French study on Quality and
Safety of Organic Food
French study on Quality andFrench study on Quality and
Safety of Organic FoodSafety of Organic Food
Summary of the resultsSummary of the results
§§ OttoOtto SchmidSchmid
FiBLFiBL CHCH
Archived at http://orgprints.org/00002751/
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
How was the study done?How was the study done?How was the study done?
§§ Main work: literature review of 300 publications based on clearMain work: literature review of 300 publications based on clear
selection criteria (same as applied in the Soil Associationselection criteria (same as applied in the Soil Association
study): exclusion of undefined conditions, etc.study): exclusion of undefined conditions, etc.
§§ Main focus on comparative studies since 1980.Main focus on comparative studies since 1980.
§§ 44 French experts involved (only 5 from the organic agriculture44 French experts involved (only 5 from the organic agriculture
research), majority sceptical of Organic Agricultureresearch), majority sceptical of Organic Agriculture
§§ 1 Swiss expert (Coordinator of the sub-group Food safety)1 Swiss expert (Coordinator of the sub-group Food safety)
§§ 7 meetings of the whole group from Oct 01- July 037 meetings of the whole group from Oct 01- July 03
§§ Several meetings of the 2 subgroups (quality and safety)Several meetings of the 2 subgroups (quality and safety)
§§ Hearing in October 2002 with European expertsHearing in October 2002 with European experts
§§ Report in August 2003 (ca. 200 pages)Report in August 2003 (ca. 200 pages)
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
ReferenceReferenceReference
§§ AfssaAfssa (2003): Evaluation des(2003): Evaluation des risquesrisques et deset des
bénéficesbénéfices sanitairessanitaires etet nutritionelsnutritionels des alimentsdes aliments
issusissus de l`agriculturede l`agriculture biologiquebiologique..
§§ Study can beStudy can be downlowdeddownlowded from:from: www.www.afssaafssa..frfr
§§ Richard, Aline. (2003) Le bio est il vraiment meilleur pour laRichard, Aline. (2003) Le bio est il vraiment meilleur pour la
santé? In ,,La Recherche" Septembre 2003 No. 367, p 32-38santé? In ,,La Recherche" Septembre 2003 No. 367, p 32-38
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
Results depending on point of viewResults depending on point of viewResults depending on point of view
§§ The results confirm similar studies (DK, A, DE, Soil Association Study)The results confirm similar studies (DK, A, DE, Soil Association Study)
§§ The overall nutritional benefit of organic food seems not to be tooThe overall nutritional benefit of organic food seems not to be too
different from conventional food, however there are interestingdifferent from conventional food, however there are interesting
findings with regard to specific compounds of organic foodfindings with regard to specific compounds of organic food
§§ The results of the evaluation indicates only tendencies, but which areThe results of the evaluation indicates only tendencies, but which are
in the majority of cases rather in favour of organic agriculture and foodin the majority of cases rather in favour of organic agriculture and food
§§ Food safety issues: dealing with prejudgements and different point ofFood safety issues: dealing with prejudgements and different point of
views about risks,views about risks,
§§ The study shows some deficits in organic agriculture but alsoThe study shows some deficits in organic agriculture but also
interesting potentials to reduce problems with the system approachinteresting potentials to reduce problems with the system approach
and to improve the quality of organic foodand to improve the quality of organic food
Is the glassIs the glass half full (organic point of view )half full (organic point of view ) or half empty (non-organicor half empty (non-organic
point of view)?point of view)?
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
Nutritional aspects: dry matter, minerals, vitaminsNutritional aspects: dry matter, minerals, vitaminsNutritional aspects: dry matter, minerals, vitamins
§§ Dry matter: no significantDry matter: no significant
difference in fruit and fruitdifference in fruit and fruit
vegetables (tomatoes, etc.)vegetables (tomatoes, etc.)
§§ Minerals and trace elements:Minerals and trace elements:
strong variation dependingstrong variation depending
on soil and cultivationon soil and cultivation
conditions: no clearconditions: no clear
tendencies except fortendencies except for
magnesium and ironmagnesium and iron
Higher contents of organic food:Higher contents of organic food:
§§ Dry matter content of certainDry matter content of certain
root and leaf vegetablesroot and leaf vegetables
(weak tendency)(weak tendency)
§§ Magnesium and iron inMagnesium and iron in
certain vegetables (weakcertain vegetables (weak
tendency)tendency)
§§ Vitamin C in certainVitamin C in certain
vegetables and potatoesvegetables and potatoes
"Certain Organic Food"Certain Organic Food
processing methods forprocessing methods for
certain food might preservecertain food might preserve
more minerals, fibres andmore minerals, fibres and
trace elements"trace elements"
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
Nutritional aspects: proteins, fatty acids and secondary
metabolites
Nutritional aspects: proteins, fatty acids and secondaryNutritional aspects: proteins, fatty acids and secondary
metabolitesmetabolites
§§ In general lower raw proteinIn general lower raw protein
content in cerealscontent in cereals
§§ Lipids,Lipids, glucidsglucids, proteins:, proteins:
strong variation, onlystrong variation, only
tendencies, no clear picturetendencies, no clear picture
§§ More studies are neededMore studies are needed
about secondaryabout secondary
metabolites: impact onmetabolites: impact on
health should behealth should be
investigatedinvestigated
Higher contents of organic food:Higher contents of organic food:
§§ Cereals: more balancedCereals: more balanced
composition of essentialcomposition of essential
amino acidsamino acids
§§ Fatty acids: higher content ofFatty acids: higher content of
non saturated fatty acids innon saturated fatty acids in
meat / other profilesmeat / other profiles
