WAR AGAINST PATHOGENS-HUMAN BEINGS BEING OUTSMARTED?

The subject of antibiotic resistance among the disease causing pathogens is the focus of current concern and it is assuming alarming proportion with human beings running out all options to fight this war with bugs. The NIH of USA has recently revealed how difficult it was to trace and identify new resistant strains of Klebsiella which caused a few deaths last year among those being treated in ICUs of some of the best hospitals in that country. The reasons for this dangerous situation are not far to seek. Indiscriminate prescription of front line broad spectrum for treating even a minor cold by small time physicians, probably because of inability to diagnose the diseases properly gave the opportunity to the bugs to develop resistance over a period of time. To compound this situation massive consumption of meat and products derived from animals posed a dangerous situation with frequent food poisoning being encountered with lethal consequences and to meet such contingencies the live stock industry started treating the animals with the very same antibiotics used to treat humans. To day more than 80% of antibiotics produced in the US go to meat industry and one can easily imagine the consequences of such malpractices on the disease front in humans. The above concern is reflected in a report recently published.

"Antibiotics once seemed like a miracle weapon in our fight against microbes that have plagued mankind for millenniums, killing untold numbers of people with wounds and serious infections. But we're in danger of losing that weapon. Over the years, bacteria have grown increasingly resistant to these drugs. We've squandered an invaluable resource that we've overused — some might say abused. The drug industry is spending too little to develop alternatives. Only a concerted effort by government, private industry and the public can avert a crisis. The antibiotic era started less than a century ago with the discovery of the antibacterial drug sulfa. After World War II, the emergence of penicillin allowed doctors to cure a vast range of potentially crippling, if not fatal, infections of the urinary tract, the respiratory system and other parts of the body. These antibiotics did not target a specific infection site but unleashed a lethal attack on the body's trillions of bacteria. Of course, some bacteria survived. These Darwinian "fittest bugs" not only persisted but had the uncanny ability to pass on their genes, which allowed them and other bacteria to survive the next antibiotic assault. The battle was on: humans versus the bugs. Each side started with substantial advantages. The bugs enjoyed staggering numbers, boosting genetic variability that fuels selection of increasingly resistant bugs. Medical science responded with novel antibiotics to kill the hardiest of these bugs. Who will win this epic struggle between genetic diversity and human ingenuity? After nearly a century, the bugs are emerging with the upper hand. And we bear the blame".


Indians are familiar with a strain of  Klebsiella pneuminiae, containing metallo-beta-lactamase-1 enzyme, known by the acronym NDM-1, which was traced to a hospital in New Delhi with resistance to almost all antibiotics and such super bugs are emerging more frequently in other parts of the world also with sickening regularity. One of the imponderable factors that bother health authorities in some of the advanced countries is why these super bugs are more lethal there and why they are not causing any epidemic in countries like India. A clue for this contradiction comes from the reports of health scientists that over obsession with cleanliness, over use of sanitizing chemicals and over processing of most of the foods marketed make the people more vulnerable to even minor infections due to their progressively lowered immune system. Biotechnology which provided the DNA sequencing method to mankind has to be thanked for evolving many techniques for identifying hard to detect microorganisms in extremely small concentrations and food industry is also benefited immensely by the DNA technologies for tracing contamination in food chains for prompt action to counteract against their lethal consequences. The massive on-going efforts under a global program to map out the genomes of almost all microorganisms with pathogenic consequences are expected to add to the existing armor to fight against dangerous infections more reliably and faster than hitherto possible.  

V.H.POTTY
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http://foodtechupdates.blogspot.com

"IN-BAG COOKING"-ANOTHER CONVENIENCE IN THE KITCHEN

Food packaging is mainly intended to containerize the contents for convenience of use but over the years the packaging media have become highly functional also performing such useful tasks like preservation, protection, insurance against post processing infection, immunity to oxidation etc. From the simple materials like leaves, some parts of plants and man made papers used traditionally, packaging industry has come a long way and to day it offers a fantastic range of synthetic materials with phenomenal functional versatility. High strength, pliability, transparency, efficient sealing properties, heat durability, easy opening designs, recycling ability etc are hall marks of most packaging materials available to day. Tetrapack technology, aseptic packaging mode, bag-in-the box designs, MAP. CAP, zip lock versions etc are to day very commonly deployed for food packing. After the advent of Microwave heating and cooking technology, need for new types of packaging materials and designs that can with stand the high temperature and internal pressure generated without imparting any taint or leach out dangerous chemicals, has emerged and here is one of the recent developments in this field as being reported about new packing modes that can withstand both freezing as well as cooking temperatures.  

