Thesis (M.S.)--Ohio State University, 1982. / Includes bibliographical references (leaves 157-161). Available online via OhioLINK's ETD Center.

Um importante micro-organismo causador de doenças de origem alimentar, presente em animais e no homem, é a Salmonella spp. Sua presença no intestino, na pele e entre as penas das aves pode levar à contaminação das carcaças no momento do abate. Pode ocorrer também a contaminação do próprio ambiente de abate, dos manipuladores além da contaminação cruzada entre os animais. Apesar de o Brasil ser um grande produtor de aves, pouco se sabe sobre a influência de abates realizados sob preceitos religiosos na qualidade microbiológica das carcaças produzidas. Dentre os abates religiosos está o abate Schechita que se diferencia do abate convencional pela não realização da escalda antes da depenagem das aves, bem como a utilização do melichah - que tem como uma de suas etapas a aplicação a seco de cloreto de sódio nas carcaças, seguida de sua lavagem. O presente estudo tem por objetivo avaliar a influência do melichah sobre a ocorrência de Salmonella e sobre a população de enterobactérias em carcaças de frangos. Para tanto, foram avaliadas 318 carcaças de aves, sendo 159 obtidas antes da etapa de salga e 159 após a dessalga, coletadas em um abatedouro sob fiscalização do Serviço de Inspeção Federal do MAPA. As carcaças foram submetidas ao enxágue com solução salina e o caldo resultante transportado ao laboratório da FCF-USP para análise. Também se determinou o peso das carcaças; aferiu-se a temperatura das mesmas e o teor de cloro livre na água do tanque de dessalga. A detecção da presença de Salmonella spp. foi realizada conforme a metodologia ISO 6579:2002, enquanto que sua enumeração foi realizada segundo a técnica do Número Mais Provável Miniaturizado (ISO/TC 34/SC 9, N 988, 2009). A enumeração de enterobactérias foi realizada empregando-se placas de Petrifilm EB (3M®) incubadas a 37ºC/ 24h, segundo recomendação do fabricante. Salmonella spp. foi encontrada em somente uma (0,6%) amostra de carcaça antes da salga. Nessa amostra a população do patógeno foi de 41 NMP/g e a de enterobactérias foi de 4 log UFC/g. A população média de enterobactérias nas amostras foi de 3,21±0,79 log UFC/g antes da salga e de 3,15±0,63 log UFC/g após a salga, indicando que não houve diferença significativa (p<0,05) entre ambas. Na simulação do melichah em laboratório observou-se que a redução do patógeno foi significativa, mostrando a influência da etapa de salga sobre esse micro-organismo. / Salmonella spp is an important foodborne pathogen for animals and human beings. The microorganism is found in the intestine, skin, and bird\'s feathers and is able to contaminate carcasses during slaughtering process. The environmental contamination, as well the food handlers, and cross contamination with animals are also possible. Although Brazil is a major poultry producer, little is known about the influence of slaughter performed under religious precepts on the microbiological quality of the produced carcasses. Among the religious slaughters, the Schechita is different from the conventional ones due to the performance of the scalding step before poultry defeathering, and also due to the use of melichah, by which sodium chloride is applied on the carcasses, followed by a washing procedure. The present study aims to evaluate the influence of melichah on the occurrence of Salmonella and on the enterobacteria populations in chicken carcasses. A total of 318 poultry carcasses were evaluated -159 were obtained before salting step and 159 after it, all collected from a slaughterhouse monitored by the Federal Inspection Service of MAPA. The carcasses were rinsed with sodium chloride solution and this solution was taken to the laboratory of FCF-USP for analysis. The carcasses were weighed, their temperature was assessed and the amount of free chloride in the desalting tanks water was determined. The detection of Salmonella was done according to the methodology ISO 6579:2002, whereas its enumeration was performed by the use of the Miniaturized Most-Probable-Number technique (ISO/TC 34/SC 9, N 988, 2009). The enumeratin of enterobacteria populations was done by the use of Petrifilm EB (3M®) and incubation at 37ºC/ 24h, according to the manufacturer instructions. Salmonella spp. was found in only one sample (0.6%) of a carcass before salting step. In this sample, the pathogen population was determined as 41 MPN/g, whereas the counts obtained for enterobacteria were 4 log CFU/g. The average enterobacteria populations found in the samples were 3.21±0.79 log CFU/g before salting and 3.15±0.63 log CFUC/g after it, indicating that there was not a statistically significant difference between them (p<0.05). During melichah simulation done in the laboratory, the reduction in the pathogen counts observed was significant, which demonstrates the influence of the salting step on this microorganism.

