Friday, January 29, 2010

Strawberries and Raisins are still infested

STRAWBERRIES: can only be consumed if peeled & or pureed & no seeds visible at all.

RAISINS: must be soaked 24 hours, water checked for insects or parts of insects.

Thursday, January 28, 2010

Anisakis in herring

Journal of Food Protection 56(9) 783-787.

The behavior of larvae of Anisakis sp. in North Sea herring (Clupea harengus) after capture was examined by a sensitive quantitative method (digestion). In one winter and one summer experiment, the mean numbers of worms in freshly caught herring were 0.06 and 0.09 (in double fillets), 0.19 and 0.24 (in double belly flaps), and 10.4 and 7.8 larvae (in viscera), respectively. In each experiment herrings were stored ungutted for up to 5 1/2 d on ice (0 deg C), in refrigerated/chilled sea water (-1-0 deg C), or in warm sea water (10 deg C), but no changes in the numbers of Anisakis larvae in the belly flaps and the fillets could be demonstrated.
The present results show that Anisakis larvae are present in the flesh of herring already at capture, but no significant postmortem migration into the flesh could be demonstrated during storage. Thus, immediately gutting on board cannot eliminate or even reduce the risk from eating raw or inadequately processed herring.

Sunday, January 24, 2010

Herring may also be a problem of worms-CHECK LINKS

The 'herring worm' is often found in herring, mackerel, whiting and blue whiting, but it also occurs in many other species. Its scientific name is Anisakis simplex. It grows up to 2 cm long in fish, is almost colourless, and is found tightly coiled and encased in the guts and flesh, sometimes in considerable numbers, particularly in the belly flaps. Anisakis can migrate from guts to flesh in fish left ungutted after capture, notably in herring, mackerel and blue whiting.

For extended article:

Wednesday, January 20, 2010

Olive Oil FRAUD

SFist Investigates: Olive Oil Fraud- by Tiffany Maleshefski

For a couple of years now, enterprising crooks have been fooling American consumers with fraudulent incarnations of extra virgin olive oil; diluting the pure, unadulterated, stuff with soybean, hazelnut, and peanut oils, cheapo vegetable oils, and even lampante. Also known as "lamp oil," lampante is the term used to describe the oil squeezed from olives that have fallen from the tree. In other words, the crappy discarded stuff that's been mashed around in the ground a bit. The impure product is then labeled "EVOO" and sold at a heavily discounted price, usually more than half the price of its authentic competitors.
Ramekins, the cooking school / bed and breakfast in Sonoma, where olive oil fraud was the slippery topic of the evening.

And especially in this economy, where the idea of buying $25 bottles of olive oil isn't incredibly appetizing, spying a huge jug of the stuff on the bottom shelf for the bargain-basement rate of $9.99 seems like one amazingly awesome deal. Except, chances are it's probably not the real thing. Fraud in the industry was, not surprisingly, a hot topic at the Feast of the Olives dinner that took place in Sonoma over the weekend. One of many events held to celebrate the county's three-month olive festival was a massive, seven-course feast at
here.) The bill will also sets about enforce regulations similar to those overseen by the International Olive Oil Council based in Spain. Olives are Sonoma Valley's second largest crop after grapes; in fact, Napa and Sonoma counties are home to 150 olive oil producers and 375 olive tree growers throughout the state. It's still only 1 percent of the 70 million gallons of olive oil this country consumes each year, but domestic olive oil isn't the issues. See, when olive oil is imported into the U.S. it's not super high on the FDA's radar for purity testing. So? A lot of devious oils gets through.

