The Tribune today reports http://www.chicagotribune.com/business/chi-0606260140jun26,1,7538640.story?ctrack=1&cset=true reports that antibiotic foods are not necessarily safer.
"The study was funded by the Institute for Food Technologists Foundation, a non-profit scientific and educational group with 22,000 members working for the food industry, academia and government. The panel was composed of microbiologists and food scientists from leading universities. Besides the University of Georgia, panelists were drawn from Rutgers University, Iowa State University, the University of Tennessee, University of Minnesota and the University of Maryland. Many Food and Drug Administration food laboratories are located at Iowa State." [Note double plug for Iowa State, possibly the writer's alma mater?]
"Doyle dismissed possible concerns about the food scientist members of the panel being too closely linked to the food industry, noting that about one-third of the panel was made up of microbiologists."
So, two-thirds are not microbiologists. Some of those microbiologists also work in industry. Most of those who are not microbiologists seem likely, given the composition of the group, to work in industry as well, or to be academics with strong ties to the food industry. These guys couldn't have pressure put on them by their employer, could they?
About the most that can be said for this study is that it's a counterweight to earlier studies for the Organic Trade Association, another highly unbiased group.
No comments:
Post a Comment