{"id":716,"date":"2013-08-15T20:50:39","date_gmt":"2013-08-15T20:50:39","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=716"},"modified":"2016-05-09T14:51:31","modified_gmt":"2016-05-09T14:51:31","slug":"the-safety-of-our-kosher-food","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/kashurs-kurrents-2007\/winter-kashrus-kurrents-2007\/716\/the-safety-of-our-kosher-food\/","title":{"rendered":"The Safety of Our Kosher Food"},"content":{"rendered":"

Published Winter 2007<\/em><\/p>\n

How many Kashrus Kurrents<\/em> readers have heard this true Jewish fish tale? \u00a0In the early 1900\u2019s, when it was customary for Jewish housewives to make homemade gefilte<\/em> fish, a very important food safety issue came to light. \u00a0Diphyllobothrium latum<\/em>, a fish tapeworm, was identified in the intestines of Jewish homemakers.\u00a0 It was measured at 30 feet and had a life span of up to 20 years.\u00a0 This largest parasite of humans attacked the digestive system of the cooks, who would periodically taste the raw concoction of ground freshwater fish to ensure the correct mix of salt and pepper.\u00a0 Although not fatal, gastrointestinal symptoms accompanied by increased weakness, shortness of breath, lethargy and fatigue were present for months, until the cause was finally discovered.\u00a0 In our day, the pernicious anemia that results may more likely be obtained from eating sushi or raw contaminated beef. <\/span><\/p>\n

More than 250 foodborne diseases are caused by the consumption of contaminated foods and beverages.\u00a0 The Department of Health and Human Services\u2019 Centers for Disease Control and Prevention notes an estimated 76 million cases of foodborne diseases, resulting in approximately 325,000 hospitalizations and 5,000 deaths in the United States, annually. These illnesses are mostly bacterial, viral or parasitic infections consisting of a variety of symptoms.\u00a0 They may also include poisonings due to harmful toxins or chemicals. \u00a0Among the most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, E. coli 0157: H7, and a group of viruses called Calicivirus.<\/p>\n

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In discussing the mitzvah<\/em> of maakeh<\/em>, the Shulchan Aruch<\/em> states (Choshen Mishpat<\/em> 427:8),<\/p>\n

\u00a0\u05d5\u05db\u05df \u00a0\u05db\u05dc \u00a0\u05de\u05db\u05e9\u05d5\u05dc \u00a0\u05e9\u05d9\u05e9 \u00a0\u05d1\u05d5 \u00a0\u05e1\u05db\u05e0\u05ea \u00a0\u05e0\u05e4\u05e9\u05d5\u05ea \u00a0\u05de\u05e6\u05d5\u05ea \u00a0\u05e2\u05e9\u05d4 \u00a0\u05dc\u05d4\u05e1\u05d9\u05e8\u05d5 \u00a0\u05d5\u05dc\u05d4\u05e9\u05de\u05e8 \u00a0\u05de\u05de\u05e0\u05d5 \u00a0\u05d5\u05dc\u05d4\u05d6\u05d4\u05e8 \u00a0\u05d1\u05d3\u05d1\u05e8\u201d
\n\u05d9\u05e4\u05d4 \u00a0\u05e9\u05e0\u05d0\u05de\u05e8 \u00a0\u05d4\u05e9\u05de\u05e8 \u00a0\u05dc\u05da \u00a0\u05d5\u05e9\u05de\u05d5\u05e8 \u00a0\u05e0\u05e4\u05e9\u05da \u00a0\u05d5\u05d0\u05dd \u00a0\u05dc\u05d0 \u00a0\u05d4\u05e1\u05d9\u05e8 \u00a0\u05d5\u05d4\u05e0\u05d9\u05d7 \u00a0\u05d4\u05de\u05db\u05e9\u05d5\u05dc\u05d5\u05ea \u00a0\u05d4\u05de\u05d1\u05d9\u05d0\u05d9\u05dd \u00a0\u05dc\u05d9\u05d3\u05d9 \u00a0\u201c\u05e1\u05db\u05e0\u05d4 \u00a0\u05d1\u05d9\u05d8\u05dc \u00a0\u05de\u05e6\u05d5\u05ea \u00a0\u05e2\u05e9\u05d4 \u00a0\u05d5\u05e2\u05d5\u05d1\u05e8 \u00a0\u05d1\u05dc\u05d0 \u00a0\u05ea\u05e9\u05d9\u05dd \u00a0\u05d3\u05de\u05d9\u05dd <\/strong><\/span><\/p>\n