Um importante micro-organismo causador de doenças de origem alimentar, presente em animais e no homem, é a Salmonella spp. Sua presença no intestino, na pele e entre as penas das aves pode levar à contaminação das carcaças no momento do abate. Pode ocorrer também a contaminação do próprio ambiente de abate, dos manipuladores além da contaminação cruzada entre os animais. Apesar de o Brasil ser um grande produtor de aves, pouco se sabe sobre a influência de abates realizados sob preceitos religiosos na qualidade microbiológica das carcaças produzidas. Dentre os abates religiosos está o abate Schechita que se diferencia do abate convencional pela não realização da escalda antes da depenagem das aves, bem como a utilização do melichah - que tem como uma de suas etapas a aplicação a seco de cloreto de sódio nas carcaças, seguida de sua lavagem. O presente estudo tem por objetivo avaliar a influência do melichah sobre a ocorrência de Salmonella e sobre a população de enterobactérias em carcaças de frangos. Para tanto, foram avaliadas 318 carcaças de aves, sendo 159 obtidas antes da etapa de salga e 159 após a dessalga, coletadas em um abatedouro sob fiscalização do Serviço de Inspeção Federal do MAPA. As carcaças foram submetidas ao enxágue com solução salina e o caldo resultante transportado ao laboratório da FCF-USP para análise. Também se determinou o peso das carcaças; aferiu-se a temperatura das mesmas e o teor de cloro livre na água do tanque de dessalga. A detecção da presença de Salmonella spp. foi realizada conforme a metodologia ISO 6579:2002, enquanto que sua enumeração foi realizada segundo a técnica do Número Mais Provável Miniaturizado (ISO/TC 34/SC 9, N 988, 2009). A enumeração de enterobactérias foi realizada empregando-se placas de Petrifilm EB (3M®) incubadas a 37ºC/ 24h, segundo recomendação do fabricante. Salmonella spp. foi encontrada em somente uma (0,6%) amostra de carcaça antes da salga. Nessa amostra a população do patógeno foi de 41 NMP/g e a de enterobactérias foi de 4 log UFC/g. A população média de enterobactérias nas amostras foi de 3,21±0,79 log UFC/g antes da salga e de 3,15±0,63 log UFC/g após a salga, indicando que não houve diferença significativa (p<0,05) entre ambas. Na simulação do melichah em laboratório observou-se que a redução do patógeno foi significativa, mostrando a influência da etapa de salga sobre esse micro-organismo. / Salmonella spp is an important foodborne pathogen for animals and human beings. The microorganism is found in the intestine, skin, and bird\'s feathers and is able to contaminate carcasses during slaughtering process. The environmental contamination, as well the food handlers, and cross contamination with animals are also possible. Although Brazil is a major poultry producer, little is known about the influence of slaughter performed under religious precepts on the microbiological quality of the produced carcasses. Among the religious slaughters, the Schechita is different from the conventional ones due to the performance of the scalding step before poultry defeathering, and also due to the use of melichah, by which sodium chloride is applied on the carcasses, followed by a washing procedure. The present study aims to evaluate the influence of melichah on the occurrence of Salmonella and on the enterobacteria populations in chicken carcasses. A total of 318 poultry carcasses were evaluated -159 were obtained before salting step and 159 after it, all collected from a slaughterhouse monitored by the Federal Inspection Service of MAPA. The carcasses were rinsed with sodium chloride solution and this solution was taken to the laboratory of FCF-USP for analysis. The carcasses were weighed, their temperature was assessed and the amount of free chloride in the desalting tanks water was determined. The detection of Salmonella was done according to the methodology ISO 6579:2002, whereas its enumeration was performed by the use of the Miniaturized Most-Probable-Number technique (ISO/TC 34/SC 9, N 988, 2009). The enumeratin of enterobacteria populations was done by the use of Petrifilm EB (3M®) and incubation at 37ºC/ 24h, according to the manufacturer instructions. Salmonella spp. was found in only one sample (0.6%) of a carcass before salting step. In this sample, the pathogen population was determined as 41 MPN/g, whereas the counts obtained for enterobacteria were 4 log CFU/g. The average enterobacteria populations found in the samples were 3.21±0.79 log CFU/g before salting and 3.15±0.63 log CFUC/g after it, indicating that there was not a statistically significant difference between them (p<0.05). During melichah simulation done in the laboratory, the reduction in the pathogen counts observed was significant, which demonstrates the influence of the salting step on this microorganism.

