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Food News


THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.

Newer news

The Use of Visual Examination for Determining the Presence of Gluten-Containing Grains in Gluten Free Oats and Other Grains, Seeds, Beans, Pulses, and Legumes

December 19, 2017 from IFT and JAOAC

:

"The researchers concluded that the use of visual examination—either with the trained eye or properly calibrated optical sorting equipment—resolves many of the problems encountered with antibody-based testing methods, including sampling limitations and the uneven distribution of gluten in ground flours. In addition, they found that the two major processors of gluten-free oats were able to meet the new threshold using different processing methods."

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W669

Perfect Day in talks with food industry partners to commercialize animal-free dairy ingredients

December 19, 2017 from FoodNavigator

:

Perfect Day is a company using genetically engineered yeasts to produce proteins or ingrdients found in milk such as casein, lactoglobulin and lactoalbumin. Their original idea was to produce fluid milk but they are finding an interest from food manufacturers in the vegan dairy ingredients themselves.

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W668

Microbes help turn Greek yogurt waste into fuel

December 13, 2017 from Science Daily

:

"Researchers in the United States and Germany have found a way to use bacteria to turn the leftover sugars and acids from Greek yogurt into molecules that could be used in biofuels or safe feedstock additives. Their work appears December 13 in the journal Joule."
"Waste whey from Greek yogurt production is made up mostly of the familiar milk sugar lactose, the fruit sugar building block fructose, and the fermentation product lactic acid. The researchers use bacteria to turn this mixture into an extract containing two more useful compounds: caproic acid (n-hexanoic acid) and caprylic acid (n-octanoic acid). Both of these compounds are "green antimicrobials" that can be fed to livestock in lieu of antibiotics. Or, with energy needs in mind, further processing could stitch the six-, seven-, and eight-carbon backbones of the obtained molecules into the chains of up to 14 needed to qualify as "drop-in" biofuels for jet fuel."

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W667

New Russian technique uncovers meat contamination

December 14, 2017 from Securing Industry

:

"The journal Meat Science, designed a technique to identify ten meat species and tested it on 53 meat samples from supermarkets in Moscow and the Moscow Region."
"The samples - which included salamis, sausages, cutlets, canned meat and frozen ready-to-cook food – tested for five commonly consumed and five commonly banned meat species, including beef, lamb, pork, chicken, turkey, cat, dog, rat, mouse and human."
"According to the results analysing the technique’s performance, 49 out of the 53 samples contained meat species not listed on the label, with the most frequent adulteration being the substitution of quite pricey meat (such as beef and turkey) by chicken, which suggests economically motivated adulteration."
"A couple of samples were also found to contain trace amounts of sheep DNA, which had not been listed on the label, while DNA from rats and humans were found in two samples, in cutlets and sausages, respectively."
"The presence of sheep was likely to be through contamination during manufacturing or sale, while “the gross non-compliance of sanitary rules in food manufacturing and/or processing could be the only explanation for human and rat Polymerase Chain Reaction (PCR) fragments detected in samples Nos. 22 and 40”."

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W666

FDA Proposal Would Make Clear There's No Gluten in Your Pills

December 12, 2017 from Bloomberg and FDA

:

"In draft guidance issued on Tuesday," the FDA "is pushing drugmakers to clearly label that medications taken orally don’t have ingredients from grains that include gluten like wheat, barley or rye."
"Currently there are no drugs marketed in the U.S. that contain gluten in a quantity that would exceed the amount in a gluten-free food product, the FDA said. The new rules are an attempt to reduce uncertainty for people with gluten sensitivities or diseases aggravated by ingesting gluten.

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W665

Bakers, farmers struggle to make any dough on poor wheat crop

December 11, 2017 from Reuters

:

High-protein winter hard wheat is scarce after two years of poor U.S. harvests. "Two years of heavy spring rains in Kansas, the largest producer of hard winter wheat, have sapped the protein levels of a crop that thrives in arid conditions." Bakers are using lower protein spring wheat with added gluten. Another factor is US consumption of wheat is dropping so farmers planted less wheat.

Ed. note: Products that would normally be yoshon many now be chodosh.
Link to R. Herman Guite to Chodosh at www.kashrut.com/Alerts/?alert=A6165.

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W664

Safety tips for candles

December 6, 2017: exerpts from the CPSC Twitter feed:

Candles

  1. Keep candles on a stable, heat-resistant surface where children and pets cannot reach them or knock them over. Place lit candles away from items that can catch fire such as decorations, curtains and furniture.

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W663

Comparison of the effect of saturated and superheated steam on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe and watermelon surfaces

December 10, 2017 from BarfBlog and ScienceDirect

:

"Saturated steam (SS) treatment was performed at 100 °C and that of SHS at 150 and 200 °C. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes-inoculated cantaloupes and watermelons were exposed for a maximum of 30 s and 10 s, respectively. Populations of the three pathogens on cantaloupes and watermelons were reduced by more than 5 log after 200 °C steam treatment for 30 s and 10 s, respectively. After SHS treatment of cantaloupes and watermelons for each maximum treatment time, color and maximum load values were not significantly different from those of untreated controls. By using a noncontact 3D surface profiler, we found that surface characteristics, especially surface roughness, is the main reason for differences in microbial inactivation between cantaloupes and watermelons. The results of this study suggest that SHS treatment can be used as an antimicrobial intervention for cantaloupes and watermelons without inducing quality deterioration."

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W662

Study: Raw Flour Linked to E. coli Food Poisoning

November 27, 2017 from FoodSafety Magazine and NEJM

:

"A new study published in the New England Journal of Medicine last week reveals that raw flour is the cause of bacteria—specifically Shiga toxin-producing E. coli bacteria (STEC). STEC can enter the human body when consuming uncooked foods such as cookie dough and cake batter, delicacies that have traditionally been known to cause illness due to another raw food item—eggs."
This study was prompted by a recall of flour in June and July, 2016. "The specific strain found in ill consumers, the aforementioned flours, and the food samples were all confirmed by use of whole-genome sequencing."
"According to the U.S. Food and Drug Administration, flour—which derives from a grain that originates in the field—is not usually treated to kill any possible presence of bacteria. This means that if animal feces comes into contact with the grain, it is still harvested and made into flour. This is why proper cooking methods such as baking, frying and roasting are so important—these methods will kill bacteria, thus preventing illness."

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W661

Libbey Glass Recalls Bourbon Glasses Due to Laceration Hazard

November 29, 2017: The CPSC:

Libby Bourbon Taster Glasses have been recalled because the glasses can break during normal use, posing a laceration hazard.
This recall involves 8 oz. Bourbon Taster Glasses. The glasses are made of clear, colorless glass and measure about 3 7/8 inches tall. The glasses have one of three logos laser-etched on the bottom of the glass: “Kentucky Bourbon Trail,” “Kentucky Bourbon Trail Craft Tours” or “SIV”. The glasses were sold in boxed sets of four glasses and also sold individually.
Sold At: Libbey outlet stores in Shreveport, Louisiana and Toledo, Ohio, Total Wine stores nationwide, various distillery gift shops, commercial customers for use in restaurants, and online at libbey.com, iwawine.com and kybourbontrailshop.com from May 2017 through October 2017 for between $20 and $25 for the four-piece set, and $6 for the glass sold individually.
Consumer Contact: Libbey Glass at 800-982-7063 between 8 a.m. and 5 p.m. ET Monday through Friday or online at www.libbey.com and click on “Product Recall” for more information.

The previous item can be cited with the URL: https://www.kashrut.com/News/?alert=W660
Older news

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