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18-Feb-2010Research & InnovationSafeguarding the supply of foodThe demand for food and energy is growing. Bayer CropScience is meeting these challengeswith new active ingredients and breeding methods, and is making a major contribution to asecond green revolution.

Breeding: Modern breeding methods enable high-yielding, tasty vegetable varieties to beproduced rapidly. Tomato farmer Francisco Martinez Granero in southern Spain is cultivating a

new variety obtained this way. It is resistant to disease and keeps extremely well.Arable land is disappearing. Extreme weather conditions caused by climate change are turningfields to dust. Entire harvests are being destroyed. At the same time, the number of people in theworld is growing.

This development puts a stronger focus on the need for a second green revolution, which entailsnew solutions from the fields of classical plant breeding and plant biotechnology. It is vital ifwe are to achieve our goal of providing enough food to feed the world, says Professor FriedrichBerschauer, Chairman of the Board of Management of Bayer CropScience.

Integrated breeding producing high-yielding and tasty vegetablesOne of Bayers new solutions is integrated breeding. This is a particularly rapid method for

producing high-yielding and tasty vegetable varieties. Molecular biologists and their colleaguesstudy thousands of plants in order to identify those which bear the desired characteristics, ortraits. It is not even necessary to grow the vegetables first.DNA sequences responsible for giving tomatoes a particularly long shelf-life or making themresistant to diseases, for example, can be isolated from the cells of existing varieties. Once thesegenes have been identified, plants with the appropriate traits can be used for further breedingexperiments.
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Seed lines with built-in protectionThis approach has already succeeded in stopping the spread of various tomato viruses which inthe past were capable of rapidly laying waste to entire tomato harvests.

Today Nunhems , the Bayer CropScience subsidiary active in the vegetable seed business, hasseed lines with built-in protection against such catastrophes. Their genetic material alreadycontains natural resistance to the responsible viruses, explains Dr. Johan Peleman, NunhemsHead of Research.

Better stress protection for plantsCrops are also at increasing risk of the emerging consequences of climate change. Drought, heat,frost and excessive rainfall can cause terrible harvest losses. This is why Bayer CropScience isinvestigating stress resistance in plants .

Chance can be a useful element here. Scientists have discovered an interesting side effect of afungicidal substance which has been in use for years. They observed that cereal and corn fields

treated with trifloxystrobin were suddenly more luscious and greener than before. And theseplants also seemed to cope better with a lack of water than untreated plants. Moreover, theharvested cereals contained particularly high levels of starch and protein. The experts now hopethat in the future it will be possible to use crop protection products specifically to boost yields.

Urgent need for sustainable ways of safeguarding the food supplyHowever, these substances can only have the desired effect if the weeds, for example, are notresistant to them. Biochemists use state-of-the-art molecular biology techniques to examine thegenetic material of plants for possible resistance.

It is evident to Friedrich Berschauer that genetic engineering must also play a major role in thesecond green revolution . He views the responsible use of this technology as a moral obligationin view of the urgent need for sustainable ways of safeguarding the food supply."

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rise in diseased farm animals, which has resulted in a 30 percent increase in the use ofantibiotics in order to treat these diseases.

We favor prudent, common-sense use of antibiotics and this is exactly why we haveadopted "prudent use" guidelines and are calling on the government to increase theirsurveillance measures.

-- "Prudent Use of Antibiotics in Animals Guidelines." Our industry has adopted prudentuse guidelines, developed by the American Veterinary Medical Association, in cooperationwith the FDA, CDC, the Infectious Diseases Society of America, and others, to ensureproducts are used judiciously. And the AVMA has cooperated with the FDA to developeducational materials for veterinarians, veterinary students and animal producers.

-- A Call for Increased Surveillance. We need a more rigorous and robust surveillanceprogram, and we have asked the FDA to do more to support USDA's efforts to enhance theNational Antimicrobial Resistance Monitoring System (NARMS). We need a robustsurveillance program so that we can identify the true level of potential exposure toresistant foodborne pathogens and therefore more accurately assess the potential humanimpact.

These efforts are the types of solutions needed to confront antibiotic resistance andensure the safety of our food supply.

Individuals or groups that purport to represent consumers' best interest should seek realsolutions, not soundbites that indulge fear and jeopardize the safety of our food supply. Intimes like these, we must strive for food protection and treat our nation's food supply likethe precious resource it is.

