Food Safety, Nutritional and Economic Value of Organically and Conventionally Produced Foods

Abstract

Around the globe, maintaining the food safety, nutritional value and food quality are the major challenges for the near future.  Agriculture intensification and industrialized food production system are the major causes for contamination throughout the food chain and in water reservoirs by accumulating pesticide residues and reducing nutritional or sensory value of food product. It is important to assess the well-controlled studies to make a valid comparison between two major food production systems (organic and conventional) by comparing the nutritional value, safety and quality of food. Several reports indicating that vegetables and fruits produced by organic and conventional agriculture production systems may vary in sensory quality, nutrition value and amount of accumulated contaminants, although these findings are  not consistent. Form several comparison studies between organic and conventional food grown systems, major findings are; organically produced plant products contain high dry matter, minerals (Mg, Fe) and more anti-oxidants; organic vegetables and fruits contain far less amount of nitrates. In future, the typical organic food distribution or post-harvesting management system should be evaluated to maintain the freshness, maturity and nutritional value of produced food.

Keywords: Food production systems; Macronutrients; Micronutrients; Minerals; Mycotoxins; Pathogenic microorganisms; Phytochemical contaminants