An overview of the flavour and fragrance industry has indicated that there is a great demand for flavours to have the natural, halaal and kosher status. This has opened the door for the increase in production of flavours by microbial means. Particularly with regards to pyrazine production, bacterial species such as Bacillus are commonly used. Although previous literature indicated that fungi are not as prominent pyrazine producers compared to bacteria, this study has indicated that mycelial fungi can be considered for the production of natural pyrazine flavours. Out of the 280 fungi screened, 45% showed pyrazine flavour production as indicated in chapter 2. This chapter also showed that the content of growth media can have a substantial influence on flavour production. For example, fungi grown in Cz-medium produced more of the caramel and chocolate flavours, compared to fungi that were grown in TSB, which produced more of the nutty, meaty and potato flavours. The green flavour was, however, prominent in both media, of which mostly members of the Aspergillus and Penicillium groups produced this flavour. Selected Penicillium species, including Penicillium rubrum and P. purpurogenum produced a green pepper odour that is indicative of the presence of methoxypyrazine. Chemical analytical methods as described in chapter 3 confirmed that Penicillium purpurogenum produced 2-methoxy-3-isobutylpyrazine (MIBP) and Penicillium rubrum produced both 2-methoxy-3-isobutylpyrazine (MIBP) and 2-methoxy-3,5/6-isopropylpyrazine (MIPP). Methoxypyrazines are high impact aroma chemicals that have a typical green pepper odour and a high market value. Due to the favourable characteristics of the Penicillium species in industrial fermentation processes (such as mass spore production and rapid colonization of substrates) and their ability to produce high value compounds, these fungi were selected for further studies. In order to explore the potential use of these fungi in an industrial application, the methoxypyrazines produced were quantified. Prior to quantitation, a solvent extraction method, using dichloromethane, was developed. Amongst the different pH parameters analysed acidified conditions showed the best results, where 69% MIPP and 97% MIBP were recovered from the liquid-liquid extraction and 76% MIPP and 99% MIBP were recovered from the solid-liquid extraction. Pyrazines quantified from the liquid-liquid extractions indicated that Penicillium rubrum produced 0.38 μg MIPP.L-1 and 0.88 μg MIBP.L-1, and Penicillium purpurogenum produced 0.88 μg MIPP.L-1 and 2.15 μg MIBP.L-1 (Chapter 4). Yields obtained from this study were not seen as feasible for the production of methoxypyrazines by the fungi on an industrial scale and, therefore, solid state fermentation was investigated as an option to improve the yields. Due to the availability of soy press cake as a by-product, as well as the variety of the amino acids present, it was selected as a possible substrate for pyrazine production. The results from this study, however, indicated that the nature of the substrate, such as the lipid content, fungal content and particle size of the soy press cake does not support fungal growth and makes pyrazine analyses problematic. Alternate methods of improving methoxypyrazine yields thus need to be found. A limiting factor is the lack of understanding of the metabolic pathway involved in pyrazine production by Penicillium species. By having this knowledge the fermentation process can be adapted accordingly for the optimal production of methoxypyrazines by these microorganisms. Additionally, substrates that contain the necessary precursors that are cost effective would contribute significantly in the development of an economically viable fermentation process for the production of methoxypyrazines by Penicillium species. / Dissertation (MSc)--University of Pretoria, 2010. / Microbiology and Plant Pathology / unrestricted

The objective of this study was to determine if there is a difference in pre-harvest stress and carcass characteristics between kosher and not-qualified-as kosher cattle. Cattle that had a shorter time from gate to exsanguination and a lower vocalization score were more likely to qualify for kosher. Kosher carcasses had a larger REA, a higher WBSF value, tended to have a heavier HCW. At each individual day, kosher steaks had lower L*, a*, and b* values. These data suggest that body composition and stress level may play a factor in the likelihood of a beef animal to qualify for kosher, and there is a defined quality difference between kosher and nonkosher steaks.

