Meat safety in Homs governorate begins at abattoirs, where carcasses undergo detailed veterinary inspection to ensure suitability for human consumption before being stamped, transported, and stored under strict health conditions until displayed in markets. Supervisory authorities in the governorate closely monitor meat distribution stages to verify safety and curb violations that may threaten consumer health.
Younes Al-Jadou, head of the Abattoirs Section at the Directorate of Internal Trade and Consumer Protection in Homs, confirmed that slaughter begins after animals are examined by specialized veterinary staff to ensure they are free from diseases, including Malta fever. Once their safety is verified, slaughter is permitted, followed by inspection of carcasses and offal, with unsuitable parts destroyed according to approved protocols.
Al-Jadou noted that daily inspections of butcher shops verify cleanliness of premises and staff, meat storage safety, and presence of official stamps. He clarified that the most common violations include failing to separate meat types within refrigerators and selling at prices contrary to those announced. He added that spoiled meat is destroyed via official reports, administrative records are drawn up against violators, and cases are referred to the competent judiciary.
For his part, veterinary doctor Muwaffaq Al-Mahdi, supervisor of slaughter at Homs abattoir, explained that stamps vary by animal type and gender. A red rectangular stamp is used for male cattle, and blue for females; a red triangular stamp for male Awassi sheep, and blue for females; a red hexagonal stamp for male goats, and blue for females; while a pentagonal stamp is designated for camel carcasses.
Al-Mahdi pointed out that carcasses are stamped only after inspection and confirmation of their suitability for human consumption. He noted an increase in refrigerated vehicles dedicated to transporting meat from the abattoir from two to approximately 10-12 vehicles, with efforts underway to transport all meat using sealed refrigerated trucks to maintain safety until arrival at markets.
On his part, Abdul Hamid Al-Ashi, a butcher shop owner in Homs, confirmed that meat arrives at shops from the abattoir via refrigerated vehicles with official receipts and approved stamps. He emphasized the necessity of storing meat in refrigerators, separating sheep meat from cattle meat, and protecting it from dust and external factors. Meat safety remains a shared responsibility among supervisory authorities, shop owners, and consumers to curb violations and protect health.
Source: Syrian Arab News Agency (SANA)
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