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.


More than 300 aspiring chefs taking part in seafood cooking workshop in Riyadh

Updated 03 February 2025
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More than 300 aspiring chefs taking part in seafood cooking workshop in Riyadh

  • Workshops organized by Saudi Chefs Association
  • Sessions blend traditional Saudi methods, international expertise

RIYADH: More than 300 cooking enthusiasts are taking part in a three-day seafood cooking workshop in Riyadh in which top chefs are sharing their expertise.

Organized by the Saudi Chefs Association, the event is a highlight of the Saudi International Fisheries Exhibition, which is taking place until Feb. 5 at the Riyadh International Convention and Exhibition Center.

The workshop provides participants with an opportunity to learn from renowned Saudi and international chefs and features more than 20 seafood recipes drawing on traditional regional dishes.

The event is led by Yasser Jad, president of the Saudi Chefs Association, who spoke of the importance of mentorship and hands-on experience in the culinary industry.

Jad said: “Each day we hold six interactive sessions, featuring two master chefs who mentor two young chefs from different culinary schools, including students from HTMi Saudi Arabia, a leading hospitality and culinary institute.”

The association serves as a professional network, supporting chefs at all levels with practical training.

Jad added: “This is how chefs have always learned — by working side by side with experienced mentors. Masterclass continues that tradition in a structured, engaging environment.”

The masterclass workshop focuses on both traditional Saudi recipes and international seafood dishes.

Jad said: “We are proud to conduct this kind of workshop. Our goal is to preserve and modernize Saudi cuisine, ensuring that young chefs understand its history while also exploring contemporary techniques.”

Those participating work with fresh, locally sourced seafood, learning techniques for cleaning, filleting, marinating, and cooking different types of fish and shellfish.

Now in its fourth edition, the Saudi International Fisheries Exhibition is organized by the National Livestock and Fisheries Development Program under the Ministry of Environment, Water and Agriculture, with the participation of various public and private sector entities.

The event highlights sustainable seafood initiatives, aquaculture advancements, and cutting-edge fishing technologies. Visitors can explore live aquaculture systems and experience seafood tastings and interactive exhibits showcasing the latest industry innovations.

For the Saudi Chefs Association, education plays a key role.

Jad said: “We want chefs to understand the value of local seafood, both from a culinary and environmental perspective.

“By supporting local fisheries, we strengthen Saudi Arabia’s food security and culinary identity.”


Where We Are Going Today: ‘Amorino’ in Jeddah

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Updated 03 February 2025
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Where We Are Going Today: ‘Amorino’ in Jeddah

  • Amorino offers three sizes — small, medium and classic — starting from SR23 ($6), allowing you to mix and match your favorite flavors, whether a fruity refreshment or rich, nutty delight

Amorino gelato has opened in Jeddah, bringing a taste of Italy to the heart of Saudi Arabia.

With hundreds of branches worldwide including in France, the US, Spain, Germany, England and Morocco, Amorino is known for its organic, natural gelato, crafted without artificial colors or flavors, and featuring a variety of plant-based options.

Amorino is famous for its stunning flower-shaped gelato, allowing customers to mix multiple flavors into one edible masterpiece. I opted for a refreshing combination of mango, strawberry, pistachio and orange, topped with a delicate macaron for an extra touch of indulgence.

The freshly baked cone, coated with chocolate and crushed almonds, added a delightful crunch, perfectly complementing the creamy gelato.

Amorino offers three sizes — small, medium and classic — starting from SR23 ($6), allowing you to mix and match your favorite flavors, whether a fruity refreshment or rich, nutty delight.

For those who enjoy coffee with a twist, Amorino offers the classic affogato — a scoop of vanilla, chocolate, or coffee gelato topped with a shot of freshly brewed espresso — creating the ultimate hot-and-cold treat.

Amorino’s menu also features a selection of delicious gelato cakes, including strawberry and raspberry, vanilla and hazelnut praline, and mango and passion fruit.

Eggless and vegan options are also available, as well as crepes, waffles, hot chocolate, fresh juices, and gelato macarons.

For special occasions, Amorino offers catering services with a beautifully designed gelato booth, which can add a unique flair to any event.

It is available on food delivery apps and located at U-Walk, Al-Zahra district.

For more information check @amorino_sa on Instagram.

 


Where We Are Going Today: ‘La Calle’ in Jeddah

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Updated 01 February 2025
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Where We Are Going Today: ‘La Calle’ in Jeddah

  • The La Calle sandu is a club sandwich layered with fried eggs, smoked chicken breast and Jack cheese, served with crispy homemade potato chips

La Calle is a great spot for breakfast, casual lunches or relaxed evening gatherings in Jeddah.

I spent a Saturday morning there with friends and we enjoyed a vibrant breakfast. The menu offered a variety of options, ranging from Mediterranean flavors to sandwiches, eggs Benedict, fresh juices, and more.