O abate Shechita de aves, diferentemente do abate convencional, realiza o processo religioso conhecido como melichah, que consiste de três etapas: imersão em água, salga e dessalga das carcaças. Alguns estudos indicam que a salga pode ser benéfica para a qualidade microbiológica do produto, mas não se encontrou referência às bactérias halotolerantes como o Staphylococcus aureus e nem aos micro-organismos aeróbios mesófilos em frangos. Os objetivos deste trabalho foram avaliar a influência da etapa de salga na população de S. aureus e de microorganismos aeróbios mesófilos, identificar as espécies de Staphylococcus não produtoras de coagulase presentes e caracterizar fenotípica e genotipicamente os isolados de S. aureus e demais espécies. Para tanto foram coletadas 304 amostras de carcaças de aves, sendo metade obtida antes da etapa de salga e a outra metade após a dessalga. S. aureus esteve presente em 13/304 (4,3%) amostras, sendo que nove foram coletadas antes da salga. A população média de S. aureus nessas amostras foi de 2,5x10 UFC/g antes da salga e 8,9 UFC/g após a des salga, e de micro-organismos aeróbios mesófilos foi de 5,4x103 UFC/g antes da salga e 4,5x103 após a dessalga, variação esta que pode ser considerada normal e não decorrente da etapa de salga. Face à baixa frequência de S. aureus nas amostras, simulou-se o melichah em laboratório, sendo que o processo levou à redução significativa (p<0,05) da população de S. aureus. Todos os isolados identificados como S. aureus pelos diferentes métodos empregados foram capazes de produzir coagulase, portavam o gene nuc que é específico para essa espécie, mas não apresentavam o gene mecA que codifica para a resistência à meticilina. Em 88% (36/41) dos isolados identificados como S. aureus detectaram-se os genes codificadores para enterotoxina estafilocócica (SE) G e I, mas não os genes para as enterotoxinas clássicas. A maioria (37/41, 90,2%) desses isolados foi sensível aos antibióticos testados. Dentre as 890 colônias de Staphylococcus não produtoras de coagulase foram selecionadas 250 para serem submetidas à especiação, representando as diferentes amostras de aves. Foram identificadas as espécies S. hyicus (35%), S. cohnii subsp. urealyticus (29%), S. simulans (18%), S. epidermidis (6%), S. capitis (6%), S. hominis (2%), S. xylosus (2%), S. sciuri (1%), S. saprophyticus (1%) e S. warneri (0,4%). Destes isolados, foram selecionados 182 que foram avaliados quanto à sua capacidade de produzir enterotoxinas clássicas (kit VIDAS®), sendo que apenas três deles foram positivas, tendo sido detectada a presença somente de gene sec. Esses isolados eram da espécie S. epidermidis. Com relação à sensibilidade aos agentes antimicrobianos, verificou-se que 80% (148/185) foram resistentes a pelo menos um dos agentes testados, sendo a maior percentagem deles resistente à tetracicilina. Os resultados indicam que o abatedouro trabalha seguindo Boas Práticas de Fabricação (BPF) e que as aves produzidas apresentam baixo risco de disseminação de Staphylococcus produtores de toxina ou resistentes a agentes antimicrobianos. A etapa do melichah pode contribuir para a redução desse patógeno na superfície das carcaças. . / In the Schechita slaughter, different from the conventional slaughter, there is a religious process called melichah that is be divided in three steps: immersion in water, salting and washing the carcasses. Some studies indicate that the salting step may benefit the microbial quality of the product, but no information concerning its influence on halotolerant bacteria such as Staphylococcus aureus or on mesophilic aerobes bacteria in poultry. The objectives of this study were to evaluate the influence of the salting step in the population of S. aureus and mesophilic microorganisms; to identify the species of coagulase negative Staphylococcus and to characterize, pheno and genotypically, the isolates. A total of 304 poultry carcasses were sampled, being half collected before salting and half after desalting steps. S. aureus was found in 13/304 (4.5%) samples being nine collected before salting. Average population of S. aureus in pre-salting carcasses was 2.5 x 10 CFU/g and 8.9 CFU/g after salt removal. Mean mesophlic aerobes population was5.4 x 103 CFU/g and 4.5 x 103 CFU/g for carcasses collected before salting and after washing steps, respectively. This variation can be considered normal and not derived from the salting step. As the frequency of S. aureus in the samples was low, the melichah was simulated in the lab showing that the process can reduce (p<0.05) the population of S. aureus. All isolates of S. aureus were able to produce coagulase, harbored the gene nuc (specific for the species) but not mecA that encondes for methicilin resistance. Amongst the S. aureus isolates 88% (36/41) harbored genes coding for staphylococcal enterotoxin (SE) G and I, but no genes for classical SE. The majority of these isolates (37/41, 90.2%) were sensitive to all antibiotics tested. 250 colonies, representing the different poultry samples were selected amongst the 890 coagulase negative Staphylococcus colonies for further identification. The species S. hyicus (35%), S. cohnii subsp. urealyticus (29%), S. simulans (18%), S. epidermidis (6%), S. capitis (6%) S. hominis (2%), S. xylosus (2%), S. sciuri (1%), S. saprophyticus (1%) and S. warneri (0,4%) were identified. Amongst the 250 isolates identified 182 were selected for classical SE production evaluation (kit Vidas®) being only three positive. The gene sec was detected in these isolates, and had been identified as S. epidermidis. Antibiotic resistance was observed in 80% (148/185) of the coagulase negative isolates, and tetraciclin resistance was the most frequent phenotype. The results indicate that this slaughterhouse applies good manufacturing practices (GMP) and that the poultry produced present low risk in disseminating enterotoxin producing or antibiotic resistant Staphylococcus. The melichah may contribute to the reduction of the pathogen in the surface of the carcasses.

