The following additional story concerning kosher chicken food safety is from the FoodSafetyNews on October 11, 2013.
Timothy D. Lytton and Joe M. Regenstein, Ph.D. wrote a article explaing the misconceptions about kosher chicken production in the general public and the article below and the need for further study.
According to the authors: "A more likely explanation for the elevated E. coli levels lies in feather removal. The most efficient and common way to remove chicken feathers is to soak the carcass in scalding water, which makes the feathers easier to pluck mechanically. Kosher restrictions do not allow for any form of cooking a chicken — which includes immersion in scalding water — until after the meat has been soaked and salted to remove the blood. As a result, kosher production requires chickens to be dry plucked or soaked in very cold water to firm up the flesh so that it survives an automatic plucking process. Immersion in scalding water prior to plucking of non-kosher poultry production reduces microbial load, by either washing microbes away or by killing them, which might account for differences between kosher and other production methods."
The authors stress that any further study needs to be based on understanding kosher production and regulation.
The following health related news is from the ThePoultrySite on October 8, 2013.
A study at Northern Arizona University (NAU) and four other institutions found antibiotic resistant E. coli in chickens from a range of production methods, but the greatest amount was found in kosher chickens. "Kosher chickens carried the greatest amount of antibiotic-resistant E. coli, while organic chicken showed antibiotic-resistant bacteria levels just as high as conventional chicken. Only chickens 'raised without antibiotics' (RWA) came in with reduced but still contaminated, levels of the E. coli 'superbug".
"The chicken researchers are from the Horace Mann Bronx Campus, Translational Genomics Research Institute of Flagstaff, NAU and George Washington University in Washington DC. Dr Bruce Hungate, director of the Ecosystem Science and Society Center, and NAU professor of biology, headed the team. The research was funded by the Merriam-Powell Center for Environmental Research and the Ecosystem Science and Society Center, both at NAU."
The researchers purchased 213 samples of raw chicken from 15 locations in the New York City metropolitan area from April to June, 2012.
"The study found that strains of E. coli isolated from samples in the RWA category tended to be resistant to fewer drugs 'but the difference was not significant versus conventional and organic, which did not differ from each other' ".
Ed. note: cooking the chicken so that the internal temperature reaches 165° F. will kill the bacteria in the chicken.
The following safety alert from the CPSC, on September 19, 2013.
Frigidaire Professional blenders have been recalled because the blender’s blade shaft assembly can break during use, posing a laceration hazard to consumers.
This recall involves Frigidaire Professional© brand blender model FPJB56B7MS with a serial number between FFP 49 1203 0001 and FFP 49 1237 00974. The model and serial numbers are located on a serial plate on the underside of the blender’s motor base. Frigidaire Professional is printed on the front base of the blenders. The 5-speed blender is brushed aluminum and has black buttons on the front. The blender container is a 56-oz. clear glass jar with a black lid and a black base.
Consumers should stop using the recalled blenders immediately and contact Frigidaire for instructions on returning the blenders for a free replacement blender.
These products were sold at Best Buy, Target and other stores nationwide and online at amazon.com, bedbath.com and other online retailers from March 2012 through July 2013 for about $130.
Consumer can contact Frigidaire toll-free at (888) 747-7637 from 8 a.m. to 7:30 p.m. CT Monday through Friday and from 10 a.m. to 6:30 p.m. CT on Saturday and Sunday, or online at www.frigidaire.com and click on Product Recall at the bottom of the page for more information or online at www.blenderrecall.com and enter the blender’s serial number to determine if the blender is part of the recall.
The following Sukkot information is from the cRc on September 13, 2013. This informarion was resent out by the Atlanta Kashus Commion.
with additional information on September 17, 2013.
"This year, the Home Depot store located at 6211 N. Lincoln Ave., Chicago, IL 60659 is selling Natural Reed Fencing with the Hampton Bay brand name. As per the guidelines provided by Rav Schwartz and Rav Fuerst in previous years, we are able to recommend two varieties which are very similar to one another:
- A 6 foot X 16 foot variety, with UPC code 48037 06164, and marked as having a Natural Finish. This variety is being sold in the aforementioned store, and is also available elsewhere in the Midwest.
- A 6 foot X 16 foot variety, with UPC code 48037 06167, and marked as having a Peeled and Polished Finish. This variety is being sold on the West Coast, and may also be available elsewhere.
This may be used as schach only if:
- The reeds are placed perpendicular to the schach support-beams rather than parallel to the beams, as shown in the diagram below.
- A 2 X 4 or some other piece of kosher schach should be placed on top of the fencing so that the fencing is secure enough to not blow off during Succos. This condition applies to all lightweight schach including mats, and is based on Shulchan Aruch 628:2.
- As with all schach, the schach-portions of the mat must be thick enough that they provide more shaded area than open space (Shulchan Aruch 631:1). Other similar items have not been investigated and should only be used after consulting with one’s Rabbi.
To see the results of the research and the proper way to put it on your sukkah, please click here. The second page is an explanation of the psak.
The following safety alert is from the rabbi of the Young Israel of Brooklineposted on September 13, 2013.
Please be aware that one must leave a window open or exhaust fan on when a gas range or oven on for the holidays to prevent a possibly fatal buildup of carbon monoxide.
From the COR Detroit: Please consult your Rav regarding what is permissible in case your carbon monoxide detector sounds on Shabbos or Yom Tov.
