@inproceedings{orgprints7234,
           title = {Contaminants and micro-organisms in organic and conventional food products},
          author = {L.P.L. van de Vijver and N. Broex and L.A.P. Hoogenboom and J. van der Roest and J.G. Bokhorst and M.D. Northolt and D. Mevius and J.A.C. Meijs},
            year = {2006},
             url = {http://orgprints.org/7234/},
        abstract = {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. }
}