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R e s t a u r a n t D a i l y N e w s S u n d a y, M a y 1 7 , 2 0 1 5 7 8 STUDY: FDA TESTING FINDS SMALL INCIDENCE OF ANTIBIOTIC RESIDUES IN DAIRY MILK By Richard Thompson An encouraging report by the FDA showed little evidence of antibiotic resid- uals in milk, with a system of dairy regu- lation that continues to provide safe and healthy milk to the market. Following up on concerns of elevated levels of antibi- otics in dairy products, the study was done in part with farms that had a previ- ous violation with antibiotic residue. The report concluded that while the small number of positive drug residuals was encouraging, the FDA will continue to collaborate closely with state regulatory partners and the dairy industry to strengthen the residue testing program for Grade "A" milk. The FDA will also continue to educate dairy producers on best practices to avoid drug residue in both tissues and milk, keeping consumers safe and dis- tributors compliant. These results are a continuation of an ongoing trend for the past 20 years in reducing antibiotic residue in dairy prod- ucts, noted Dr. Robert Collier, Professor of the School of Animal and Comparative Sciences at the University of Arizona, "The dairy industry is continually improving. Milk is tested at least five times before it gets to the store." Collier, who was not part of the study, continued, "The dairy industry has a tried and true method to keep quality product that is safe and good for you." Targeting specific dairy farms with previous drug residue violations, the FDA wanted to study whether those farms with previous violations continued to have antibiotic residuals in their prod- uct. The FDA looked for evidence of drug residuals from 31 different antibi- otics, and what they found was that over 99 percent from almost 2000 samples taken were free of any antibiotic residu- als – it's that tiny percentage remaining that raises concerns. Using antibiotics in cattle is not unusual for the animal's health and pre- ventative care, but those medications are supposed to be metabolized before the animal can be considered a "lactating cow" that produces milk for sale. Recent studies have linked growing bacterial resistance to antibiotics with the infiltra- tion of antibiotics into the human food chain. Some consumers have responded to their concerns about what's in their food by choosing organic alternatives. Don Grace, Dairy Buyer for Bashas' family of stores, has seen the health and safety trend gaining momentum for some time, "Organic milk in dairy seems to have an increased interest with the cus- tomer. Sales are on an increase. Unfortunately suppliers can't meet demand, and many times the product is on allocation," he said. While fluid milk is the biggest seller in the category, especially due to its price, changing tastes are finding solutions in the grow- ing selection of natural products. "Today's customers know the benefits of milk, but are constantly being shown healthy alternates of organics like nut milk and soy milk," Grace continued, "Milk is not the standard product any- more. People are finding they are lac- tose intolerant and allergic to certain items contained in fresh milk." But as Collier explained, just switch- ing to organic might not be enough. "Even organic foods are not immune to pathogen questions. It's a question of how it is handled and the safety prepara- tions that are taken," he said. Milk is one of the most easily test- ed and regulated products, with safety tests conducted at every step of the dis- tribution process from the bulk tanks at the dairy farms all the way to where it's bottled, with random samples being tested before shipment. If any antibiot- ic residuals are found, the process allows for identification for possible residues along with the farms that they came from. Said Collier, "The bottom line is there are no antibiotic residuals in milk marketed." Despite the small number of dairy farms that may attempt to subvert the system in place, the vast majority of dairy cooperatives and distribution cen- ters still adhere to the Grade "A" sys- tem of regulated production, following the federal, state and individual cooper- ative standards that are implemented from farms where the milk begins to the store or company where it will be bought or used. The United Dairymen of Arizona, for instance, represent 85 percent of the dairy farms in Arizona, distributing 13 million pounds of milk a day, adhering to dairy standards that may exceed reg- ulatory standards depending on the cooperative's safety preferences. "Arizona has very progressive dairymen with animal wellness interests, follow- ing the new standard of FARM: 'Farmers Assuring Responsible Management,'" said Mike Billotte, Vice President of Government Relations, United Dairymen of Arizona, "We fol- low the basic tenet of inspections of dairy, routine testing, residue testing and sediment testing. These routine testing agencies are enforced in every state." NATION'S LARGEST SCHOOL DISTRICTS TO PROCURE ANTIBIOTIC-FREE CHICKEN The Urban School Food Alliance, a coali- tion of the largest school districts in the United States that includes New York City, Los Angeles, Chicago, Miami- Dade, Dallas and Orlando, recently announced an antibiotic-free standard for companies to follow when supplying chicken products to its schools. The Alliance's landmark actions is focusing on chicken, because the ingredient is one of the most popular items served at cafe- terias across the country. Serving nearly 2.9 million students daily, Alliance member schools procure more than $550 million in food and sup- plies annually. The coalition aims to use its joint purchasing power and influence to help drive down nationwide costs, while setting higher standards for the quality of food served in its schools. The Alliance seeks to ensure that students receive the highest quality meals and that ingredients exceed minimum USDA guidelines. "The standards we're asking from the manufacturers go above and beyond the quality of the chicken we normally purchase at local supermarkets," said Urban School Food Alliance Chairman Eric Goldstein, Chief Executive Officer of School Support Services for the New York City Department of Education. "This move by the Alliance shows that school food directors across the country truly care about the health and wellness of students." Working with suppliers, non-profit partners and government agencies, the Alliance has committed to requiring that all chicken products must be produced under a USDA Process Verified Program, guaranteeing that animals are fed an all- vegetarian diet, that no animal by-prod- ucts are in the feed and that no antibiotics are ever used in poultry production. In addition, the Alliance is also focused on ensuring that all chickens consumed were humanely raised as outlined in the National Chicken Council Animal Welfare Guidelines. "Purchasing meat and poultry raised without the unnecessary use of antibiotics is critical to ensuring the safety of our children," said Mark Izeman, Senior Attorney with the Natural Resources Defense Council, one of the nation's leading environmen- tal and public health organizations and a non-profit partner of the Alliance. "[This] transformational move will not only have a dramatic impact on the quality of school meals, but will also help push the entire food industry to move away from animals raised with improper antibiotic use." According to NRDC, the vast majority of antibiotics in this country are used in animal agriculture. Antibiotics are often used not to treat sick animals but to speed up animal growth and to compensate for unsani- tary conditions common at industrial farms. This misuse in meat and poultry production contributes to the spread of antibiotic-resistant bacteria, which trav- el off of farms and into our communi- ties. As a result of this practice, antibiot- ic-resistant bacteria turn up not just on the meat itself, but also in our soil, air, and water. Leading public health and medical organizations including the World Health Organization have warned that the widespread overuse and misuse of antibiotics in food animals could con- tribute to the dangerous rise of antibiot- ic resistance in humans. The Urban School Food Alliance formed nearly two years ago to use its purchasing power to drive quality up and costs down while incorporating sound environmental practices. Members of the group share best practices in order to meet the expectations of students and parents, while meeting nutrient recom- mendations for whole grain products, low fat dairy, fresh produce and lean pro- tein. To learn more about the Urban School Food Alliance, visit www.urban- schoolfoodalliance.org. For more information about antibiotic- free meat and poultry, visit www.nrdc.org/food/saving-antibiotics.asp. FALL RIVER WILD RICE INTRODUCES NEW WAYS TO ENJOY AMERICA'S NATIVE GRAIN Interest in plants and grains is soaring, as shoppers look for new ways to eat healthy. High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains avail- able. Wild rice was a staple food of sev- eral Native American tribes, who called it "manoomin" or "precious grain." The only cereal grain native to North America, wild rice is in fact not even a rice at all. It is the seed of Zizania plus- tris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valley in the shad- ows of the Sierra Nevada and Rocky Mountains. Fall River Wild Rice is bringing this culinary gem to your store shelf. This natu- rally cultivated wild rice is great in salads, soups and stir-fries. It also works well in mixes for pancakes and muffins and even in chocolate and desserts. Fall River's Fully Cooked Wild Rice is high-protein goodness in seconds! Fall River Wild Rice is a small grower- owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges. For more information, call 800.626.4366, or visit www.fallriver wildrice.com.