I
would like to see Dr Ingham comments on compost
being a perfect
host ( terrain ) for E. coli.
I
particularly don´t think it is due to the
tremendous diversity that you
find in the compost.
Jose
I was at the Compost Tea presentation at
Eco-Farm and wanted to correct the assertion made in this post.
At the Eco-Farm meeting, in California,
it was reported to me by at least three
people, that the person speaking in the Compost Tea session
from BBC Lab (Bess' lab in Arizona) said that E. coli
will be present
in compost no matter what.
The presenter did not
say it would be present no matter
what, but that it is almost impossible to garauntee that any compost
pile would be E. Coli free give
the risk of re-contamination.
That is, even if a compost pile is made perfectly (right temperature, adequate turning) there is always a risk that
E. Coli will be reintroduced from another source
such as coming in contact with equipment
that has been recently been
in contact with a new pile. One re-innoculated,
the compost pile is a perfect
host.
Again, she
did not say
this happened every time but that it could happen
and that there was a real risk of E. Coli in any compost pile and that what
we needed was on site
testing.
-----Original
Message-----
From: soilfoodweb@aol.com
[mailto:soilfoodweb@aol.com]
Sent: Thursday, January 30, 2003 7:08 PM
To: compost_tea@yahoogroups.com
Subject: Re: [compost_tea]
Any Comments or reply to this?
Thank
you, Matt, for a much more sane reporting on what went
on at the Viticulture
meeting.
When I read the post from the BD Now person, I wondered
if the people I knew that had gone
to the meeting and had talked to me had gone to the same meeting as that person was
talking about.
The bottom line, in my opnion, is that
Vicki Bess overstresses E. coli danger. At the Eco-Farm meeting, in California,
it was reported to me by at least three
people, that the person speaking in the Compost Tea session
from BBC Lab (Bess' lab in Arizona) said that E. coli
will be present
in compost no matter what. If you add molasses to compost tea, E. coli will grow
to high number.
Now we all
read on SANET a few weeks ago, in a nicely documented study, that if compost is properly composted, it will have no E. coli. So, clearly, by
making compost correctly, getting it to temperature and keeping it aerobic, there will be
no E. coli surviving.
If you don't have E. coli in the compost, it won't be in the tea. No matter how much
molasses you add, if there is no E. coli in the compost, it won't grow in the tea.
We have data, and we keep
repeating the experiment in
different tea brewers to show which ones make good
tea, given the same compost, same
recipe, same water etc. In all the tea makers, no E. coli in the compost, no E. coli in the tea, no matter how much
molasses you add - even up
to 5% molasses.
------------
The point about addition of food resources to tea is a very good
one. If you add too much
food, the organisms get too happy, grow
really fast, and make the tea
go anaerobic.
Why do you add foods to tea?
So you can
have a finished product in 24 hours, or maybe less. Typical American impatience - we have to have our
stuff right now. Wil Brinton is correct, if you brew for longer,
and don't put additional foods in the tea, the tea usually doesn't
go anaerobic. Good deal, huh?
---------------
But there is one point about
which no one is right about so
far. Compost tea was "invented"
by the Romans. At least as far as we can tell.
Cato, in his book "De Agriculturia"
was the first WRITTEN book on agricultural processes. What does
he describe in that
book? Basically, the production
of compost tea. So, the inventor of compost tea was some peasant
farmer in ancient Rome. Everything from then has
merely refined the process.
Elaine Ingham
President, Soil Foodweb Inc.
www.soilfoodweb.com
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