The event shed some light on the importance of Senate Bill 634, which aims to get down on paper legal definitions for "virgin," "extra-virgin" and "olive pomace" oil, among other things. (You can read more about the bill

Enter savvy New Englander
Luciano Sclafani, who has been blowing the lid on this whole EVOO shitstorm. If not for Sclafani, we could be guzzling a whole host of watered down oils, loaded with products we didn't mean to purchase. His company, Gus Sclafani Corp., sells all kinds of gourmet Italian products, like San Marzano tomatoes and pasta. The product nearest and dearest to his heart, however, is the one-liter bottles of Frantoia EVOO, which retails for $25. Scalfani believes in the product so much, he takes a shot of it everyday, and says its what keeps his hair full and luxurious at 62 years of age.He sensed trouble when he saw a competitor's three-liter tin of "EVOO" selling for $9.99.Since then the FDA has cracked down on fake EVOO and seized more than 10,000 cases of olive oil from storage facilities in New York and New Jersey, worth more than $700,000 in 2007.
More than a commitment to keeping consumers safe from rip-offs, the regulations will keep consumers safe from possible allergic reactions that could happen if all the ingredients are not disclosed. Think nut oils. What's worse, if Sclafani is right on the whole hair-rejuvenation thing, there could be millions of men out there who are sucking down oil and finding themselves gaining thick waistlines instead of hairlines.


Olive oil adulterated "AGAIN?"
ACCC crackdown puts heat on olive oil claims-October 5, 2009 -Isobel Drake

An Australian Competition and Consumer Commission investigation has discovered that some distributors may have misled consumers with assertions that their product was extra virgin olive oil. As such, three companies have agreed to carry out more testing to ensure they do not fall foul of the Trade Practices Act.

“Certain importers, distributors and retailers will now conduct more testing to verify that the extra virgin olive oil they supply is as claimed,” ACCC Chairman, Graeme Samuel, said today. “Consumers can pay a premium for this type of oil, which is often touted as being fresher, healthier and tastier than other cooking oils - and they should get what they pay for.”

Although there is no mandatory standard for extra virgin olive oil, it is widely accepted that it is the highest grade oil obtained from the first press of the best quality olives, is not blended with other oil and there are no solvents or refining in the process. After receiving information that a number of products sold in Australia as extra virgin olive oil may have been refined, adulterated with other oils (such as canola or rapeseed oil), or of poor quality, the ACCC conducted its own investigation.

Tests were commissioned on a selection of imported and locally produced oils labelled extra virgin olive oil against the International Olive Council’s trade standard for olive oil*. The results indicated that three samples were not extra virgin olive oil, as defined by the IOC: * IGA Distribution Pty Ltd’s corporate brand Isabella Extra Virgin Olive Oil which was sold at IGA-branded supermarkets throughout Australia* Paese Mio Organic Extra Virgin Olive Oil, imported by Calcorp and supplied exclusively through Coles supermarkets, and* Aigeon 100% Extra Virgin Olive Oil, imported by Basfoods and supplied mostly to continental delicatessens and restaurants.

The ACCC believes that, by representing that these products were extra virgin olive oil, IGA Distribution, Calcorp and Basfoods are likely to have engaged in false, misleading and deceptive conduct in breach of the Trade Practices Act 1974. As part of the court enforceable undertakings accepted by the ACCC, Calcorp and Basfoods have pledged that, for the next three years, they will obtain a certificate of analysis from their suppliers demonstrating the product’s compliance with the IOC standard, which they will then verify with independent testing, before supplying a batch of oil labelled olive oil, virgin olive oil or extra virgin olive oil.
For the next three years, IGA Distribution will require each of its suppliers of corporate brand extra virgin olive oil to provide an annual test report that demonstrates compliance of the extra virgin olive oil with specified criteria.

“A representation that a product is extra virgin olive oil is what I would call a ‘credence claim’ - consumers can’t tell whether oil is extra virgin just by looking at, or tasting, it so they have to rely on the credibility of the supplier to provide truthful and accurate information,” Mr Samuel said. “The same applies for businesses that import or retail oil. Importers, distributors and retailers must be vigilant in verifying that their product is extra virgin olive oil as claimed so there is no scope for rogue producers to supply adulterated or sub-standard oils as extra virgin olive oil.”
“On this occasion the ACCC has scrutinised importers and distributors in particular in an effort to thwart the supply of falsely labelled oils to retailers and onto customers. However each company in the supply chain can be held to account for false, misleading and deceptive conduct so I suggest all Australian suppliers of extra virgin olive oil have in place adequate processes so they can be certain that the claims they make about products they sell are accurate and truthful.”
The ACCC has also engaged major retailer Coles in discussions, encouraging the implementation of measures to ensure the extra virgin olive oil being sold Australia wide by Coles is accurately labelled.
In future, Coles intends to require test reports from its suppliers of proprietary brands of extra virgin olive oil annually and will verify that the test reports support the claim that the product is extra virgin olive oil.
* The IOC standard defines extra virgin olive oil and sets criteria for purity and quality. While the standard is not mandatory, it is a useful and recognised guide for establishing the essential elements of genuine extra virgin olive oil.

