Southeast Asia a ‘hotspot’ for antibiotic abuse, FAO official says

Above, a plate coated with an antibiotic-resistant bacteria called Klebsiella with a mutation called NDM 1 and then exposed to various antibiotics is seen at the Health Protection Agency in London in this 2011 photo. (Reuters)
Updated 31 January 2018
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Southeast Asia a ‘hotspot’ for antibiotic abuse, FAO official says

BANGKOK: Overuse and misuse of antibiotics in food is rife in Southeast Asia, a Food and Agriculture Organization (FAO) official said on Wednesday, warning of serious risks for people and animals as bacterial infections become more resistant to treatment.
The official from the United Nations’ food agency issued the warning on the sidelines of an international meeting in Bangkok focused on antimicrobial resistance (AMR).
FAO’s Chief Veterinary Officer Juan Lubroth said in Bangkok that threat of antimicrobial resistance (AMR) was magnified in places, like Asia’s megacities, where there was high population growth and intense food and agriculture production.
“Here in Southeast Asia … we would consider it a hotspot because of the population growth, urbanization dynamics, the production of food,” Lubroth said.
A report published on Monday by the World Health Organization said that a new global surveillance system had found widespread occurrence of antibiotic resistance among 500,000 people with suspected bacterial infections across 22 countries.
“Some of the world’s most common – and potentially most dangerous – infections are proving drug-resistant,” Marc Sprenger, director of WHO’s Antimicrobial Resistance Secretariat, said in a statement.
A 2016 report by economist Jim O’Neill, commissioned by the British government, projects $100 trillion in losses by 2050 if nothing is done to reverse the trend, and estimated that the annual toll resulting from AMR will climb to 10 million deaths in the next 35 years.
“Ninety percent of those deaths would be in the developing world, and that is scary,” Lubroth said.
He said the FAO advocates educating farmers about the dangers of using antibiotics to promote growth in animals, and stronger enforcement of rules governing food production.
“It’s not only about having the rules in black and white, they need to be applied.”


Temperature Restaurant: Farah Al-Ohali offers Saudis a new take on comfort food

A family eating at Temperature restaurant. (Supplied)
Updated 18 October 2018
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Temperature Restaurant: Farah Al-Ohali offers Saudis a new take on comfort food

  • Al-Ohali has unusual offerings that could be called the ultimate comfort food
  • She credits her Kuwaiti genes for her innate desire to explore new palates and cuisines

DAMMAM: Turning up the temperature this summer in Al-Khobar is a “modern home cuisine” restaurant, founded and run by a young Saudi-Kuwaiti female chef, Farah Al-Ohali. Temperature is just seven months old, but Sharqawis are already familiar with Al-Ohali’s unusual offerings that could be called the ultimate comfort food.
The 22-year old credits her Kuwaiti genes for her innate desire to explore new palates and cuisines.
“The dining scene in Kuwait is much more developed; and people are much more open to experimenting with their palates, compared to other GCC countries,” she told Arab News. Coming from a family of innovative cooks — her aunt is known to cook up a notoriously delightful kabsa with turkey, instead of the traditional chicken — Al-Ohali has always loved cooking and would spend hours preparing and hosting elaborate dinner parties for friends and family.


In 2015, Al-Ohali left for Florence, to pursue the culinary arts professionally. She enrolled in an intensive certification program, learning techniques for over 250 dishes, assisting the chef in his kitchen, and working in a high-pressure environment. Coming back to the Kingdom, Al-Ohali was happy to cook for her family, but they weren’t impressed.
“The butter, cream, and flour characteristic to [what they thought] of Italian cooking was missing and they hated the ‘Italian’ I made for them,” she said with a rambunctious laugh. And thus began her journey to adapt flavors to the Saudi culture.
Her research was simple: She just asked Saudis what they ate and why they liked eating a particular dish. From there, she started an Instagram-based business and a pop-up food kiosk for public events. Some of her most popular creations have been chicken tenders in a waffle cone; nachos with chutney; mac and cheese grilled sandwiches; and coffee-marinated brisket sandwiches. Before long, Al-Ohali was approached by a marketing and talent management agency who helped her set up the restaurant.
Now, Al-Ohali is the creative force and chef behind Temperature (the most important element of every dish). The ambience reflects her effervescent personality: a snazzy beverage bar, bistro-style furniture and fittings, and rose, gold and green accents.


The breakfast menu is Al-Ohali’s personal favorite and it’s easy to see why.
First, we tried The Anita, a grilled brioche sandwich brim-full of layers of beetroot pesto, basil pesto, labnah, kashkawan and mozzarella cheese. Elevating a standard pesto sandwich, The Anita is worthy of weekend-morning indulgence. Plus points too for its Instagram-worthy pink hues.
“I use simple flavors that you would eat at home, but they are paired unusually with an ingredient that is not commonly used here or with an ingredient that you wouldn’t think of normally using,” Al-Ohali explained.
The Mushroom on Toast bears testament to her approach. Brioche bread topped with mushrooms, an in-house special cream, parmesan, arugula, sunny-side-up eggs, and, finally, balsamic vinegar drizzle. The tart vinegar offsets the sweet mushroom cream and creates an interesting fusion of flavors.
The Messy French, a crunchy brioche bread with salted caramel and maple syrup served with ice-cream, makes for a perfect accompaniment to the hazelnut latte. The menu is limited, but you can be assured that ,whatever you order, your expectations of comfort food are elevated a notch or two.
The Temperature is definitely on the rise.