ORGANIC FOOD: HIGH QUALITY OR HAZARD? - PLENARY LECTURE
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):13–16
KEYWORDS
ABSTRACT
Organic farming is based on harmony with the environment and promotes biodiversity and biological cycles. Products obtained from organic arable farms exhibit lower levels of pesticides along with a higher content of vitamin C, minerals, sugars and flavonoids, but probably also mycotoxins. Organic production methods seem to have a positive effect on meat, milk and egg quality, although the prohibition of antibiotic use may cause an increase in the frequency of bacterial and parasitic infections in consumers. Importantly, contamination of conventional food with chemicals and that produced from organic crops with fungal toxins may modulate immune system function.
ISSN:1230-0322