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

1 / 2
If bugs outsmart antibiotics, we are all in big trouble. (Shutterstock)
2 / 2
The exhibition is enlightening and worrisome.
Updated 14 November 2017
Follow

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: ‘Dazzling Cafe’ in Dammam

Updated 29 November 2024
Follow

Where We Are Going Today: ‘Dazzling Cafe’ in Dammam

  • Dazzling Cafe is a gem for dessert and coffee lovers alike, blending local craftsmanship with a chic setting

Nestled within vibrant Al-Nakheel Mall in Dammam, Dazzling Cafe is a sleek and stylish spot that has earned its reputation for delivering both aesthetic and flavorful experiences. The cafe boasts a warm ambiance with modern decor, making it an inviting place to enjoy handcrafted desserts and exceptional coffee.

What sets Dazzling Cafe apart is its dedication to offering locally made desserts. Each treat is prepared with care, from the rich tiramisu to the creamy cheesecake, showcasing flavors that feel both indulgent and authentic. The molten lava cake served piping hot in a skillet is a must-try for chocolate lovers, and the attention to detail in presentation elevates the experience.

The elegant and modern facade of Dazzling Cafe in Al-Nakheel Mall, Dammam, sets the tone for a cozy and upscale dining experience. (Supplied)

Complementing the desserts is their exceptional coffee selection. The V60 pour-over coffee is a top choice for many, especially when made with their Costa Rican beans, which offer a smooth, vibrant flavor profile that pairs beautifully with their sweets. Whether you are a coffee enthusiast or simply someone who enjoys a good cup, their dedication to quality will impress.

However, the cafe does have one downside, as it is always crowded. Located in a busy mall, finding a table can be a challenge, especially during peak hours. Patience is key, but it is worth it once you settle in and savor the flavors.

Dazzling Cafe is a gem for dessert and coffee lovers alike, blending local craftsmanship with a chic setting. For the best experience, try visiting during quieter times to fully enjoy its charm.

For more information, check their Instagram @dazzling.cafe

 


Recipes for success: Chef Jonas Plangger at Myra Jeddah offers advice and a fruit madeleine recipe 

Updated 29 November 2024
Follow

Recipes for success: Chef Jonas Plangger at Myra Jeddah offers advice and a fruit madeleine recipe 

DUBAI: When German pastry chef Jonas Plangger first accepted the offer of a job in Saudi Arabia from Amro Bagedo, founder and CEO of Kraiv, three years ago (a job that has since involved overseeing the launch of the pattiserie and “all-day dining concept” Myra Jeddah, where he is the executive pastry chef), it nearly ended his marriage.  

Plangger, no stranger to travelling abroad for work, took the job, he says, because his “gut feeling” once presented with the challenge made him say yes. Before he checked with his wife, who wasn’t especially impressed at not being consulted.  

Fortunately, the move has paid off personally and professionally for Plangger and his family, who have now settled happily into life in the Kingdom.  

Myra Jeddah, where Jonas Plangger is the executive pastry chef. (Supplied)

And Myra, he says, is thriving. “Breakfast trade is extremely strong. The lunch trade is extremely strong. And then the evening trade is where the most people eat cake,” he tells Arab News. “So we have a very strong customer base throughout the whole day.” 

It’s a customer base he describes as a tough crowd.  

“The Saudi customer is very, very challenging,” Plangger says. “Wants everything, wants it now, is very picky… but once convinced is the most loyal customer you can experience. 

“We’re ready to transfer the brand to Riyadh. That’s the next step. I’m really looking forward to this. The company is growing. It’s really exciting times. My staff, they’ve all been with me from the beginning. I’m really proud of them. They’re really, really strong pastry chefs. We are proud of what we’re doing. If you compare what else is on the market, I think we can put our chests out a bit.” 

What’s your top tip for amateurs? 

The secret to all cooking — at home, in a professional kitchen, wherever — is to plan ahead. Take a piece of paper, 1, 2, 3, 4, 5, and follow those steps. What (inexperienced) chefs do, what I did myself… You want to do everything right now, everything all together. But that doesn’t work. The to-do list is crucial. Work clean and organized, have an idea of what you’re doing. Plan it through. Is the oven ready? Do I have my bowls? Do I have my sieve? Do I have my ingredients? Because when you suddenly need the flour, and it’s in a cupboard somewhere, and you need to call your mom, it ends in disaster.  

What one ingredient can improve any dish? 

For me, vanilla bean. I think it’s the turbo for every dessert, it gives everything an elegant touch — a bit of luxury. I’m obsessed with it. It’s an expensive ingredient, but it just adds another layer of flavor to everything, 

And what’s the most underrated ingredient? 

Probably cinnamon. Everyone knows you’ll have it in an apple crumble or a cinnamon roll or whatever, but, especially in the Middle East, cinnamon is used for so many different things. Even in pastry, or just a normal vanilla sponge, you add half a gram of cinnamon and it just lifts the whole thing up, without tasting of cinnamon. It’s very nice and very, very underrated. 

