Monsanto has been put under huge pressure in Europe after a new scientific study was released in Germany last week showing its glyphosate based herbicide Roundup damages beneficial bacteria.
The study by scientists at Leipzig University found that the active ingredient in Monsanto’s Roundup herbicide, known as glyphosate, negatively impacted the gastrointestinal bacteria of poultry in vitro. The researchers presented evidence that highly pathogenic bacteria resisted glyphosate, whereas beneficial bacteria were moderately to highly susceptible to it. (see below for full abstract from paper)*
Elsewhere in Europe further pressure has been applied on Monsanto by another study being undertaken by Dr. Charles Benbrook, who has been asked by Greenpeace to see what affect Roundup-Ready GM Crops would have if allowed to be grown in the EU:
Below you can see the important videos from a recent conference concentrating on the dangers of Roundup:
*The Effect of Glyphosate on Potential Pathogens and Beneficial Members of Poultry Microbiota In Vitro.
The use of glyphosate modifies the environment which stresses the living microorganisms. The aim of the present study was to determine the real impact of glyphosate on potential pathogens and beneficial members of poultry microbiota in vitro. The presented results evidence that the highly pathogenic bacteria as Salmonella Entritidis, Salmonella Gallinarum, Salmonella Typhimurium, Clostridium perfringens and Clostridium botulinum are highly resistant to glyphosate. However, most of beneficial bacteria as Enterococcus faecalis, Enterococcus faecium, Bacillus badius, Bifidobacterium adolescentis and Lactobacillus spp. were found to be moderate to highly susceptible. Also Campylobacter spp. were found to be susceptible to glyphosate. A reduction of beneficial bacteria in the gastrointestinal tract microbiota by ingestion of glyphosate could disturb the normal gut bacterial community. Also, the toxicity of glyphosate to the most prevalent Enterococcus spp. could be a significant predisposing factor that is associated with the increase in C. botulinum-mediated diseases by suppressing the antagonistic effect of these bacteria on clostridia.