Follow-up to KosherBuzz Antibiotic Resistant Chicken
This editorial is co-authored by Timothy D. Lytton a professor of law at Albany Law School. and Joe M. Regenstein, Ph.D, professor of food science in Cornell University’s Department of Food Science. It discusses the recent findings of high levels of antibiotic resistant e-coli in kosher chickens.
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. This merits further investigation.
Drs. Lytton and Regenstein both agree that recent findings may raise food safety concerns. However, the exact implications of this research with respect to both kosher and non-kosher poultry merits further research, and it must be based on a better understanding of kosher poultry production and regulation.
Read their entire editorial.
A Troubling Report
We are always searching for the cleanest, safest, highest quality kosher poultry brands. That is why we were concerned with the report we received last week in a study funded and published by food scientists from the University of Arizona, The study outlines the prevalence of antibiotic-resistant E. coli bacteria in retail chicken, comparing conventional, organic, kosher, and raised without antibiotics. KosherEye spoke with Jack Millman, author of the study and a student at The University of Arizona. Millman, along with a team of scientists from the university, will be delving further into the issue. They declined to disclose the brand names involved in the research. We will be following up.
The report summary can be found here.
See more at here.
This week we also read about a salmonella outbreak sourced to a non-kosher California poultry plant.
Do practice safe handling, storage and cooking to avoid contamination from poultry and meat bacteria. Please see the following for poultry safe handling and preparation tips:
The OU is now certifying Wonder Bread products in certain (but not all) regions of the US. Wonder Bread products that are certified will bear an OU symbol. Those products that don't bear an OU are not certified.
Sukkot Coloring Page
From our friend Ann D. Koffsky — artist, illustrator and children's book author — another delightful creation, a Sukkot Coloring page for kids. Just print the page and let your "little" artists create their own masterpiece; they will have such fun! While you are visiting Ann's website, please browse and view her wonderful Judaic art work.
KosherEye is happy to support jgives.
Our lives are so busy that it's often hard to find the time to relax let alone to give tzedakah. Along with the founders of jdeal, we introduce a new philanthropic tool – jgives.com, a website where you can sift through jgives approved charities so you can easily choose where to make your donation. The best part is after one donation, your payment details are securely stored so that next time it's just a click!
This week is the 10 days of repentance (Aseret Yemei Teshuva), and jgives wants to make sure that everyone is a part of this new giving revolution. So, for this week (September 9th – September 13th), every donor will be entered into a draw to win a further donation of $50 to the charity of their choice AND a further $50 credit for jdeal as a reward for giving!
This is a chance not to miss out on. With a simple donation of as little as $9, you could have the chance to give $50 to your charity of choice!
Rosh Hashanah Symbolic Foods
An explanation of some of the symbolic foods of Rosh Hashanah
From various sources
We eat different vegetables, fruits and other foods whose names are an allusion for the good:
- We dip apples in honey to signify our wish for a "good and sweet new year."
- We eat beans (rubiyah) to 'increase' and carrots (mehren in yiddish) to 'increase'-we ask the Almighty for our merits to increase; some believe these indicate fertility and prosperity.
- We eat leeks, which in aramaic are karasai, also meaning 'to cut off'. We ask Hashem to cut off our enemies.
- We eat beets, in aramaic silka, also meaning 'remove' and pray that our adversaries be removed.
- We eat dates, in aramaic tamrai, and we ask Hashem that our enemies be consumed (yetamu).
- We eat gourds (eg. Pumpkin, squash), in aramaic kara, and ask the Almighty to tear (kara) our sentences and proclaim (kara) our merits.
- We eat pomegranates and ask that our merits should be as numerous as the "613" seeds of a pomegranate.
- We eat fish heads with a request to be fruitful and multiply like fish.
- We eat (or at least mention) the head of a sheep with the wish that the Jewish people should be the leaders.
