Superspreader, Supershedder; Mevushal

[Bapopik at AOL.COM]

SUPERSPREADER, SUPERSHEDDER

   From the NEW YORK TIMES, 15 April 2003, pg. D1, col. 2:

   For some diseases, including tuberculosis, smallpox and staphylococcus
infections, superspreaders definitely exist.  They have been variously called
"superinfectors," "supershedders" and even "cloud cases" for the mist of
invisible droplets trailing them.

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MEVUSHAL

   Again, "mevushal" is not in the revised OED.  Was it even considered?
   From Wednesday's (today's) NEW YORK TIMES Dining In/Dining Out section:

Still, there is the business of boiling the grape juice, which some believe
is the key to making a wine kosher. This is not quite accurate. There are two
levels of kosher wine, one made through the normal method of winemaking and
one made with an additional process. A kosher wine is produced with equipment
and machinery used exclusively for the wine, and only Sabbath-observant Jews
may handle the grapes from the time they are crushed until the wine is
bottled. Many kosher wines undergo one more step, to be made mevushal, or
pasteurized. The origin of making wines mevushal is believed to date to
ancient times, when wines were cooked so they could not be used in pagan
worship. In the Middle Ages, some say, rabbis required wine to be boiled as
an effort to keep young Jews from socializing, and sharing wine, with
non-Jews.