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| E. coli can survive for a long time on composted soils |
Germany is fatally sick. There is a lethal elephant in the room. This is that elephant:
“Use of animal wastes in fertilization of fresh fruits and vegetable plots significantly increased the risk of E. coli contamination in fresh produce grown in semi-organic and organic farms.”
The article is:
Association of farm management practices with risk of Escherichia coli contamination in pre-harvest produce grown in Minnesota and Wisconsin
DIRECT QUOTES
Use of animal wastes in fertilization of fresh fruits and vegetable plots significantly increased the risk of E. coli contamination in fresh produce grown in semi-organic (OR = 12.9, 95% CI = 2.9–56.3, P-value less than 0.0001) and organic (OR = 13.2, 95% CI = 2.2–61.2, P-value less than 0.0001) farms (Table 4). Although composting did not affect the E. coli prevalence in semi-organic and organic produce, ageing of non-composted manure for more than 6 months contributed to a significant reduction of the risk (OR = 4.2 95% CI = 1.7–12.3, P-value = 0.005) among organically produced fruits and vegetables. Semi-organic and organic farms used various types of animal wastes such as chicken, hog, horse and cattle manure. Among these different manure types, use of cattle manure for fertilization of produce crops increased the risk of E. coli contamination by approximately 7-fold (OR = 7.4, 95% CI = 1.6–36.8, P-value = 0.003). Farmers who used animal wastes for fertilization applied manure either in the Spring or in the Fall or both in Spring and Fall. However, these different times of application of manure application did not have any significant effect on the E. coli prevalence in semi-organic and organic produce.
…
4. Discussion
Several reports have found that some of the farm-level practices for handling and treating animal manure before their application as fertilizer might reduce the survival of contaminating bacteria in manure and in agricultural soil, in which manure had been amended as a fertilizer ([Hutchison et al., 2004], [Kudva et al., 1998] and [Lung et al., 2001]). Thus a major portion of the survey’s questionnaire was meant to collect information on manure-handling and treatment practiced by the semi-organic, organic and conventional produce growers who took part in this study.
During the two-year study, less than half of the conventional growers used animal manure for fertilization of their crops, while 70 to 90% of organic and semi-organic farmers applied animal manure for fertilization. This finding was expected as organic growers are not allowed to use most of the chemical fertilizers that conventional growers can use (AMS/USDA, 2000). Although the majority of the conventional farmers did not use animal waste as fertilizer, only 57% of the manure users composted animal manure before using it as fertilizer. As many as 70% of the semi-organic and almost all the organic farmers who used manure fertilizer applied composted manure.
Our findings, both during the present study and in a previous study, showed that only 1.5 to 2.5% of pre-harvest conventional produce had detectable E. coli contamination ([Mukherjee et al., 2004] and [Mukherjee et al., 2006]). This low number of positive samples prevented any risk-factor analyses involving conventional farms. However, among the 6 conventional farms which had at least one E. coli contaminated sample, 4 used manure-based fertilizers. In this study, only semi-organic and organic farms were included in the analyses of farm-level risk-factors associated with greater prevalence of E. coli. Among these two farm types, users of animal waste as fertilizer were at a significantly greater risk of E. coli contamination in their produce compared to those who did not use manure fertilizer (Table 4).
Ageing of animal wastes before their application as fertilizer was used by several of the participating farmers. Ageing of animal manure for less than 6 months increased the risk of E. coli contamination by more than four folds in organic produce (Table 4). However, this risk-factor did not show a significant effect on E. coli prevalence in semi-organic produce. Hutchison et al. (2004) reported that spreading livestock manure on the top of agricultural soil and let it age without mixing them into the soil significantly reduced counts of pathogenic bacteria such as E. coli O157:H7, Salmonella enterica, Listeria monocytogenes, and Campylobacter jejuni.
END QUOTES
FROM:
Association of farm management practices with risk of Escherichia coli contamination in pre-harvest produce grown in Minnesota and Wisconsin
Avik Mukherjee, Dorinda Speh and Francisco Diez-Gonzalez.
