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.

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.

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:

http://www.fao.org/wairdocs/tan/x5951e/x5951e01.htm

http://www.jerusalemkoshernews.com/wp-content/uploads/mehadrinanisakis.pdf

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 ADULTERATION IS A TOUGH PROBLEM TO SOLVE

http://www.azstarnet.com/sn/printDS/295353

Olive oil adulterated "AGAIN?"

http://www.smh.com.au/national/oils-aint-oils-extra-virgin-tests-show-20091002-ggj4.html

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.

FISH INFESTED WITH WORMS IN THE FLESH-including canned salmon

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.

BRING BACK YOUR CANNED SALMON FOR A REFUND.

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-Dabs-wild
Flounder- Yellow Tail

Greysole- Canada
Hadock- Chatum
Hake
Halibut-Alaska
Halibut-East coast
HERRING

Ling
Mullet
Pollock
Red perch-Canada
Red perch-Iceland

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

KIRKLAND pre-cut foil "NOT-KOSHER

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

The World of shatnez testing

http://www.torahbloj.com/blog/?p=1846&lang=en-us

Muscovy & Peckin Duck, Turkey "kosher birds?"

http://www.kashrut.com/articles/ThreeBirds/

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.

Double U does kosher supervision at Bar Mitzvahs, Weddings, affairs, Hotels, etc.

To contact the Double U use the following;

Double U Kosher
1140 Forest Ave
Lakewood, NJ 08701

kashrusy@aol.com

732-363-7979