Photo of Timothy D. Lytton

Timothy D. Lytton is a Distinguished University Professor and Professor of Law at Georgia State University where he teaches administrative law, torts, and regulatory science. He has written extensively on food safety and labeling. He is the author of Kosher: Private Regulation in the Age of Industrial Food published by Harvard University Press (2013), and he is currently writing a book on the U.S. food safety system to be published by the University of Chicago Press

Editor’s note: This opinion column was originally published by The Conversation and is republished here with permission.

The Trump administration on June 21 unveiled an ambitious plan to consolidate federal food safety efforts within the U.S. Department of Agriculture.

Currently, 15 agencies throughout the federal government administer 35 different laws related to food safety under…

This editorial was co-authored by Timothy D. Lytton and Joe M. Regenstein, Ph.D. Lytton is a professor of law at Albany Law School. Regenstein is a professor of food science in Cornell University’s Department of Food Science. A recent study found that kosher-certified chicken contains more antibiotic-resistant E. coli than non-kosher chicken, a result that…

Kosher food is big business. There are more than ten thousand kosher-producing companies in the United States alone, making more than 135,000 kosher products for over twelve million American consumers who purchase kosher food because it is kosher. Only 8 percent of kosher consumers, however, are religious Jews. Most kosher consumers choose kosher for reasons