\u201cSimilarly, regarding any danger that is life threatening, it is a positive <\/em>mitzvah to remove it and to guard oneself. As is written (<\/em>Devarim 24:9)<\/em>, \u2018Be careful for yourself and be greatly careful for your soul\u2019. If one does not remove the danger, and allows the dangerous condition to remain which can threaten one\u2019s well-being, he has neglected a positive command and is in violation of the negative command, \u2018Do not place blood in your house\u2019.\u201d<\/em><\/span><\/p>\n


\nIn halacha<\/em>, there is a well known concept, \u201dchamira sakanta meisura<\/em>.\u201d One must be even more stringent in avoiding food and drink that may pose a danger to one\u2019s health, than items which are forbidden because of their non-kosher status.\u00a0 The poskim<\/em> debate whether this principle applies only to those things that are naturally dangerous and contain some inherent risk factor (sakana tivis<\/em>), e.g. eating meat and fish together or drinking unsafe water. \u00a0Or, perhaps chamira sakanta meisura<\/em> also applies to items that our sages forbid for spiritual reasons (sakana segulis<\/em>), e.g. not eating peeled onions or food left under your bed.\u00a0 For a more comprehensive discussion of this topic, category of forbidden foods, and whether or not it applies in modern times, visit our website and read Rabbi Tzvi Rosen\u2019s archived Kashrus Kurrents<\/em> article, \u201cHot Off the Hotline: Kosher is Healthier\u201d. <\/a><\/span><\/p>\n

Nevertheless, it is clear that one is obligated to take precautions to ensure that the food one ingests is safe, and certainly one must be extremely vigilant in ascertaining that the food one serves to others will not cause harm.\u00a0 It is disconcerting to attend a simcha<\/em> and observe well meaning individuals offer their guests foods which do not conform to basic safety standards.\u00a0 We would never consider eating or serving others foods which have dubious kashrus<\/em> certifications.\u00a0 Nor would we hesitate to discard foods if there is any question, whatsoever, about its kosher status.\u00a0 Yet, how often do we witness people taking a chance on eating a food item that is \u201cprobably\u201d safe?<\/span><\/p>\n

Understanding how one contracts foodborne illnesses is the key to prevention and is imperative in helping us fulfill the mitzvah<\/em> of guarding one\u2019s life.\u00a0 Eating undercooked chicken, food contaminated by raw meat drippings, or food prepared by an infected kitchen worker can result in fever, diarrhea, abdominal cramps, and\/or vomiting. \u00a0Symptoms may vary, depending upon the cause, and can begin 1 to 36 <\/span><\/span>hours after eating the contaminated food and can last for a number of days. \u00a0Some cases of foodborne disease are milder than others.\u00a0 Young children, pregnant women and their fetuses, older adults, and people with poor underlying health or weakened immune systems may experience a life-threatening infection. \u00a0The Food and Drug Administration (FDA) estimates that 2-3% of all foodborne illnesses lead to secondary long-term illnesses.\u00a0 These include kidney failure in young children\/infants, reactive arthritis, meningitis, stillbirths, and Guillain-Barre syndrome.<\/span><\/p>\n

\u00a0Even a fully observant Torah<\/em> lifestyle can present ample opportunities for foodborne disease outbreaks to occur. Think back to that kiddush<\/em> you attended last Shabbos<\/em> in shul<\/em>, or that smorgasbord you indulged in at the last chasana<\/em> you attended. Do you know for sure how much time elapsed between the setting up of the buffet and your consumption of that gefilte<\/em> fish, chopped liver, and variety of mayonnaise\/oil laden salads? Who knows how much additional time elapsed, as they sat on the hall\u2019s kitchen counters, prior to being served? <\/span><\/p>\n

One thorny issue with which the STAR-K, and other kashrus<\/em> organizations must grapple, is to what extent do we become involved in overseeing and enforcing safe food handling? \u00a0Obviously, we ourselves cannot assume responsibility.\u00a0 Our mashgichim<\/em>, although knowledgeable, are not trained health professionals who qualify as health inspectors.\u00a0 Nevertheless, we have little tolerance for food establishments that flagrantly violate local health ordinances and endanger the well being of kosher consumers. Indeed, on a number of occasions, we have issued warnings to establishments under our kosher certification, demanding a rapid and dramatic improvement as a condition of our continued certification.<\/p>\n

