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Alleged dangers of organic food fertilized with manure



Hello, everyone:

This is a request for information and assistance.  In the aftermath of two food 
contamination incidents in rapid succession, a local problem with E. coli 
O157:H7 in apple cider in  Connecticut, and the highly-publicized incident with 
the same strain of bacteria in Odwalla apple juice in the Northwest U.S., I have 
been seeing warnings about the dangers of eating organic food because it is 
fertilized with manure.  I want to write a response to an especially hysterical 
article that ran in Sunday's Hartford Courant.  (It was reprinted from the 
Seattle Times, so people there may want to look for it.)

I have spoken with a microbiologist here at the Conn. Agricultural Experiment 
Station who is considering a research project on this strain of bacteria, so he 
is well-informed about the current literature.  He says that this bacterium has 
been found living for 30-60 days in cow manure in feedlots.  He also says that 
very little is known about its survival in soil, or its long-term survival in a 
dormant stage.

My questions:  
1.  Have there been any studies of the incidence of contamination of organic vs. 
conventional food with disease-causing bacteria?  The microbiologist does not 
know of any.
2.  I know in NOFA/CT (Northeast Organic Farming Association of Connecticut) 
standards for organic certification, there are specific limitations on the use 
of manure (e.g. raw manure can not be applied in the spring on land for growing 
vegetables).  What are the limitations on the use of manure in other 
certification standards, and in the proposed national standards?
3.  Is the apple juice in question from Odwalla certified as organic?  (The 
cider in Connecticut was not.)  If not, why did people suddenly start attacking 
organic food?

Thanks very much for any help you can give me.

Kim Stoner
CT Agricultural Experiment Station
P.O. Box 1106
New Haven, CT 06504
(203) 789-7246 



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