NMIS National Capital Region

28/10/2026

27/10/2026

Noong Oktubre 20, 2026, bilang bahagi ng pagdiriwang ng 33rd Meat Safety Consciousness Week, nagsagawa ang National Meat Inspection Service – National Capital Region (NMIS-NCR) ng Oplan Linis Bahay Katayan sa dalawang slaughterhouse sa Metro Manila: ang Novaliches Meat Dealers & Vendors Association Inc. sa Novaliches, Quezon City, at ang JM Slaughterhouse sa Malabon City.

Layunin ng programang ito na palakasin ang kahalagahan ng kalinisan, maayos na sanitasyon, at pagpapanatili ng malinis na kapaligiran sa mga katayan upang makatulong sa pagtiyak ng ligtas at de-kalidad na karne para sa publiko. Sa pamamagitan ng sama-samang pagkilos, patuloy na isinusulong ang responsableng pangangasiwa sa mga slaughterhouse at ang pagsunod sa mga pamantayan ng kaligtasan ng karne.

Malinis na Katayan, Ligtas na Karne, Kalusugan ng Bayan! 🥩💚

23/10/2026

23/10/2026

In celebration of the National Meat Inspection Service (NMIS) 33rd Meat Safety Consciousness Week and 54th NMIS Anniversary, the National African Swine Fever Prevention and Control Program (NASFPCP) reminds consumers to always remember C.L.I.P. 📝

This article discusses meat safety and prevent the spread of African Swine Fever (ASF) when purchasing and handling pork and pork meat products. 🐷

Please click the link below to read the full article on our website:
https://tinyurl.com/Remember-CLIP-BAI-NMIS

Together, let us protect the health and safety of our swine industry. 🇵🇭👍🥩

23/10/2026

𝐏𝐫𝐞𝐬𝐢𝐝𝐞𝐧𝐭 𝐅𝐞𝐫𝐝𝐢𝐧𝐚𝐧𝐝 𝐑. 𝐌𝐚𝐫𝐜𝐨𝐬 𝐉𝐫. extends his warmest greetings to the National Meat Inspection Service (NMIS) on its 54th Anniversary and the observance of the 33rd Meat Safety Consciousness Week.

NMIS expresses its gratitude for the His excellency's support and reaffirms its commitment to improving meat inspection services and protecting Filipino families, guided by the theme “𝐎𝐧𝐞 𝐍𝐚𝐭𝐢𝐨𝐧, 𝐎𝐧𝐞 𝐂𝐨𝐦𝐦𝐢𝐭𝐦𝐞𝐧𝐭: 𝐒𝐚𝐟𝐞, 𝐂𝐥𝐞𝐚𝐧, 𝐚𝐧𝐝 𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐌𝐞𝐚𝐭 𝐟𝐨𝐫 𝐀𝐥𝐥.”

22/10/2026

Bilang bahagi ng patuloy na pagsusulong ng kaligtasan at kalidad ng karne, nagsagawa ang National Meat Inspection Service – National Capital Region (NMIS-NCR) ng isang Meat Establishment Operators Meeting na pinangunahan ni Dr. Minerva Calleja, Next-In-Rank ng NMIS-NCR.

Tinalakay sa pagpupulong ang kahalagahan ng mahigpit na pagsunod sa mga pamantayan ng Food Safety at Good Manufacturing Practices (GMP) sa mga eat Establishment upang matiyak na ang mga produktong karne ay ligtas at angkop para sa pagkonsumo ng publiko.

Binigyang-diin din ang kahalagahan ng agarang pag-uulat sa mga Meat Inspection Officer ng mga produktong karne na malapit nang mag-expire (nearly expired) o paso na (expired) upang maisagawa kaagad ang nararapat na disposal at maiwasan ang posibleng paglabas pa nito sa merkado.

Nagkaroon din ng open forum kung saan naipahayag ng mga operator ang kanilang mga katanungan at concern, at nabigyan ng pagkakataong talakayin ang mga ito upang higit na mapalakas ang pagsunod sa mga regulasyon at pamantayan sa kaligtasan ng karne.

Sama-sama para sa ligtas, malinis, at de-kalidad na karne! 🥩✅

21/10/2026

𝗧𝗮𝗸𝗲 𝗮 𝗹𝗼𝗼𝗸 𝗮𝘁 𝘁𝗵𝗶𝘀 𝗙𝗜𝗥𝗦𝘁 𝗖𝗼𝗹𝗹𝗲𝗰𝘁𝗶𝗼𝗻!

