ILOILO City – More than half a ton of uninspected and improperly handled meat has been confiscated in Iloilo City in just 10 months, raising concerns over food safety as authorities step up their crackdown on illegal slaughter operations and the sale of potentially unsafe meat in public markets.
The Iloilo City Task Force Hot Meat seized a total of 507.81 kilograms of so-called “hot meat” from January to October 14, 2026, as inspectors intensified surveillance of meat products being sold without the required inspection certificates or proper handling safeguards.
Meat Inspection Officer Neil A. Escultero said the confiscations involved meat that failed to comply with inspection and sanitation requirements, particularly products originating from backyard slaughter operations without a valid Meat Inspection Certificate (MIC).
“Meat is automatically confiscated when it is found to have come from backyard slaughter operations and does not have an MIC,” Escultero said.
The crackdown also covers dressed chicken transported or packed in non-standard containers, including plastic bags, which may violate prescribed sanitation and handling standards.
To prevent unsafe meat from reaching consumers, the task force conducts daily random inspections in public markets, deploying personnel during morning and afternoon operations to examine meat quality, verify inspection documents and check compliance with food safety regulations.
Authorities are particularly monitoring pork products that remain on display beyond the prescribed eight-hour selling period after slaughter, especially when vendors fail to observe proper preservation practices.
Improperly stored meat can develop discoloration and unpleasant odors, indicating possible spoilage and posing potential health risks to consumers.
“If the meat is not sold within eight hours, vendors should freeze it and use ice to prevent it from developing an unpleasant odor,” Escultero advised.
He emphasized that appropriate storage and temperature control are essential to preventing spoilage, particularly in market stalls where meat may be exposed to fluctuating temperatures.
Consumers warned to check certificates
Meanwhile, the National Meat Inspection Service (NMIS) Region 6 warned consumers against purchasing meat of questionable origin and urged them to demand proof that products had undergone the required inspection.
April Chavez, officer-in-charge of the NMIS-6 regional technical unit, said consumers should look for the MIC displayed prominently at meat stalls before making purchases.
“Consumers should check the Meat Inspection Certificate. It should contain details about where the meat came from and where the animal was slaughtered, as well as the signature of authorized personnel,” Chavez said.
The certificate establishes whether meat originated from an authorized slaughter facility and underwent the necessary inspection procedures.
Chavez explained that locally registered slaughter facilities may legally operate provided they have secured the required authorization from appropriate government agencies, including the city health office.
“Upon arrival, meat inspectors, together with veterinarians, examine the meat for signs of disease and check whether the slaughtering process was conducted under sanitary conditions,” she said.
Escultero also raised concerns over roadside meat vendors, noting that while some possess business permits, others operate with only barangay certificates.
He stressed that business permits alone do not establish whether meat products have passed the required inspection.
The MIC and official branding stamps are essential safeguards in verifying the origin of meat and confirming that it has undergone the prescribed examination.
Wider crackdown set Oct. 19–25
As part of efforts to strengthen enforcement, the NMIS and Iloilo City Government will conduct joint inspections of public markets, meat distribution channels, vendor stalls and slaughterhouses during the National Meat Inspection Service celebration from October 19 to 25.
The weeklong campaign, themed “One Nation, One Commitment: Safe Meat and Quality Meat for All,” will focus on improving sanitation, strengthening regulatory compliance and preventing contaminated or uninspected meat from entering the local food supply.
Activities will include a motorcade featuring meat transport vehicles and partner organizations, a meat safety advocacy seminar for vendors, butchers and meat handlers, and a free online webinar on food safety regulations.
Chavez said the campaign seeks to strengthen cooperation among government agencies, industry stakeholders and local authorities in ensuring that meat sold to the public meets safety and quality standards./PN
