Experts say Mideast in danger as London museum explores perils of antibiotic overuse

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If bugs outsmart antibiotics, we are all in big trouble. (Shutterstock)
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The exhibition is enlightening and worrisome.
Updated 14 November 2017
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Experts say Mideast in danger as London museum explores perils of antibiotic overuse

LONDON: Caesarean? Sorry, not possible. Hip replacement? Not possible. Heart surgery? Not possible. Kidney transplant? Not possible. It would be shocking if we found out that the procedures we take for granted today really were not available to us. That is the frightening scenario that could become all too real if the world does not take seriously the dangers posed by the irresponsible use of antibiotics.
If bugs outsmart antibiotics, we are all in big trouble. Operations simply could not be carried out as the risk of a patient contracting a life threatening infection which could not be treated would make the procedures too high risk.
That is the message spelt out loud and clear in a highly-illuminating exhibition called “Superbugs: The Fight for our Lives’ which opened at the Science Museum in London last week. Arab News attended the preview to learn more about this global threat.
In his opening remarks Ian Blatchford, Director of the Science Museum said: “We share our world with bacteria. Although many are harmless – they can also cause infection, misery and death. Thanks to the use of bacteria killing antibiotics from the 1940s millions of lives have been saved. But this is an exhibition about the bacteria that have evolved to fight back against the antibiotics – I mean of course – the superbugs.

“Meeting the unprecedented challenge of antibiotic resistance requires global action. Our exhibition follows the researchers crossing continents in search of the new antibiotics – from diving in deep Icelandic fjords to studying resilient leaf cutter ants and the blood of Komodo dragons.”
Lord O’Neill, former chairman of Goldman Sachs asset management and author of the “Review on Antimicrobial Resistance,” said it is imperative that the world wakes up to the dangers.
“If we don’t do something about this it is possible that by 2050 we could have up to 10 million people dying per year around the world. Today the figure stands at about 700,000. Along with that we will lose a staggering 100 trillion dollars’ worth of GDP that otherwise would accrue to the world – an enormous loss. One third of the possible deaths would be related to tuberculosis,” he said.
He called for more researchers, early stage research and development, new drugs and new vaccines. On the latter, he commented: “There is a lot of talk about new vaccines and drugs but as of yet I don’t see any real initiatives.”
In fact, no new antibiotics have made it to patients in the last 30 years.
For this reason he said it is vital that people are educated about the risks of misuse of antibiotics in order to reduce demand.
“We need greater public awareness. We need greater cleanliness in all environments. Washing hands thoroughly in modestly warm soapy water would do an enormous amount to help reduce the spread of infection. We need greater surveillance – in many parts of the world, including some developed countries, it is astonishing how sparse the data quality is about the incidents and inter-relatedness of infectious vulnerability.
“We also need to look at agriculture. In agriculture it is easier to stop the inappropriate use of antibiotics than with the human population.
“We need state of the art diagnostics. Doctors are still left in a position where they have to guess whether an antibiotic is needed or not. There is an endless amount of evidence of significant over-prescription.”
He spoke about the possibility of introducing a rule whereby doctors are not allowed to prescribe antibiotics unless a state of the art diagnostic test has first been carried out.
He added: “We are nowhere near that yet but we need to see significant efforts.”
Attending the opening was David Livermore, professor of medical microbiology at the University of East Anglia and former head of the antibiotic reference laboratory at Public Health England.
Arab News asked Livermore to give his insights into the countries where the problem of antimicrobial resistance is most severe.
“In terms of countries, I would say that resistance problems are greatest where you’ve got a newly prosperous country adopting high tech medicine where antibiotics are very freely available, where public sanitation is not good and where hospital infection control is often underplayed relative to high tech medicine,” he said.
“Swathes of the Middle East, India, parts of South East Asia and Latin America tend to have the greatest resistance problems. The US and Northern Europe have more conservative antibiotic use, better sanitation and infection control. If you go into the poorest parts of Africa nobody can afford antibiotics anyway – therefore the resistance problem is that much less,” he explained.
He recently visited India and saw first-hand some of the problems that are making the fight against superbugs so tough.
“You have very high tech hospitals sitting in a country which has pockets of tremendous poverty where people often are treated with an antibiotic with no cultures done. They then find their way to a high tech hospital after several rounds of antibiotics; the high tech hospital has no particular information other than that they have a history and ends up starting the patient on the most powerful combination of antibiotics they can think of simply because they fear they have got something unusually resistant.
“Basic sanitation is a problem in India — on the one side you have high tech hospitals and transplant centers and on the other level you have pools of stagnant, contaminated water lying on the edges of streets, pigs snuffling about and women carrying pans of cow dung on their heads. Antibiotics are available over the counter — it’s a milieu in which there has got to be a huge circulation of resistance out in the community. That then comes into the hospitals. Resistant bacteria live in peoples’ guts and come into the hospitals with them. In India, I would suggest the most important thing is to sort out the sanitation.”
He has also visited Saudi Arabia about which he observed:
I would suggest there are coordination issues in hospitals. Doctor X is brought in from country A, Doctor Y is brought in from another country — they have all been trained in different ways — they all practice in their own particular ways and trying to get an overall coordination stewardship of antibiotics for infection control for outbreak investigation struck me as very difficult.
“People can provide piles of resistant bacteria and say we want to investigate these but when I asked the basic questions about which patients are these from — were these patients in the same unit at the same time, might it be that the bug has gone from patient one to patient two and patient three — there was very little clarity,” he said.
He added: “We are facing a global threat here — I do think that intensive care medicine, high end treatments generally and transplant surgery are at considerable risk over the next quarter century.”
The UK is also grappling with the problem as Sheldon Paquin, curator of the Superbugs exhibition, explained:
“Every year in the UK about 5,000 people die from infections that are resistant to antibiotics.
“We don’t have very good monitoring methods. When someone dies of an infection, the infection is listed but not the antibiotics that it was resistant to. When someone dies from not getting a surgery that they desperately need the cause of death will be attributed to not having the surgery without mentioning that the surgery could not take place due to the patient having an antibiotic resistant infection. One of the big issues related to superbugs and antibiotic resistance is that we don’t have the complete picture — we simply don’t know the true scale of the problem. So the number of people dying from infections is likely to be far higher than the 5,000.”
The main sponsor for the exhibition is Pfizer and the associate sponsor is Shionogi supported by UK Research and Innovation and the University of East Anglia.
Speaking at the opening, Pfizer UK Managing Director Erik Nordkamp, said:
“We cannot take antibiotics for granted. As a father I can say it is simply terrifying that our children and grandchildren may face a world where antibiotics do not work as effectively as they do today. Where our family and friends could be unable to have key medical procedures such as joint replacements or caesarean sections because they just become too dangerous to perform. Where the progress we have made together in the fight against diseases like cancer could be compromised because the antibiotics needed to prevent the risk of infection may no longer be effective.
“Patients and the public can and must play their part too. After all, overuse and misuse of antibiotics play a significant part in growing resistance.”
The exhibit runs at the Science Museum until spring 2019 and there are plans to take the exhibition to Brazil, India and China.