O abate Shechita de aves, diferentemente do abate convencional, realiza o processo religioso conhecido como melichah, que consiste de três etapas: imersão em água, salga e dessalga das carcaças. Alguns estudos indicam que a salga pode ser benéfica para a qualidade microbiológica do produto, mas não se encontrou referência às bactérias halotolerantes como o Staphylococcus aureus e nem aos micro-organismos aeróbios mesófilos em frangos. Os objetivos deste trabalho foram avaliar a influência da etapa de salga na população de S. aureus e de microorganismos aeróbios mesófilos, identificar as espécies de Staphylococcus não produtoras de coagulase presentes e caracterizar fenotípica e genotipicamente os isolados de S. aureus e demais espécies. Para tanto foram coletadas 304 amostras de carcaças de aves, sendo metade obtida antes da etapa de salga e a outra metade após a dessalga. S. aureus esteve presente em 13/304 (4,3%) amostras, sendo que nove foram coletadas antes da salga. A população média de S. aureus nessas amostras foi de 2,5x10 UFC/g antes da salga e 8,9 UFC/g após a des salga, e de micro-organismos aeróbios mesófilos foi de 5,4x103 UFC/g antes da salga e 4,5x103 após a dessalga, variação esta que pode ser considerada normal e não decorrente da etapa de salga. Face à baixa frequência de S. aureus nas amostras, simulou-se o melichah em laboratório, sendo que o processo levou à redução significativa (p<0,05) da população de S. aureus. Todos os isolados identificados como S. aureus pelos diferentes métodos empregados foram capazes de produzir coagulase, portavam o gene nuc que é específico para essa espécie, mas não apresentavam o gene mecA que codifica para a resistência à meticilina. Em 88% (36/41) dos isolados identificados como S. aureus detectaram-se os genes codificadores para enterotoxina estafilocócica (SE) G e I, mas não os genes para as enterotoxinas clássicas. A maioria (37/41, 90,2%) desses isolados foi sensível aos antibióticos testados. Dentre as 890 colônias de Staphylococcus não produtoras de coagulase foram selecionadas 250 para serem submetidas à especiação, representando as diferentes amostras de aves. Foram identificadas as espécies S. hyicus (35%), S. cohnii subsp. urealyticus (29%), S. simulans (18%), S. epidermidis (6%), S. capitis (6%), S. hominis (2%), S. xylosus (2%), S. sciuri (1%), S. saprophyticus (1%) e S. warneri (0,4%). Destes isolados, foram selecionados 182 que foram avaliados quanto à sua capacidade de produzir enterotoxinas clássicas (kit VIDAS®), sendo que apenas três deles foram positivas, tendo sido detectada a presença somente de gene sec. Esses isolados eram da espécie S. epidermidis. Com relação à sensibilidade aos agentes antimicrobianos, verificou-se que 80% (148/185) foram resistentes a pelo menos um dos agentes testados, sendo a maior percentagem deles resistente à tetracicilina. Os resultados indicam que o abatedouro trabalha seguindo Boas Práticas de Fabricação (BPF) e que as aves produzidas apresentam baixo risco de disseminação de Staphylococcus produtores de toxina ou resistentes a agentes antimicrobianos. A etapa do melichah pode contribuir para a redução desse patógeno na superfície das carcaças. . / In the Schechita slaughter, different from the conventional slaughter, there is a religious process called melichah that is be divided in three steps: immersion in water, salting and washing the carcasses. Some studies indicate that the salting step may benefit the microbial quality of the product, but no information concerning its influence on halotolerant bacteria such as Staphylococcus aureus or on mesophilic aerobes bacteria in poultry. The objectives of this study were to evaluate the influence of the salting step in the population of S. aureus and mesophilic microorganisms; to identify the species of coagulase negative Staphylococcus and to characterize, pheno and genotypically, the isolates. A total of 304 poultry carcasses were sampled, being half collected before salting and half after desalting steps. S. aureus was found in 13/304 (4.5%) samples being nine collected before salting. Average population of S. aureus in pre-salting carcasses was 2.5 x 10 CFU/g and 8.9 CFU/g after salt removal. Mean mesophlic aerobes population was5.4 x 103 CFU/g and 4.5 x 103 CFU/g for carcasses collected before salting and after washing steps, respectively. This variation can be considered normal and not derived from the salting step. As the frequency of S. aureus in the samples was low, the melichah was simulated in the lab showing that the process can reduce (p<0.05) the population of S. aureus. All isolates of S. aureus were able to produce coagulase, harbored the gene nuc (specific for the species) but not mecA that encondes for methicilin resistance. Amongst the S. aureus isolates 88% (36/41) harbored genes coding for staphylococcal enterotoxin (SE) G and I, but no genes for classical SE. The majority of these isolates (37/41, 90.2%) were sensitive to all antibiotics tested. 