Eid al-Adha is marked by the noble act of animal sacrifice. To ensure that this is done safely and responsibly, it is important to follow proper health and hygiene practices, so as to avoid infections and foodborne illnesses.

Recommendations before the sacrifice

• Buy the sacrificial animal only from approved and official sources to ensure it is healthy and disease-free.
• Select licensed and properly equipped slaughterhouses for the sacrifice. These facilities meet safety standards and help reduce the risk of disease transmission.
• Avoid home or farm-based slaughtering, as it increases the risk of contamination and improper handling.

Recommendations during the sacrifice

When visiting livestock markets or participating in slaughtering:

• Wear protective gear including gloves, a mask, and protective goggles.
• Minimize direct contact with animals whenever possible.
• Make sure there are no cuts, scratches, or open wounds on your hands or body before handling the animal or its parts.

Recommendations after the sacrifice

After the slaughter, follow these hygiene practices:

• Use separate cutting boards for raw meat to avoid cross-contamination.
• Wear gloves when handling or cutting meat.
• Clean all tools, cutting boards, and surfaces with hot water and soap after use.
• Dispose of waste in sealed bags and place them in secure trash bins.
• Wash hands thoroughly with soap and water.
• Always cook meat thoroughly before consumption to kill any harmful pathogens.

Watch out for symptoms

If you develop any of the following symptoms within two weeks of handling animals or raw meat, visit the nearest health center immediately and inform the doctor about your recent exposure to animal handling or slaughter:

• High fever
• Unusual bleeding (under the skin, from the mouth, or nose)
• Fatigue or muscle aches
• Nausea, vomiting, and diarrhea