Skins
From an economic and environmental perspective, the treatment of the skin should not be neglected. It is recommended to wash the inner face with water to remove blood residues, then spread and salt it uniformly with approximately one kilogram of salt within a maximum of two hours after the sacrifice. Once folded and placed in a plastic bag, the skin should be stored in a shaded area until collection by municipal services or leather collectors.
Veterinary Assistance and Emergency Numbers
To accompany citizens throughout this period, the INSSPA deploys a team of on-call veterinarians accessible to the public. The phone lines open to respond to inquiries are as follows: 52450560, 97684425, 50405149, 52024586, 26012695, 53575170, 94722302, 58105764, 97317922, 22675045, 98440270, 56222098, and 98679395. The authority also reminds the public that a free green number is available at 80106977 for any complaint or additional information request.
