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July 26, 2020,
Can I see some ID?
How do you feel when you are asked that question?
You probably don’t like it a lot. Even when it is warranted. Even when you know ahead of time that they are going to ask.
Is there a nicer way of asking?
Now having said that, if you were putting on your own event, where bad actors could show up, you would absolutely want security checking for identification.
In our food supply, there are a lot of bad actors out there.
And they are growing. Getting meaner. Stronger too.
The other name that they go by is antibiotic resistant microbes.
Antibiotic medications are used to kill bacteria, which can cause illness and disease. They have made a substantial contribution to human health.
Many diseases that once killed people can now be treated effectively with antibiotics. However, some bacteria have become resistant to commonly used antibiotics.
When it comes to testing our food supply, you should want to know who they are.
The team at The Better Health Channel educates, “Antibiotic resistant bacteria are bacteria that are not controlled or killed by antibiotics. They are able to survive and even multiply in the presence of an antibiotic. Some bacteria have developed resistance to antibiotics that were once commonly used to treat them.”
Should we be concerned about the extensive use of antibiotics used in the foods that we eat? In particular meat?
It depends upon who you ask.
While we realize that the American Centers For Disease Control has come under fire for some of their inconsistent behavior during the coronavirus pandemic, they still are one of the leading sources of well-researched reliable information about potential health threats to humans.
In regards to antibiotic-resistant microbes or germs, here is what they have to say, “The American food supply is among the safest in the world, but people can still get sick from foodborne infections or from contact with animals and their environments. These infections can be caused by antibiotic-resistant germs.
Animals, like people, carry bacteria in their guts which may include antibiotic-resistant bacteria. When animals are slaughtered and processed for food, resistant germs in the animal gut can contaminate meat or other animal products. Animal waste also carries resistant bacteria. Fruits, vegetables, and other produce can become contaminated through contact with soil or water containing waste from other animals.”
Seems fairly easy to understand.
They continue, “Antibiotics save human and animal lives, but when they are used, they can contribute to the development of resistance. Animals get sick, just like people, and treatment should not be delayed or avoided for sick animals.
When animals are given antibiotics for growth promotion or increased feed efficiency, bacteria are exposed to low doses of these drugs over a long period of time. This is inappropriate antibiotic use and can lead to the development of resistant bacteria. As of 2017, medically important drugs–those that are important to human health–are no longer allowed to be used for growth promotion or feed efficiency in the U.S.”
We expect the government to take what we would describe as a middle of the road diagnosis so we also like to turn to private industry for an additional viewpoint.
The team at foodid.com tests meat for antibiotics. Here in part is why, as we read a couple of quotes at their website.
“We know that the overuse of antibiotics in meat production is leading to the evolution of antibiotic resistant microbes– the next pandemic could easily begin on an American feedlot. FoodID is a promising initiative to provide consumers with the information they need to make more informed choices. It should also put pressure on the industry to curb its reckless use of these precious medicines.”…Michael Pollan, Author. Professor of Journalism, UC Berkeley.
Here is another.
“As a chef, I believe that we all should be able to access good, healthy food – nothing mysterious, nothing that we can’t understand. I want to know what’s in the food that I am buying and cooking for my family and at my restaurants. Even chefs and cooks, we sometimes have difficulty knowing if labels are telling the truth … but now thanks to Food ID, that’s changing!”… José Andrés, Chef/Owner, ThinkFoodGroup
So what is this FoodID all about? Here, ID translates to in depth.
Food In-Depth works with forward-looking food companies to provide transparency and accountability for brand label claims. The FoodID platform tests for the presence of antibiotics and other adulterants in a comprehensive, rigorous and near real time proprietary process.
They are scientists, ranchers and technologists committed to building a future where safe food is abundant and affordable. Experienced teams that are veterans of Niman Ranch, Chipotle, Facebook and Google.
So why the need for testing. Once we read the food packaging label, doesn’t that mean that it has already been tested?
Yes and no.
The group’s co-founder, Bill Niman posts a very enlightening article. Here are two quotes that make his point. “Meats and poultry that are “Natural”, “Antibiotic Free” and “Hormone Free” are now, like organic, widely available. They have become big business occupying the premium end of the market with the bulk of production controlled by the biggest animal agriculture enterprises.
While Americans are consuming more and more of these “natural” foods (and paying a premium for the privilege), the “natural” food claim is largely unsubstantiated. Most antibiotic free claims are unverified.”
That is a very important distinction.
They are not verified.
It reminds us of soft drink and dessert manufacturers who label their products with “no sugar added”, but they are loaded with fructose and other unhealthy sweeteners.
According to public research, more than 2.8 million antibiotic resistant infections occur each year in the United States (CDC). It is estimated that antibiotic resistant “superbugs” result in 162,000 deaths a year in the United States (NRDC) and 700,000 deaths a year globally (WHO).
The U.S Centers for Disease Control and Prevention calls antibiotic resistance “one of the biggest public health challenges of our time,” (CDC) with the World Health Organization calling antimicrobial resistance “one of the world’s top 10 public health threats (2019)”. (WHO)
Sobering news indeed but something to continue to take stock of.
In times past, warnings of super bugs and antibiotic resistant microbes and germs mostly went unheeded and were relegated to sci-fi movies. After the global devastation of Covid 19, people are not scoffing at these warnings any more.
The suggestion for all of us is through research to verify the labeling on the foods and meats in particular that we eat.
That valuable information may one day save our life or the life of someone that we dearly love.
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OPENING PHOTO grapplingstars.com, femcompetitor.com, fciwomenswrestling.com, fcielitecompetitor.com fciwomenswrestling2.com articles, unsplash.com Ruslan-Petrov
https://fciwomenswrestling.com/
https://www.fcielitecompetitor.com/
https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/antibiotic-resistant-bacteria
https://www.cdc.gov/drugresistance/food.html
https://www.foodid.com/news/founder-story/
