Organic versus conventional food: a comparison regarding food safety

Jorge Miguel Garcia, Paula Teixeira*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

40 Citations (Scopus)


The aim of this review is to provide a critical overview of the current knowledge of the differences between organic and conventional production regarding food safety. In general, it would appear that microbiological safety and contaminants from environmental and natural sources are greatly influenced by other factors rather than totally independent of the production system per se. Claims that organic food is safer than conventional food have not yet been supported by definitive scientific research and, therefore, it can be concluded that the premium price of organic food may only be justifiable by factors other than food safety.

Original languageEnglish
Pages (from-to)424-446
Number of pages23
JournalFood Reviews International
Issue number4
Publication statusPublished - 4 Jul 2017


  • Conventional food
  • Food safety
  • Organic food


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