Food Science and Nutrition Department, University of Minnesota, St. Paul, Minnesota 55108, USA
South West Research and Outreach Center, University of Minnesota, Lamberton, Minnesota 56152, USA
International Journal of Food Microbiology
Volume 120, Issue 3, 15 December 2007, Pages 296-302
doi:10.1016/j.ijfoodmicro.2007.09.007
Abstract
Microbiological analyses of fruits and vegetables produced by farms in Minnesota and Wisconsin were conducted to determine the prevalence of Escherichia coli in pre-harvest fruits and vegetables. During the 2003 and 2004 harvest seasons, 14 organic (certified by accredited organic agencies), 30 semi-organic (used organic practices but not certified) and 19 conventional farms were sampled to analyze 2029 pre-harvest produce samples (473 organic, 911 semi-organic, 645 conventional). Before each harvest season, a farmer survey was conducted to collect relevant information on farm management practices that might affect the risk of E. coli contamination in fresh produce. The use of animal wastes for fertilization of produce plants increased the risk of E. coli contamination in organic (OR = 13.2, 95% CI = 2.2–61.2, P-value less than 0.0001) and semi-organic (OR = 12.9, 95% CI = 2.9–56.3, P-value less than 0.0001) produce significantly. Improper ageing of untreated animal manure significantly increased this risk in organic produce (OR = 4.2 95% CI = 1.7–12.3, P-value = 0.005) grown using such manure as a fertilizer. Organic growers who used cattle manure for fertilization of their crops showed significantly greater risk of contamination with the E. coli (OR = 7.4, 95% CI = 1.6–36.8, P-value = 0.003), compared to those who used other types of manure-based fertilizer. In Minnesota, organic and semi-organic produce collected from the southeastern (SE) part of the state were at a significantly greater risk of E. coli contamination (OR = 3.45, 95% CI = 1.8–35.2, P = 0.008), compared to those collected from farms located in the southern (S) regions of the state. In Wisconsin, organic and semi-organic produce collected from the southern (S) cluster of farms were at approximately 3-times greater risk of E. coli contamination (OR = 2.67, 95% CI = 1.3–9.4, P = 0.004), compared to those grown in the northern (N) cluster of farms.
Keywords: Organic foods; Produce; Farm management; Pre
-harvest practices; Risk-factors; Prevalence; Escherichia coli
Further relevant papers
Bad Seeds – Again – This time E. coli O104:H4
POSTED BY BILL MARLER ON JUNE 25, 2011
appears to be a highly resilient pathogen possessing the capability to adapt easily to environmental stresses. While most human cases of E. coli O157 related food poisoning have been associated with the consumption of contaminated meat and dairy products, there is also evidence that human infection has occurred through the ingestion of contaminated soil, fruit and vegetables and drinking water. In this review the potential threat to human health posed by the application of contaminated organic wastes to soil and possible strategies for reducing the amount of pathogen entering the food chain are highlighted.
Internalization of human pathogens within growing salad vegetables.
Warriner K, Ibrahim F, Dickinson M, Wright C, Waites WM.
Biotechnol Genet Eng Rev. 2003;20:117-34.
Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G
2W1.
Enterohemorrhagic Escherichia coli O157:H7 present in radish sprouts.
Itoh Y, Sugita-Konishi Y, Kasuga F, Iwaki M, Hara-Kudo Y, Saito N, Noguchi Y,
Konuma H, Kumagai S.
Appl Environ Microbiol. 1998 Apr;64(4):1532-5.
Department of Biomedical Food Research, National Institute of Infectious
Diseases, Shinjuku-ku, Japan.
Using cultivation, immunofluorescence microscopy, and scanning electron
microscopy, we demonstrated the presence of viable enterohemorrhagic Escherichia
coli O157:H7 not only on the outer surfaces but also in the inner tissues and
stomata of cotyledons of radish sprouts grown from seeds experimentally
contaminated with the bacterium. HgCl2 treatment of the outer surface of the
hypocotyl did not kill the contaminating bacteria, which emphasized the
importance of either using seeds free from E. coli O157:H7 in the production of
radish sprouts or heating the sprouts before they are eaten.
Internalization of bioluminescent Escherichia coli and Salmonella Montevideo in
growing bean sprouts.
J Appl Microbiol. 2003;95(4):719-27.
Warriner K, Spaniolas S, Dickinson M, Wright C, Waites WM.
Division of Food Sciences, School of Biosciences, University of Nottingham,
Leicestershire, UK.
AIMS: Investigate the interaction of bioluminescent Escherichia coli and
Salmonella Montevideo with germinating mung bean sprouts.
METHODS AND RESULTS: E. coli or Salm. Montevideo introduced on mung beans became
established both internally and externally on sprouts after the initial 24 h
germinating period. In both cases the inoculated bacterium formed the predominant
microflora on the sprouted beans throughout. From the bioluminescent profile of
inoculated sprouting beans, bacterial growth was found to be in close proximity
to the roots but not on the hypocotyls. Clumps (biofilms) of cells with low
viability were observed within the grooves between epidermal cells on hypocotyls.
