Search results: antibiotics

I did a Q and A with Helena Bottemiller of the new food safety website, FoodSafetyNews.com about the politics of food safety.  It’s online at the site.  Here’s the text of the interview (absent the blurb and photograph):

Q: There has been a lot of rhetoric coming from Administration-appointed officials on food policy this year–on encouraging fruits and veggies, on promoting local food, on strengthening food safety. Do you think these ideas will make a big impact on the current food system, or are the institutional and political barriers to change too great?

A: It’s not one or the other; it’s both. Yes, federal support will encourage small farmers and organic production and these sectors will grow as a result, and that’s a good thing. But they still account for, and will continue to account for, only a tiny fraction of food production. I expect growth in alternative agriculture with big percentage jumps, but the base will be small for a long time. I think the question is whether the growth in alternative systems will place pressure on industrial agriculture to improve its practices. I hope so.

Q: You’ve written before about the “revolving door” at the U.S. Food and Drug Administration and the U.S. Department of Agriculture–where regulators have close ties to the sector that they regulate from moving between roles in government and industry. I know you’ve been supportive of Michael Taylor, a top advisor to FDA Commissioner Hamburg, despite his former ties to industry, because of his policy positions. Are we seeing a better revolving door?

A: Of course it persists and always will, and is a huge problem for governmental integrity. The Michael Taylor situation is not so simple. In some circles, his appointment is a deal-breaker; anti-GMO groups will never forgive him for his role in FDA approval and non-labeling of GM foods. Whether FDA will revisit the labeling issue, I have no idea–I wish it would–but Taylor has a long and consistently solid record in the food safety area. He performed food safety miracles at USDA in the mid-1990s and that makes him a good choice for food safety initiatives that I hope are coming at FDA. I think he needs to be given a chance.

Q: Do you think the Senate will address food safety this fall, and are you supportive of the bills? What do you think about the push back from small and sustainable agriculture folks?

A: I hope the Senate acts, and soon. If it doesn’t, FDA’s hands are tied and we can expect massive outbreaks of foodborne illness to continue unabated. Even so, Congress is not doing what everyone agrees needs to be done: create a single food safety agency with responsibility, authority, and resources to require safe food production from farm to table. Food safety is just like health care. Everyone knows what is needed but Congress is too corrupt to act.

As for small farmers: I think everyone producing food–no exceptions–should be using science-based food safety procedures with testing. Congress needs to make it possible for small-scale producers to do this. While getting local testing facilities in place, Congress also ought to provide for local slaughter. Both would make a big difference.

Q: In your opinion, what are the top five ways we could create a safer food supply?

A: 1. Require HACCP (science-based food safety regulations) with test-and-hold pathogens for all producers from farm to table.

2. Create a single food safety agency to monitor and enforce regulations, with adequate resources to do so.

3. Ban the use of antibiotics in animal agriculture for non-therapeutic purposes.

4. Do a major national education campaign for hand washing (and require restaurants to provide hot water, soap and towels for that purpose).

5. Reform election campaign laws so elected representatives can focus on public health rather than corporate health.

I can hardly believe it but the USDA is about to define what “natural” means for meat and poultry products (on the link, look for Docket No. FSIS-2006-0040A).

At the moment, the USDA has two definitions of “natural.”  Its Food Safety and Inspection Service says meat and poultry can be labeled “natural” if they are only minimally processed and don’t have any artificial flavorings, colorings, preservatives, or other additives.   But the USDA’s Agricultural Marketing Service has its own ideas.  It says “naturally raised” means the meat must come from animals raised with no hormone growth promoters, no antibiotics, and no animal by-products.  Hmm.  How about all of the above?

Let’s hear applause for the new USDA administration for taking this on.  OK FDA: now it’s your turn!