"Cook Chill bags are constructed from multi-layer films designed to protect foods from oxygen and moisture while preserving taste, texture and aroma. Foods made with the Cook Chill process can be stored refrigerated for up to 45 days, then reheated just before serving. The foods can be frozen for up to a year. The strong, ergonomic handle on Plascon's Cook Chill Handle Bags allows the end user to safely handle and transport filled bags even when the contents are hot. The handle can also be used to safely remove bags from hot water during the retherming process. Cook Chill Handle Bags incorporate an angled bottom seal, which maximizes yield of the product when the bag is emptied by eliminating corners where food can be trapped. After filling, Plascon Cook Chill Handle Bags can be clipped or sealed depending on the end user's preference. Cook Chill Bags on a Roll were developed to make the storage and dispensing of Cook Chill bags more convenient and to keep corrugated packaging out of commercial kitchens. Health departments in many areas prohibit corrugated in the kitchen due to contamination concerns. Cook Chill Bags on a Roll are wound on a plastic core and are as easy to dispense as paper towels. They can be used in conjunction with Plascon's Stainless Steel Bag Dispenser that can be used on a counter or mounted horizontally or vertically on a wall to keep bags close to workstations while protecting them from spills and splashes. Bags on a Roll are available in 10" and 12" widths and are packaged 100 bags to a roll and 4 rolls to a case. Each roll is individually wrapped. "These new bag configurations give our customers options that allow them to choose the bag that best fits their application," said David Peterson, CEO of Plascon Group. "We continue to use Cryovac films, the highest quality film that was developed specifically for the Cook Chill Process, which has outstanding seal integrity and the strength and durability to withstand the rigors of processing, handling and transportation."

One of the dangers in microwave heating is that if sealed or closed packs are heated without opening and transferring to open and compatible containers before heating, there is the likelihood of the closed pack bursting with risk of injury to the user. It is usually recommended that contents from a sealed pack must be either opened or transferred to microwavable containers before heating. The new development is highly consumer oriented with convenience in mind and can be cooked directly in hot water or microwave oven with no inherent risk of bursting. Imagine the comfort level of a house wife if unopened bags or packs from a frig or freezer can be taken straight for heating or cooking in hot water or microwave oven just before consumption. Packaging industry which has made tremendous advances, especially during the last two decades can be depended upon to come out with such game changing products with enhanced safety and convenience for the consumers, if the food processing industry continues to grow at the present pace in the coming years.

V.H.POTTY
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http://foodtechupdates.blogspot.com

     

VEGETABLES "FROM" GARBAGE!-AN INNOVATIVE CIVIC INITIATIVE

One of the serious problems being faced by towns and cities world over is to make the living environment clean, safe and livable for their citizens by efficient collection and disposal of household waste. This does not mean that the individual citizen has no role to play in this task as most of the refuse comes from thousands of households and the problem of disposal of waste can be considerably reduced by minimizing the quantity of garbage generated for the civic body to handle. The urban refuse can have both organic materials which are biodegradable and recyclable materials having some economic value. While most organic waste can be composted in-house, recyclable materials are to be collected for bulking before delivery to the processing centers. Segregation of waste into biodegradable and recyclable is a prerequisite for efficient removal of unsafe and unhygienic liter from the vicinity of living areas within a town or a city. Many big cities do have working systems to collect the garbage and the portion not recyclable is used for land fill but involvement of the citizens is not as much as one would like to have. It is here that the innovative program of one of the urban entities in Brazil is breath taking in its concept and practice. As an incentive families are offered fresh vegetables for trading in garbage, the program serving the dual purpose of improving the health of the citizens as well as improving the environment of the city! Here are more details about this exciting story worthy of emulation by every town and city in this world.   

"In many urban centers throughout the world, vibrant waste recycling programs aren't just eco-minded niceties, they serve an essential role in keeping communities clean and clutter-free. But thanks to one forward-thinking initiative in the Brazilian city of Jundiaí, trading in trash has never been tastier. Ten years ago, the city's Municipal Utilities department launched "Delicious Recycling", a program aimed at encouraging residents to get into the habit of collecting recyclable waste in exchange for fresh vegetables, grown locally in a public-run garden -- and boy did it take off. Today, the garden boasts more than 30 thousand plants to meet the demand of thousands of veggie-loving recyclers, turning aluminum cans and plastic bottles into edible greens. Ultimately, the program has done wonders for the health of the environment as well, by ridding the city of improperly disposed waste. "What once cluttered and even choked the flow of water from storm drains is today used as currency for healthy food," local mayor Miguel Haddad tellsJundiaí Online. "Everybody wins with this."

