Organic versus conventional food: a comparison regarding food safety

Jorge Miguel Garcia, Paula Teixeira*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

40 Citações (Scopus)

Resumo

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.

Idioma originalEnglish
Páginas (de-até)424-446
Número de páginas23
RevistaFood Reviews International
Volume33
Número de emissão4
DOIs
Estado da publicaçãoPublicado - 4 jul. 2017

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