We opted for four main dishes, including the avocado tuna sandu. My personal choice was the smoked salmon Benedict, a visually appealing dish with two medium-poached eggs served on a buttery muffin, topped with a beetroot hollandaise sauce that gave it a striking pink hue, drizzled with olive oil and balsamic glaze. While beautifully presented, the eggs could have been more seasoned, and the sauce lacked depth in flavor.

The La Calle sandu is a club sandwich layered with fried eggs, smoked chicken breast and Jack cheese, served with crispy homemade potato chips.

Another standout dish was the Arabic breakfast, which captured the essence of authentic Arabian flavors. Served on a beautifully arranged tray, it included ful, pickles, hummus, falafel, honey and cream, a delightful combination that brought a taste of tradition to our table.

La Calle also offers a range of nutritious options including granola bowls, salads and vegan dishes. As for dessert, we indulged in the classic creme brulee — the caramelized sugar crust had the perfect crunch, making every spoonful a treat.

The service was great, with friendly staff and quick responses. The ambience was warm and inviting with large glass windows that allowed natural sunlight to flood the space, complemented by soothing background music.

Located on Prince Sultan Road, La Calle is open from 8 a.m. to midnight.

For more information visit @lacalle.sa on Instagram.

 


Riding the wave: Is the craze for sea moss supported by science?

Updated 29 January 2025
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Riding the wave: Is the craze for sea moss supported by science?

  • Natural product promises variety of health benefits
  • Saudi dietary expert weighs in on supposed superfood

RIYADH: The global wellness industry in recent years has seen an influx of superfoods and natural remedies, each promising transformative health benefits.

Among these, sea moss, also known as Irish moss, has rapidly gained traction with health and beauty enthusiasts.

The trend has reached Saudi Arabia, where the wellness market is evolving rapidly, driven by a growing awareness of natural remedies and holistic health practices.

Saudis have a long history of using natural remedies, such as black seed oil and honey, for health and wellness. Sea moss fits seamlessly into this tradition as a plant-based, nutrient-dense option.

Sea moss is a type of red algae scientifically known as chondrus crispus. It thrives along the rocky coasts of the Atlantic in regions like Ireland, the Caribbean, and North America.

Traditionally used in Caribbean and Irish cultures, sea moss is valued for its nutrient-rich composition and versatility.

It is today branded as a superfood, finding its way into smoothies, skincare products, and supplements.

But is the hype over this supposed panacea supported by science?

Najla Al-Mutairi, a dietician at Aster Sanad Hospital in Riyadh, told Arab News that sea moss does contribute to overall nutrient intake, particularly for those with mineral deficiencies.

She said: “It is rich in essential vitamins and minerals, including iodine, calcium, magnesium, potassium, and vitamins A, C, E, and K.”

Al-Mutairi added that sea moss enhanced energy levels and improved thyroid function.

It is also packed with antioxidants, which combat oxidative stress, and has antiviral and antibacterial properties that support the immune system.

She said: “Sea moss contains prebiotic fiber, which nourishes gut bacteria, aiding digestion and promoting a healthy gut microbiome.”

Al-Mutairi spoke of the skin benefits of sea moss as it hydrates the skin and provides essential nutrients like vitamins A and E, improving skin elasticity and reducing inflammation.

“For weight loss, its high-fiber content helps with satiety and regulates appetite,” she said.

Sea moss also contains anti-inflammatory compounds like omega-3 fatty acids and bioactive minerals that may alleviate joint pain and reduce inflammation.

But while sea moss offers numerous benefits, moderation is key.

Al-Mutairi said that overconsumption can lead to excessive iodine intake, causing thyroid dysfunction. High doses might also upset the digestive system due to its fiber content.

She added: “Pregnant women and children should consult a healthcare provider before using sea moss to avoid iodine-related complications or allergic reactions.

“While sea moss offers health benefits, some claims, like it being a miracle cure for chronic diseases, lack scientific backing.”

It is essential to approach these claims critically and rely on evidence-based information, she added.

Valerie Daccache, who works with the Jeddah-based brand Migrante, stressed the importance of correcting misconceptions about sea moss.

She told Arab News: “Many sellers make misleading claims, like saying sea moss is high in collagen because of its gel texture. That’s not true — it stimulates collagen production but contains very little collagen itself.”

The demand for sea moss in Saudi Arabia continues to grow as more people prioritize health and wellness, according to Bassma Idrees, co-founder of Zulu Sea Moss.

Idrees said: “The response from Saudi customers has been amazing. We’ve received incredible feedback and continue to grow.”

The company has developed flavors tailored to Saudi tastes, such as karkade (hibiscus), dates, and cinnamon.

Customers in the Kingdom are finding endless ways to incorporate sea moss into their routines, and Idrees added: “We’ve seen people use sea moss in everything — from soups and desserts to face masks and hair treatments.”

