Coun­cil­chop­sand­changes overkosher­meat­in­quiry

The Jewish Chronicle - - NEWS - BY LEON SY­MONS

THE IN­VES­TI­GA­TION of a com­plaint against a North-West Lon­don butcher by Barnet Coun­cil could take months to re­solve, the JC has been told by the coun­cil .

The news was a blow to Al­bert Ben­da­han, owner of the Kosher Del­i­catessen chain in Gold­ers Green, Tem­ple For­tune and Edg­ware, who hoped it would have been re­solved swiftly.

Mr Ben­da­han met a coun­cil en­vi­ron­men­tal health of­fi­cer on Mon­day but was given no clear in­di­ca­tion of how long the in­ves­ti­ga­tion would take.

The coun­cil has given con­flict­ing in­for­ma­tion about its course of ac­tion. When asked by the JC last week about the progress of the in­quiry, the coun­cil said it was pre­par­ing a pros­e­cu­tion. That changed three days later with a spokesman say­ing that there had been a mis­take and that the in­ves­ti­ga­tion had not been fi­nalised.

This week a coun­cil spokesman said that “a lot of work goes into an in­ves­ti­ga­tion like this. The coun­cil has to wait for the re­sults of sci­en­tific tests. An in­ves­ti­ga­tion can take months.”

The spokesman said that pros­e­cu­tion was one of the op­tions open to the coun­cil at the end of the in­ves­ti­ga­tion.

The com­plaint be­ing in­ves­ti­gated cen­tred on the dis­cov­ery of sul­phur diox­ide in a por­tion of minced chuck steak that the coun­cil had bought and an­a­lysed.

It can be used legally in burg­ers and sausages to ex­tend the shelf-life of such prod­ucts by two to three days and helps keep cer­tain bac­te­ria un­der con­trol. But it can­not be used in fresh mince.

Mr Ben­da­han has ar­gued that sul­phur diox­ide oc­curs nat­u­rally when meat is salted dur­ing the kosher­ing process. Since the in­ves­ti­ga­tion started, he has car­ried out his own tests at an in­de­pen­dent lab­o­ra­tory and given the re­sults to the coun­cil.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.