I'm just curious -- how is chlorine used in washing organic greens? Is it
just for sanitizing equipment or does it come in direct contact with the
greens? And is iodine used much as a sanitizer and water sanitizer anymore?
Why or why not? When I brew beer I use the same iodine product used in food
industry applications, although my impression is it's alot less popular
these days than inexpensive chlorine bleach.
>water contamination is a very real possibility with the potential to
>threaten the integrity of the industry. I believe we can adequately protect
>the industry if instead we test, lobby, and promote the use of safe, and
>reliable filtration systems. Such systems are common in several industries
>like aerospace, semiconductor, and even conventional agribusiness food
>manufacturing where liability concerns have caused managers to explore this
>option. For those of us that do any backcountry camping, the technologies
>of portable filtration equipment are readily familiar, adequate and
>affordable. All of these systems are scale-able up to any size for just
>about any application.
>
>The organic producer and processor might balk at needing to use anything,
>but I suspect that unless we aggressively push for this option, we will
>soon be required by those less-informed about chlorine to adopt the
>chemical-intensive technologies we deplore. Yes, it is likely that in the
>short-run that chlorine and stainless steel are perhaps less-expensive, but
>in the long-run, the filtration systems are superior ecologically and
>economically when we consider full-costs. If we must bear a cost-burden to
>protect our customers from the potential contaminants present, then let us
>bear a burden that is coherent with our ethics. Perhaps we should organize
>an appeal of the California requirement and a restructuring of the rule to
>accomodate the filtration options?
>
>In reference to the chlorine issue, I am pasting in the following message
>from Europe:
>_________________
>Begin forwarded text:
>
>X-Sender: tor-1914@pophost.ping.be
>Mime-Version: 1.0
>Date: Sun, 08 Mar 1998 17:46:07 +0100
>To: infoterra@pan.cedar.univie.ac.at
>From: Emmanuel de Broux <emmanuel.debroux@ping.be>
>Subject: INFOTERRA: Brominated dioxins and furans - Polybrominated
biphenyls -
> Belgian cow milk.
>Sender: owner-infoterra@cedar.univie.ac.at
>Reply-To: Emmanuel de Broux <emmanuel.debroux@ping.be>
>
>Hello, listers.
>
>Nowadays, in Belgium and in France, dioxins make news headlines in
>newspapers and magazines. When refering to dioxins (TCDD and congeners), it
>is always the molecules containing chlorine which are considered. Bromine is
>ignored. But I learned that TBDD and its congeners would be equally toxic.
>Same thing for the PBBs.
>
>I am looking for info on all this and would very much appreciate your
>contribution.
>
>Belgium plans to limit dioxins content of cow milk to 5 pg I-TEQ/g of fat.
>In 1996, the Netherlands had proposed a limit to 1 pg I-TEQ/kg of
>bodyweight. So, if you weigh 75 kg, it would be advisable to limit your
>butter consumption to 15 g per day, and to avoid any other dioxins
>containing food on that day. Do you think I am right?
>
>Best regards, Manu.
>Emmanuel de Broux, 7 rue du Sacre-Coeur, B-5590 LEIGNON, Belgium
>Tel. + fax + a.m. 00 32 83 21 54 30 (In US, replace 00 by 011)
>
>End forwarded text
>___________________
>
>>Howdy Saneters,
>> As the danger of food born pathogens has awakened the state and federal
>>government to the methods farmers use to clean and process salad greens and
>>sprouts, I wonder how far regulations will go. Some say we are headed
toward
>>dunking everything we harvest and bunch in clorinated water in a stainless
>>steel room. The definition of processing vegetables is tightening up.
Some
>>farmers I know have stopped producing alfalfa sprouts and salad mix because
>>they lack a code kitchen (which is now required here in California).
>> The question in my mind is where is this going? Is food still organic
after
>>its dipped in clorinated water? Are these kinds of regulations going to add
>>one more step that keeps small farmers from entering the marketplace?
>> I believe that consumers need some assurance that their salad mix was
washed
>>in clean water. I realize the impact that food born poisonings from organic
>>food can do the the market place. Any Discussion?
>>
>>Thomas Wittman
>>Molino Creek Farming Collective
>>Davenport, Ca
>>
>>To Unsubscribe: Email majordomo@ces.ncsu.edu with "unsubscribe sanet-mg".
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>
>
>Best Wishes,
>
>Douglas B. Johnson
>
>
>
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