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Genetically Modified Mosquitoes' Survival Rate Concealed
A confidential internal document obtained by civil society groups shows genetically modified (GM) mosquitoes described by their manufacturer, United Kingdom (UK) company Oxitec, as “sterile” are in fact not sterile and their offspring have a 15 percent survival rate in the presence of the common antibiotic tetracycline.
In the study described in this document, the genetically modified mosquitoes were fed cat food containing chicken contaminated with low levels of tetracycline, and many of the mosquitoes were able to reproduce, with their offspring surviving to adulthood1.
A redacted version of the document, released to GeneWatch UK under freedom of information laws, shows that the company tried to hide the evidence that its technology will fail to prevent reproduction in the presence of low levels of tetracycline contamination2.
Oxitec’s technology aims to prevent the progeny of GM mosquitoes from surviving in the wild. The fact that it fails in the presence of low levels of tetracycline is cause for concern, the groups said, raising the spectre of genetically modified mosquitoes surviving and breeding, producing adult populations of GM mosquitoes, including GM females which can bite and transmit disease.
The antibiotic tetracycline is widely used in agriculture and is present in sewage as well as in industrially farmed meat. Mosquitoes that carry dengue fever are known to breed in environments contaminated with sewage where they are likely to encounter widespread tetracycline contamination3.
Failure of the technology in the presence of tetracycline contamination could lead to a rebound in cases of disease and biting GM females might cause unknown impacts on human health, such as allergies. The ecological implications of GM mosquitoes surviving and breeding are also unknown.
Even in the absence of tetracycline contamination, the GM mosquitoes are known to survive in the laboratory at rates of around 3 percent. In the field, this would translate into large numbers of survivors, given that continual releases of millions of GM mosquitoes would be needed to sustain the goals of population suppression.
“The fact that Oxitec is hiding data from the public has undermined its credibility," said Eric Hoffman, of Friends of the Earth U.S. "Oxitec’s assertions cannot be trusted. Trials of its mosquitoes must not move forward in the absence of comprehensive and impartial reviews of the environmental, human health and ethical risks. Such trials must also await the establishment of a clear and well designed regulatory framework, which does not yet exist.”
“It is impossible to assess health or environmental risks if important information is concealed from public scrutiny," said Helen Wallace, director of GeneWatch UK. "This confidential document reveals a fundamental flaw in Oxitec’s technology which should have halted their experiments. Oxitec’s commercial interests are in conflict with the need for careful scientific scrutiny and honest and transparent public information.”
“The information in this document totally undermines the risk assessment for the field releases that have been carried out to date," said Lim Li Ching, of Third World Network. "People have been seriously misled about the risks to health and the environment. Were our regulators fully aware about this fundamental problem with Oxitec’s technology?”
Lucia Ortiz of Friends of the Earth Brazil said: “Oxitec is using poor regions in the Global South, such as cities in the Northeast region of Brazil, as its laboratory for genetically modified mosquitoes. This is despite the fact that Oxitec has not proven its mosquitoes are safe for people or the environment nor has it been open and honest with the local communities about the possible risks its technology poses. This news only highlights the need for all the company’s data on its mosquitoes to be made public so people and local governments can make informed decisions as to whether or not they want GM mosquitoes in their communities. Oxitec is just another example of corporations trying to make a profit out of a public health, climate and environmental crisis while capturing the same local governments that should instead be working with communities to develop a real solution. In light of this news, Oxitec’s current trial in Brazil should come to a halt until the impacted communities have had time to properly review the real risks posed by GM mosquitoes.”
Oxitec has released genetically modified mosquitoes in field experiments in the Cayman Islands, Malaysia and Brazil, and is planning a release this year in the Florida Keys.
The GM mosquitoes are intended to reduce the wild population by mating with naturally occurring mosquitoes and producing progeny which don’t survive, thus reducing the population and therefore the transmission of the tropical disease dengue fever. The company has been widely criticised for putting its commercial interests ahead of public and environmental safety4. Its first releases of GM mosquitoes took place controversially in the Cayman Islands, where there is no biosafety law or regulation. Oxitec staff have been closely involved in developing risk assessment guidelines for GM insects worldwide, leading to concerns about lack of independent scrutiny and conflict of interest.
Other countries where releases of Oxitec’s GM mosquitoes have been proposed include Panama, India, Singapore, Thailand, Vietnam, the Philippines, Costa Rica and Trinidad & Tobago. The company has also proposed releasing GM diamond-back moths using the same technology in Britain, with the aim of reducing the impact of these pests on cabbage crops.
The findings revealed in the document seriously call into question any use of Oxitec’s patented RIDL (Release of Insects carrying a Dominant Lethal) technology, which depends on the use of tetracycline as a chemical switch to allow breeding of GM insects in the lab.
For more information, click here.
1. The Oxitec document “Eliminating Tetracycline Contamination” is available by clicking here. At the end of page 2 it states: "Tetracycline is very efficient at binding to the tTAV and switching off the enhancement effect. Therefore, even small amounts of tetracycline can repress the RIDL system.