Where We Are Going Today: ‘TNDR’ fried chicken in Jeddah

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Updated 27 April 2024
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Where We Are Going Today: ‘TNDR’ fried chicken in Jeddah

  • The menu at TNDR is simple, focusing on what they do best: tender chicken fingers served with a variety of sauces, sodas, coleslaw salad, and, of course, fries

TNDR, the latest addition to Jeddah’s fast-food scene, offers mouthwatering tender fried chicken. With two drive-through locations in Rawdah and Al-Hamadaniah, TNDR promises a quick and satisfying dining experience.

The menu at TNDR is simple, focusing on what they do best: tender chicken fingers served with a variety of sauces, sodas, coleslaw salad, and, of course, fries. What sets TNDR apart is using locally sourced ingredients to create flavorful sandwiches and wraps.

One standout item on the menu is the TNDR Wrap, featuring four pieces of perfectly fried chicken, warm tortilla wrap with gooey melted cheddar cheese, crisp lettuce and garlic sauce, and fries, available in both regular and spicy.
I opted for the spicy one, the chicken was indeed very tender and crunchy, the wrap size was fair for a dinner meal, whilst what made every bite count was the warm cheddar sauce.

The second main is the TNDR Combo, a sandwich that features tender fried chicken in a fluffy bun, complemented by creamy garlic sauce, fresh lettuce, rich cheddar cheese sauce, and fries.
The logo of the brand is funky and imitates a graphic of a cool chicken standing by the order window wearing shoes. This playful design sets the tone for the fun and inviting atmosphere at TNDR.

For more information and updates, be sure to check out @tndr.sa on Instagram.