Taking the case of India, it is beyond the comprehension of many right thinking people as to why such simple schemes cannot be thought of with thousands of acres of cultivable land owned by the civic bodies available for raising vegetable gardens. These are the days when urban dwellers are clamoring for good quality fruits and vegetables at affordable price, preferably grown locally without using too much of fertilizers and pesticides and there are reports that in many cities in countries like the US, Canada etc, urban gardens are being raised on roof tops, abandoned sites, city lands, balconies etc by the urban families to get their daily needs of vegetables. There are even suggestions that instead of landscaping, people must go for foodscaping where lawns are replaced with food plants capable of yielding a variety of vegetables without disturbing the image of the house. Involving the civic bodies in programs similar to the one reported from Brazil can go a long way in cleaning up the dirty environment which is a feature of to day's urban settlements in India. Such schemes must be encouraged through the much touted JNURM program or the job guarantee schemes of Government of India.  

V.H.POTTY
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CARBONATED LASSI-WHAT IS THE LOGIC?

Yogurt is a product universally liked and many variations of yogurt have established a niche market in western countries. Traditionally curd, made and consumed in India for centuries is a culinary item served during meals in the southern part of India for mixing with rice as a last course of a meal. In contrast people in northern parts of the country consume curd after beating with sugar or salt, called Lassi as a refreshing beverage. Some times Lassi is flavored with aromatic essences for making it more tasty. The salted version of Lassi has the advantages of a reduced calorie count. Blends of fruit pieces or pulps preserved for a few days through modern technology are very popular among kids in the West and this approach is considered a desirable one to attract children to these products, claimed to be rich in pro and pre biotics with many health attributes. Frozen yogurt is another version that is widely accepted as a dessert in place of ice cream products which are increasingly being shunned due to high sugar and fat contents. If recent reports regarding the development of a carbonated Lassi are true, another hitherto untried version of this product may be available one day to the consumers. Here are some details about such a product reported from a famed dairy research organization in India.

It's a perfect healthy carbonated drink for those who want to avoid heavy calories and sugar," Tomar said.After four years of intense research, scientists at the National Dairy Research Institute ( NDRI) in Haryana have discovered a bacteria stain, Leuconostoc Ln 27, which will be used to manufacture carbonated sweet lassi, just like the soft drinks. "Efforts are on to get the process of preparation of the beverage patented, since patent of organisms is not allowed in India," Sudhir Tomar, senior scientist at the Dairy Microbiology Division, NDRI, told Deccan Herald on Tuesday. "The sweetened carbonated Lassi will be 35 per cent less in calories and 65 per cent low in sugar and sans any artificial sweetener," he added. "The bacteria is unique in its phenomenal ability to release a very high level of natural sweetener, mannitol, when it reacts with sugar in curd. It turns the sweet mixture into a very high value mannitol that preserves the sweetness and is low in sugar content as well. Carbon dioxide is naturally released during the process, which adds fizz," Tomar said. The process took nearly four years, during which nearly 200 plant and animal samples were examined. The research team comprised Falguni Patra, A K Singh and Rameshwar Singh. The NDRI plans to sell the patented technology to a company interested in manufacturing the lassi in the country.  Officials at the NDRI said the carbonated lassi would be pitched as a substitute for soft drinks and is likely to appeal to children and teenagers. 

Drinks like Doogh, Ayran, Labban etc popular in Iran, Afghanistan, Turkey and other countries are also basically curd preparations with minor variations in composition and preparation mode. Basically Lactic acid bacteria belonging to several species have the capacity to convert Lactose present in the milk to lactic acid and the final texture and taste are influenced by the make up of the seeding culture used for fermentation. Casein and other proteins present in milk naturally get precipitated as the acidity develops. The carbonated Lassi, the new product developed in India apparently used a Leuconostoc strain isolated from indigenous sources and its uniqueness lies in generating sweet Mannitol imparting natural sweetness, avoiding too much loading with sucrose as done during preparation of traditional Lassi products. Another unusual feature is that the product has in situ generated CO2 in stead of the high pressure carbonation method used by the fizz drink industry. How far the product can be called carbonated is not sure because traditional CO2 infusion creates pressure as high as four atmosphere. Probably this product is more akin to Champagne though it is not clear regarding the CO2 pressure developed. It will be interesting to see the organoleptic experience of drinking a carbonated product with such high levels of suspended solids and that it self is exciting!  