Health-conscious individuals are adding it to smoothies, teas, and even pre-workout drinks.

“It’s incredibly versatile,” said Daccache.

Idrees explained how her personal journey led to the creation of the brand. She said: “I was introduced to sea moss during a period of burnout when my energy, mood, and skin were all suffering. A friend recommended I try sea moss — a nutrient-rich superfood from the Caribbean — and the results were incredible.”

The future of sea moss in the Kingdom looks bright, with both brands optimistic about its growth.

Idrees said: “Health trends come and go, but sea moss is not a fleeting fad. The science behind its nutrient profile is undeniable, and more people are experiencing its positive effects.”

For now, the tide is firmly in sea moss’ favor, and it looks as though the superfood is set to become a staple in Saudi Arabia’s journey toward healthier living.


MENA’s 50 Best Restaurants 2025: A celebration of culinary excellence

Updated 29 January 2025
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MENA’s 50 Best Restaurants 2025: A celebration of culinary excellence

ABU DHABI: MENA’s 50 Best Restaurants awards returned to Abu Dhabi for its 2025 edition on Tuesday night, celebrating the finest dining establishments across the Middle East and North Africa. The event, held at Erth Abu Dhabi, brought together the region’s most acclaimed chefs, restaurateurs, and industry experts for a night that highlighted innovation, craftsmanship, and cultural heritage in gastronomy.

The No.1 spot was awarded to Orfali Bros Bistro (Dubai) for the third consecutive year, recognizing its bold reinterpretation of Middle Eastern flavors with global techniques. The list featured restaurants from 11 cities, showcasing the diversity of culinary experiences across the region, from fine-dining institutions in Dubai and Cairo to rising stars in Riyadh, Beirut, and Amman.

The No.1 spot was awarded to Orfali Bros Bistro (Dubai) for the third consecutive year. (Supplied)

The United Arab Emirates led the rankings with 22 restaurants, followed by Egypt (7), Jordan (6), Saudi Arabia (5), and Morocco (5).

Marble: A journey from pop-up to culinary excellence

Founded in 2018, No. 16 on the list was Marble, which started as a humble pop-up on Prince Turki Road before evolving into one of Riyadh’s most sought-after dining destinations. The restaurant’s focus on high-quality meats, expert butchery, and open-flame cooking has cemented its reputation among steak lovers and food critics alike. It was the highest ranking restaurant in Saudi Arabia. 

Aseeb. (Supplied)

The restaurant is led by Chef Abdulrahman Al-Sowailem, along with CEO Meshal Al-Akeel and Creative Director Omar Al-Dayel, who have played pivotal roles in shaping Marble’s identity and culinary direction. 

Speaking to Arab News, Chef Abdulrahman Al-Sowailem expressed his pride in the achievement, “We are proud that Marble is the number one restaurant in Saudi Arabia, and we are delighted to see Saudi restaurants being recognized among the top 50 in the Middle East and North Africa.”

Lunchroom. (Supplied)

Al-Sowailem, known for his meticulous approach to meat selection and minimal seasoning techniques, credits Saudi Arabia’s evolving culinary landscape for creating opportunities for innovation.

“The influx of international restaurants has improved ingredient availability in Saudi Arabia, allowing us to source better products and refine our offerings,” he said.

Myazu. (Supplied)

Marble’s menu blends classic butchery with subtle nods to Saudi flavors, featuring Saudi coffee gelato and fried dates as part of its evolving lineup. Al-Sowailem also hinted at plans to further explore traditional Saudi cuisine in an elevated, modern context.

Kuuru. (Supplied)

In addition to Marble, four other Saudi restaurants were named on the list:
•    Kuuru (Jeddah) – No. 30: A contemporary fine-dining concept that fuses global culinary techniques with Saudi ingredients.
•    Lunch Room (Riyadh) – No. 31: A modern dining space blending casual elegance with high-end gastronomy.
•    Aseeb (Riyadh) – No. 39: A new entry to the list, offering a creative interpretation of traditional Saudi dishes with a modern twist.
•    Myazu (Riyadh) – No. 49: A high-end Japanese restaurant known for its refined take on traditional Japanese flavors, incorporating Saudi influences.

Marble. (Supplied)

The top 10 restaurants of MENA’s 50 Best 2025 list represent a mix of heritage, innovation, and global influence:
1.    Orfali Bros Bistro – Dubai (Best Restaurant in MENA)
2.    Trèsind Studio – Dubai
3.    Kinoya – Dubai
4.    Khufu’s – Cairo (Best Restaurant in Egypt)
5.    Ossiano – Dubai (Art of Hospitality Award)
6.    Fusions by Tala – Manama (Best Restaurant in Bahrain)
7.    Jun’s – Dubai
8.    Shams El Balad – Amman (Best Restaurant in Jordan)
9.    Em Sherif – Beirut (Best Restaurant in Lebanon)
10.    Moonrise – Dubai