When you go out to eat do you find yourself critiquing the food? Or are you able to switch off your ‘chef brain?’  

No, I can’t. I’m really pleased if I like something on a personal and a professional level, it makes me very happy. But of course I start nitpicking. It’s normal. But it goes both ways. Yes, (chefs are) more critical, but if I find someone who puts effort in and the service is good and the food is good and the whole experience is good then I love praising people.  

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

Lack of seasoning. I can forgive a lot, you know? Like it might be a busy restaurant… so service (might suffer). Maybe it’s not to your personal liking. But if the food is bland, that’s just a lack of care. Because it means the chef didn’t taste his food.  

What’s your favorite cuisine?  

Italian. It’s the simplicity of it. Simplicity and flavor. I absolutely love pasta. I was in Italy recently and it’s a different game. It’s, like, four, five, six ingredients. I love it. 

What’s your favorite dish to cook?  

Black Forest gateaux. I’m from the Black Forest. We take that very, very seriously. It’s a joy to make. It’s where I come from. It’s my identity. That’s why I really enjoy doing it. 

I’d imagine that’s quite a lot of pressure the first time you make one? 

To be fair, at the bakery where I was an apprentice, we made like, 80 a day. I really learned it from scratch in the Black Forest.  

What customer behavior most frustrates you? 

When someone seasons the food without trying it. Yeah, I can’t deal. I think it’s very rude. It disrespects the chef. At least try it. 

What’s the most difficult dish for you to perfect? 

From a chef’s point of view, the most difficult is anything that is very clean and very neat, and you don’t have a lot of flavors going on. You have nowhere to hide. Obviously, pastry chefs are very good at hiding (things) by chocolate. I think sushi is one of the most difficult to get right, because you have rice and you have fish. That’s it. If the rice is not spot on, or the fish is not spot on, or the technique is not spot on… see you later. In the pastry world, I think that goes more for baking, like, a croissant, say. You make a simple mistake there, in the lamination or in the proving… People don’t understand how much effort goes into a single croissant. 

In the kitchen, what are you like as a leader?  

Firm but fair. I’m very passionate. Extremely passionate. Things get a bit wild. But I love to lead. I love to teach to let people grow. Discipline is crucial. I have a big Michelin background, and without discipline… don’t even start. My team is from all parts of the world, but we all have one common path to guide us; that’s the discipline.  

Chef Jonas’ fruit madeleines 

WARNING: You’ll need a madeleine baking pan (pan with small shell-shaped molds) and a piping bag. 

INGREDIENTS 

For the madeleine batter:  

3 eggs; 10g honey; 100g sugar; 5g baking powder; 120g all-purpose flour; 1g salt; 2g vanilla essence; 110g melted butter 

For the fruit mixture (all fruits should be dry): 50g dates; 50g apricots; 50g cherry; 50g mango; 50g raisins; 1 vanilla stick; zest of 1 orange; 3g cinnamon; 300g stock syrup 

INSTRUCTIONS:  

1. Mix the eggs, honey and sugar in a bowl or processor for 3 minutes. Set aside. 

2. Sieve together the baking powder, all-purpose flour and salt and fold under.  

3. Add melted butter and vanilla essence. 

4. Combine both mixtures together and mix until it becomes firm.  

5. Refrigerate for at least 2 hours, but ideally for 12 hours. 

6. In a separate bowl, put all the ingredients for the fruit mixture, including the syrup, and allow to soak for at least 2 hours, but ideally for 12 hours. 

7. Combine the batter with the fruit mixture, put in a piping bag. Line your madeleine molds with grease and flour. Pipe the mix into the molds. 

8. Bake in a pre-heated oven at 165 C for 11-13 minutes. 


Where We Are Going Today: Maritime

Updated 29 November 2024
Follow

Where We Are Going Today: Maritime

Where We Are Going Today: Maritime

Afshan Aziz

Located in the Jeddah Edition hotel at Kurnaysh road, Maritime delivers an unparalleled dining experience, blending French finesse with Asian culinary traditions.

The restaurant’s design features contemporary sophistication, with stylish tables and seating that enhance the overall aesthetic.

Guests are welcomed into a sleek, inviting space where an open-show kitchen serves as the focal point, allowing diners to witness the artistry behind each dish.

Maritime’s menu is a celebration of culinary creativity, showcasing an inspired fusion of flavors. Chef Cedric Vongerichten, celebrated by Zagat as one of the top 30 chefs under 30, has meticulously crafted the menu, skillfully blending locally sourced ingredients with global influences to create a distinctive selection of dishes that delight the palate.

The lunch menu offers an array of vibrant salads, comforting starters and hearty entrees, tailored for a midday feast. Highlights include the zesty avocado salad with quail eggs and peanut relish, the delicate salmon sashimi with turmeric dressing, and the savory mie goreng, a stir-fried noodle dish enriched with prawns and bean sprouts. For those seeking comforting bites, the corn fritters, paired with sambal oelek and kecap manis, deliver a satisfying mix of sweet and spicy flavors.

