As Dominic Dyer made clear in "Kill all known germs" (25 June, p 28), there is no evidence that certified organic products are more likely to be contaminated by Escherichia coli. All food is susceptible, and recent European Union research even shows less contamination in organic livestock.
The answer lies in controlling risks throughout the food chain. Consumer safety is the aim of all organic producers; growers and processors are independently inspected for organic certification, and must abide by strict hygiene guidelines and food safety laws.
There is no evidence that "lives will be saved" if organic standards allow irradiation. EU organic regulations do not allow it because it does not fit with organic principles, which state that processing should guarantee to maintain the integrity and vital qualities of the food. There is also a lack of long-term studies into potential health impacts.
In the UK, irradiation is only ...
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