Scientists spotlight organics

08 September 1999

Scientists spotlight organics

ORGANICALLY-produced food has its risks too, according to Professor Tony Trewevas of Edinburgh University, quoted in The Herald.

He said the risk arose because organic food production is dependent on animal manure which puts it at higher risk of infection from organisms such as E-coli.

Fresh lettuce, cabbage and parsley from organic sources posed a potentially serious health risk, Prof Trewevas told a seminar.

The seminar was also told that the proposed Food Standards Agency would not give the protection provided under US legislation.

That comment was made by Professor Bevan Moseley, an adviser to the European Union committee on novel foods and processes.

  • The Herald 08/09/99 page 22

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