. . . [C]onsumers often have incorrect perceptions about organic food and National Organic Program (NOP) Certification. Many people associate the word “organic” with words or phrases such as “chemical free”, “safe” and “natural”. . . T]hese associations . . . are not guaranteed by the NOP organic food label. . . .
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Do these labels mean anything in terms of food safety? Currently, research regarding organic versus conventional food safety is fairly limited. . . Absolute claims that organically produced food is safer than conventionally produced food are not scientifically sound.
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However, according to research summarized by the Mayo Clinic . . . the following has been demonstrated in regards to organic vs. conventional production:
- Pesticide residues are found on both organic and conventional produce, but, on average, appear to be lower . . . on organic. . . . while many believe food is safer when not contaminated by pesticide residues, there is insufficient scientific data to make any conclusions. . . .
- Contamination, such as with microorganisms or toxic metals (lead, arsenic, etc.), has been found to occur similarly among organic and conventionally produced foods.
- . . . [O]rganic products have demonstrated lower incidence of antibiotic resistant microorganisms when compared to conventional products.
The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis. Read full, original post: What we know today about organic food