Friday, January 15, 2010


The 'herring worm' is often found in herring, mackerel, whiting and blue whiting, but it also occurs in many other species. Its scientific name is Anisakis simplex. It grows up to 2 cm long in fish, is almost colourless, and is found tightly coiled and encased in the guts and flesh, sometimes in considerable numbers, particularly in the belly flaps. Anisakis can migrate from guts to flesh in fish left ungutted after capture, notably in herring, mackerel and blue whiting.

There will be a run to produce canned salmon "labeled-FARMED"- should you trust the label? They claimed "there are no worms in canned salmon". Dagim was aware for years that their Flounder labeld fish has worms, I told them about it.

This includes the canned Alaskan wild salmon-Dagim says they didn't see any worms in their salmon-Dagim denies that there (may be) are worms in their canned salmon. Nonetheless many educated consumers have stopped using it.

Dagim as of late doesn't respond to my inquiries.

There has been lately more confirmation of worms in the flesh of fish.
There is a Rav Revach that has been doing some research into the subject. He is also involved with a company that sends fish to china to inspect for worms in the flesh. They do the inspections via a light-box. It's being done at a rate of 2 seconds a piece. They may be removing some of the larger ones but not the smaller thinner ones.

It doesn't make a difference, as long as even one remains, you can't use the fish.

There is a list that was put together by Rav Wagshall;

Wild salmon is one of the types that have worms in the flesh. Chillean & Norway don't have the problem. Farm raised is almost clean. Canned salmon is usually from wild salmon,

Cod- Black-wild (aka Smoked sable)
Flounder-BB Black Backs
Flounder- Yellow Tail

Greysole- Canada
Hadock- Chatum
Halibut-East coast

Red perch-Canada
Red perch-Iceland

Seabass-Chilean (aka smoked sable) Fresh & frozen
Turbot frozen
White fish- Canada

Tuesday, January 12, 2010

Zoldan's Clothing store may be selling shatnez

* THE frum importer of these sweaters is very much at fault, he laughs off the entire issur of shatnez R"L. "Min- broich-tzi-machen-parrrnooosaaah".

רמב"ם-ועיין כסף משנה המקור- "פשוט"
יב במה דברים אמורים, בדברים שבין אדם לחברו; אבל בדברי שמים--אם לא חזר בו בסתר--מכלימין אותו ברבים ומפרסמין חטאו ומחרפין אותו בפניו ומבזין ומקללין, עד שיחזור למוטב:

Friday, January 08, 2010

Beef, Veal, Lamb, poultry for PESACH

Is all beef, veal, lamb, poultry kosher for pesach all year, or are there special producttions made for Pesach?

ALLE Meat & poultry is kosher for Pesach all year.


Kirkland used to have the Alcoa foil certified kosher. Kirkland changed suppliers, their current supplier's product is not-kosher per Costco.

Thursday, January 07, 2010

sabra salads using Cholov-Akum [TREIF] in a salad


NOTE: All poiskim have declared that the procedures used by the Vets [DA's, C-Section, Bloating, etc], "DO" make the cows "TREIF".
Please be advised that the following four Sabra Fresh Dips (Sabra Dipping Company) are Dairy (Cholov Stam), and are correctly labeled OK-D Cholov Stam:

Sauteed Onion
Spicy Pepper
Garlic and Herb.
Please take note and be careful when purchasing these items.
The previous alert can be cited with the URL:

Wednesday, January 06, 2010

The World of shatnez testing


Kolbotek Investigation Results in Fish Recall
January 5, 2010
An investigation conducted by the Kolbotek TV investigative program has resulted in a directive to Rami Levy supermarkets and Yeinot Betan stores to remove fish packaged under the Delidag label, distributed by Neto. ShuferSal has voluntarily removed the products pending the results of an official investigation, reports.

