%A L.P.L. van de Vijver
%A N. Broex
%A L.A.P. Hoogenboom
%A J. van der Roest
%A J.G. Bokhorst
%A M.D. Northolt
%A D. Mevius
%A J.A.C. Meijs
%T Contaminants and micro-organisms in organic and conventional food products
%X 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. 
%D 2006
%L orgprints7234