65 Kg Stale Meat Recovered in Tamil Nadu Restaurants, Side Effects of Eating Rotten Meat

At least 65 kg of stale meat has been recovered from 11 restaurants in Tamil Nadu's Virudhunagar district. Also, 3 kg of plastic has been collected from these restaurants, while it is banned in the state. Authorities have fined these eat-out areas with Rs 30,000.

Authorities would continue inspection in other restaurants. The District Collector, V P Jeyaseelan, has released a helpline number for people to complaint about adulterated or unhygienic food at the district food safety department's office number 04562 252255 or WhatsApp number 9444042322.

Side Effects of Eating Rotten Meat

Eating stale meat can be dangerous and lead to various health issues due to the growth of harmful bacteria and the production of toxins. Some of the potential side effects and risks of consuming stale meat include:

Foodborne Illness:

Stale meat is more likely to be contaminated with bacteria such as Salmonella, Escherichia coli (E. coli), and Campylobacter, which can cause food poisoning. Symptoms of foodborne illness include nausea, vomiting, diarrhea, abdominal pain, fever, and muscle aches.

Gastrointestinal Distress:

Eating stale meat may lead to gastrointestinal discomfort, including bloating, gas, and stomach cramps.

Food Poisoning: Consuming meat that has gone bad can result in food poisoning, which can range from mild to severe. Severe cases may require medical attention and can lead to dehydration and other complications.

Foul Taste and Odor:

Stale meat often has an unpleasant smell and taste due to the growth of spoilage bacteria, making it unappetizing.

Digestive Issues:

Stale meat can be harder to digest, potentially causing indigestion or an upset stomach.

Risk of Foodborne Pathogens:

Stale meat is a breeding ground for harmful bacteria, including those that cause diseases like botulism. Eating meat contaminated with these pathogens can be life-threatening.

To minimize the risk of consuming stale or spoiled meat, follow these food safety guidelines:

Store meat at proper temperatures: Keep raw meat refrigerated at temperatures below 40°F (4°C) and use it within a few days or freeze it for longer storage.

Check for signs of spoilage:

Before cooking or consuming meat, inspect it for unusual smells, sliminess, discoloration, or unusual texture. If any of these signs are present, discard the meat.

Use or freeze meat promptly:

Consume meat before its expiration date and follow recommended storage times. If you can't use it in time, freeze it for later use.

Handle meat safely:

Practice good food handling hygiene, such as washing your hands and kitchen utensils thoroughly after handling raw meat, to prevent cross-contamination.

Cook meat thoroughly:

Properly cook meat to the recommended internal temperature to kill any harmful bacteria. Use a food thermometer to ensure it reaches the correct temperature.

Eating stale meat can result in various health risks, including foodborne illnesses and digestive discomfort. It's essential to practice proper food safety measures to prevent the consumption of spoiled or contaminated meat. If you suspect you've consumed spoiled meat and experience severe symptoms, seek medical attention promptly.