SORU: aşağıdaki parçaya göre cevaplayınız
It is clearly stated in the passage that both organic and conventional foods ----.
There have been very few studies comparing the
microbiological safety of organic and conventional food
production. In theory, organic food could be more prone
to microbial contamination due to the lack of
preservatives and the use of animal waste or manure as
fertilisers are more commonly referred to. However, the
results of the present studies have not been conclusive
due to a number of factors, including a small sample
size and a failure to take into account seasonal and
regional variations. Clearly, organic and conventional
foods are susceptible to contamination by pathogenic
microorganisms at every point in the food chain. It can
occur during production from manure and water, during
processing from environmental sources and during the
final handling and packing, possibly as a result of poor
human sanitation. One area where organic production
systems might pose a higher risk is through the use of
newer untreated manure as fertiliser. Studies carried
out on organic and conventional produce found that
E. coli contamination was 19 times greater on organic
farms that used manure or compost less than 12
months old than on farms that used older materials.
Though the risks are reduced as manure matures,
researchers have found that many pathogenic
organisms such as E. coli and salmonella can still
survive up to 60 days or more in compost and in the
soil, depending on temperature and the condition of the
soil.