Questions and Answers: Animal Antibiotics, Antimicrobial Resistance and Impact on Food Safety

For more than 50 years, veterinarians and producers have administered antibiotics to food animals, primarily poultry, swine, and cattle, mostly to fight or prevent animal diseases. The following Q&A provides answers to common questions about antibiotic use in animals, including information on why antibiotics are used in food animals and how animal antibiotics are regulated. Furthermore, overall concerns about the overuse of animal antibiotics in food animals are addressed, as well as mechanisms that are currently in place to minimize the overall risk to human health. Antibiotic residues in animal food products, such as meat, milk, and eggs are also discussed and several credible resources are listed to provide information on animal antibiotics and antimicrobial resistance as they relate to food safety. How do we use the terms “antibiotics” and “antimicrobials” in this Q/A? Antibiotics refer to drugs thatare used to treat infectious diseases in humans, animals or plants. They work by inhibiting the growth of or killing microorganisms causing the disease. Antimicrobials is a broader term that refers to any compound, including antibiotics, sanitizers, disinfectants, a number of food preservatives and other substances, that acts to inhibit the growth of or kill microorganisms. Why are antibiotics used in food animals? Antibiotics are used in animals for the same reason as for people: to treat and control diseases. Protecting the health of animals helps to protect human health. About 60% of diseases that impact humans come from animals, so the link between animal health and human health is strong. Maintaining health among both populations is critical, according leading health organizations worldwide, including the World Health Organization and the U.S. Centers for Disease Control. FDA also has approved the use of some antimicrobials for the promotion of growth in certain livestock and also poultry. However, no matter whether antimicrobials are used […]

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Biodiversity 101

We share our planet with a multitude of other living creatures—plants, animals, insects and microorganisms. Derived from the words “biological diversity,” biodiversity is defined formally as the “variety of life on Earth at all its levels.” This diversity is essential to supporting our food system. Specifically, improving our agricultural biodiversity can help us draw on plant species and their genetic variabilities in order to feed the world sustainably while preserving our natural resources. The basics: What is biodiversity? As emphasized by Gurdev S. Khush, a former World Food Prize Laureate, biodiversity is the “basis of agriculture and our food system” and allows us to feed the human population while improving our quality of life. As such, biodiversity is important for maintaining farm ecosystems, also known as agricultural ecosystems and agroecosystems. A quick recap on ecosystems: An ecosystem is an environmental area in which “[all] organisms, as well as weather and landscapes, work together to form a bubble of life.” An ecosystem can comprise many different environments, be it a small pond, a large expanse of prairie, or a working agricultural farm. Within an agroecosystem, everything from the type of dirt to the bacteria species living in the dirt to the multitude of insects, animals and different crops atop the soil plays an important role in sustaining and maintaining a farm’s function and balance. The biodiversity of different farm ecosystems is important in maintaining the farm itself, but it also allows us to enjoy a wide variety of outputs. For example, a cattle farm’s ecosystem may include the growing of different varieties of corn (used to feed animals as well as for human consumption) and the practice of grass-grazing cattle, the byproducts of which can be used to fertilize crops and help sustain humans in the form of products like milk, […]

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IFIC Spotlight Survey: Consumer Attitudes About Labeling Cow’s Milk, Plant Based & Non-Dairy Alternatives

As the U.S. Food and Drug Administration considers a proposal “to provide greater clarity on appropriate labeling of plant-based alternatives” to milk and dairy products, a new survey by the International Food Information Council (IFIC) Foundation shows a low level of consumer confusion over nomenclature and basic differences between the two. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about cow’s milk, plant-based and non-dairy alternatives. One thousand adults aged 18+ years completed the survey from August 4-6, 2018, and responses were weighted to ensure proportional results. The research was supported by Danone North America PBC. Key findings include:

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Meat and Other Novel Food Allergies

We likely all know someone allergic to peanuts, eggs, almonds or some of the other Big Eight allergens. But meat? That’s a new one. A meat allergy isn’t the only unique allergy you might run across. Cases of anaphylaxis to spices, celery, bananas and many other foods have also been reported in the past several years. Although these allergies affect a relatively small proportion of the population, they are still important to be aware of. First, let’s review allergies Before we dive into these novel food allergies, let’s recap the difference between an allergy and an intolerance. A food allergy is an immune-mediated response to a substance in foods and can be life-threatening. The immune system releases immunoglobulin E (IgE) antibodies in response to what it thinks is an invader, such as protein from peanuts or even peanut butter. On the flip side, an intolerance affects the digestive system and usually causes an upset stomach, nausea, vomiting or diarrhea, but is typically not life-threatening. Some symptoms might overlap, which for many, can be confusing to know whether it’s a true food allergy or an intolerance. It’s important to remember that only a board-certified allergist can truly diagnose an allergy. We’ll be discussing allergies here, but an intolerance to any of these foods is also possible. The Food and Drug Administration (FDA) currently recognizes eight major allergens (the “Big Eight”) which are responsible for ~90% of allergic reactions in the U.S.: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. FDA enforces the Food Allergen Labeling and Consumer Protection Act (FALCPA) which regulates labeling of these major allergens. According to FALCPA, a food that contains any of these allergens as an ingredient must be labeled on the packaging. FDA also recognizes that more than 160 foods can and do […]

