Washington – A new study has revealed that kosher chickens contain more anti-biotic resistant E. coli bacteria than chickens produced through other methods, causing researchers to recommend that a closer look needs to be taken at the production of chicken in the United States—-especially kosher.
THEPOULTRYSITE.com reports that the study, which included researchers from four institutions, including Northern Arizona University (NAU), the Horace Mann Bronx Campus, Translational Genomics Research Institute of Flagstaff, and George Washington University studied chicken produced through various methods, most notably kosher, organic, “raised without antibiotics” (RWA), and conventional.
Researchers concluded that, for reasons not immediately apparent, kosher chickens consistently carried more E. coli bacteria than chickens produced by any other method, while levels in organic chickens were equal to those found in conventional chickens.
According to the study, only RWA chickens showed a reduced level of E. coli.
The study said, ““We examined the occurrence of antibiotic-resistant E. coli on raw chicken marketed as conventional, organic, kosher and RWA. From April to June 2012, we purchased 213 samples of raw chicken from 15 locations in the New York City metropolitan area.”
“Although the organic and RWA labels restrict the use of antibiotics, the frequency of antibiotic-resistant E. coli tended to be only slightly lower for RWA, and organic chicken was statistically indistinguishable from conventional products that have no restrictions,” the study said.
In finding that kosher chickens consistently had the highest E. coli levels—-almost twice the levels found in conventional chickens—-the study said it, “belies the historic roots of kosher as a means to ensure food safety.”
“Organic, RWA, and kosher food products supply a growing market niche,” the report said. “Consumers perceive that they offer health benefits and are willing to pay a premium for them. The actual health benefits of organic foods are largely anecdotal. Little is known about the frequency of antibiotic-resistant microorganisms on kosher products.”
The issue raised in this article is about “antibiotic-resistant microorganisms”. Most raw meat has e coli, but there’s new issue with antibiotic resistant version. this could come from what the chickens are fed or where or how they are raised. Might be prudent to check the chicken source and feeds particular to where kosher slaughterhouses get their chickens.
How come any study that doesn’t praise Jews is anti-Semitic? Facts are facts, it’s good to know them…
Before or after salting?
Studies were presented in Empire and Falls in 1987 that show indubitably that the slow kosher cold process add to cross-contamination but the salting is bringing all risks to a much LOWER status of microorganism (e-colis included). The study should be check by pairs and follow specifics after the salting for the Kosher.
Studies a few years ago showed the opposite, that kosher chickens were LESS likely to have bacteria, because the non-kosher chickens are processed in hot water that basically becomes a soup of chicken feces and other material consumers would not want to eat if they knew about it, while kosher chickens are processed only in cold water. I wonder what could have changed to cause the results found in the new study.
WOW. seriously? why is every article that doesn’t line up with our egos considered anti-semitic?
THERE’S BEEN PROBLEMS FOR QUITE AWHILE ALREADY WITH THE CHILDRENS,A LOT OF TIMES THE CHICKENS ARE SOUR
They probably used Hebrew National chickens
I read the original study (http://f1000research.com/articles/2-155/v2). It doesn’t identify WHY Kosher chickens contain higher levels of E-Coli, but it shows that statistically it does as a matter of fact. I’m sure it’s not in the way the chickens are raised or fed (which they seem to indicate). There’s nothing unique about how Kosher chickens are fed or raised (as far as I know or read). The only difference could be in the way it’s handled AFTER slaughtering. Unfortunately this report may expose the way some Kosher butchers handle the chickens after slaughtering. Unless they specifically sought out Kosher chickens that… Read more »
Cannot tell where the process breaks down: at the butcher, the distributor, the slaughterhouse, or the farm. Best advice, wash hands frequently, do not use same knives/cutting boards for raw chicken and other foods (unless washed/sanitized), and cook chicken thoroughly.
As soon as you cook it, it disappears. So it’s a non-issue except that you need to really wash your hands thoroughly with soap after touching raw chicken, knives that opened the package, etc. – which is true of all chickens and because of salmonila as well.
Always was and always will be the healthiest choice!
Study must be a PETA scam
can be organic or raised without anti-biotics.
The slaughtering and kashering procedures
done halachically are what makes them Kosher.
All chickens should be handled properly from
beginning to end of process as well as in post
production to avoid e-coli or any other contamination.
they probably are using the Ny water without fliters again
It seems this study was done in NYC…
I’d bet if they looked into it further, they would discover that theirs nothing wrong with the chickens per se.
Only their is something wrong with the handling.
For instance, I constantly notice how chicken is just left outside the stores for hours on end!
That’s where I would look if these guys are really trying to figure out this mystery…
Anti – Semites!