Animal Feed Industry AssociationAnimal Health InstituteNational Cattlemen's Beef AssociationNational Chicken CouncilNational Pork Producers Council

See Attached Fact Sheet

Antibiotics and Safeguarding the Nation's Food Supply Fact Sheet

Antibiotics are critically important to produce safe food. The nation's livestock and poultryproducers prudently use these U.S. Food and Drug Administration-approved treatments toraise healthy animals. By protecting our livestock and poultry, we are able to prevent thespread of disease on our farms. Preventing the spread of disease is important in reducingthe presence of pathogens in our food. Farm animals that are protected by antibiotics arehealthier, have less need for therapeutic antibiotics, receive fewer antibiotics and producesafer food.

-- Antibiotics undergo a stringent U.S. FDA regulatory approval process and the FDA andthe U.S. Department of Agriculture jointly work to monitor their safe and proper use. Theseproducts have been used safely through the past 40 years.

-- The vast majority of antibiotics - some 85 to 90 percent - are used to treat and preventdisease, according to a study conducted with the producers of animal antibiotics.

-- Fluoroquinolones have been approved for use in poultry since 1995. They are used to

treat specific, serious animal diseases and are given only under prescription of aveterinarian. According to a survey conducted by the National Chicken Council, less thantwo percent of chicken flocks are ever treated with a fluoroquinolone. Normally a singlecourse of the antibiotic, lasting only several days, is sufficient to treat the outbreak.

-- Published data from the federal government and scientific journals estimate that use ofantibiotics in farm animals accounts for less than five percent of antibiotic resistance inhumans. The resistance impact of animal antibiotic use can be further reduced throughcontinued application of and education about prudent use practices and enhancedsurveillance leading to informed management decisions.


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-- There are more than 8 billion food producing animals in the United States compared to275 million people, and the human use of antibiotics is 10 times the amount used withfarm animals on a per weight basis, according to an article in the Journal of the AmericanVeterinary Medical Association.

-- The World Health Organization estimates 40 percent of the antibiotics used in humanmedicine are unnecessary. Collectively, we all need to work together to ensure the

prudent use of antibiotics. Effective management of resistance requires cooperationbetween both the public and private sectors and the participation of both the human andanimal health communities.

-- In a recent study of organic poultry - poultry that is raised free of antibiotics -researchers found Salmonella was three times more likely to occur than in conventionallyraised chicken, according to a study published in the Journal of Infectious Diseases.Similarly, data from Denmark shows organically raised poultry three times as likely tocontain Campylobacter as conventionally raised poultry.

-- Another study done in Denmark, a country that restricted the use of preventativeantibiotics, showed an increase in disease and a 30 percent increase in antibiotic use totreat these diseases.

-- The attempt to suggestively link anthrax and foodborne antibiotic resistance is

alarmingly inaccurate and misleading. The effectiveness of drugs like Cipro againstanthrax is in no way diminished by the use of antibiotics in animals. Neither people noranimals become resistant to antibiotics; it is bacteria that can become resistant over time.The use of antibiotics in animals has no impact at all on the resistance pattern of bacteriaused as agents of bioterrorism.

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Advanced searchHome - Food Safety & Quality - Farm to Fork

From Farm to Fork: Transportand Storage Safeguarding

FoodThose working with food during transport and storage observeoperating and monitoring procedures which are critical to foodsafety.

Complex ChainThe food chain consists of a series of steps, beginning withplanting and growing through to harvesting, initial and finalprocessing and, finally, sale to the consumer. At each step alongthis complex chain, quality is maintained by trained professionals.In addition, great care is also taken in the important intermediary

stages of transport and storage where food must be protectedagainst a multitude of potential hazards such as:

Cross-contamination between live animals beingtransported together

Cereals becoming mouldy or infested with insects if nottransported and stored in clean containers

Eggs, normally transported without refrigeration, being

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contaminated with Salmonella enteritidis if transport isprolonged over two weeks: at elevated temperatures duringtransport, the Salmonella enteritidis can propagate. TheWorld Health Organisation (WHO) now recommends thateggs be cooled and transported in refrigerated containers

Soft cheese, which is prone to Listeria, becomes a problemif not transported and stored at proper temperatures.

Maintaining the quality and safety of food in transport and storagerequires both: 1) operating procedures to ensure the preservation offood products and 2) monitoring procedures to ensure operationsare carried out as intended.