 


Recipes for Success: Chef Antonio De Crecchio offers advice and a gnocchi with duck ragu recipe

Updated 26 April 2024
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Recipes for Success: Chef Antonio De Crecchio offers advice and a gnocchi with duck ragu recipe

DUBAI: Antonio De Crecchio began his career back in 2006, working as a pizza chef in Naples, Italy. He was, he says, just 14 years old. 

“I’ve always loved food and cooking, but that’s when I truly fell in love with cooking,” he tells Arab News. “My first boss was tough on me, but it taught me a lot about handling the job and pushing myself to get better.” 

Antonio De Crecchio began his career back in 2006. (Supplied)

He continued to work as a pizza chef at various Rossopomodoro outlets across the UK, including London, Birmingham, and Newcastle, before returning to Italy to lead the team at Rossopomodoro in Torino and Milano. In 2019, he moved to the UAE, taking a job as pizza chef at Antica Pizzeria da Michele in Dubai. He is currently executive chef of Amò at Via Toledo in Dubai’s Address Beach Resort.  

“Working here has been emotional for me,” he says. “After spending many years in a casual dining restaurant, opening a fine dining restaurant feels like reaching a higher level,” he said. 

Here, De Crecchio — affectionately known as Chef Toto — discusses tips for amateur chefs, his love for Italian cuisine, and his most challenging dish. 

Amò is at Via Toledo in Dubai’s Address Beach Resort. (Supplied)

What’s your top tip for amateur chefs cooking at home? 

Invest in a Bimby. It’s a great tool for making pizza dough, ensuring that the result matches what you’d get at a restaurant. Plus it saves a lot of time, allowing you to focus on other tasks. Making dough correctly requires a lot of experience, so having the right equipment can make a big difference. 

When you go out to eat, do you find yourself critiquing the food?  

Yes. Often. 

And what’s the most common issue that you find in other restaurants? 

One thing I notice, especially with Italian food, is that the pasta is not always cooked al dente, as it should be. This can be challenging for me because I have a strong preference for the traditional Italian food that my grandma used to make. 

Tiramisu. (Supplied)

 

What’s your favorite cuisine when you go out? 

My favorite cuisine is Italian, especially pasta. It reminds me of my home country and brings back fond memories. 

What customer request or behavior most annoys you? 

The requests that annoy me the most are when they ask for pasta with chicken and pizza with pineapple. 

What’s your favorite dish to cook?  

My favorite dish to cook is pasta, because it reminds me of Sundays back home when my mom used to prepare it for our family lunches. 

Pizza Chiena, a savory pie. (Supplied)

 

What’s the most difficult dish for you to get right? 

The most challenging dish for me to perfect is our egg dish. It requires cooking at a low temperature to maintain a soft interior, and achieving the right texture for the foam that accompanies it is crucial. If you don’t achieve the exact balance, then the dish loses its identity. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?  

As a head chef, I prioritize discipline, but I avoid shouting at my staff. In the kitchen, maintaining both discipline and empathy with my team is essential for success. 

Chef Antonio’s gnocchi with duck ragu  

Gnocchi with Duck Ragu Recipe. (Supplied)

INGREDIENTS 

1kg potatoes; 100g parmesan cheese; 15g salt; 1 egg; 375g all-purpose flour; 1kg duck legs; 250g carrots, chopped; 250g white onion, chopped; 250g celery, chopped 

INSTRUCTIONS 

For the duck ragu: 

1. Heat a pot on the stove until it reaches smoking point. Add blended oil. 

2. Season the skin side of the duck legs with salt. Sear them until the outer surface of the meat is scorched, then transfer to a deep tray, cover them with their fat and place in the oven at 150°C for two hours. 

3. In the same pot used for searing, add the celery, white onion and carrots to the duck fat and deglaze with approximately 4 liters of chicken stock. 

4. Bring the stock to a boil, then slowly add each leg to the boiling stock. 

5. Transfer the stock and duck legs into a large oven dish and heat in the oven at 160°C for two hours. 

6. Remove the dish from the oven, take the duck legs out of the liquid and gently pull the meat from the duck legs, setting it aside. 

7. Transfer the remaining liquid to a pot and reduce for one hour. 

8. Allow the reduction to cool down, then mix it with the duck meat to prepare the duck ragu. 

For the gnocchi 

1. Steam the potatoes until tender, then mash. 

2. Add grated parmesan cheese, salt, egg, and flour, and combine to form a dough. 

3. Roll the dough into ropes and cut it into small pieces to form gnocchi. 

4. Bring a pot of salted water to a boil, then cook the gnocchi until they float to the surface. Remove and set aside. 

5. Toast the cooked gnocchi with butter and additional parmesan cheese in a pan until lightly browned. 

6. Plate the gnocchi and top with the prepared duck ragu. 


Where We Are Going Today: Mr Chow, a Chinese restaurant in Riyadh

Updated 25 April 2024
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Where We Are Going Today: Mr Chow, a Chinese restaurant in Riyadh

If you are a fan of Chinese cuisine, you must check out Mr Chow’s restaurant, which opened in the King Abdullah Financial District in Riyadh.