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IFIC Spotlight Survey: Survey Of Birth To 24 Months Parents

The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and feeding beliefs of parents of children ages birth to 24 months. about birth to 24 months feeding of children by parents. One thousand adults aged 18+ years completed the survey from June 4-15, 2018. The survey was funded by the National Yogurt Association. Key findings include:

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Parents Uncertain About Times of Children’s Dietary Transitions; Gap Exists Between Expectations and Reality

Download the PDF FOR IMMEDIATE RELEASE: September 20, 2018 (Washington, D.C.)—Parents of children under 24 months old are quite confident that they are feeding them an age-appropriate and nutritious diet—admitting, in fact, that their children’s diets are more nutritious than their own. But a new survey by the International Food Information Council (IFIC) Foundation also reveals parents’ underlying concerns around issues like what foods to introduce into their kids’ diets and when. The survey of 1,001 parents with children from birth to 24 months (“B to 24”) found that 53 percent are very confident that they are feeding their child an age-appropriate, nutritious diet, while another 44 percent are at least somewhat confident. Despite that confidence, however, some parents expressed concerns and confusion about what they feed B-to-24 children. For instance, as parents introduce children to solid foods, 55 percent of them say that choking hazards are a major concern, with 38 percent concerned about the potential for allergic reactions. In addition, 21 percent said a major concern was what foods to introduce, and 24 percent said when to introduce them. For those with children less than six months old, the number was even higher (33 percent). Parents also are less than fully satisfied with the amount of information and guidance available about healthy eating and nutrition for children under 24 months. Only 42 percent are very satisfied. Pediatricians overwhelmingly are the primary source of information, cited by 77 percent of parents as a top source, followed by advice from their mother or mother-in-law (32 percent) and other family members (30 percent).  Also striking is the number of children whose child care provider has at least some impact on a child’s diet (79 percent). “What we feed our children as infants and babies can make a big difference in their […]

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Fast Take: The EAT-Lancet Report on Sustainable Diets

Key Highlights Report states that feeding 10 billion people by the year 2050 with a healthy and sustainable diet will be impossible without changing eating habits, improving food production and reducing food waste. There are some similarities between the current US Dietary Guidelines for Americans and the EAT-Lancet Report’s diet recommendations. However, they differ in their recommendation on the consumption of sugars, red meat and dairy notably. While this report calls for further sustainable food production practices, consumers should not overlook the environmentally focused techniques that are currently employed to produce a wide variety of healthy foods across the globe with natural resource conservation in mind. Feeding our ever-growing population will take the diligent work of many farmers and food producers. As we ponder how much food needs to be produced to feed us all, should we also consider the ecological demands that food production takes? Many of us do. This week, a globally represented group of scientists released a report on this topic. The EAT-Lancet Commission released the “Healthy Diets From Sustainable Food Systems” report showcasing new dietary recommendations focused on enhanced plant-based food consumption to increase the health of our populations. The report also issues advice on altering food production practices to be more environmentally sustainable and increase the health of our planet. What is the EAT-Lancet Commission? EAT is a global non-profit that aims to connect science, policy, business and society to achieve their mission of transforming the global food system through sustainable diet and agricultural production practices. Their primary goal is “to achieve planetary health diets for nearly 10 billion people by 2050.” What Nutrition Recommendations Are in The Report? Let’s take a closer look at what the report recommends and how it compares to another well-known set of evidence-based dietary recommendations: The current US Dietary […]

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New Plant-Based Foods Round-up

The plant-based foods trend is nothing new, but it does seem to be growing as fast as a weed. In particular, plant-based proteins are gaining attention and consumers are gradually becoming more interested in diversifying their plates to include more plant-based proteins. Although plant-based alternatives to animal products have been around for millennia, it seems that new options arise constantly, as innovators redesign everything from milk, to burgers, cheeses and even eggs. While products like soy milk and veggie burgers are now commonplace in many coffee shops and burger joints, new technology is bringing goods like plant-based cream cheese, hard-boiled eggs and chicken nuggets to our grocery stores. For the bagel connoisseur: plant-based cream cheese First in our new foods round-up is plant-based cream cheese. Vegan cheeses that use soy or nuts to mimic the texture of dairy-based cheeses have existed for decades, but cheese-derived products like cream cheese have constantly been in development to mimic the characteristic creamy texture. Current plant-based cream cheese products are typically soy or nut-based, similar to other plant-based cheese products, and will usually have lactic acid or lactic acid-producing bacteria added during production. Despite what its name implies, lactic acid does not add lactose; rather it is needed to acidify the product to make the plant-based “curds” that are essential in dairy-based cream cheese production. Acidification changes the structure of the start product, which is often liquid drained from soaking nuts or soy, creating a thicker, creamier structure, which is expected in cream cheese. Additionally, since milk fat isn’t inherent in these plant-based alternatives, some manufacturers may use coconut in their formulations to add more creaminess. For the champion of breakfast: plant-based hard-boiled eggs Plant-based eggs have been around for a short while, though typically in liquid form, which makes for easy scrambled eggs […]

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