Treatment with 20,000 ppm sodium hypochlorite removed the majority of bacteria
from the surface of hypocotyls although nonviable single cells were occasionally
observed. However, viable bacteria were recovered from the apoplastic fluid, and
extracts of surface-sterilized sprouts indicating that the internal bacterial
populations had been protected. This was confirmed using in situ
beta-glucuronidase staining of surface-sterilized sprouts where cleaved enzyme
substrate (by the action of internalized E. coli) was visualized within the plant
vascular system.
CONCLUSIONS: E. coli or Salmonella present on seeds become internalized within
the subsequent sprouts and cannot be removed by postharvest biocidal washing.
SIGNIFICANCE AND IMPACT OF THE STUDY: Mung bean production should be carefully
controlled to prevent contamination occurring in order to minimize the health
risk associated with raw bean sprouts.
Survival of Escherichia coli O157:H7 in the rhizosphere of maize grown in waste-amended soil.
Exploring the benefits of organic nutrient sources for crop production and soil quality. Rosen, C.J. ; Allan, D.L. (2007)Horttechnology, 17, 4, pp 422-430
Soil quality is generally improved with application of organic nutrient sources, but careful management is required to avoid environmental risks of nitrate (NO3) leaching and phosphorus accumulation.
Provided that nutrient supply is equal, yields with organic sources tend to be similar to those with inorganic sources. However, lack of available nitrogen (N) that is synchronous with plant demand often limits yields in organic cropping systems. ….
Phytonutrient content also may be affected by differences in pest control strategies among cropping systems regardless of nutrient source. There is a slight, but significantly, increased risk of produce contamination by Escherichia coli and other enteric bacteria contamination on produce when organic nutrient sources are used, but if proper guidelines are followed, contamination with the lethal serotype O157:H7 does not appear to be a major concern. Appropriate management of organic inputs is critical to achieving potential benefits for crop production and soil quality.
One potential risk for people consuming produce grown with manure or manure-based composts is an increased exposure to enteric pathogens (Buck et al., 2003). The bacteria of concern are Escherichia coli, Salmonella spp., and Listeria monocytogenes. E. coli and Salmonella are in animal gastrointestinal tracts and consequently in manure, whereas L. monocytogenes is in decaying plant residues, soil, and animal manure. Consumption of produce contaminated with the E. coli serotype O157:H7 can in some cases cause death in people with weak immune systems. Numerous outbreaks of gastrointestinal disease have been linked to consumption of fresh fruit and vegetables; however, the source of contamination can occur at various stages of production through actual sale of the final product. Although organic nutrient sources are not the only source of bacterial contamination, precautions in handling manure and manure compost need to be taken. To reduce the risk of contaminated produce, certified organic methods require that manure applied to fields must either be properly composted before application or produce for human consumption cannot be harvested for at least 90 d after application for edible portions of the crop not in direct contact with the soil and 120 d for edible portions in direct contact with the soil (USDA, 2000). Specific procedures that maintain temperatures in the pile to kill the pathogens must be followed during the composting process…
Loncarevic et al. (2005) reported that 8.9% of 179 organically grown lettuce samples collected from 12 producers in Norway were contaminated with E. coli, but only 2.2% of the samples were considered to have high enough levels to cause foodborne illness. The serotype O157:H7 and Salmonella were not detected in any of the samples. Listeria monocytogenes serogroups 1 and 4 were isolated from 1.1% of the samples. In a study to determine the potential for
contamination with E. coli serotype O157:H7, Johannessen et al. (2005) transplanted lettuce seedlings into soil fertilized with manure inoculated with E. coli O157:H7. After 50 d, the serotype was not detected in any parts of the lettuce leaves or roots; however, indigenous E. coli was detected sporadically on lettuce leaves… Based on these studies, it appears that there is a slight, but significant, increased risk of produce being contaminated with E. coli and other enteric bacteria when organic nutrient sources are used. However, contamination with the O157:H7 serotype resulting from use of organic nutrient sources does not appear to be a major concern.
Sounds like somebody didn’t use their head.
Our farm is decidedly not “organic” because we use pesticides. We have about an acre of mixed crops and a third of an acre of apples. We do use composted cow and horse manure simply because we have it. It’s “free.”
I have nothing against “synthetic” fertilizers. I just hope we can continue to keep producing it as populations increase, because there sure as hell ain’t enough manure to go around to feed 7 billion people.
Around here manure gets piled up through the fall and part of the winter, turned several times to keep the temperatures up, then it sits until June where it is used only for field crops–tomatoes, cucumbers, corn and squash. The compost is put into the holes when we set the plants out.
