The Ministry of Health and Community Protection has issued a warning regarding four potential health symptoms that may indicate an infection following Eid al-Adha.

These symptoms may appear within two weeks of sacrificing animals or direct contact with their meat.

The ministry emphasized the importance of monitoring for these symptoms and seeking immediate medical attention if they arise, along with informing the healthcare provider of any exposure history.

In its health guidance on consuming sacrificial animals, the ministry listed the following symptoms to watch for:

- High fever.

- Unusual bleeding (subcutaneous, from the mouth, or nose).

- Extreme fatigue and muscle pain.

- Nausea, vomiting, or diarrhea.

These guidelines are part of the ministry's ongoing efforts to promote infectious disease prevention and protect community health following the end of the sacrificial season.

Prior to the holiday, the ministry urged the public to purchase sacrificial animals from officially licensed and approved sources to ensure safety and disease-free animals.

It advised selecting certified and well-equipped slaughterhouses that comply with safety standards to minimize the risk of disease transmission and to avoid unregulated slaughtering at homes or farms, which could expose the meat to contamination and bacteria proliferation.

During the holiday period, the ministry recommended that when visiting livestock markets or handling animals, individuals should wear protective equipment, including gloves, masks, and safety goggles, and limit direct contact with animals whenever possible.

Additionally, it advised that individuals should not have any open wounds on their hands or body before touching the sacrificial animal.

The ministry also highlighted the importance of following proper health practices post-slaughter, which include using separate cutting boards for raw meat to prevent contamination, wearing gloves when handling and cutting meat, ensuring thorough cleaning of all tools and surfaces with hot water and soap after meat preparation, and disposing of waste properly in closed bags in waste containers.

It also recommended washing hands thoroughly with soap and water after the process and ensuring that the meat is cooked thoroughly before consumption to eliminate harmful bacteria and pathogens.