MikeLigalig.com

By Ric V. Obedencio
Sunday Post

THE local government units are responsible and accountable in the regulation and control of meat and meat products within their area of responsibility, but right now, no single abattoir in these areas and other cold storage facilities are being accredited in accordance with the standards set by the licensing agency. This is the important meat provided under section 3 of the Administrative Order No. 22, series of 2010, “Rules and Regulations in the Handling of Frozen and Chilled Meat and Meat Products in the Meat Markets,” issued on November 23, 2010 by Agriculture Sec. Proceso Alcala. The Office of the Provincial Veterinarian (OPV) reminded the LGUs concerned of this mandate apparently to safeguard the health of their respective meat-eating populace from being duped in consuming “hot meat.”

“Hot meat,” according to the AO, refers to meat and meat products, which “was slaughtered, prepared, processed, handled, packed, stored in an unregistered/unaccredited meat establishment.” Alcala said that the issuance of the AO was prompted on the heels of reported “hot meat” and imported frozen meat by-products proliferating in the local markets “to ensure its quality and safety.” “Frozen meat and meat products, whether local or imported, when exposed to ambient temperature, results to thawing with escape of natural meat juices. This valuable constituent, in whole or in part, when omitted or abstracted affects the quality of meat and meat products, thus, it needs to be maintained throughout the cold chain until it reaches the consumer,” the AO said, while “thawing” is the process of defrosting of a frozen product either through exposure to higher temperature or by means of technology.

Recently, the province was “alarmed” over the reported imported meat and its by-products that, not only affect the health of the populace, but also threatens the meat industry here. This prompted the OPV and the NMIS to be always vigilant with the assistance of national line agencies like the Phlippine Ports Authority, said Dr. Bing Lapez, provincial veterinarian. The department directive also provides for appropriate packaging in handling meat and its by-products by an NMIS-accredited establishment  and “under temperature controlled environment to 10 degrees Centgrade.” It added that the retail packages “shall be stored in refrigerated facilities and transported in vehicles that are able to maintain temperature not higher than 4 degrees C.” OPV pushes for the establishment of a “clearing house” or a unit of the NMIS, Lapez said since no NMIS personnel who are based here. She said that she amenable it based in her office at Capitol annex, Dao in this city.

Meanwhile, the province produced 255,181 heads of hogs raised from backyard and 34,243 from commercial or a total of 289,424 during the first quarter of 2010, according to hog inventory. The hog-raising data for the rest of the year (2010) were not available except those of 2009, however. The province was beneficiary in 2010 of 493 heads of swine and 1,851,280 kilos of processed meat being shipped-in through the port of Tagbilaran; 96 heads through Jagna port; 264 heads and 1,092,036 kilos processed meat through Tubigon port; 72 heads through Ubay port; and 43,705 klos of processed meat via the city airport. (RVO)

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