The Food Standards agency has issued a statement in response to the outpouring of outrage over its study demonstrating that the nutritional value of organic foods is, on average, equivalent to that of conventional foods.  In defense of the study results, the CEO of the agency says:

Irresponsible interpretation of the review by some has resulted in misleading claims being made concerning higher levels of some nutrients found in organic food.  The review…focused on nutrients where statistically significant differences were seen. Arbitrary quotes or selective use of the data from the other papers which were of less robust scientific quality should be treated with caution. The important message from this report is not that people should avoid organic food but that they should eat a healthy balanced diet and, in terms of nutrition, it doesn’t matter if this is made up of organic or conventionally produced food.

I have long argued that functional foods (in which nutrients are added over and above those that are already present in the foods) are not about improving health; they are about improving marketing.  Evaluating foods on the basis of their content of one or another nutrient is what Michael Pollan calls “nutritionism.”  Nutritionism is about marketing, not health.

I am a great supporter of organic foods because their production reduces the use of unnecessary chemicals, antibiotics, and hormones, and favors more sustainable production practices.  Yes, some organic foods will be higher in some nutrients than some conventional foods.  But so what?  Customers who can afford to buy organic foods are unlikely to be nutrient deficient.  What’s at stake in the furor over this issue is market share.  What should be at stake is the need to produce food – all food – more sustainably.

I’m in London and today’s tabloid Daily Express has a headline in type two inches high: “ORGANIC FOOD NO HEALTHIER.”  The article begins, “Eating organic food in the belief that it is good for your health is a waste of money, new research shows.”

Really?  This surprising statement is based on the conclusions of a lengthy report just released from the British Food Standards Agency, Comparison of composition (nutrients and other substances) of organically and conventionally produced foodstuffs: a systematic review of the available literature.  This report, done by excellent researchers at the prestigious London School of Hygiene & Tropical Medicine, looked at the results of 162 studies comparing organic to conventionally grown foods for their content of nutrients and other substances.  Although it found higher amounts of some nutrients in organic crops, it found higher amounts of others in conventional crops, and no difference in others.  On this basis, the report concludes:

There is no good evidence that increased dietary intake, of the nutrients identified in this review to be present in larger amounts in organically than in conventionally produced crops and livestock products, would be of benefit to individuals consuming a normal varied diet, and it is therefore unlikely that these differences in nutrient content are relevant to consumer health.

In a statement accompanying release of the report, the Food Standards Agency says:

The Agency supports consumer choice and is neither pro nor anti organic food. We recognise that there are many reasons why people choose to eat organic, such as animal welfare or environmental concerns. The Agency will continue to give consumers accurate information about their food based on the best available scientific evidence.

Fine, but do animal welfare and environmental concerns not matter?  The authors of the report summarize their findings in a paper in the American Journal of Clinical Nutrition. The paper concludes:

On the basis of a systematic review of studies of satisfactory quality, there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. The small differences in nutrient content detected are biologically plausible and mostly relate to differences in production methods.

Oh?  I thought that’s what organic foods were about – production methods: no antibiotics, hormones, pesticides, herbicides, chemical fertilizers, irradiation, genetic modification, or sewage sludge.  I thought better production methods were the precise point of organic foods.

But these authors did not compare amounts of antibiotics, hormones, pesticides, herbicides, chemical fertilizers, irradiation, genetic modification, or sewage sludge.  They did not look at any of those things.  They only looked at nutrients.  This is an example of nutritionism in action: looking at foods as if their nutrient content is all that matters – not production methods, not effects on the environment, and not even taste.

I’m surprised that investigators of this caliber would focus so narrowly on nutrient content.  There is no reason to think that organic foods would have fewer nutrients than industrially produced foods, and there are many reasons to think that organics have greater benefits for the environment, for pesticide reduction, and for taste, all of which affect human health at least as much — or more — than minor differences in nutritional content.   I buy organics because I want foods to be produced more naturally, more humanely, and more sustainably.  I see plenty of good reasons to buy organics and this study does not even begin to address them.

[Posted from London]

Horizon, the commercial organic milk producer, is introducing  its first new non-organic products for children.   These will be labeled “natural,” not organic.   Horizon’s press people say the products “don’t contain growth hormones and will be easier on the pocketbook…These are our first natural offerings in the marketplace, and Horizon always tries to provide great-tasting products for moms and for families.”  Really?

