Spring holidays often bring people together to make and eat meals. Even the most seasoned cooks can be challenged when preparing food when there are more people than usual at the table.
Passover, Easter and Orthodox Easter all have traditional foods associated with them. People who don’t normally cook these special foods may not be…
In the first provincial court case prosecuted in Canada for misrepresentation of a kosher food product, Creation Foods Co. of Woodbridge, has been fined $25,000.
The corporate entity recently pleaded guilty to two counts of contravening Section 31(1) of the Food and Drugs Act in the Ontario Court of Justice in Newmarket.
A manufacturer of…
Approximately 20 people have reported symptoms of foodborne illness after attending an event at a Manhattan synagogue dedicated to exotic kosher cuisine, according to the Jewish Telegraphic Agency. The incident, which occurred on May 5, is under investigation by the New York City Department of Health and Mental Hygiene. The event showcased rarely consumed…
The same federal judge who took criticism from around the country for her involvement in bringing down a large Iowa Kosher meat company five years ago is now scheduled to preside over a criminal trial involving the founder of a major Halal food production and distribution company. U.S. District Judge Linda R. Reade is slated…
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For the first time, a new kosher food certification will introduce food-safety standards into its assessment, according to the Vancouver, B.C.-based rabbi who is launching the program. The new certification, called “Kosher Check,” is designed to inform consumers that their food conforms not only to strict kosher standards, but also “enhanced food safety protocols.” The…
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…
Raw chicken marketed as kosher may harbor up to twice as much antibiotic-resistant E. coli as poultry raised conventionally, according to a new study funded by Northern Arizona University. The study’s results may fly in the face of the generally accepted notion that kosher meat is safer than meat raised to other standards. According to…
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 …