The following information for travelers on Sukkot to the US is from the TSA, U.S. Customs and Border Protection and the MK posted on September 16, 2013.
"TSA’s screening procedures do not prohibit the carrying of the four plants used during Sukkot - a palm branch, myrtle twigs, willow twigs, and a citron - in airports, through or security checkpoints, or on airplanes. These plants or agricultural items are not on TSA’s Prohibited Items List. However, all persons and property will undergo security screening at the checkpoint." (TSA)
U.S. Customs and Border Protection service has stated the following:
"Items carried by observant Jewish travelers entering the United States during the Sukkot holiday are regulated to prevent the introduction of invasive pests and diseases; however, these items might be allowed into the United States after inspection by CBP Agriculture Specialists. These items include ethrogs, palm fronds, twigs of willow and myrtle.
The following guidance is provided for travelers:
- Ethrogs: Personal shipments of ethrogs are allowed entry through North Atlantic and Northern Pacific ports of entry after inspection by CBP agriculture specialists. North Atlantic ports are defined as Atlantic ports north of and including Baltimore; ports on the Great Lakes and St. Lawrence Seaway; Canadian Border ports east of and including North Dakota; Andrews Air Force Base and Washington, D.C. (including Dulles) for air shipments. Northern Pacific ports are defined as Pacific ports north of California including Alaska, Canadian Border ports west of and including Montana, excluding Hawaii.
Travelers will be asked to open the container with the ethrog and unwrap it. The agriculture specialist will inspect the ethrog. If either insect stings or pests are found, the ethrog will be prohibited from entering the United States. If neither is found, the traveler will be allowed to rewrap and re-box the ethrog for entry into the United States. - Palm Fronds: Single palm fronds, for religious purposes, will be inspected by agriculture specialists and released if no pests or symptoms of disease are found.
- Twigs of Willow: If the twigs of willow are from Europe, they will be prohibited from entering the United States. If they are from other than Europe, they will be inspected by agriculture specialists and released if no pests or symptoms of disease are found.
Also, if the twigs of willow are green in color, have soft tissue present, or have buds that sprouted, then they are capable of being grown and are prohibited from entering the United States. - Twigs of Myrtle: Twigs of myrtle will be inspected by agriculture specialists and released if no pests or symptoms of disease are found.
If travelers have any concerns resulting from the inspection of their religious items at a port of entry, a CBP supervisor is always available to answer questions and address their concerns."
The MK has reported that extra inspectors will be at the Champlain Border (Lacolle) and at the Montreal International Airport.
The following news is from the Food Navigator on September 11, 2013.
Chr Hansen is devloping a fermentation process to produce carmine by fermentation.
The following news is from the Beverage Daily on September 13, 2013.
Researchers at University of California, Davis have developed chemical fingerprints for 60 US whiskeys. The chemical signatures reflect grains, barrels, aging and other factors involved in distilling. This can help discourage and detect fake products. The compounds important in differentiating between whiskeys are oak-related polyphenols, fatty acids and flavnoid glycosides.
The following news is from the Globes Israel on September 3, 2013.
Bright Foods of China is negotiating to aquire the the Israeli food company Tnuva Food Industries Itd. "Bright Food has over 3,300 retail stores across China and is known in the country for its dairy and White Rabbit candy. It is on a global buying spree and has bought majority holdings in Australia’s Manassen Foods, Synlat Milk in New Zealand, Diva in France, UK cereal maker Weetabix, and Pork producer Smithfield Foods." Bright Foods is a state owned company.
The following safety alert from the CPSC, on August 28, 2013.
Vitamix 64-ounce Low-Profile Container has been recalled because the blade can break, creating a laceration hazard to consumers. The recall involves Vitamix 64-ounce Low-Profile containers with blade part number 103208 A and blade date codes 03-12 (March 2012) through 07-13 (July 2013). The blade part number and date code are laser etched onto the top of the blade at the bottom of the container. The clear, plastic, 64-ounce container with black plastic handle and lid was sold with Vitamix blender models 7500, Professional Series 300, Professional Series 750 and individually. Replacement blades with part number 104602 A are not affected. Major retailers nationwide and online at vitamix.com from April 2012 to August 2013 for about $529 to $749 with different model base or $149 for the container alone. Products were also sold through show demonstrators, who demonstrate products at retail outlets, consumer shows, fairs and other venues.
Consumers can call Vitamix toll-free at (888) 350-4386 from 8 a.m. to 8 p.m. ET Monday through Friday and 8:30 a.m. to 5:00 p.m. ET on Saturdays or online at www.ContainerBladeRecall.com for more information or by going to www.vitamix.com, then clicking on the "Customer Service" link at the bottom of the page, and clicking on the link for "Voluntary Recall on Vitamix Containers."
The following news story is from the New York Times on August 28, 2013.
The FDA has found that in a study of imported foods that more than 7% spices were contaminated with salmonella. This rate is twice that of other imported foods. About 14% of the spices from Mexico contained salmonella and about 9% of the spices from India contained salmonella. India ships more than four times the amount of spices to the US than Mexico. "Nearly one quarter of the spices, oils and food colorings used in the United States comes from India." Salmonella is killed by cooking, but many spices such as black pepper are placed on-to food after cooking, so the salmonella remains. Spices have a long shelf life, and it takes only a few salmonella organisms to make someone sick. The FDA and Indian officials are working with farmers to reduce the levels of contamination.