The third annual pre- Kosherfest Social Media Dinner, KosherFeast 2013, will be held on Monday October 28th from 5pm – 9pm at The J Soho restaurant in Manhattan. Influential Food writers, culinary editors, media personalities, recipe bloggers, cookbook authors and food brand professionals are invited to attend. The 2011 and 2012 event were both sold out, with a waiting list. This year marks the 25th anniversary of Kosherfest, and some of the pioneers in the kosher food industry will be recognized including luminaries such as Susie Fishbein, Laura Frankel, Norene Gilletz, David Herzog, Gil Marks, Levana Kirschenbaum, Menachem Lubinsky, Joan Nathan, and several more kosher industry stars. The Manischewitz Company is a premier sponsor of the event. A portion of the evening’s proceeds will be donated to the Met Council, a New York area organization focused on Jewish poverty.
A three-course gourmet dinner, including a chef’s surprise tasting and wine pairing will be presented by J Soho restaurateur, Henry Stimler and his culinary team. Tickets are $70 per person. The evening is being coordinated by Esti Berkowitz, of PrimeTimeParenting.com and Roberta Scher of KosherEye.com.
Click here to order tickets.
Follow the Feast on Twitter: #kfeast13
KosherFeast Social Media Dinner
Monday evening, October 28th at the JSoho, NYC
Networking and Wine Tasting 5-6 Feasting and Program 6-9
A Peek at the Feast
Creamy Romaine Salad
with Black Peppercorn dressing, Garlic & herbed Croutons
Spring Rolls with Julianne Cucumbers, Sweet Mustard
Petit Fillet Steak ~or ~
Salmon with Tomato & Arugula Salad ~or~
Butternut Squash Risotto
French Fried Potatoes finished with truffle oil
Whipped sweet potatoes, Oven Roasted Vegetables
Chocolate cake ~or~ Strawberry short cake
Wine sampling & Chef's surprises throughout the evening
Click here to order tickets .
Includes a Brimming Swag Bag to Go
For More information or for sponsorship inquiries
Follow the Feast on Twitter: #kfeast13
Chances are the honey you purchased to dip apples into on Rosh Hashana is not truly honey. According to Food Safety News (www.foodsafetynews.com), which tested over 60 honey containers sold in 10 states and the District of Columbia, 76 percent of samples bought at groceries and 77 percent from large retail chain stores had all the pollen removed, which is the only real way to identify the source of honey. All honey sold in drugstores and given out in fast food restaurants had been ultrafiltered, which heats, sometimes waters down and then filters the honey to remove pollen. This is different from traditional straining methods that retain pollen.
Although the Food and Drug Administration states that any product without pollen is not honey, the FDA does not inspect honey, and illegal, contaminated honey from China—many hiding unhealthy sweeteners and antibiotics—has flooded the North American market.
This article is reprinted from Hadassah Magazine, and certainly offers food for thought when purchasing honey. There are so many varieties. Bee educated....to make a sweet choice!
Vaughn Bryant, professor at Texas A&M University and a pollen expert who analyzed the 60 containers, found the full amount of pollen in every honey sample from farmers' markets, food cooperatives and health stores like Trader Joe's; 71 percent of organic samples from major grocery chains passed the test.
Raw, unprocessed honey that is harvested by beekeepers has medicinal properties and antiallergenic benefits. It contains nutrients, enzymes and antioxidants and appears in many varieties, depending on the flowers and plants where bees seek their nectar. —Sara Trappler Spielman.
To read the entire article, originally reported in 2011, click here: Show Most Store Honey Isn't Honey
To read all about honey, as reported by the National Honey Board, click here: Honey Varietals
Rosh Hashanah Coloring Page
From our friend Ann D. Koffsky — illustrator and children's book author — another delightful creation, a printable Rosh Hashanah coloring page.
Just print the coloring page and let your "little" artists create a masterpiece; they will have such fun! While you are visiting Ann's website, please browse and view her wonderful Judaic art work.
And another crafty bonus:
jCreate Magazine took Ann's apple and bees coloring page and very cleverly made it into a pretty painted dish craft. Check it out: jCREATE. (it's on page 14).
As we approach the days of YomTov, we spend hours, and hours, and hours cooking and baking in our kitchens-- slicing, chopping, dicing, mixing, simmering, reaching– Get the picture?
Artwork by Carl Wiens for the New York Times
A recent article in the New York Times by one of our favorite columnists, Jane E. Brody reminds us and warns us to be careful in the kitchen. This is a must read for every cook, and every 'helpful in the kitchen' family member. Read the article here: