Moradabad (UP), May 24 (IANS) A Muslim man was allegedly assaulted by a group of men led by a person calling himself a 'gau rakshak (cow vigilante)'.The victim, identified as Mohammed Shakir, is in the business of transporting and selling meat. The incident took place on Sunday afternoon in a village under the Katghar Police circle when Shakir was transporting meat. Based on a complaint lodged by the victim's brother, the police have registered a case against the men who led the assault. However, the police have also filed a counter case against Mohammad Shakir, under IPC sections relating to 'mischief by killing an animal', 'committing an act likely to spread infection', and 'violation of Covid lockdown guidelines'. Shakir had been arrested but was not jailed as the sections invoked against him are 'bailable'. He is currently recovering at home. The 'gau rakshak' Manoj Thakur, who led the assault has not been arrested as yet. Moradabad superintendent of police (SP), Prabhakar Chaudhary said in a statement, "We got a video of a meat-seller being beaten up and we have filed a case. There are five to six accused who have been named. We are carrying out searches and will arrest them soon.--IANSamita/ash
New York, March 23 (IANS) A team of researchers have showed that consuming a 25 gram serving of processed meat a day can be associated with a 44 per cent increased risk of developing dementia, while unprocessed meat was linked to lesser chances of it.The findings, published in the American Journal of Clinical Nutrition, indicated that people who consumed some unprocessed red meat, such as beef, pork or veal, 50g a day were 19 per cent less likely to develop dementia."Worldwide, the prevalence of dementia is increasing and diet as a modifiable factor could play a role. Our research adds to the growing body of evidence linking processed meat consumption, to increased risk of a range of non-transmissible diseases," said lead researcher Huifeng Zhang from the University of Leeds in the US.There are around 50 million dementia cases globally, with around 10 million new cases diagnosed every year. Its development and progression are associated with both genetic and environmental factors, including diet and lifestyle.For the study, the team studied a database containing in-depth genetic and health information from half a million UK participants aged 40 to 69.The data included how often participants consumed different kinds of meat, with six options from never to once or more daily, collected in 2006-2010 by the UK Biobank. Among the participants, 2,896 cases of dementia emerged over an average of eight years of follow up. These people were generally older, more economically deprived, less educated, more likely to smoke, less physically active, more likely to have stroke history and family dementia history, and more likely to be carriers of a gene which is highly associated with dementia. More men than women were diagnosed with dementia in the study population.Some people were three to six times more likely to develop dementia due to well established genetic factors, but the findings suggest the risks from eating processed meat were the same whether or not a person was genetically predisposed to developing the disease.Those who consumed higher amounts of processed meat were more likely to be male, less educated, smokers, overweight or obese, had lower intakes of vegetables and fruits, and had higher intakes of energy, protein, and fat (including saturated fat).--IANSvc/
New Delhi, Jan 23 (IANS) A document issued by the Food Safety and Standards Authority of India suggests that proper cooking inactivates the bird flu virus present inside meat and eggs.In view of the bird flu scare in the country, the Food Safety and Standards Authority of India (FSSAI) has issued a guidance document on "Safe handling, processing and consumption of poultry meat and eggs during bird flu pandemic" for creating awareness among the food business operators (FBOs) and consumers. The document suggests that proper cooking inactivates the virus present inside meat and eggs. Poultry meat and eggs from the areas affected by the outbreak of bird flu should not be consumed raw or partially cooked. Properly prepared and cooked poultry meat and eggs are safe to eat, the FSSAI said. "However, to date, no evidence indicates that anyone has become infected following the consumption of properly cooked poultry or poultry products, even if these foods were contaminated with the avian influenza virus," FSSAI said. The World Health Organization (WHO) also states that it is safe to consume poultry meat and eggs. According to the WHO official website, there is no epidemiological data which suggests that the disease can be transmitted to humans through cooked food. The major Do's and Don'ts suggested are -- do not eat half-boiled eggs, do not eat undercooked chicken, avoid direct contact with birds in the infected areas, avoid touching dead birds with bare hands, do not keep raw meat in the open, no direct contact with raw meat, use mask and gloves at the time of handling raw chicken, wash hands frequently, maintain the cleanliness of surroundings and eat chicken, eggs and their products after cooking. The virus is destroyed at a temperature of 70-degree Celsius if held for about three seconds. Also, properly cooking meat or eggs to achieve a temperature of 74-degree Celsius in eggs or all parts of meat will inactivate the virus. The FSSAI has urged the FBOs and consumers not to panic and ensure proper handling and cooking of poultry meat and eggs for their safe consumption as outlined in the guidance document. Although sick birds will normally stop producing eggs, eggs laid in the early phase of the disease could contain the virus in the egg-white and yolk as well as on the surface of the shell. Proper cooking inactivates the virus present inside the meat and eggs, the FSSAI said. --IANSsan/arm
New Delhi, Jan 6 (IANS) Notwithstanding the brouhaha over whether the meat eateries are serving halal or jhatka meat or the recent Bird Flu scare, the reality is that the pandemic has resulted in a significant increase in raw meat orders online and key delivery players like FreshToHome, Licious, Zappfresh and BigBasket have seen three times growth in meat orders since the outbreak of the pandemic in India.The online meat delivery market was fairly nascent with a market size of Rs 700 crore in 2019. While the broader meat market has largely been unorganised, online is now growing fast as the players have successfully targeted consumer pain points associated with purchasing meat from local butchers. "Especially, super verticals like Licious and FreshToHome have quickly gained prominence. Even verticals like Big Basket are upping their meat game," according to Bengaluru-based market research firm RedSeer. While India's overall meat market was Rs 330K crore in gross merchandise value (GMV) in 2019, it is set to grow to more than Rs 460K crore by 2024, the firm forecasts. The Covid-19 scare, which forced people to stop going to their friendly neighbourhood meat shops, has helped online players to a great extent. They immediately jumped on to the bandwagon, successfully targeting consumer pain points like lack of hygiene, less options and longer wait time at the shops. "The meat provided by online players is clean, without any stain of blood and has negligible odour. The online players also differentiate in terms of width of offerings – especially ready-to-cook/ready-to-eat ones. The pieces are of high quality, rich in nutritional benefits, and ideal for urban, young, working consumers," the report noted. Meat market includes fish (freshwater and seafish), poultry (bird meat, ex-eggs) mutton (goat and lamb meat), pork and beef. More than 70 per cent of the Indian population consumes meat in some form or the other. This is particularly prominent in eastern and southern India. For instance, more than 98 per cent of the population in West Bengal and Andhra Pradesh consumes meat and fish, according to the report. "Success of online meat providers is due to vertically-integrated supply chains with high bars on quality. Also, the players have innovated to provide consumers a wide set of offerings, and attracted them through highly relevant and contextual marketing," RedSeer informed. FreshToHome is the world's largest fully integrated online brand in fresh fish, poultry and meat e-commerce, with approximately 1.5 million orders per month and $85 million (nearly Rs 600 crore) annualised sales run rate on its platform. FreshToHome said it enables its marketplace sellers to source and sell high-quality meat and fish directly from livestock farmers and fishermen and is present in most major Indian cities and the UAE. The fresh fish and meat e-commerce platform in October last year raised $121 million (approximately Rs 891.5 crore) in a Series C funding round. "Covid-19 transformed the fish and meat purchasing behaviour of consumers dramatically. Due to safety concerns, consumers made the habit-forming shift to e-commerce and we saw online demand for our products going up many folds this year," said Shan Kadavil, Co-Founder and CEO of FreshToHome. The online meat market has grown more than 2.5-3 times since Covid. "This was driven by Covid-related apprehensions while purchasing from offline/local butchers. The online players effectively communicated their superior quality and hygiene practices, which boosted consumer confidence," the RedSeer report noted. Therefore, online players gained significant number of new users since Covid-19 outbreak, even as existing users ordered more, which boosted volumes. --IANS na/arm
The news has started to trigger panic among the public. The people, still fear-struck with the Covid-19 infection, are afraid that the bird flu, which is also a viral disease, may turn into an epidemic. However, the health experts have negated such a possibility and advised the public to take precaution and not panic.
The doctors said that the risk of human-to-human transmission of the H5N1 virus that causes the bird flu is very rare unless one works in proximity with the infected species of birds.
"People who work closely with poultry are at high risk of getting the infection. Otherwise, human to human transmission of the H5N1 virus is very rare. Hence there is no need to panic," Dr. Harshal R. Salve, Associate Professor at Centre for Community Medicine, All India Institute of Medical Sciences (AIIMS) told IANS.
"The bird flu is detected in sick birds and has the possibility to spread among humans only with those handling poultry or infected birds," said Dr. Rajeev Gupta, Director- Internal Medicine, Max Super Speciality Hospital, Shalimar Bagh (Delhi).
Dr. Upali Nanda, Head, Preventive Health & Consultant-Medicine, Medeor Hospital Qutab Institutional Area (Delhi), also said that human-to-human transmission of the Avian Influenza is very unusual.
Meanwhile, the public has started to ditch eggs and chicken meat in fear that it might carry the H5N1 virus and could infect the ones who would consume it. While there is no connection between the spread of Avian Influenza and consumption of eggs, the doctors suggested ditching undercooked poultry products and meat for a while to allay the fear.
"There is no evidence available that suggests the spread of bird flu through eating meat or eggs. Nonetheless, eating raw meat and eggs should be avoided in the affected region till the incidents come down," advised Dr. Salve.
He goes on to add that the public should not let their guards down and continue to follow the safe and hygienic practices adopted amid the pandemic to steer clear from any possibility of encountering the H5N1 virus.
Dr. Nanda said that it is anyway not advised to eat semi-cooked meat and eggs. "People can also take extra precaution besides properly cooking the meat and poultry," she added.
"Wash your hands with warm water and soap, especially before and after handling the raw poultry and eggs. Use different utensils for cooking raw meat and make sure meat is cooked properly until steaming hot. Avoid direct contact with live and poultry birds," Dr Nanda advised.
She also suggested avoiding visiting live animal markets or poultry farms for now. "If need be, wear a mask and gloves all the time. Also, do not go near or touch bird droppings or sick and dead birds," Dr. Nanda added.
The bird flu is not yet detected in the poultry birds. The National Institute of High Security Animal Diseases, where samples of animals sent across India for detection of diseases, told IANS that it has not found the presence of the H5N1 virus in the poultry birds yet.
The president of Ghazipur Mandi, biggest poultry market in the national capital, also informed IANS that no incidence of the bird flu among chicken meat has been reported in the market as yet. (IANS)
New York, Dietary habits established earlier in life may be linked to potentially the future development of asthma as a new research has found that substances present in cooked meats are associated with increased wheezing in children.
Their study, published in the journal Thorax, highlights pro-inflammatory compounds called advanced glycation end-products (AGEs) as an example of early dietary risk factors that may have broad clinical and public health implications for the prevention of inflammatory airway disease.
"Research identifying dietary factors that influence respiratory symptoms in children is important, as these risks are potentially modifiable and can help guide health recommendations," said senior study author Sonali Bose, Assistant Professor at Icahn School of Medicine at Mount Sinai in New York City.
"Our findings will hopefully inform future longitudinal studies to further investigate whether these specific dietary components play a role in childhood airways disease such as asthma."
The researchers examined 4,388 children between 2 and 17 years of age from the 2003-2006 National Health and Nutrition Examination Survey (NHANES), a program of the National Center for Health Statistics, which is part of the US Centers for Disease Control and Prevention.
It is designed to evaluate the health and nutritional status of adults and children in the United States through interviews and physical examinations.
The researchers used NHANES survey data to evaluate associations between dietary advanced glycation end-products and meat consumption frequencies, and respiratory symptoms.
They found that higher advanced glycation end-products intake was significantly associated with increased odds of wheezing, importantly including wheezing that disrupted sleep and exercise, and that required prescription medication.
Similarly, higher intake of non-seafood meats was associated with wheeze-disrupted sleep and wheezing that required prescription medication.
"We found that higher consumption of dietary advanced glycation end-products, which are largely derived from intake of non-seafood meats, was associated with increased risk of wheezing in children, regardless of overall diet quality or an established diagnosis of asthma," said Jing Gennie Wang, lead author of the study, and a former fellow at the Icahn School of Medicine at Mount Sinai. (IANS)