Rising pork price drives up Chinese retail inflation

December 10, 2019

China’s consumer price index (CPI) surged in November as a result of rising pork prices, official data showed on Tuesday.

The cost of pork more than doubled last month amid a widespread outbreak of African swine fever which has resulted in a vast culling of the country’s pig herd and disrupted supplies of the staple meat.

To meet demand, Beijing has increased pork imports, with shipments from the European Union up 37% between January and April, according to European Commission figures.

The crisis has also sent prices of other sources of protein — such as beef, lamb and eggs — up as consumers switch from the costly pork.

More than a million pigs have been culled due to the outbreak, according to official statistics, but that is widely considered to be an underestimate.

China last week launched a plan to restore pork production to pre-swine fever levels by 2021, freeing up as much land as possible for hog production, including designated pig-free zones for environmental reasons.

The country’s CPI came in at 4.5% for November, up from 3.8% in October and the highest rate since January 2012, according to the National Bureau of Statistics.

Bacteria, viruses, mold: life-threatening yet indispensible

Ewww!

Just scrape the mold off, right? Wrong. A moldy old sandwich like this one is anything but harmless. While there are some harmless kinds of mold – like on Camembert cheese – many molds are toxic. Furthermore, mycelium spores can trigger allergies. Through contact with highly toxic types of mold, humans with weakened immune defenses could even die as a result of an extended exposure.

Bacteria, viruses, mold: life-threatening yet indispensible

Mold as a biocatalyst

Mold can also be useful: Fungi is able to break down carbon hydrates, fats and proteins – more efficiently than any other organism. Industry makes use of a genetically modified Aspergillus niger fungus, which produces enzymes that can be used in food processing and production of detergents – like a living factory.

Bacteria, viruses, mold: life-threatening yet indispensible

Salami tactics

“Botulus” is Latin for “sausage.” If mistakes are made in the production of sausage, or if meat or vegetables get contaminated during canning, this can cause botulism. The bacteria Clostridium botulinum causes this life-threatening poisoning.

Bacteria, viruses, mold: life-threatening yet indispensible

Life without oxygen

Clostridium botulinum thrives in anaerobic, or oxygen-free, environments. It produces the nerve agent botox – used among cosmetic surgeons to help smooth skin. But in food, it leads to paralysis. At first, certain body parts get paralyzed, resulting in symptoms like slurred speech. But later, also the muscles responsible for breathing and heartbeat freeze up – eventually resulting in death.

Bacteria, viruses, mold: life-threatening yet indispensible

Fresh vegetables not always healthy

Fenugreek sprouts were a favorite among Germans trying to eat healthy – until 2011. That year, seeds contaminated with the bacteria Escherichia coli (EHEC) caused an outbreak that killed 53 people – hundreds more were sickened. EHEC produces a toxin that destroys intestinal wall cells, and later attacks brain and kidney cells. Cooking raw vegetables and meat kills the harmful bacteria.

Bacteria, viruses, mold: life-threatening yet indispensible

A useful relative

But not all varieties of E. coli are dangerous. Inside the human large intestine, the bacteria are usually responsible for producing vitamin K – important for the development of bones and cells, and for blood coagulation. In biotechnology, the bacteria play a role in producing insulin and growth hormones. They can even be used for turning microalgae into alcohol-based biofuel.

Bacteria, viruses, mold: life-threatening yet indispensible

Bacteria preserves foods

Thousands of years ago, humans learned to use lactic acid bacteria – for the production of yoghurt, kefir, sourdough bread and cheese. Raw milk warmed to 20 degrees Celsius is heaven for bacteria: Within 10 hours, the milk will go sour. Milk fermented with the help of bacteria, however, can stay edible for much longer.

Bacteria, viruses, mold: life-threatening yet indispensible

Too much of a good thing

One of the many varieties of lactic acid bacteria are streptococci, which play a role in producing sauerkraut and fermented milk products. Although streptococci are everywhere – on humans, animals and plants – some of them are unhealthy. Some strains of strep can trigger tooth decay or sepsis, commonly known as blood poisoning.

Bacteria, viruses, mold: life-threatening yet indispensible

Dangerous diarrhea

Rod-shaped bacteria like Campylobacter and Salmonellae cause illness and death the world over. Undercooked beef, pork or chicken containing Campylobacter is a common cause of diarrhea wordwide. Typhus is the most dangerous form of salmonellae, triggering high fever, weak heartbeat and constipation. Every year, about 32 million people are sickened from typhus – mainly by drinking impure water.

Bacteria, viruses, mold: life-threatening yet indispensible

Also viruses can contaminate food

Norovirus or stomach flu is transmitted person-to-person through traces of vomit or feces. Just 100 tiny norovirus particles are enough to infect someone. The virus can easily pass into the food chain via infected drinking water.

Author: Fabian Schmidt