𝗪𝗵𝗮𝘁 𝗶𝗳 𝘁𝗵𝗲 𝗯𝗮𝗰𝘁𝗲𝗿𝗶𝗮 𝘁𝗵𝗮𝘁 𝗰𝗮𝘂𝘀𝗲 𝗳𝗼𝗼𝗱𝗯𝗼𝗿𝗻𝗲 𝗶𝗹𝗹𝗻𝗲𝘀𝘀 𝗯𝗲𝗰𝗼𝗺𝗲 𝗵𝗮𝗿𝗱𝗲𝗿 𝘁𝗼 𝗳𝗶𝗴𝗵𝘁? 🦠

Foodborne diseases remain an important public health concern, with 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘴𝘱𝘱. among the bacteria commonly linked to poultry products.

But the challenge goes beyond contamination. Antimicrobial resistance, or AMR, can make bacterial infections harder to treat when bacteria become resistant to the medicines used against them.

To provide local evidence, researchers from the DOST-FNRI examined 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘴𝘱𝘱. recovered from retail broiler chicken meat from wet markets and supermarkets across Metro Manila and tested their response to different antibacterial agents.

The study recovered 76 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘴𝘱𝘱. isolates, and the results showed that:

🦠 94.7% (72/76) were resistant to at least one antibacterial class, while 76.3% (58/76) were multidrug-resistant (MDR), defined in the study as resistance to three or more antibacterial classes.

🦠 The highest resistance rates were observed against ampicillin (77.6%), streptomycin (73.7%), nalidixic acid (68.4%), and cefotaxime (67.1%).

𝗪𝗵𝘆 𝗱𝗼𝗲𝘀 𝘁𝗵𝗶𝘀 𝗺𝗮𝘁𝘁𝗲𝗿 𝗳𝗼𝗿 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗳𝗼𝗼𝗱 𝘀𝗮𝗳𝗲𝘁𝘆?

Chicken can be part of a healthy, balanced diet and is an important protein source. But the nutritional benefits of food go hand in hand with safe preparation, proper storage, and good kitchen hygiene.

Proper cooking can effectively inactivate 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘴𝘱𝘱. However, bacteria from raw chicken can still spread to hands, utensils, chopping boards, kitchen surfaces, and other foods through cross-contamination.

Preventing salmonellosis starts with safe food handling. Wash hands thoroughly before, during, and after handling raw chicken, keep raw poultry separate from cooked and ready-to-eat foods, use separate utensils and chopping boards when possible, and clean kitchen surfaces after food preparation. Cook chicken thoroughly, avoid eating undercooked poultry, and refrigerate perishable foods promptly to help prevent harmful bacteria from growing and spreading.

Good nutrition starts with what we choose, but it is completed by making sure what we serve is safe.

From keeping raw chicken separate from ready-to-eat foods, to washing hands and kitchen tools properly, storing food safely, and cooking chicken thoroughly, simple food safety practices at home can help protect the whole family.

𝗦𝗼𝘂𝗿𝗰𝗲: Occurrence and antibacterial resistance of 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘴𝘱𝘱. from retail eggs and commercial chicken meat within Metro Manila, the Philippines

𝗕𝘆: Ysulat, J.A. Jr., Guilaran, R.E.P., Billedo, E.G., Bruiser, P.B.M., Garin, M.O., Sevilla, C.E.C., Caballes, D.A.A., and de las Alas, T.P.L.

𝘙𝘦𝘢𝘥 𝘮𝘰𝘳𝘦 𝘢𝘣𝘰𝘶𝘵 𝘵𝘩𝘪𝘴 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘋𝘖𝘚𝘛-𝘍𝘕𝘙𝘐 𝘍𝘐𝘙𝘚𝘵 𝘊𝘰𝘭𝘭𝘦𝘤𝘵𝘪𝘰𝘯!

21/10/2026

The National Meat Inspection Service - National Capital Region (NMIS-NCR) conducted its 2nd Semestral Meeting with City Veterinarians and Local Government Unit (LGU) Meat Inspection Officers (MIOs) on October 15, 2026.

The meeting served as an avenue to discuss important updates, share concerns, and strengthen coordination among City Veterinarians, LGU Meat Inspection Officers, and NMIS-NCR in carrying out meat inspection and enforcement activities. It also provided an opportunity to address common challenges and reinforce collaborative efforts toward ensuring meat safety and compliance with existing meat inspection regulations.

The meeting was also attended by NMIS OIC Executive Director Dr. Fernando N. Lontoc, highlighting the importance of strong collaboration between NMIS and its local government partners in advancing meat safety and effective meat inspection services.

21/10/2026