I’ve been drawn into these debates before, and concluded they are mindnumbing.
Yes, organic probably causes a disproportionate number of food safety recalls, but it’s not the production method, it’s the producer.
Either they know about dangerous microorganisms and take steps to reduce them, or they don’t.
The Western Producer says the “refreshingly candid comments of a University of Saskatchewan professor (Stuart Smyth) interviewed by WP reporter Dan Yates provoked lively discussion.
Except, if accurately quoted, they were as much bullshit as the good professor claims is at the root of organic outbreaks.
Smyth responded to one critic by stating, “In 2011, organic cucumbers containing a lethal level of E. coli were sold in Europe, resulting in over 4,000 cases of illness and 50 deaths. Colleagues of mine at the FAO reported that by the third day of the story, the powerful European organic industry had pressured the media into removing the word organic from all stories. Sadly, removing the word organic contributed to thousands of additional cases of illness and death, as European consumers had no idea it was the organic food that was killing them.
“I stand by my claim: organic food is the most dangerous and unsafe food on the market today. If you want to eat food that will kill you, eat organic.”
Yes, cucumbers were initially fingered as the source of an E. coli O104 outbreak that killed 53 and sickened 4,400 in Europe in 2011, but the source was ultimately determined to be fenugreek sprout seeks imported from Egypt.
If you’re going to cast stones, get it right.