MonitoringIdentity documents are essential elements in monitoring transportand storage procedures. They trace a food product's history fromthe farmer's field or barn right through to the consumer's plate.

To ensure this "traceability" of food products, all participants inthe food chain commit themselves to documenting each step in theprocess. The history of a product contains a great number ofimportant details: the land on which the product was raised, thelots of seed and fertiliser used, the record of pesticide treatmentswhere appropriate, dates of harvesting, location of storage silos,the particular herd or flock from which an animal came, the dateand location of slaughter, location and date of processing andpackaging, the identity of ingredients used in processing, thecondition of transport vehicles, the dates, duration and conditionsof transport, storage locations, dates by which the product should

be used and why, the name and location of the final retail store.

The methodical recording of this data is in part due to theincreased awareness of its importance by the participants in thefood chain and also to the use of modern information technology toprocess the relevant information.

Proof of Proper ProceduresMonitoring and assembling documented product histories is onlyvalid if it is possible to measure specific parameters at every stageof the chain. These must attest that all the conditions necessary toensure quality have been met. Temperature, humidity, atmosphere,length and conditions of handling are all critical. The mosteffective way to illustrate their importance is to show how theyapply to a product such as milk. How should milk be transportedand stored

TemperatureThe temperature of milk fresh from the cow is around 37C. Whencooled to 4C, it can be stored in tanks for up to 48 hours. This


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temperature is maintained during collection and transportation tothe processing plant in insulated tanks, right up to the actualprocessing into milk or cheese products.

Maintaining low temperatures is indispensable to transporting milkboth prior to and after processing. Any delay in transport

diminishes the shelf life of final consumer products. In the retailoutlets, liquid milk products (unless sterilised) are maintained atlow temperatures both in storage and in consumer displays. Toensure proper procedures are carried out, temperatures areconstantly monitored by thermometers on storage and transporttanks for raw milk, as well as thermometers and temperature-recording devices on delivery trucks, and at retail storage and saleslocations.

Milk and milk products are just one example of the need forcareful temperature control. Similarly, a wide variety of freshproducts (vegetables, fish, meat, poultry, prepared meals) must be

kept at low temperatures throughout processing, transport, storageand final sale.

Likewise, it is necessary to keep frozen foods at temperatures thatprevent thawing before the product reaches the consumer.Temperature controls are obvious to the consumer in a retail store,but equally important are the controls in place during transport,including various types of passive insulation and activerefrigeration units in trucks, rail cars and containers used formarine and land transport. Chocolate, for obvious reasons, shouldnot be transported in non-insulated trucks on hot summer days; norshould mineral water travel in non-insulated rail cars in sub-

freezing winter temperatures. It is imperative that food heated inadvance be kept hot between locations, for example between acentral institutional kitchen and the point of eventual consumptionon an aeroplane or train, for example. All transport and storagecontainers along the route must be thoroughly insulated.

HumidityAir that is too dry or too damp damages many fresh foods. Excesshumidity can lead to the growth of moulds and bacteria on meat,and fungus on fruit, vegetables and dry cereals. Excessive drynesscan dehydrate meats as well as some fruits and vegetables.

Controlling humidity is often a question of how air is circulatedaround products in trucks, shipping containers and storage areas. Inturn, air flow is dependent on the type of containers in which foodis packed (net bags for certain kinds of vegetables, slatted cartonsfor certain fruits), and the way these containers are packedtogether, e.g., with relatively little air flow among them or withspacers between cartons specifically designed to enhance air flow.


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AtmosphereSpecial atmospheric conditions are used less than temperaturecontrol for food preservation, but in certain cases, atmospherecontrol has a major impact on the quality of products in storage

and transport. The best example is fruit that can now be picked insummer or autumn and preserved in special atmospheres for sixmonths or more. A consumer may believe such long-term storageis only possible with chemicals; in fact, it is simply a matter ofevacuating normal air from the storage facility and replacing itwith "reconstituted" air which is low in oxygen and high in bothnitrogen and carbon dioxide.

Handling ConditionsWorkers handling food products throughout transport and storageplay a critical role in food quality and safety. For this reason,training of personnel at each step in the process is important. Theyare responsible for ensuring products and packaging are neitherphysically bruised, broken nor bent.

Products must be kept free of dust, moisture, unsuitabletemperatures, odours and various rodents and insect pests, all ofwhich are capable of damaging the quality of the product. Forexample, products stored on damp, mouldy pallets could becomemouldy themselves. Ham transported in a truck previously used forfish and not thoroughly cleaned could absorb fish odours. Biscuitsmade with flour transported in trucks used previously to transportpolyethylene could become contaminated, making the productsunfit for human consumption.

