mini review
Gilles-Eric Séralini1*,
Jérôme Douzelet2, Jean-Charles Halley3
1University
of Caen Normandy, Network on Risks, Quality and Sustainable Development, MRSH
and Department of Biology, Esplanade de la Paix, Caen Cedex, France
2Spark-Vie,
Le Mas de Rivet, Barjac, France
3Les
Mets Chai, Caen, France
*Corresponding
author: Gilles-Eric Séralini, University of
Caen Normandy, Network on Risks, Quality and Sustainable Development, Esplanade
de la Paix, 14032 Caen Cedex, France. Tel:
+33670802087; Email: seralini.gilles-eric@neuf.fr
Vines are among the crop plants that are most heavily treated with
pesticides. Two of the authors have previously characterized the taste of
pesticides in water and wines. In light of a current debate, in this paper we
have summarized data on the taste and potential toxicity of Copper (Cu) in
wines, as well as on the necessity of its use in vineyards, and in organisms in
general. Copper has been considered as an organic pesticide. We underline here
that it is protective of life and only toxic by saturation of the capacity of
physiological processes. It is found at an average dose of 0.15 mg/l in
organic wines, and at up to 1.5 mg/l or more in non-organic ones, probably
because of its presence in the composition of synthetic pesticides. It is
detectable in water by taste from 0.075 mg/l. Its taste is characterized in the
present work. Tasters were able to detect the taste of copper in a wine spiked
in a blinded manner to a level of 0.15 mg/l. When added at 1 or 1.5 mg/l it was
found to clearly modify the taste of wine. At a level of 0.15 mg/l, it would be
necessary for a human of 80 kg to drink 80 l of organic wine per day to reach
the threshold of acute toxicity of copper. On the other hand, a medical
prescription of copper can stimulate the immune system of an adult at a level
of 1 mg/day. For comparison, we found that a favourably judged (awarded 100/100
in the Parker Guide) non-organic bottle of wine contained 146 ppb of boscalid,
a widely used synthetic pesticide. If we consider the formulants and residues present
in numerous pesticides, such as petroleum and arsenic or other heavy metals,
the threshold of chronic toxicity will be reached from the consumption of 22 ml
of this wine. Similar results are obtained for fenhexamid and glyphosate
in Roundup, which have a considerably higher toxicity than an excess of copper.
Copper cannot therefore be considered as being comparable with the synthetic
pesticides derived from petroleum that are present in non-organic wines, in
contrast with the recently published views of regulatory bodies. Moreover, the environmental impact of
copper in organic vineyards under normal treatment appears to be positive, in
that it improves biodiversity, in contrast with the impact of synthetic
pesticides.
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