City Vet urges Dabawenyos to look for inspection certificates

To ascertain the quality and safety of meat and fish, the City Veterinarian’s Office (CVO) encouraged Dabawenyos to look for the Meat Inspection Certificate (MIC) in every box of lechon that they purchase for Christmas, as well as for the Fish Inspection Certificate (FIC) in the market.

Dr. Corazon Sepulveda, Officer-in-Charge of CVO, said during the ISpeak Media Forum on Thursday, that through the MIC, consumers are assured that the product was not illegally slaughtered and has gone through both antemortem and post-mortem inspection, and is safe for consumption.

“‘Yon po ‘yong importante kasi doon po natin malalaman kung yung, through the meat inspection certificate na siya po ay dumaan ng antemortem, post-mortem inspection and assured tayo na safe to eat siya kasi hindi po siya illegally slaughtered. Ang atin pong mga meat inspector, meat control officers nandiyan po sa ating mga accredited na slaughterhouses (What’s important is the MIC since this document shows that the meat has undergone both the ante-mortem and post-mortem inspections. Through this, we are assured that the meat is safe for consumption. Our meat inspectors, the meat control officers, are stationed in our accredited slaughterhouses),” she said.

Sepulveda also said that CVO’s meat inspectors regularly visit establishments like public markets, slaughterhouses, and meat shops to check for the store’s MIC. In the absence of the certificate, she said that they would confiscate and condemn the establishment.

Moreover, Sepulveda reminded the public to also look for the FIC when buying fish from the market. She said that the color of the flesh of the tuna does not always signify its freshness.

According to Sepulveda, not all tuna have red or pink-colored flesh. Some are paler since their color also depends on the location where the fish was caught, its diet, and the age of the fish.

“Hindi naman ibig sabihin ‘pag pale ang color niya hindi na siya fresh kasi it varies no kay kung saan siya nahuli ang isda, ang lugar, and then yung edad ng isda, and then ang kinakain ng isda. If the fish or yung tuna po feeds on krill or shrimp, usually the flesh is darker in color (Just because its flesh is pale does not mean that it is no longer fresh since its color varies on the location where the fish was caught, its age, and diet. If the fish or tuna feeds on krill and shrimp, then its color is darker),” she explained.

Davao City sources its fish from General Santos, Mati, and Samal. Those fishes from GenSan are usually frozen, and when thawed their flesh is paler yet they remain fresh. Another factor to consider is the presence of fats in between the flesh of the fish which makes it pale like the tombo.

Sepulveda assures Dabawenyos that the majority of the meat and fish vendors in the city have undergone fish-handling and meat-handling seminars.

“Reminder din lang po sa mga bumibili kagaya natin na consumers, please always ask for a meat inspection certificate for every box of lechon that you will order. And then ‘yon pong ating mga lechoneros, please lang po ‘wag tayong mag-ihaw sa atoang likod lang no, ipasulod sa atoang slaughterhouses para mahatagan mo ug meat inspection certificate (Reminder to the consumers to please always ask for the meat inspection certificate for every box of lechon that you’ll order. Also to our lechoneros, please do not slaughter your pigs in your backyards, take them to our accredited slaughterhouses so that you will be given a meat inspection certificate),” Sepulveda said. CIO