Organic farming practices versus conventional production: associated pathogens and food safety concerns in a sustainable development.

Abstract

Organic agriculture has been strongly enhanced in the last years, as a consequence of a great consumer demand, a great concern for environmental health and a constant effort for a sustainable development based on green economy. Antibiotic use is less intensive in organic production, which may have a key impact in the circulation of antibiotic resistances in the human population. Organic farm practices seems to contribute to the optimal health status and decrease the risk of developing chronic diseases, may due to the lower content of cadmium and synthetic fertilizers and pesticides. But on the other hand, organic foods could have an important charge of enteric pathogenic bacteria, toxins or others. Practices as the use of natural animal manure or water sources, can increase the risk of freshly organic products contamination and contribute to the spread of foodborne pathogens. The aim of this work was to investigated the urgent food risk notifications and product recalls from the market associated with organic production in the last nine years in Europe. We identify the most common foodborne risks associated with organic foods. Switching to organic agriculture brings promising prospects both in terms of welfare and nature improvement. In this work we highlight the presence of pathogenic microorganism, toxins of different origins, and organic compounds in food products which pose a potential risk for human health. We describe the most common implicated organic foods in product recalls in Europe, all in the context of global evolution towards a green economy