Organic Food Health Risks

If you're like most consumers, you probably assume that organic foods are generally healthier and safer than foods grown through traditional agricultural processes. Alas, "organic does not equal safe,'" reports the "Nutrition Research Reviews" journal. Several specific potential health risks, as related to diseases and contaminants, can potentially affect the food safety and quality of organic meats and vegetables.

Organic Pesticides

Many organic farmers try to limit or eradicate insect pests and diseases without the use of harsh chemical-based pesticides. However, botanical and biological pesticides, such as bacteria that kill other bacteria, and mineral-based sprays and spreads can often be used within organic farming structures. While these products are organic and natural, such as sulfur sprays and pyrethrum-based insecticides, that doesn't mean they're innocuous. Some, such as sulfur, can be toxic to humans. Additionally, very little has actually been studied and verified in terms of the long-term health and environmental risks of both the direct applications and residual effects of these pesticides, warns the National Collaborating Centre for Environmental Health.

Parasites

Organic farm animals, including those raised in free-range systems, aren't immune to traditional parasites. Depending on how the meat is processed, these parasites may still be in the organic meat when you consume it. For example, the "Journal of Food Protection" reported in 2009 that organic and free-range pigs experienced "increased" infection levels of Toxoplasma gondii, a parasite that can be transferred to humans when the infected meat is eaten.

Mycotoxins

When some kinds of bacteria and molds grow on animal feed, they can release poisonous substances known as mycotoxins. These toxins may be passed on into the final food product, such as cow's milk. Traditional fungicides generally kill any toxin-creating molds, but organic farms may be more susceptible to this "major health hazard" because such fungicides "are not allowed in organic production," states the United Nations' Food and Agriculture Organization.

Fecal Contaminants

Manure and compost are often used to fertilize organic produce in lieu of synthetic chemical fertilizers. This can increase the risk of fecal contamination of the organic food, and this can elevate risks of fecal-carried diseases like E. coli. The Center for Infectious Disease Research and Policy at the University of Minnesota reports that E. coli was found in 9.7 percent of organic vegetables, in comparison to just 1.6 percent of conventionally grown vegetables. This has caused thousands of people to become sick from eating contaminated organic produce, specifically in green, leafy vegetables like spinach.