I strongly urge all my colleagues involved in kosher certification, particularly mashgichim<\/em>, to treat food safety with the great seriousness that it deserves.\u00a0 They should never shy away from reporting infractions, so that corrective action may be taken.\u00a0 Hopefully, greater awareness by all will keep our food kosher in both a spiritual and physical sense.<\/span><\/p>\n

As a public service, we have compiled a list of simple precautions one can take when preparing food.\u00a0 My thanks to Mrs. Margie Pensak for organizing these food safety tips.<\/span><\/p>\n

The Safety of Our Kosher Food<\/b><\/span>
\nTips to avoid foodborne illness<\/span><\/em><\/strong> <\/span><\/p>\n

    \n
  1. Cooked roast or chicken soup that was made for Shabbos<\/em> should not be left out overnight to cool off. \u00a0Even pizza that was accidentally left on the counter overnight should not be eaten.\u00a0 Perishable foods, including leftovers, should never be left out of the refrigerator for more than two hours. \u00a0Bacteria that might be present on foods grow fastest at temperatures between 40\u00b0 F and 140\u00b0 F, and can double in number every 20 minutes. \u00a0Don\u2019t even think of putting a turkey or roast in a 200\u00ba F oven before going to bed! \u00a0According to the USDA\u2019s Food Safety & Inspection Service Agency (FSIS), overnight cooking of meat or poultry at a low temperature is not a safe method of food preparation.\u00a0 Use cooked, refrigerated leftovers within four days. <\/span><\/li>\n
  2. USDA graded fresh eggs in their shells are safe to use for three to five weeks after the expiration date on the carton; raw yolks and whites, for two to four days; hard-cooked eggs, for one week. \u00a0Choose eggs from a refrigerated case with clean, uncracked shells that are not out of date.\u00a0 Try to keep the refrigerator temperature lower than 38\u00b0 F. \u00a0If an egg accidentally freezes, and the shell cracks during this process, discard the egg.\u00a0 When cooking or baking, be careful not to taste recipes with raw eggs, e.g. cake batter or cookie dough.\u00a0 Do not use recipes in which eggs remain raw or are partially cooked, such as homemade ice cream.<\/span><\/li>\n
  3. High-acid canned foods such as tomatoes can be stored on the shelf for \u00a0\u00a012 to 18 months; low-acid canned foods such as fish and most vegetables will keep for 2 to 5 years. \u00a0Store them in a cool, clean dry place where temperatures are below 85\u00ba F, preferably 60-70 \u00ba F. \u00a0Never risk contracting botulism by using foods from containers with these spoilage warning signs: loose or bulging lids on jars; bulging, leaking or badly dented cans; or foods with a foul odor.<\/span><\/li>\n
  4. If perishable foods are packaged and frozen properly at 0\u00ba F, they will be safe to eat after the expiration date (although the food may suffer freezer burn if stored for a long time). \u00a0If the freezer malfunctions, if the freezer door has been left ajar by mistake or if there is a power outage the food may still be safe to use. \u00a0A freezer full of food will usually keep for two days if the door is kept shut; a half full freezer will last about a day.<\/span><\/li>\n
  5. Before placing your cholent<\/em> ingredients into the crockpot, clean your hands, cooker, utensils and work area.\u00a0 Keep perishable foods refrigerated until preparation time.\u00a0 If you cut up meat and vegetables in advance, store them separately in the refrigerator.\u00a0 Always defrost meat or poultry, and cut foods into small pieces to ensure thorough cooking.\u00a0 Do not use the crockpot to cook a roast or whole chicken, because the food will cook too slowly and it could remain in the bacterial \u201cDanger Zone\u201d, 40 \u00ba F to 140 \u00ba F, for too long. \u00a0Fill the crockpot between \u00bd to 2\/3 full, putting in the vegetables first since they cook more slowly than meat and poultry.<\/span><\/li>\n
  6. A temperature of 40\u00ba F should be maintained in your refrigerator. \u00a0In contrast to freezer storage, perishable foods will gradually spoil under refrigeration.\u00a0 Use cooked refrigerated leftovers within four days.\u00a0 Moldy foods are not the only indication of bacterial spoilage. \u00a0Foods may also develop an uncharacteristic odor, color and\/or become sticky or slimy.<\/span><\/li>\n
  7. Five easy ways to keep food from spoiling are: \u00a0<\/span><\/li>\n<\/ol>\n