Furthermore, the vine crops are grown up on trellises so that the plants and fruit do not sit on the ground.
Sometimes it “pays” to be small. This shit is labor-intensive.
If the “organic” growers fingered in this story are found to have been negligent, I say throw the book at ’em.
By the way, the term “semi-organic” is absurd. What does that mean? Is it anything like “semi-kosher”?
Farming methods are farming methods. There are hosts of them. To use such a term privileges an agricultural cult that I believe needs to be marginalized.
An issue with organic vegetable operations is that they tend to be specialized (just like most ag operations) and this leads to doing the same thing on the same piece of land, year after year.
In addition to studying the manure treatment and sources that minimize contamination risk, it would be nice to have information on land rotation practices too. For example, if vegetable fields are rotated into pasture and grain production does this create a clean field to use again for vegetables?
There is no doubt in my mind that we will need to use manure, both animal and green, more and more (including that of humans), so getting a handle on the safe way to do it is extremely important. Thanks for highlighting this article.
Organic standards do appear to take into account the fact that manure is loaded with bacteria, as farmers are not allowed to spread un-composted manure within a certain number of days of harvest for different kinds of crops (30, 60, 90 days depending on crop type). However, the big flaw in this is that we know that unless the composting process is done properly, pathogenic bacteria will survive and you could be spreading E. coli and campylobacter on your produce if it is not composted thoroughly. There is no requirement in organic standards that farmers making compost have to check the temperature of the compost pile (high temperature kills pathogens).
There are several complexities to this picture, for one, that conventional farmers also use manure, composted and not, for fertilizing their crops. They are not bound to the number-of-day rules that organic farms are, so one might get the implication that produce from this type of farm could be more at risk. However, there is a clear difference between the organic and conventional farms in terms of how often animal waste is used, and from this study, it shows that the organic farms have a higher risk of bacterial contamination likely as a result.
But this is one study – more would be needed to see if this holds true in different localities, environments, types of produce, and as Jason points out, with different land management practices. I agree, we should figure out the best way to do it, to not only avoid these kinds of risks but also to make good use of the large amounts of animal wastes that there are available that could do a lot of farm fertility.
Use of manure in conventional operations is largely in common commodities, which aren’t destined to be eaten raw by consumers.
It seems to me that everyone is looking at these issues from a single prospective. To provide a better understanding of such food poising incidents we must examine and consider all factors involved in this process. Focusing and blaming the usage of organic fertiliser is not appropriate. All procedures and practices during growing, harvesting, storage, handling and consumption should be considered. I would like to bring your attention to our paper published in the International Journal of Food Microbiology, 138 (2010) 232–237, which showed direct relationship between the persistence of Escherichia coli on vegetable plants and the degree injury before harvest.
Thanks for posting. Is this the paper you are speaking of? Persistence of Escherichia coli on injured vegetable plants
I agree that we need to take a broader look at food safety, but there is evidence that spreading of un-composted manure on vegetable crops puts consumers at risk. The “blame” can be placed accurately when based on evidence.
Hi Karl,
Compost developed according to USDA organic standards has strict requirements for temperature and number of turns. These need to be monitored and documented.
Temperatures must reach over 130 F and be maintained for that long for 15 days and be turned 5 times, for example.
Are your days right there Karl – you state 30, 60 etc – but the document Jason appears to be referencing has only 2 periods – 60 days where the edible part of the plant is not in contact with the ground, 120 days when it is – likewise for composted material Jason is on point with the numbers (raw manure however is allowed with the 60/120 day rule in effect)
I’m updating the post with these notes
Islam, M., Doyle, M.P., Phatak, S.C., Millner, P., & Jiang, X.P. (2004)
Persistence of enterohemorrhagic Escherichia coli O157 : H7 in soil and on leaf lettuce and parsley grown in fields treated with contaminated manure composts or irrigation water. Journal of Food Protection, 67, 7, pp 1365-1370
Islam, M., Doyle, M.P., Phatak, S.C., Millner, P., & Jiang, X.P. (2005)
Survival of Escherichia coli O157 : H7 in soil and on carrots and onions grown in fields treated with contaminated manure composts or irrigation water. Food Microbiology, 22, 1, pp 63-70
Johannessen, G.S., Bengtsson, G.B., Heier, B.T., Bredholt, S., Wasteson, Y., & Rorvik, L.M. (2005)
Potential uptake of Escherichia coli O157 : H7 from organic manure into crisphead lettuce. Applied and Environmental Microbiology, 71, 5, pp 2221-2225
Kuhnert, P., Dubosson, C.R., Roesch, M., Homfeld, E., Doherr, M.G., & Blum, J.W. (2005)
Prevalence and risk-factor analysis of Shiga toxigenic Escherichia coli in faecal samples of organically and conventionally farmed dairy cattle. Veterinary Microbiology, 109, 1-2, pp 37-45
Mukherjee, A., Speh, D., Dyck, E., & Diez-Gonzalez, F. (2004)
Preharvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157 : H7 in organic and conventional produce grown by Minnesota farmers. Journal of Food Protection, 67, 5, pp 894-900
Appears to be an increase in E. coli contamination that maybe related to changes in livestock feed related to preventing Bovine spongiform encephalopathy (BSE), commonly known as mad-cow disease.