Maintaining Quality StandardsBecause of the importance of maintaining high standards intransport, an increasing number of agreements exist betweenorganisations representing the food industry, transporters and eventhose specifically responsible for cleaning trucks and containers. Inaddition, there are at least three international bodies responsible forimplementing quality standards in the transport and storage offood.

The European Union's legislation on the preservation ofhygiene and safety of food applies to transport and storage.

The norms of the International Standards Organisation(ISO) contain a chapter on the storage and delivery of foodproducts.

The Codex Alimentarius established in 1962 by the WorldHealth Organisation and the Food and AgricultureOrganisation includes the issues of transport and storage inthe overall recommendations for the preservation of food.


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Transport and storage form vital links in the food chain betweenthe farmer's field and the consumer's table. While the role of thefarmer, the food processor and the retailer in the food chain iseasily understood, it is simple to forget the importance of well-managed transport and storage.

These links in the chain can make all the difference in ensuring thequality and health quotient of the food. Similarly, theprofessionalism of personnel in transport and storage, as well asthe effectiveness of their procedures and tracking systems, playimportant roles in determining the quality of the food reaching theconsumer's table.

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This article has been part of the Courier Issue 02/2008.
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Second Green RevolutionWe need to safeguard food for a growing worldpopulation

Our numbers are growing! By 2025, the world population is set tohit eight billion. The rapid growth will take place almostexclusively in developing countries, where more than 80 percent

of all people live already. And it is precisely these countries thatare already hit by food shortages. Meanwhile, the United Nationsforecasts that only 30 percent of the land that was available forgrowing food in 1950 will be available per capita in 2050. On topof this, worldwide food reserves have now dropped to their lowestlevel for 30 years. The main problem is that there is hardly anypotential left for expanding the growing areas for wheat, rice ormillet.

Extreme weather phenomena threaten harvests

Another problem is that meteorologists are registering extreme weather events withincreasing frequency. One well known example is El Nio: every three to six years,torrential rains devastate whole tracts of land in South America, while at the sametime extreme weather leads to droughts in South East Africa, Indonesia and Australia,and frost in Florida, causing enormous harvest losses for farmers. Moreover,persistently unfavorable farming conditions such as water shortages, increasingsalination of arable soils and extreme heat and cold are prime causes of enormousharvest losses. Climate change is adding to the stresses to which plants aresubjected, with grave effects.

Stop the self-destruction program in cereals


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There is an urgent need for us not only to make agricultural production more efficient,but also to do it in a way which is sustainable, says Professor Friedrich Berschauer,Chairman of the Board of Bayer CropScience. A key objective of the crop protectionscientists is to increase corn, rice and wheat yields and make the plants moreresistant to severe heat, cold, drought or intense sunlight. These factors put plants

under enormous stress, triggering a process which can even lead to self-destruction.Researchers at Bayer Crop Science have put rice plants on a fitness program. Theyare pursuing two strategies: firstly, the scientists incorporate genes into the plantswhich should help them deal with excessive stress caused by dry and wet conditions.Secondly, they specifically deactivate individual genes which trigger excessive stressreactions in normal plants and lower the yield. Our goal is to enable plants toproduce high, stable yields over the longer term in spite of fluctuating environmentalconditions," says Michael Metzlaff of the Bayer CropScience Innovation Center forPlant Biotechnology in Ghent, Belgium.

A second green revolution is needed

For Berschauer, biotechnology is a vital tool to safeguard the supply of food for the

world population in the future. We need a second green revolution. If we use plantbiotechnology in combination with crop protection solutions in a targeted manner, wecan achieve significant advances in productivity, comments Bayer CropSciencesCEO. Other experts share this view. In addition to plant biotechnology, new cropprotection agents can also increase harvest yields. The latest example istrifloxystrobin. This fungicide, belonging to the strobilurin group of active ingredientsincreases the ability of plants to withstand stress.Because the demand for food in adequate quantities and at affordable prices must notbe allowed to jeopardize nature, Bayer Crop Science has committed itself to animportant principle. Using state-of-the-art technologies, the company wants to helpboth small and large-scale farmers achieve higher productivity on land already used

for agriculture. This protects natural habitats from being converted into arable land.

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