I am preparing another review of the differences between organically and
conventionally grown food - including nutritional aspects, sensory aspects,
pesticide residues and microbiological issues. I would be grateful if
anyone could suggest references etc particularly on the pesticide residues
and microbiological issues relating to organic vs conventional comparisons
- I have plenty on the nutritional side (though I would like to get hold
of the recently quoted study from Copenhagen) and have followed the
discussions on SANET etc. I see there are a number of apparent claims
hitting the media re micro problems with organic foods - are there journal
articles on this topic or are the claims totally without any real basis?
Thanks in advance
Diane Bourn, Lecturer in Food Science
Diane Bourn
Department of Consumer Sciences
University of Otago
PO Box 56
Dunedin
New Zealand
Ph 03 479-7552, FAX 03 479-7567
e-mail:diane.bourn@stonebow.otago.ac.nz
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