Kosher food properly prepared according Jewish dietary law has become one of the biggest trends in the food service industry. The demand for Kosher food markedly increased in recent years, especially in non-Jewish community. To examine the intention of nonJewish consumers in purchasing Kosher food, this study investigated underlying factors influencing a such behavior from three aspects, namely...

I n 2010, as part of a research project, I accompanied the Orthodox Union’s (OU) Senior European rabbinic field representative and Novozymes’ Global Halal and Kosher Coordinator on the annual kosher inspection at Novozymes’ production facility for enzymes in Denmark. You might find it surprising that a biotech company with an annual revenue of around US$2 billion has its own Halal and Kosher Co...

A series of experiments was undertaken to determine whether kosher salt reduces persistence of Salmonella serotypes that might cross-contaminate chicken skin on the conveyor belt between the soaking and salting stations in a kosher processing line. The line was simulated in the laboratory because Salmonella could not be inoculated onto chickens in a commercial plant. Prevalence of Salmonella Ty...

O presente estudo tem como objetivo analisar as diferenças do abate de aves na vertente cultural Brasil em comparação com o religioso mulçumano (de halal) e judaico kosher), conforme suas leis religiosas. E especificamente, identificar panorama da avicultura no Brasil; descrever ocorre processo mercado avícola Brasil, considerando os parâmetros bem-estar animal; evidenciar principais entre hala...

UNLABELLED A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher...

Retail poultry products are known sources of antibiotic-resistant Escherichia coli, a major human health concern. Consumers have a range of choices for poultry, including conventional, organic, kosher, and raised without antibiotics (RWA) - designations that are perceived to indicate differences in quality and safety. However, whether these categories vary in the frequency of contamination with...

There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per...

Bovine respiratory disease (BRD) is the leading cause of morbidity and mortality in feedlot cattle, caused by multiple pathogens that become more virulent in response to stress. As clinical signs often go undetected and various preventive strategies failed, identification of genes affecting BRD is essential for selection for resistance. Selective DNA pooling (SDP) was applied in a genome wide a...