>Proper sanitation _is_ extremely important but I imagine that if these
>regulations are enforced 90% of US small growers will go out of business.
This stuff is important, indeed. Several people died in eastern Canada
a few years back because they got Listeria from small-scale organic
sauerkraut. I've inspected some small farms that are worse than
anything I saw in Bolivia, as far as sanitation was concerned. To be
told I was "just up-tight, man" certainly solidified my opinion that if
they can't clean it up, such operations *should* be shut down.
As it stands right now, the small operations that do a good job are at
a something of a competitive disadvantage compared to the ones that are
just winging it.
>It seems obvious that "contamination by toxins, grease, insect parts"
>should be included in procedures to ensure sanitation of product.
>I just love the way not a word was mentioned about pesticides; its almost
>as if Dennis Avery had a hand in that special feature.
The HACCP approach lends itself reasonably well to risk reduction in
relation to all of the non-microbial contaminants and pollutants you
mentioned above. Strictly speaking, however, HACCP focuses on microbial
contamination. The good growers out there are already applying a
modified HACCP approach to all sorts of risks, including pesticides.
To Unsubscribe: Email email@example.com with the command
"unsubscribe sanet-mg". If you receive the digest format, use the command
To Subscribe to Digest: Email firstname.lastname@example.org with the command
All messages to sanet-mg are archived at: