This is part three in a series of three articles on organic foods originally published by Food Sentry on May 31, 2013. Part one is here: The Low-Down on Organic Foods. Part two is here: Organic vs. Non-Organic: What’s the Difference?

• Pesticide residues are generally present on both organic and non-organic produce, and, on average, appear to be present in lower concentrations on organic products. However, while it seems obvious that food is healthier when not contaminated by pesticide residues, there is very limited/insufficient data available from reputable studies showing that legal pesticide residues pose any actual harm to humans when ingested at the levels permitted by law. Most of the studies tend to agree that any benefits gained from the reduction of exposure to pesticide residues achieved by consuming organic products are negligible. Know that this is a contentious area among scientists, with strong agendas in play.
• Microbiological contaminants (e.g., bacteria such as E. coli) are generally present on both organic and non-organic products in varying degrees. Some research has found that organics have lower microbiological contamination, while other research has found the opposite. The presence of microbiological contaminants may not vary much (if at all) between the two product types; however, there is a lower incidence of antimicrobial-resistant strains on organic products.
• Toxic metal contamination of organic produce has been found to be similar to that of non-organic produce, and most of the research has found the differences to be negligible.
• Food additives are also limited in organic products and are therefore generally present in lower quantities than in non-organic products. However, most approved food additives don’t appear to be toxic when used in conformance with established limits.
• Other contaminants such as nitrates (found in synthetic fertilizers) appear to be lower, on average, in organic products, though they are still present. Some scientists have cited various instances in which organic foods have higher levels of secondary metabolites (e.g., polyphenolic compounds, antioxidants) as a positive feature. Others have indicated that this may pose a health risk due to the supposed increased presence of naturally occurring toxins (which some research has suggested are equally as potent as synthetic toxins), resulting from an increase in the plant’s use of natural defense mechanisms.

We cannot emphasize enough that, as it stands, many of the research conclusions with regard to organic vs. non-organic product safety are premature. All of the studies cite a lack of data as a limiting factor in their conclusions, but with the data that have been collected, these are the assumptions that have been logically made. You might be surprised at the above conclusions, but organic foods are a hot-button item in both the commercial and scientific sectors, as well as among consumers. Our review of the science so far indicates that, in spite of what you may hear, there is still a great deal of ambiguity in the data regarding the nutritional value and health benefits of organic food. Food Sentry’s own data show more than 50 organic food recalls in the past year in Canada and the U.S. The reported contaminants have included Salmonella, E. coli, Listeria monocytogenes, cadmium and mycotoxins. It’s worth knowing that even though a great deal of care may be taken in growing and harvesting the food, contamination can be introduced anywhere in the production process, and organic foods are not immune to this problem. The safety answer Based on currently available data, there is not much evidence showing that organic products are wholly safer than non-organic products. The fact of the matter is that there is still a great deal of research that needs to be done before any definitive conclusions can be drawn about safety differences. In the meantime, however, what can you do to maximize your food’s safety and mitigate risks? In general, the same rules that apply to non-organic food apply to organic products as well:

• Wash and scrub your produce thoroughly prior to consumption;
• Keep perishables refrigerated and be wary of perishables left out at room temperature for more than two or three hours;
• Keep meats separate from produce during preparation;
• Do not use foods that appear moldy or that have passed their expiration dates;
• Cook meats and eggs thoroughly prior to consumption;
• And, of course, wash your hands prior to, and after, handling food products.

Until further research is performed, what you as an individual ultimately have to decide when considering the purchase of organic products is whether or not the potential risks posed by substances used in non-organic food production such as pesticides, synthetic chemicals/additives and antibiotics, etc., warrant purchasing organics to try and minimize your exposure to these substances. This is a personal decision. Our goal here is to provide you with information that can help you make a decision with which you are comfortable.

• synthetic substances,
• National Organic Program-prohibited non-synthetic substances,
• non-organic/non-agricultural and non-organic/agricultural substances used in or on processed products.