“Replacing ruminant protein with oilseed meal protein (soybean,
canola) in animal feed raises the spectre of enhanced bacterial
pathogen contamination in fruits and vegetables through manure
fertilization.”
Some scientists are suggesting that the E.coli outbreak in Germany
maybe a result of contamination from manure fertilization.
“Replacing ruminant protein with oilseed meal protein (soybean,
canola) in animal feed raises the spectre of enhanced bacterial
pathogen contamination in fruits and vegetables through manure
fertilization.”
Follow up comments would be appreciated
The current efforts to trace the cause of the outbreak should help such discussion focus on angles like this. It would be nice to know the source of your quotes to get a context. There are numerous way that fresh vegetables can get contaminated. In the field, in the processing chain and in retail outlets. Not just animal manure.
Can you supply more detail about the postulated connection between soybeans and manure Brian. Is their any evidence mentioned?
WHO have a useful list of FAQs
http://www.euro.who.int/en/what-we-do/health-topics/emergencies/international-health-regulations/ehec-outbreak-in-germany/faq-epidemiology
Frequently asked questions on the EHEC infection outbreak in Germany
Epidemiology
1. What is the source of contamination?
The source of the infection has not yet been identified and intense investigation is being carried out to find it. Contaminated lettuce, tomatoes and/or cucumbers are the most probable vehicle of infection, but this is still not proven. Escherichia coli outbreaks are usually foodborne. Other food items or materials may be culpable.
2. Why are the investigations taking so long?
This is a complex effort as the bacteria can be transmitted in so many ways – through water, food or contaminated material. Investigating the particular source involves many different agencies, complex laboratory tests, research and tracing, and requires isolating the bacteria and investigating patients’ exposure in detail.
3. How are the bacteria transmitted to humans?
The bacteria are transmitted through the faecal/oral route and eating contaminated food is a common vehicle of infection, often through contaminated raw or undercooked ground meat products, raw milk and fresh produce. Other sources of enterohaemorrhagic E. coli (EHEC) infection are contaminated water, and contact with animals and with other affected patients, if proper infection control is not practised.
4. How long is the incubation period of EHEC infection?
The incubation period is usually about 48 to 72 hours, but can range from 1–10 days.
5. What are the symptoms of EHEC infection?
Symptoms of disease include abdominal cramps and diarrhoea, which may be bloody. Fever and vomiting may also occur. Most patients recover within 10 days, although in a few cases (particularly in young children and elderly people, but this is not the case in the current outbreak), the infection may lead to a life-threatening disease, such as haemolytic uraemic syndrome (HUS).
6. Why is it affecting adult women in particular?
It is true that in Germany 60% of the EHEC cases and 71% of the HUS cases are female. The reason is unknown, but it may be that adult women are more exposed to the source of contamination. It is very unusual to have such severe outcomes as HUS in young and middle-aged adults, as the normal high-risk groups are young children and elderly people. Some cases have also occurred in school-aged children.
http://www.nytimes.com/2011/06/04/world/europe/04iht-ecoli04.html
By JAMES KANTER and ALAN COWELL At NY Times provide one perceptive diagnosis of the epidemic
Published: June 3, 2011
Considering the fact that a high numbers of infections that were spread across a single region of one country, the bacterium probably entered the food chain after leaving farms, but before the produce was sold directly to consumers, said Jonathan Fletcher, a senior lecturer in microbiology at the University of Bradford in England.
“The distribution suggests this wasn’t at the point of origin because given the way food chains work these days that means it would have already spread more widely across Europe and possibly the world,” he said. “At the same time, this has already traveled far enough to suggest that not just one stall or supermarket was responsible.”
This is also interesting from someone linked to organic farming interests who are rightly following this intently
http://www.foodsafetynews.com/2011/06/moment-of-truth-approaches-in-germany/