Nasa 300 kilo ng botcha o double-dead meat, nasabat sa Maynila | BT - video Dailymotion

GMA Integrated News

Ngayong Holiday Season-- nagpaalala ang national meat inspection service na siguruhing ligtas at malinis ang bibilhing karne!   Balitanghali is the daily noontime newscast of GTV anchored by Raffy Tima and Connie Sison. It airs Mondays to Fridays at 10:30 AM (PHL Time). For more videos from Balitanghali, visit http://www.gmanews.tv/balitanghali.  #GMAIntegratedNews #KapusoStream  Breaking news and stories from the Philippines and abroad: GMA Integrated News Portal: http://www.gmanews.tv Facebook: http://www.facebook.com/gmanews TikTok: https://www.tiktok.com/@gmanews Twitter: http://www.twitter.com/gmanews Instagram: http://www.instagram.com/gmanews  GMA Network Kapuso programs on GMA Pinoy TV: https://gmapinoytv.com/subscribe

Transcript

00:00 This holiday season, the National Meat Inspection Service

00:03 is reminding people to ensure that the meat is safe and clean.

00:07 NMIS said to check if the store has a certified meat inspection.

00:13 Also check if the place is clean.

00:16 The meat should not be allowed to be touched by insects.

00:19 Also avoid if the meat doesn't smell good.

00:24 And if it looks different.

00:27 Yesterday, the Manila Veterinary Inspection Board found

00:30 that there are 300 kilos of botcha, or double dead meat.

00:35 According to Super Radio DZBB,

00:37 it came from a beak hole

00:39 and was mixed with processed food.

00:42 Experts are reminding the public

00:45 that it's possible to get food poisoning if you eat botcha.

00:48 So you should be extra careful.

00:51 We will talk about tips on how to buy meat safely.

00:56 Now is the time to prepare.

00:58 That's right.

00:59 We have with us this afternoon

01:00 the National Meat Inspection Service

01:02 Deputy Executive Director, Dr. Roberto Umali.

01:04 Good morning and welcome to this afternoon's news.

01:08 How is the NMIS monitoring

01:15 this holiday season for those selling hot meat?

01:18 Is the number of botcha meat increasing?

01:20 [music]

01:27 Dr. Roberto?

01:28 [music]

01:30 Alright, we will just go back to the NMIS.

01:34 It's still about the botcha meat

01:37 that is caught in the market and mixed with processed meat.

01:41 That's important because there are a lot of people buying meat.

01:44 Mr. Umali, are you on the line?

01:47 [music]

01:48 Good morning, everyone.

01:50 I'm Sir Raffy and Ma'am Connie.

01:52 Good afternoon again.

01:54 We just asked earlier,

01:55 how is the NMIS monitoring

01:57 this holiday season for those selling hot meat?

01:59 Is the number of botcha meat increasing?

02:02 The monitoring and surveillance of the National Meat Inspection Service

02:06 is continuous in our public and private markets,

02:09 including our supermarkets.

02:12 With the participation and support of the Department of Agriculture,

02:15 Inspectorate and Enforcement,

02:17 plus our support coming from the local government units.

02:21 Our team is continuously monitoring and surveilling

02:28 to ensure that the meat we sell

02:32 in our markets and supermarkets are safe

02:35 and in line with the proper procedures of the veterinarians and inspectors.

02:39 Is the number of botcha meat sellers increasing?

02:43 There are instances where the National Meat Inspection Service

02:50 and the local government units are still being caught.

02:52 That's why we should monitor our markets and supermarkets

02:57 even if it's not Christmas,

02:59 whether it's regular, monthly or daily.

03:02 We should ensure that the meat we eat

03:06 is inspected by our government inspectors.

03:11 How can we know if the meat is fresh or not?

03:15 First, as a consumer, we should always remember

03:19 the permit issued by the veterinarians and inspectors

03:22 from Poultry or Slaughterhouse.

03:24 This is the meat inspection certificate

03:27 that is passed through the proper inspection.

03:28 At the same time, it comes from the accredited

03:31 of the National Meat Inspection Service.

03:33 At the same time, it comes from our local government units.

03:36 And the proper inspection is done by the proper inspectors.

03:38 We should monitor the meat attacks

03:41 and at the same time, there are permits issued by the inspectors and veterinarians.

03:45 So we should ask where these permits are issued from?

03:48 Yes.

03:49 Daily operations, every slaughterhouse,

03:53 all of these are free.

03:55 We give them to our customers,

03:58 like our slaughterhouses,

04:00 that this should be attached to our stalls,

04:04 meat stalls and even our supermarkets.

04:07 Dr. O'Malley, I can imagine that your head hurts

04:11 especially when processed food is mixed with meat.

04:15 What we want to know now is how can we know

04:18 if processed food or meat is mixed with these meat.

04:24 This is the difficult part of the role of NMIS,

04:28 especially processed products

04:30 under the jurisdiction of the Food and Drug Administration.

04:34 That's why we always tell our processors and our businessmen

04:41 to only check if there are permits issued by the National Meat Inspection Service

04:47 before using it on processed products.

04:50 Okay, but is there a way to remember?

04:53 For our fellow citizens,

04:55 who are worried that we might buy mixed meat.

04:59 Is there a smell or a look that we should see?

05:03 For fresh meat,

05:05 the normal color of a pork should be pinkish grayish.

05:10 For double dead,

05:12 we can see that this is a pale color.

05:16 Usually, to reduce the lifespan of the meat,

05:20 it is sometimes dipped in ice.

05:22 Likewise, the smell of the product.

05:27 Definitely, if there is a smell of a meat or product,

05:31 it means that the bacteria are multiplying.

05:35 These observations should not be bought by our processors.

05:40 All right. Thank you very much for your guidance to us,

05:43 Dr. Roberto Umali of the National Meat Inspection Service.

05:46 Thank you, sir.

05:47 Thank you.

05:49 [Music]

Nasa 300 kilo ng botcha o double-dead meat, nasabat sa Maynila | BT

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