The show documented how plants in China dealing with Israel’s popular Amnon (Tilapia) fish remove worms from the fish using forceps, as well as documenting the use of STPP phosphates to cleanse and bleach the fish, giving it a cleaner appearance. This is done after holes are made in the fish to facilitate irrigation with water.

The report adds the fish, arriving frozen, are injected with water and ice in quantities far exceeding permitted levels. In some extreme cases, the level of water/ice reached 70%-90%.

Rami Levy officials reported on Tuesday that immediately after learning of the investigation, the order was given to begin removing the product from store shelves. The stores are indicating they will no longer carry the products until such time the Ministry of Health gives approval, questioning where the ministry has been throughout this entire process.

Friday, January 01, 2010

Double U kosher certification

The Double U kosher certification has been operating Internationally for many years.

The Double U has been certifying mostly industrial products for the International markets.

To contact the Double U use the following;

Double U Kosher
1140 Forest Ave
Lakewood, NJ 08701

Olive Oil FRAUD

Olive Oil Standards Keep Counterfeits Out of the Kitchen
North American Olive Oil Association Helps States Pass Regulation on Olive Oil Labeling and Production Standards
NEPTUNE, N.J.--(BUSINESS WIRE)--It’s no secret olive oil, the delicious staple responsible for the rich flavors and heart-healthy benefits of the Mediterranean diet, is fast becoming dear to the American palate. As demand for this premium product grows, the North American Olive Oil Association (NAOOA) and its members want to ensure consumers get what they pay for when buying olive oil. To help achieve that, the NAOOA recently started asking states to adopt the international standard for olive oil.
Immediately, states began working closely with food safety and consumer advocacy officials to shed light on the situation and develop state-enforced standards for olive oil production and labeling. In a groundbreaking step in November 2008, Connecticut became the first state in the nation to adopt the international standard for olive oil. California, Oregon and New York soon passed state standards for olive oil. Legislators in Massachusetts, New Jersey and Maryland have expressed support in creating an olive oil standard in their states as well.
These regulations stipulate that olive oil production and labeling must comply with a set of quality standards mirroring those established by the International Olive Council. They make it unlawful to manufacture, pack, possess or sell any blended oil claiming to be an olive oil without properly identifying the ingredients. Once enacted, these laws empower consumer protection agencies to levy fines and pull misleading products from store shelves.
“We’re proud of the hard work of the association in bringing these regulations to fruition,” says Bob Bauer, executive director of the North American Olive Oil Association. “It’s a perfect example of an industry caring for the interests of its members and the welfare of its consumers.”
Bauer adds, “We don’t want to alarm consumers, because the overwhelming majority of olive oil sold in supermarkets is labeled properly. These regulations will help consumers be confident that the olive oil they’re buying in the supermarket is labeled correctly. We’re taking this extra step as an added measure of protection for them.”
Extra virgin olive oil is the oil derived from the first pressing of olives, without any refining. It possesses a distinctive aroma and taste, is low in acidity and has been reported by the Food and Drug Administration to play a role in reducing the risk of coronary heart disease. Adulterated olive oil, that which is blended with cheaper oils such as nut, soy or low-grade olive oil, and not labeled as such, robs the consumer of the health benefits and superior flavors of extra virgin olive oil. Mislabeling also may pose a health risk for people with certain food allergies. “By working with states to enforce quality standards for olive oil, we’re helping maintain the integrity of our industry and ensure our products deliver the high quality our customers expect,” says Bauer.
Established in 1989, the North American Olive Oil Association is a trade association of marketers, packagers and importers of olive oil in the United States, Canada and their respective suppliers abroad. The association strives to foster a better understanding of olive oil and its taste, versatility and health benefits. For more information about olive oil and the NAOOA, visit