Specializing in real Chinese food, Mr Chow is located in the district’s upscale neighborhood, close to Zuma Lounge. Valet parking is available for your convenience.   

The smart venue is open daily for dinner and it’s exactly the sort of grand, modern spot you’d expect in the area. The glossy black entrance with neon artwork opens up to two floors of sprawling seats with white tablecloths, a spiral staircase, and staff in immaculate white outfits. 

Entering this establishment, you will be greeted with excellent service and a romantic atmosphere.   

The appetizers are a taste adventure in and of themselves You can begin your culinary journey with an appetizer of pot stickers, chicken satay, or glazed prawns with walnuts.

Following starters, opt for the Ma Mignon, a traditional tender fillet mignon served with fried rice on the side, or the fresh lobster. For dessert, be sure to try the rich chocolate cake. 

The food is presented wonderfully. You will love watching the chef skillfully work the dough live to make noodles. While enjoying your dinner, you can choose to sit outside and take in the stunning view of the financial district’s tall buildings and contemporary architecture.  

Who is Mr Chow? 

Michael Chow, founder and owner of the Mr Chow restaurant chain, is an actor, interior designer, artist, and British-Chinese restaurateur.

On Valentine’s Day 1968, London saw the opening of the first Mr Chow restaurant, where elite chefs served real Beijing cuisine along with novel creations, including Ma Mignon.

For half a century, clients have enjoyed watching the nightly handmade noodle show at all of the locations, and on the menu is one of the best-prepared Beijing ducks in the world. 

For more details, visit @mrchowriyadh.


Where We Are Going Today: ‘Kunafa Azmiah’

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Updated 19 April 2024
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Where We Are Going Today: ‘Kunafa Azmiah’

  • Their menu features a variety of original kunafa options, including the classic version as well as a crispy cream fingers that promises the same great taste with a unique twist

Choose from a variety of sweets from Kunafa Azmiah to indulge your senses with an Arabic sweet flavor. The store specializes in producing the Arabic sweet kunafa in a variety of forms, including soft, hard and in tiny, bite-sized versions.

Indulge in the finest kunafa, carefully designed to satisfy the authentic Saudi taste.  

Kunafa is served piping hot from the oven, ensuring that each bite is a delightful experience. They use only the finest cream to create a luxurious filling that perfectly harmonizes the crispy pastry layers.  

Their menu features a variety of original kunafa options, including the classic version as well as a crispy cream fingers that promises the same great taste with a unique twist.  

For those craving extra sweetness, they offer kunafa topped with a delightful combination of shira (sugar syrup) and pistachios.  

Their carefully guarded cooking techniques and premium ingredients ensure that every bite is a tasty masterpiece.

Many visitors opt for the hard kunafa, as it is crunchy but also melts in the mouth.

Whether it is a casual gathering or a formal event, kunafa is the perfect choice to impress your guests. Pair it with authentic Arabic coffee for a truly memorable experience.  

The business now has 22 locations in Riyadh and branches are open in Jeddah and Dammam as well.

The brand’s packaging is well-designed and practical. The kunafa is served with spoons and a pie knife and is housed in a blue box with sugar syrup on the side. This packaging makes the kunafa a fantastic food to bring to parties and social gatherings.  

The cost is about SR65 ($18). Go to @Azmih.kunafa on Instagram for additional details.

 

 


Recipes for success: Chef Lorenzo Buccarini offers advice and a pasta and caviar recipe 

Updated 19 April 2024
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Recipes for success: Chef Lorenzo Buccarini offers advice and a pasta and caviar recipe 

DUBAI: “I discovered my passion for cooking at a young age, being drawn to the sights and smells from my family’s kitchen,” Zenon Dubai’s executive chef Lorenzo Buccarini tells Arab News. “My earliest memory of cooking is helping my grandmother prepare lasagna. Those moments ignited a lifelong love affair with the culinary arts.”. 

Zenon, located at Kempinski Central Avenue in the heart of Downtown Dubai, offers Mediterranean and Asian cuisine. 