This was highlighted by a difference in results seen between our laboratory and a collaborator. They were getting 15 percent survival of a transgenic line and we were getting 3 percent. After a lot of testing and comparing experimental design it was found that they used a cat food to feed the larvae and this cat food contained chicken. It is known that tetracycline is routinely used to prevent infections in chickens, especially in the cheap, mass produced, chicken used for animal food. The chicken is heat treated before being used, but this does not remove all of the tetracycline. This meant that a small amount of tetracycline was being added from the food to the larvae and repressing the lethal system."
2. The redacted version of the document is available by clicking here. It is one of the documents included in a package sent to importing countries by Oxitec under international rules which apply to the transboundary movement of GMOs for open release into the environment. Parts of the document that were blacked out before release to GeneWatch UK and to the UK Parliament include the 15 percent survival rate.
3. For an environmental impact of antibiotics and tetracycline on environmental systems, click here. For unusual productivity of Aedes aegypti in septic tanks and its implications for dengue control, click here. For Septic Tanks: urban breeding grounds for virus-carrying mosquitoes, click here. For The Effect of Water Quality in the Life Cycle and in the Attraction for the Egg Oviposition of Aedes aegypti, click here. For Urban sprawl, bad sanitation spread dengue fever, click here.
EcoWatch Daily Newsletter
By Tom Duszynski
The coronavirus is certainly scary, but despite the constant reporting on total cases and a climbing death toll, the reality is that the vast majority of people who come down with COVID-19 survive it. Just as the number of cases grows, so does another number: those who have recovered.
In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
What about immunity?<p>In general, once you have recovered from a viral infection, your body will keep cells called lymphocytes in your system. These cells "remember" viruses they've previously seen and can react quickly to fight them off again. If you are exposed to a virus you have already had, your antibodies will likely stop the virus before it starts causing symptoms. <a href="https://dx.doi.org/10.5114%2Fceji.2018.77390" target="_blank">You become immune</a>. This is the <a href="https://www.ncbi.nlm.nih.gov/books/NBK27158/" target="_blank">principle behind many vaccines</a>.</p><p>Unfortunately, immunity isn't perfect. For many viruses, like mumps, immunity can wane over time, leaving you <a href="https://www.sciencedaily.com/releases/2016/04/160421145747.htm" target="_blank">susceptible to the virus in the future</a>. This is why you need to get revaccinated – those "booster shots" – occasionally: to prompt your immune system to make more antibodies and memory cells.</p><p>Since this coronavirus is so new, scientists still don't know whether people who recover from COVID-19 are <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/faq.html" target="_blank">immune to future infections of the virus</a>. Doctors are finding antibodies in ill and recovered patients, and <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/clinical-guidance-management-patients.html" target="_blank">that indicates the development of immunity</a>. But the question remains how long that immunity will last. Other coronaviruses like <a href="https://doi.org/10.1002/jmv.25685" target="_blank">SARS and MERS produce an immune response</a> that will protect a person at least for a short time. I would suspect the same is true of SARS-CoV-2, but the research simply hasn't been done yet to say so definitively.</p>
Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
Once a person has recovered, what can they do?<p>Knowing whether or not people are immune to COVID-19 after they recover is going to determine what individuals, communities and society at large can do going forward. If scientists can show that recovered patients are immune to the coronavirus, then a person who has recovered could in theory <a href="https://www.vox.com/2020/3/30/21186822/immunity-to-covid-19-test-coronavirus-rt-pcr-antibody" target="_blank">help support the health care system</a> by caring for those who are infected.</p><p>Once communities pass the peak of the epidemic, the number of new infections will decline, while the number of <a href="https://www.newsweek.com/china-says-passed-peak-coronavirus-epidemic-covid-19-1491863" target="_blank">recovered people will increase</a>. As these trends continue, the risk of transmission will fall. Once the risk of transmission has fallen enough, community-level isolation and social distancing orders will begin to relax and businesses will start to reopen. Based on what other countries have gone through, it will be <a href="https://www.nature.com/articles/d41586-020-00154-w" target="_blank">months until the risk of transmission is low</a> in the U.S.</p><p>But before any of this can happen, the U.S. and the world need to make it through the peak of this pandemic. Social distancing works to slow the spread of infectious diseases and <a href="https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/what-you-can-do.html" target="_blank">is working for COVID-19</a>. Many people will <a href="https://www.yalemedicine.org/stories/2019-novel-coronavirus/" target="_blank">need medical help to recover</a>, and social distancing will slow this virus down and give people the best chance to do so.</p>
By Elizabeth Claire Alberts
The future for the world's oceans often looks grim. Fisheries are set to collapse by 2048, according to one study, and 8 million tons of plastic pollute the ocean every year, causing considerable damage to delicate marine ecosystems. Yet a new study in Nature offers an alternative, and more optimistic view on the ocean's future: it asserts that the entire marine environment could be substantially rebuilt by 2050, if humanity is able to step up to the challenge.
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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