250 colonies, representing the different poultry samples were selected amongst the 890 coagulase negative Staphylococcus colonies for further identification. The species S. hyicus (35%), S. cohnii subsp. urealyticus (29%), S. simulans (18%), S. epidermidis (6%), S. capitis (6%) S. hominis (2%), S. xylosus (2%), S. sciuri (1%), S. saprophyticus (1%) and S. warneri (0,4%) were identified. Amongst the 250 isolates identified 182 were selected for classical SE production evaluation (kit Vidas®) being only three positive. The gene sec was detected in these isolates, and had been identified as S. epidermidis. Antibiotic resistance was observed in 80% (148/185) of the coagulase negative isolates, and tetraciclin resistance was the most frequent phenotype. The results indicate that this slaughterhouse applies good manufacturing practices (GMP) and that the poultry produced present low risk in disseminating enterotoxin producing or antibiotic resistant Staphylococcus. The melichah may contribute to the reduction of the pathogen in the surface of the carcasses.

The diploma thesis focuses on the design of a new synagogue in Jihlava, and other objects for the Jewish community. These are administrative building, restaurant and a museum. The area where we work is large and it is therefore important to solve the area as well as urbanistically. The diploma project solves a separate building of the synagogue, an administrative building with a courtyard for the Jewish community, a separate restaurant place in tower moat, and two buildings located in the gap of an existing building. One of these objects is used for the Jewish culture museum, the second is polyfunctional. Furthermore, the park areas and underground parking is being solved.

The aim of the thesis was to create an architectural study of the new synagogue in Opava. Similarly to many other towns and cities, the former synagogue was burned during Kristallnacht, the ruins were completely demolished and taken away. Nowadays there are no buildings on the site, except the former Rabbi’s house. Basic idea was in preserving the park character of the site by insertion of a non-arrogant low cuboid volume in the neighbourhood of apartment buildings from the first half of the 20th century. Designed form benefits from the character of the site while humbly avoiding construction on the actual place where the burnt synagogue stood. This creates an elegant, low object, whose two dominant ceiling slabs are filled with glass in between so it preserves a part of the park’s existing transparency and let the interior freely connect with exterior, also thanks to large sliding windows. In the center of the block is situated three sides closed atrium, which surrounds the new synagogue, into whose interior delicate scattered sunlight penetrates through the translucent onyx stone walls.

The growing halal food sector in America has garnered attention recently in a number of ways regarding changing consumer demands, production yield, and certification standards. Muslim consumers choosing halal food products today combine more objective knowledge about halal food products - learned from jurists, imams, the Qur’an, ḥadīth, and family traditions - with more subjective knowledge about what they want from their food. The resultant mix of objective and subjective information about halal food production standards creates a unique milieu termed, in this thesis, the contemporary consumption context. The small variances between what different Muslim consumers want out of their halal food – particularly in terms of ethical and humane animal treatment – introduce tiny iterations to the timeless religious ritual that halal food consumption and ẓabīḥa, or ritual, slaughter entail. / text