V.H.POTTY
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http://foodtechupdates.blogspot.com

THE "TIPPLER "COWS" OF FRANCE-BETTER BEEF OR BOOST FOR WINE INDUSTRY?

Consumption of alcoholic beverages in moderate quantities is credited with many benefits including protection of heart. But above all people enjoy taking alcoholic beverages for their stimulant properties. Red wine from grapes is supposed to be rich in antioxidants that keep the inflammation down and help avoiding some forms of cancers. Resveratrol, present in red wine is reported to be helpful in retarding the aging phenomenon. While rating alcoholic drinks wine and bear are considered mild while others like whiskey, brandy, rum, vodka etc are stronger ones with high alcoholic content. France and Italy dominate the wine production industry world wide, controlling almost 40% of the world production. The per capita annual consumption of wine is highest in France, estimated at 8 liters and France provides some of the best wines in the world. Recent reports that ranchers in France are experimenting with cows to see the effect of wine on the quality of beef produced provide an interesting insight into the abundance and predominance of wine industry in that country.

Japan's Kobe cows were the "original tipplers, known to indulge in the occasional frothy beer to stimulate their appetites. Some southern Japanese farmers even used booze as a superficial primer, dabbing their cows' hides with sake to improve the skin's appearance and softness. But now the boozed-up bovines have a new challenger — from the French, thanks to a winemaker in the south of the country who wondered what a few glasses of wine each day would do for the quality of beef from local farmers. Languedoc-Roussillon winemaker Jean-Charles Tastavy decided to experiment after learning of studies in Spain and Canada that highlighted the merits of keeping animals happy to yield better meat, the Agence France-Presse reports. Tastavy partnered with farmer Claude Chaballier, who had a surplus of cows on which they could test the wine theory. Starting in 2011 after the fall grape harvest, three cows were fed the pomace, essentially the remainders of pressed grapes, washed down with water. Then they chose to feed the cows the real deal: locally produced wine from St.-Geniès des Mourgues. "The cows appreciated the menu and ate with enjoyment," Tastavy said.

Wine production is seeing a decline in recent years and probably diverting a part of the production to the beef industry may be logical. Though it is claimed that the quality of meat produced by cows fed with two bottles of wine a day is significantly superior, there is no universal agreement on this issue. It is true that alcohol, being a depressant, can be expected to reduce the physical activity of the cows and the metabolic activities, especially in the liver can be some what different after feeding the animal with wine. Consumption of wine, about two servings of 25-35 ml every day is considered beneficial in humans and therefore feeding of about 1.5 liters of wine may have same effect in cows also. What is not clear is whether wine has been fed before the main feeding or after wards because alcohol absorption is slower if alcohol is administered after the main feeding and blood alcohol is metabolized faster. Whatever it is, the fact that beef from wine fed cows is commanding a premium price and several renowned chefs are vouchsafing for the better meat quality, the practice of wine feeding may become popular.  

V.H.POTTY
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http://foodtechupdates.blogspot.com

  

CHOCOLATE WITH NO FAT?-HOW IS IT POSSIBLE?

Cocoa beans contain very high levels of antioxidants and products derived from this healthy beans are touted as health foods by the industry. However its rich fat content, especially the saturated ones and incorporation of large quantities of sugar make chocolates a prime suspect as a villain against mankind by fomenting many disorders that afflict modern society. It is only during the last few years the chocolate industry has taken pains to reduce at least sugar and increase the cocoa solids, mostly garden dark chocolates or bitter chocolates. However reducing fat is still a challenge because the texture and the typical biting characteristics depend heavily on the fat content. At least that is what has been understood till recently. However this perception is likely to change after the recent discovery that fat in chocolate can be reduced up to 50% by suitable modification of the process and incorporation of fruit juices. Here is a take on this new exciting development.

