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Does anyone know if there is going to be a kashrus problem with maple syrup next year?

A rather large amount of maple syrup was stolen last year. The thieves did not keep it in the original casks, but transfered it into their own containers. Now the syrup has been recovered, and presumably the owner will transfer it back to the normal storage area (although I don't actually know that).

Is this going to be a kashrus problem? We have no way to know what the thieves did with the product while they had it. And the Canadian cartel keeps the product in storage for several years.

Can you make a product batel if some containers are treif, other are not, but they are not actually mixed together, just stored together?

More than the halachic question, I'm curious if Kashrus agencies are/will check into this.

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I'd expect there'd be health concerns, too. –  Isaac Moses Dec 20 '12 at 23:17
    
I don't see how you would have much of a problem with cold syrup in clean containers (even if the containers had been used previously for non-kosher substances). –  LazerA Dec 21 '12 at 0:40
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@LazerA We don't know they were clean, we don't know anything it at all. But in any case syrup is not cold, it's heated to concentrate it, then again to pasteurize, and again to package (to make it flow better). They found kettles with the thieves, so obviously they did heat it. –  Ariel Dec 21 '12 at 1:12
    
I'm obviously no expert, but it would seem that storing maple syrup in dirty containers would quickly render the syrup unsalable. I'm also under the impression that the stolen syrup was already fully processed, so the only heating would be for transferring it from one container to another. Would you know how hot the syrup becomes for that process? –  LazerA Dec 21 '12 at 1:36
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@LazerA I agree the containers probably weren't dirty (but there is no way to know), but I'm betting they were old, so could have had something non-kosher in it first. I also thought the syrup was processed - but they had kettles used for processing it with them. The syrup is heated to boiling, this causes a final pasteurization to prevent it from molding in the bottle. (Maybe they boiled it in the new glass bottles? I don't know.) –  Ariel Dec 21 '12 at 1:58

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