re: #23 sagehen

Laugh if you must, but people who keep kosher never get food poisoning;

Why do you say that? What do you base that on?

lohud.com

Kosher chicken livers that have sickened at least 56 people in New York City have also been sold at four establishments in Rockland.

The broiled chicken livers were produced by MealMart Company in Maspeth, N.Y., and sold to numerous establishments in the metropolitan area that carry kosher food, the New York City Department of Health said Wednesday.

health.usnews.com

“Jews aren’t allowed to ingest bugs, so produce must go through a thorough washing and checking to ensure that no bugs are found within the leaves or on the surface of the fruit or vegetable,” says Moshe Elefant, a rabbi and chief operating officer of the Orthodox Union KOSHER, a kosher certification organization based in New York. But bacteria can remain even after this type of washing, so consumers can’t assume they’re less likely to get food poisoning with bagged spinach marked kosher than with a conventional bag.
The same caveat applies to poultry and beef. A salting process that removes blood from the meat has antibacterial effects, but salmonella and E. coli can still survive, says Joe Regenstein, a professor of food science who teaches a course on Jewish and Muslim food laws at Cornell University.

Let’s face it, in the modern world kosher and halal are irrational vestiges of ancient times.