"We all love chocolate but many of us try to avoid it in the fear of gaining weight. Now, scientists have found a way to replace up to 50 per cent of fat content in chocolate with fruit juice. University of Warwick chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter. They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion. Significantly, the clever chemistry does not take away the chocolatey 'mouth-feel' given by the fatty ingredients. This is because the new technique maintains the prized Polymorph V content, the substance in the crystal structure of the fat which gives chocolate its glossy appearance, firm and snappy texture but which also allows it to melt smoothly in the mouth. The final product will taste fruity – but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste. Study's lead author Dr Stefan Bon from the Department of Chemistry at the University of Warwick said the research looked at the chemistry behind reducing fat in chocolate, but now it was up to the food industry to use this new technique to develop tasty ways to use it in chocolate. "Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat. However it's the fat that gives chocolate all the indulgent sensations that people crave – the silky smooth texture and the way it melts in the mouth but still has a 'snap' to it when you break it with your hand," Dr Bon said. "We've found a way to maintain all of those things that make chocolate 'chocolatey' but with fruit juice instead of fat. "Our study is just the starting point to healthier chocolate – we've established the chemistry behind this new technique but now we're hoping the food industry will take our method to make tasty, lower-fat chocolate bars," he added. The scientists used food-approved ingredients to create a pickering emulsion, which prevents the small droplets from merging with each other".


If the above findings get translated into commercial products in the market, the future of chocolate industry is expected to be bright in the coming years. Interestingly fruit natural juices will sweeten the product to some extent sparing that much added sugar. Sensibly the cocoa powder, a by-product of chocolate industry containing only about 6-10% fat is a much superior health ingredient that can be used in many traditional sweetmeat preparations that can lend rich color and flavor liked universally. Still chocolate has a distinct place of its own in the choice of foods by young as well the old. The attempts like the above one in reducing fat significantly in chocolate products  are indeed welcome.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE GREAT FOOD "TAMASHA" IN THE US-WHAT A TRAGEDY!

"Small is beautiful" is a famous saying that set the policies of many countries in promoting small and micro enterprises during the last millennium. But the world seems to have turned on its head with the emergence of "oligopoly" that controls the food market in countries like the US. The Americans boast that theirs is a country with unlimited choices of foods to the consumers who can pick and choose from over 50000 products offered in big and well organized super market outlets, may be literally true but a close critical look will reveal that these products are made by a few players with deep pockets and political power to sabotage any well meaning policies considered good for the consumers. The very fact that more than two thirds of the 300 plus million population in the US are either obese or overweight tells its own story regarding the track record of these handful of giant transnational companies. Fast disappearing breed of small and family farmers because of the onslaught of powerful corporate players further limits the choice of the consumer who is forced to "eat" what is offered and not necessarily what is good for him. Here is a critical commentary on this disturbing trend which is spreading across the world with unabashed capitalism spreading its wings.   

"Just five companies account for almost half of supermarket food sales in the United States. And what about the food those companies offer us? Let's take meat. A meal is not a proper meal without it, at least for 97 out of 100 Americans. Just four companies provide us with 79 percent of our beef, 65 percent of our pork, and 57 percent of our poultry. So, no matter what kind of meat we have for dinner, most likely it comes from the same handful of companies: Tyson,JBS, Cargill, Smithfield. You can never decide which bacon to bring home? Armour, Eckrich, Farmland, Gwaltney, John Morrell, Smithfield – all owned by Smithfield. So, market power is consolidated in the hands of a few multinational corporations. What does this mean for the food we eat and the people who produce it? They explain: Control of our food supply has been wrenched from independent farmers and ranchers in the corporate boardrooms of agribusiness giants. Since 1980, four out of 10 farmers who raise cattle and nine out of 10 who raise hogs have gone out of business.Under this Darwinian survival of the fittest model, control of most production is now in the hands of large corporations. But farmers still raise cows, and pigs, and chickens, right? Yes they do, say the professors, who recently also co-authored Slaughterhouse Blues: The Meat and Poultry Industry of North America, but "most of them don't really own the animals they raise. Virtually all the chickens sold in the United States are grown under production contracts to a handful of companies, who own the birds from egg to supermarket."

It has to be conceded that any investor pumping in money for taking up a manufacturing venture must be assured of a decent return on his capital but this has to happen under an environment where equity is the hall mark with every one, small and big getting equal opportunity. This is not what is actually happening as those with big money invariably buy out the smaller fish with highly tempting terms. Which small investor can resist the temptation of selling his venture if prices offered are 50-150% of the real value? While main stream food production and processing industry has been monopolized by a few giants, it is apprehended that organic food industry, evolved to escape from the risks inherent in most products offered by the modern processing sector, will also be eventually assimilated by the latter through economic aggression. Developing countries must shun such a model and put in place constructive policies and frame works to nurture small enterprises and ensure protection from the marauding poachers. Those countries clamoring for foreign investments in food processing and retailing with open arms, must guard against the transformation of their food sector into the ugly food scenario that predominates in the US where the powerful industry lobby is dictating terms to the government regarding what is good for the citizen!

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com