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Why ORGANIC FOODS: A Look at Food Safety Risks
Prepared by: Sara Mahmoud
Submitted to:
Date:
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OUTLINE
• Growth of organic food industry• Organic food regulations and standards• Comparisons of organic and conventional
foods:– Pesticide residues– Nutritional composition– Natural toxins– Microbiological contamination
• Summary and conclusions
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ORGANIC FOOD INDUSTRY GROWING RAPIDLY
0
5
10
15
Sales ($Bil)
1997 1999 2001 2003 2005
Year
U.S. Organic Food Sales 1997-2005
Source: Whole Foods Market, 2005
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Why do consumers choose organic foods?
• Perceived health and nutrition benefits– Avoidance of pesticides (70%)– Freshness (68%)– Health and nutrition (67%)– Avoidance of genetically modified foods (55%)
• Willing to pay typical 10% to 40% price premiums
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ORGANIC FOODS:Not just fresh fruits and
vegetables anymore
2140
1360
1940
5369
667
1758
341
256 Dairy
Breads and Grains
Beverages
Fruits and Vegetables
Snack Foods
Packaged/PreparedFoods
Sauces/Condiments
Meat/Fish/Poultry
Organic Food Sales by Category, 2005 ($Mil)
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ORGANIC REGULATIONS AND PRACTICES
• Systems based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony.
• Ecological production systems that promote and enhance biodiversity, biological cycles, and soil biological activity.
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ORGANIC REGULATIONS AND PRACTICES
• Prohibited in organic production:– Synthetic pesticides– Growth hormones– Antibiotics– Genetically modified crops– Irradiation– Chemical fertilizers– Sewage sludge
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ORGANIC REGULATIONS AND PRACTICES
• Synthetic materials only allowed if they are on the National List of Allowed and Approved Substances
• Typically naturally-occurring
• Some EPA-approved pesticides are allowed in organic production (i.e. sulfur, chrysanthemum extracts)
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ORGANIC REGULATIONS AND PRACTICES
• Conversion from conventional to organic agriculture takes time
• Fields cannot be certified for organic production until 3 years have elapsed since last use of prohibited substances
• Animal herds - must be fed 80% organic feeds for 9 months and then 100% organic feeds for another 3 months
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ORGANIC SEAL
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ORGANIC SEAL USES
• Products containing only organically produced ingredients may use seal and be labeled “100% organic”
• Products containing at least 95% organically produced ingredients may use seal and be labeled “organic”
• Products that contain at least 70% organic ingredients can be labeled “made with organic ingredients” but cannot use USDA seal
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WHAT ARE THE RISKS FROM PESTICIDE
RESIDUES IN FOODS?
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NO ADVERSE EFFECTS ARE OBSERVED
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1. Microbiological contamination
2. Nutritional imbalance
3. Environmental contaminants
4. Naturally-occurring toxins
5. Pesticide residues
6. Food additives
Food safety priorities of FDA and WHO
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NUTRITION DIFFERENCES
• Very little research directly comparing nutritional value of organic vs. conventional foods
• There is some limited evidence suggesting that organic foods have higher nutrient levels than conventional foods
• Worthington (2001) analyzed results from 41 comparative studies
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WORTHINGTON CONCLUSIONS
• Organic foods had higher levels of vitamin C, iron, calcium, phosphorus, sodium, potassium, magnesium and beta-carotene than conventional foods
• Nitrate levels were lower in organics relative to conventional foods
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1. Microbiological contamination
2. Nutritional imbalance
3. Environmental contaminants
4. Naturally-occurring toxins
5. Pesticide residues
6. Food additives
Food safety priorities of FDA and WHO
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MICROBIOLOGICAL RISKS
• US Estimates - 76 million cases of foodborne illnesses annually, including 320,000 cases of hospitalization and 5,000 deaths
• Is organic food more or less safe than conventional food in terms of microbiological safety?
• More manure use in organics, but more stringent regulation of manure in organic agriculture
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MICROBIOLOGICAL RISKS
• Mukherjee et al (2004)
• Compared 476 organic food samples and 129 conventional food samples for various microorganism contamination levels
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MUKHERJEE FINDINGS (generic E. coli contamination)• Conventional produce - 1.6% of samples
positive• Certified organic produce - 4.3% of samples
positive• Noncertified “organic” produce - 11.4% of
samples positive• Statistically, certified organic and conventional
had no significant difference; contamination of noncertified organic produce was significantly higher than on conventional or certified organic
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SUMMARY
• Organic foods have lower pesticide residue and nitrate levels than convention foods
• Polyphenolics are higher in organics in some cases
• Naturally occurring toxins may be higher in organics in some cases
• There is concern about the microbiological safety of organic produce if it is not handled properly
• TRADEOFFS!
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HEALTH SIGNIFICANCE?
• Differences in chemical/microbiological compositions of foods do not necessarily imply health differences
• Need to know the magnitude of the differences and whether the magnitude is of significance
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