Dinner elevates the experience with an expanded and more refined menu, showcasing small plates and entrees. To begin your meal, the monkey bread is served warm and fresh, accompanied by salted butter — a comforting and flavorful start that sets the tone for the dining experience. The shrimp dumplings draped in velvety lemongrass beurre blanc and topped with caviar are a standout, alongside crispy baby squid paired with galangal emulsion.

Main courses offer an exquisite range, from the flavorful garlic crab rice, accented with tapioca crisps and fresh cilantro, to the juicy half chicken Lombok, served with smashed rosemary potatoes for a perfect balance of spice and comfort. The lamb shank, paired with crunchy okra and a deeply spiced gulai sauce, is another favorite that impresses with its tender texture and bold flavors.

Whether it is lunch or dinner, Maritime’s offerings cater to diverse tastes. While the lunch menu features lighter and quicker fare, the dinner menu adds a layer of indulgence, offering an expanded selection of thoughtfully crafted dishes.

Maritime’s desserts are as indulgent as the savory dishes. The pandan custard with passionfruit and the banana sundae featuring ube ice cream offer the perfect sweet conclusion to a meal.

Complementing the menu is a selection of temperance beverages and innovative drinks. Highlights include the vibrant Saffron Spritz, a blend of clementine, honey, ginger, and saffron, and the creamy yet refreshing Avocado Oasis, combining Lyre’s white cane, avocado, cucumber, chilli honey and black lava salt. The tangy Rujak Bounce delights with pineapple, tamarind, lime, gula jawa and tajin, while the elegant Amaretti Sour pairs Lyre’s amaretti with lime juice, cherry, and orange peel. For a classic touch, the Martini features Conviv bianco, Lyre’s dry London, mementi blue and olive brine, offering something for every palate.

For private gatherings, Maritime offers two elegant dining rooms, providing exclusivity and intimacy for special occasions.

Check @maritimejeddah for more information.
 


Where We Are Going Today: ‘Nakhat Alshraq’ authentic northern Indian cuisine

Experience the richness of Royal Biryani – a vibrant mix of basmati rice, fresh vegetables, and signature spices. (Supplied)
Updated 25 November 2024
Follow

Where We Are Going Today: ‘Nakhat Alshraq’ authentic northern Indian cuisine

  • Prices are reasonable, making Nakhat Alshraq an excellent option for those seeking quality Indian food without breaking the bank

Nakhat Alshraq is a haven for those craving authentic northern Indian cuisine, with branches in Riyadh, Dammam, and Alkhobar.

Known for its dedication to fresh ingredients and bold spices, this restaurant has become a favorite for families and food enthusiasts.

The menu boasts a variety of classics like butter chicken for SR59 ($16), chicken tikka masala, and chicken biryani, all expertly prepared and bursting with flavor.

The royal biryani stands out as a signature dish, with its rich blend of basmati rice, fresh vegetables, and perfectly balanced Indian spices.

Asian flavors meet Indian flair in these Singapore noodles – light, savory, and unforgettable. (Supplied)

The Singapore noodles is an Asian fusion option that delivers a unique twist to the dining experience. The dishes are meticulously presented, showcasing attention to detail that elevates the overall meal. The vibrant and cozy ambiance creates a welcoming environment for gatherings, whether casual or celebratory.

Prices are reasonable, making Nakhat Alshraq an excellent option for those seeking quality Indian food without breaking the bank.

Additionally, the restaurant caters to a diverse palate, offering both mild and spicy dishes, ensuring something for everyone.

However, the restaurant’s popularity is both a blessing and a curse. Nakhat Alshraq is frequently crowded, particularly during peak dining hours, which can make securing a table a challenge. For those who plan ahead, this minor inconvenience is outweighed by the consistently excellent food and service.

For more information, check their Instagram @nakhatalshraq.

 


Where We Are Going Today: Crosto bakery in Dammam

Photo/Supplied
Updated 23 November 2024
Follow

Where We Are Going Today: Crosto bakery in Dammam

  • The Crosto Om Ali provided a warm, creamy, comforting conclusion to the meal

If you’re in Dammam and looking for a flavorful brunch or a light meal, the recently opened bakery Crosto offers a cozy atmosphere and a versatile menu catering to different tastes.

The maple shrimp for SR46 ($12) was the highlight of our visit — perfectly cooked shrimp complemented by a sweet maple glaze. The chicken sliders (SR33) were another favorite — juicy, tasty, and served on fresh buns. The Turkish shakshuka and Crosto avocado are worth trying too.

The Crosto Om Ali provided a warm, creamy, comforting conclusion to the meal.

Crosto’s Turkish Coffee is a must-have for coffee enthusiasts. Its authentic preparation and rich taste paired perfectly with the desserts, enhancing the overall dining experience.

The atmosphere at Crosto is welcoming and casual. However, the service during our visit was a little slow, which might be a concern if you’re in a rush.

With its mix of regional and international flavors, Crosto could be a good choice for your next outing in Dammam.

For more information, check their Instagram @crosto.sa.