Contaminants and micro-organisms in organic and conventional food products

L.P.L. van de Vijver, L.A.P. Hoogenboom, N.J.G. Broex, H.I.J. Roest, J.G. Bokhorst, M.D. Northolt, D.J. Mevius, J.A.C. Meijs

Research output: Contribution to conferenceAbstract


In the Netherlands we investigated animal and plant products on potentially hazardous contamination with heavy metals, mycotoxins, pesticide residues, patho-genic micro-organisms and nitrate. In most cases, the organically produced foods had equal or lower amounts of contaminants than conventionally pro-duced products. These results conflict with a common idea that organic farming theoretically increases food safety risks. For many contaminants organic food showed a large diversity in the amount of contamina-tion. Experience with organic farming, managing and manure use partly explain these differences. Understanding of these cultivation parameters can help in further improvement of organic cultivation practices.
Original languageEnglish
Publication statusPublished - 2008
EventJoint organic congress -
Duration: 30 May 200631 May 2006


ConferenceJoint organic congress


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