Agriculture Reference
In-Depth Information
organic regulations and in the assessment of food safety. Organic farming practices
and regulations promote high standards of product safety. Organic foods are gener-
ally produced using lower nitrogen applications that potentially reduce nitrate con-
centrations. Pesticides are banned, so no pesticide residues are present. For organic
meat and animal products, there are a number of rules directed toward a high status
of animal welfare, care for the environment, restricted use of medical drugs, and
the production of healthy products without residues of pesticides or drugs. Most
developed countries have safeguards for assuring food safety, but a growing number
of consumers still feel that there is enough risk for them to prefer organic foods. In
developing countries, there are generally less safeguards both in applying pesticides
and other chemicals to growing crops and in testing products being sold in the mar-
kets. Therefore, if recommendations and regulations for producing organic foods are
properly followed and enforced in developing countries, they may very well be safer
than conventionally produced food products.
Even though most developed countries have programs to ensure food safety, many
people are still concerned. This seems particularly true in Europe where a number
of countries show concern about food safety. Public worries relate mainly to specific
agri-food-environment problems that have been recently encountered, and the fol-
lowing were noted by Hansen et al. 2002:
•
Discovery of animals with bovine spongiform encephalopathy (BSE)
•
Increased occurrence of salmonella in meat and eggs
•
Increased occurrence of campylobacter in meat
•
Finding of listeria in some dairy products
•
Increased occurrence of dioxins in food and feed
•
Excessive amounts of pesticides, antibiotics, additives, etc., in food
•
Presence of toxic fungi in stored foods
•
Pollution of drinking water with pesticides and nitrate
•
Organic food products contaminated with genetically modified organisms
(GMOs)
•
Deception in sale of conventional foods as organic products
Although most food is safe, there is always some risk regardless of whether the
food is produced according to organic standards or with conventional practices.
Organic foods, by the very fact that they are produced without being subjected to
many of the practices and chemicals that conventional foods are subjected, have
several advantages from the food safety perspective. The growers of organic foods
are also exposed to fewer chemicals, and this is probably of greater importance in
developing countries than developed countries. Many countries have strict regu-
lations and procedures for applying pesticides and other chemicals to crops that
provide adequate protection, but this is not true in all countries. Also, the proper
use of pesticides requires following the label as to how and when they are to be
applied. Failure to follow the prescribed procedures will certainly result in more
risk associated with foods produced under conventional practices. Ultimately, the
consumer makes the final decision based on personal choices including availability
and cost factors.
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