The food science professor that brought it to my attention sent me an e-mail
today saying he had shared the article with Steve Taylor (Head of the Food
Science & Technology Dept. and Director of the Food Processing Center here
at UNL) and he was "also unaware of any published information on the claim
that organic foods have increased risks of foodborne pathogens."
With regards to Avery's statement that Consumer Reports found that
free-range chickens are more likely to be infected with dangerous bacteria,
Phil Crawford (Director, Center for Sustaining Agriculture and Natural
Cooperative Extension Program Leader - Agriculture and Natural Resources,
Natural Resource Stewardship, and Food Safety, Washington State University)
sent an e-mail saying: "I wonder what Consumer's Union had to say about
free range chickens. I am a long time subscriber to Consumer Reports, and I
don't remember seeing any such information."
Pam Murray, Coordinator
Center for Grassland Studies and
Center for Sustainable Agricultural Systems
PO Box 830949
University of Nebraska
Lincoln, NE 68583-0949
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