Also banned are ionizing radiation and various methods used to modify organisms and/or their growth and development in ways that cannot be achieved under natural conditions. Although these rules apply to most substances in most situations, there are exceptions. A number of these types of substances and methods are actually permitted (typically in specific forms) for use in various applications specified within the NOP. A long list of these exceptions can be found here: Substance methods lists. Product production, handling requirements and certification To produce and market organic products in the U.S., an organization must become certified by a USDA-accredited organics certification agent. In order to meet the USDA-established certification standards, producers and handlers must adhere to strict production guidelines that are specified further based on the product type, e.g., animal-based or plant-based. Additionally, certification requires that producers and handlers employ stringent pest-management practices at their facilities and that they take all necessary measures to prevent the commingling of “organic” products with “non-organic” products and prohibited substances. Organics producers and handlers are required to keep detailed logs of almost every aspect of their operations, which are reviewed annually by certifying agents, who also perform annual on-site inspections. Important! For those readers who purchase organic products from farmers markets or other smaller food-selling operations, you may be interested to know that if the entity/individual you purchase from reports less than $5,000 annually from sales of organic products, they are not subject to the certification/verification as described above. Labeling requirements In our opinion, food labeling in the U.S. is probably one of the most confusing, dysfunctional and often-misleading aspects of the food market. In fact, there is a whole industry devoted to helping manufacturers learn and apply labeling regulations. Unfortunately, “organic” product labeling is no exception, although at least use of the term “organic” is better regulated than the term “natural.” What many people don’t realize is that under the NOP, there are actually four different types of labels which classify organic products:

• “100 percent organic”
• “Organic”
• “Made with organic (specified ingredients or food groups)”
• “<70 percent organic”

Each of these labels represents certain specifications and product requirements, which are as follows:

• “100 percent organic” means: a raw or processed product that contains 100-percent organically produced ingredients (by weight or volume, excluding water or salt) that has been produced in accordance with the relevant production and handling guidelines set forth in the NOP. This product will have the words “100 percent organic” on the packaging, as well as the USDA seal and name and/or logo of the certifying agent.
• “Organic” means: a raw or processed product that contains at least 95-percent organically produced ingredients (by weight or volume, excluding water or salt) that has been produced in accordance with the guidelines set forth in the NOP. All other product ingredients must be produced organically (unless the ingredient isn’t commercially available in organic form) or they must be non-agricultural substances or non-organically produced agricultural products produced in accordance with the relevant production and handling guidelines within the NOP. This product will have the word “Organic” on the packaging, as well as the USDA seal and name and/or logo of the certifying agent. Additionally, the packaging must display the percentage of organic ingredients in the product, and each individual ingredient that is organic in these products must be labeled as “organic” in the ingredients section of the packaging.
• “Made with organic (specified ingredients or food groups)” means: a multi-ingredient agricultural product that contains at least 70-percent organically produced ingredients (by weight or volume, excluding water or salt) that has been produced in accordance with the guidelines set forth in the NOP. This product will display the words “Made with organic” followed by three or fewer ingredients or food groups, as well as the total percentage of organic ingredients in the product and the name and logo of the certifying agent. Additionally, the individual ingredients that are organic in these products must be labeled as “organic” in the ingredients section of the packaging. These packages will not display the USDA seal.
• “<70 percent organic” means: a multi-ingredient agricultural product containing fewer than 70-percent organically produced ingredients (by weight or volume, excluding water or salt) that has been produced in accordance with the guidelines set forth in the NOP. Non-organic ingredients in these products are not subject to the requirements of the NOP. This product will only display the word “organic” next to organically produced ingredients in the ingredient statement on the packaging and the total percentage of organic ingredients in the product. These products will not display the USDA seal or any certifying agent’s information.

The low-down So there it is – the gist of what it means to be an organic product in the U.S. Your (hopefully) new and/or improved knowledge should serve you well as you navigate local groceries, co-ops and farmers markets. Unfortunately, however, the puzzle of organics is still incomplete since a question lingers: what are the actual differences between “organic” and “non-organic” products?