Bit of a surprise, as there’s rarely much in the normal stuff.
Would be interesting – the results haven’t been released as far as I know – to know what the levels are. Modern testing is perhaps accurate enough to find traces of one of the workers having had a bacon buttie – I exaggerate, but not much.
And is there anyone who know this answer? What levels are allowable under the varied religious laws?
Judaism is far too practical to start to insist that 1 ppb pork in something makes in non-kosher. Yes, I know, all the different saucepans to ensure non-cross contamination and so on but still.
And there is that story about vegans/vegetarians moving from poorer countries to the UK and then suffering from anaemia and the like. Modern packaging of lentils, beans being remarkably free of the bugs and insects that had previously been nourishing them.
What are the cut offs for kosher, halal and the varied Hindu rules? Any idea?