“Natural” is an odd term.  It has no regulatory meaning.   Meats that are “natural” are supposed to be minimally processed and if their labels say they were produced without antibiotics or hormones the statements have to be truthful and not misleading.  As I discussed in What to Eat, meat retailers can’t tell the difference between “natural” and organic and neither can a lot of consumers.  Retailers are happy to charge the same high prices for the “natural” products and consumers think they are buying organics.  This is not a good situation.

So why would a company ostensibly devoted to the principles and practice of organics suddenly decide to start marketing “natural” products?  For the answer, I defer to Mark Kastel of the Cornucopia Institute who sent this message today:

The rumors have now been confirmed.  Dean Foods’ WhiteWave division has now announced that they will bring out “natural” (conventional) dairy products under the Horizon label.  This at a time when organic dairy farmers around the country are in financial crisis due to a glut of milk.

They are in essence creating a new product category, “natural dairy products,” that will directly compete with certified organic farmers and the marketers they partner with.

This move comes on the heels of the recent decision by Dean/WhiteWave to switch almost the entire product offerings of their Silk soymilk and soyfoods line to “natural” (conventional) soybeans.  They made the switch to conventional soybeans, in Silk products, without lowering the price.  Sheer profiteering.

The likelihood is that they will create this new category and enjoy higher profits than they currently realize having to pay those pesky organic dairy farmers a livable wage.

The news story below, from the Natural Foods Merchandise quotes Dean Foods/WhiteWave officials saying these products will be “easier on the pocketbook.”  Yes, they will be designed to undercut certified organic on price.

Horizon is the largest, in terms of dollar volume, organic brand in the marketplace.  Silk holds the leading market share in soyfoods and was once, prior to Dean Foods’ acquisition, a 100% organic company and brand.

SHAME!

Stay tuned.  Dean Foods has just declared war on the organic industry.  Although the first shot has been fired it will not be the last.

The organic farmers, consumers and ethical business people who built this industry did so in effort to create an alternative food system with a different set of values.  We will all work hard to defend what so many good people spent so many years to create.

Mark A. Kastel

Senior Farm Policy Analyst

The Cornucopia Institute

If you take the Washington, DC Metro this month, be sure to look for the posters at the Capitol South and Union Station stops (the ones closest to the Senate and House staff offices).  The ads are part of the Pew Charitable Trusts’ Campaign on Human Health and Industrial Farming, aimed at reducing the use of antibiotics in animal agriculture.  Take a look at who is “hogging our antibiotics” and encourage your representatives to do so too.

When it comes to food, defining “healthy” is a major preoccupation of food companies these days.  Marketers are falling all over each other trying to label food products with numbers or symbols to convince you that their products are better-for-you choices.  These, as I keep saying (see posts under “Scoring systems”), are about marketing, not health.

Now, the Strategic Alliance, the component of the Oakland-based Prevention Institute devoted to “promoting healthy food and activity environments,” has produced a working definition of a healthful food.  Its report, Setting the Record Straight: Nutritionists Define Healthful Food, applies three principles:  Healthful food should be (1) wholesome, (2) produced in ways that are good for people, animals, and natural resources, and (3) available, accessible, and affordable.

This is a food system definition that makes scoring systems unnecessary.  “Wholesome,” says this document, means foods that are minimally processed, full of naturally occurring nutrients, produced without added hormones or antibiotics, and processed without artificial colors, flavors, or unnecessary preservatives.

I wonder how many of those highly processed products in supermarket center aisles can meet this definition?

The USDA has finally posted its rules for health claims on meats in the January 16 Federal Register. After dealing with the 44,000 or so comments it received on the issue, the USDA defines what “naturally raised” means for meat and livestock.  In sum: no growth promoters, antibiotics, animal by-products, or fish by-products. This is a voluntary standard, but should help.