“Working with Zenon Dubai has been an enriching experience filled with creativity and collaboration, allowing me to push boundaries,” said Buccarini. 

Zenon is located at Kempinski Central Avenue in the heart of Downtown Dubai. (Supplied)

From the vibrant culinary scene of London in 2012 to Istanbul in 2014, Bali in 2016, and Morocco in 2018, Buccarini has dabbled in an array of cuisines over the years. Here, he discusses his go-to dish, favorite cuisine and most challenging dish to prepare. 

Q: When you started out, what was the most common mistake you made? 

A: Underestimating the importance of proper seasoning. Achieving the perfect balance of flavors is essential in every dish, and mastering seasoning techniques was a valuable lesson early in my career. 

What’s your top tip for amateur chefs? 

Invest in quality ingredients and don’t be afraid to experiment. Additionally, learn fundamental cooking techniques such as knife skills and proper seasoning, as they form the foundation of any great dish. 

Zenon offers Mediterranean and Asian cuisine. (Supplied)

What one ingredient can instantly improve any dish? 

Fresh herbs — whether it’s parsley, basil, cilantro, or thyme, incorporating fresh herbs adds depth and complexity to your cooking. They elevate the flavor of any dish. 

When you go out to eat, do you find yourself critiquing the food?  

Naturally, as a chef, I pay attention to the details if I’m dining out. 

What’s the most common issue that you find in other restaurants? 

Something I often notice is inconsistency in execution — whether it’s undercooked proteins, over-seasoned dishes, or lackluster presentation. Consistency is key to delivering memorable dining experiences. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Zenon Dubai (@zenondubai)

And what’s your favorite cuisine when you go out? 

I do enjoy exploring different cuisines, but if I had to choose a favorite, it would have to be classic Italian cuisine. There’s something inherently comforting and soul-satisfying about dishes like homemade pasta or a perfectly cooked risotto that never fails to delight the palate. 

What’s your go-to dish if you have to cook something quickly at home? 

Spaghetti aglio e olio. It’s a simple yet flavorful pasta dish made with garlic, olive oil, chili flakes, and parsley. It’s quick to prepare and showcases the beauty of minimalistic Italian cooking. 

What customer behavior most annoys you? 

It can be frustrating when customers request significant modifications to a dish without considering the integrity of the recipe. While accommodating dietary restrictions is important, excessive alterations can compromise the intended flavors and balance of the dish. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Zenon Dubai (@zenondubai)

What’s your favorite dish to cook? 

One of them is osso buco. It’s a classic Italian dish made with braised veal shanks, aromatic vegetables, and a rich tomato-based sauce. The slow cooking process allows the flavors to meld together beautifully, resulting in a dish that’s hearty, flavorful, and deeply satisfying. 

What’s the most difficult dish for you to get right? 

For me, mastering the perfect risotto has always been a challenge. Achieving the ideal balance of creaminess and texture while ensuring the rice is cooked to perfection requires precision and attention to detail. It’s a dish that demands patience and practice to get just right. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

I try to maintain a balance between discipline and approachability. I do set high standards for my team, and I expect professionalism in the kitchen, but I believe in fostering a supportive and collaborative environment. Effective communication and mutual respect are essential for success in any kitchen. 

Chef Lorenzo’s pasta, cream reduction and caviar 

Chef Lorenzo’s pasta, cream reduction and caviar. (Supplied)

INGREDIENTS 

For the cream reduction: 1L double cream; 500g dried porcini; 1L water 

For the fresh pasta (can be substituted for store-bought pasta): 600g semolina flour; 1400g 00 flour; 8 fresh eggs; 300g water 

INSTRUCTIONS 

1. To reduce the cream, add it to a pan and gradually reduce the heat to a slow boil, stirring frequently. As the water boils off, the cream will be reduced. You want to reduce it by half. Then place the pan to one side. 

2. For mushroom stock, add the dried porcini to a pan with the water and simmer for one hour. Strain immediately. Reduce the stock by ¾. 

3. For the pasta, mix all ingredients together to make a dough. Put in the fridge for one hour. Remove from the fridge and shape it as you like (here at the restaurant we do rigatoni). You can just use standard, store-bought pasta too.  

4. Cook the pasta in boiling water for five or six minutes (or as instructed for store-bought pasta), then drain. 

5. Put 250g of the cream reduction and 20g of reduced mushrooms into a hot shallow pan. Add a pinch of salt. Add the pasta to the sauce. Stir. Add a little parmesan and top with caviar.