§§ In the majority of studiesIn the majority of studies
higher content ofhigher content of polyphenolspolyphenols
oror flavenoidsflavenoids in organic foodin organic food
(apples, tomatoes, peaches,(apples, tomatoes, peaches,
pears, wine, olive oils)pears, wine, olive oils)
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
Food safety aspects: pesticides, nitrates, heavy metalsFood safety aspects: pesticides, nitrates, heavy metalsFood safety aspects: pesticides, nitrates, heavy metals
§§ Controversial view pointsControversial view points
with regards to risks ofwith regards to risks of
conventional pesticidesconventional pesticides
§§ Certain risk associated withCertain risk associated with
plant based products usedplant based products used
as plant protection agentsas plant protection agents
which are not registeredwhich are not registered
officiallyofficially
Problems mainly related withProblems mainly related with
high registration costs for smallhigh registration costs for small
firms offering such productsfirms offering such products
Less risks with syntheticLess risks with synthetic
pesticides:pesticides:
§§ Less pollution of environmentLess pollution of environment
(including ) water(including ) water
§§ Large majority of studies noLarge majority of studies no
residues of conventionalresidues of conventional
pesticidespesticides
§§ Very few cases ofVery few cases of
contamination withcontamination with
conventional pesticides butconventional pesticides but
with very low residue levelswith very low residue levels
Nitrates:Nitrates:
§§ Majority of studies show lowerMajority of studies show lower
nitrate contents of organicnitrate contents of organic
vegetablesvegetables
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
Food safety aspects: mycotoxins, microbial risks,
parasites/veterinary treatments
Food safety aspects: mycotoxins, microbial risks,Food safety aspects: mycotoxins, microbial risks,
parasites/veterinary treatmentsparasites/veterinary treatments
§§ Mycotoxins: ControversialMycotoxins: Controversial
view points with regards toview points with regards to
risks ofrisks of because of the non-because of the nonuse
of many fungicides anduse of many fungicides and
small scale processingsmall scale processing
Conclusion: no higher risksConclusion: no higher risks
with organic food withwith organic food with
mycotoxinsmycotoxins
§§ Microbial risks:Microbial risks:
certain risks associated withcertain risks associated with
the use of farmyard manure,the use of farmyard manure,
butbut no scientific evidenceno scientific evidence ofof
higher risks in that risk inhigher risks in that risk in
organic farmingorganic farming
Less potential risks withLess potential risks with
mycotoxins:mycotoxins:
§§  Use of indirect measures like Use of indirect measures like
good rotation, good soilgood rotation, good soil
management, no growthmanagement, no growth
regulators may reduce risks regulators may reduce risks 
Microbial risks:Microbial risks:
§§ Less risks because of the nonLess risks because of the non
use of sewage sludge and theuse of sewage sludge and the
application of compostingapplication of composting
practises for manure treatmentpractises for manure treatment
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
Food safety aspects: parasites/veterinary treatmentsFood safety aspects: parasites/veterinary treatmentsFood safety aspects: parasites/veterinary treatments
Parasites:Parasites:
§§ more parasites inmore parasites in
outdoors systems (notoutdoors systems (not
only in organic farming),only in organic farming),
§§ risks associated withrisks associated with
limited use oflimited use of
medicaments and use ofmedicaments and use of
non-registered productsnon-registered products
Veterinary treatments:Veterinary treatments:
§§ Less risk with residuesLess risk with residues
(double withholding(double withholding
period)period)
§§ High importance ofHigh importance of
preventive measurespreventive measures
might reduce use ofmight reduce use of
antibiotics (resistanceantibiotics (resistance
riskrisk))
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
Other Food safety aspects:
additives, GMO, heavy metals, BSE
Other Food safety aspects:Other Food safety aspects:
additives, GMO, heavy metals, BSEadditives, GMO, heavy metals, BSE
§§ Controversial view pointsControversial view points
with regards to risks ofwith regards to risks of
additives, GMO and BSE:additives, GMO and BSE:
no consensusno consensus
AdditivesAdditives
§§ Very limited list of additives forVery limited list of additives for
organic food: less risks with allergicorganic food: less risks with allergic
reactionsreactions
GMO:GMO:
§§ Non-use of GMO reduces risksNon-use of GMO reduces risks
Heavy metals:Heavy metals:
§§ Less risks (no sewage sludge,Less risks (no sewage sludge,
copper restrictions, less feedcopper restrictions, less feed
concentrates)concentrates)
BSEBSE
§§ The risk might be potentially lowerThe risk might be potentially lower
(Long-time no use of meat meal for(Long-time no use of meat meal for
ruminants, restrictions for broughtruminants, restrictions for brought
in animals, developed inspectionin animals, developed inspection
systems)systems)
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
Potential food safety risks : evaluation of direct and indirect potential
effects of standards/regulations for organic food production
Potential food safety risks : evaluation of direct and indirect potentialPotential food safety risks : evaluation of direct and indirect potential
effects of standards/regulations for organic food productioneffects of standards/regulations for organic food production
Direct potential
effects
Indirect potential
effects
Potential food safety
risks
++ + = - -- ++ + = - --
Future
issues
General food safety risk
management
++ + ++ + D, M, R
1 Risk of parasites = = M, R
2. Risks from bacteria: E.
coli, etc.
+ = M, R
3 Risks of fungi/diseases: = + M, R
4 Risks of viral diseases + + M
5 Risks of chemicals,
pesticides
++
+
+ M, D
6 Risks of additives ++ ++ R
7 Risks of veterinary
treatments
++ + M, D, R
8 Nitrates, nitrites,
nitrosamines risks
+ + M, R
9 Heavy metals risks + ++ M
10 GMO risks ++
+
++ M, D, R
11 Dioxins risks (e.g. in
eggs)
= = M
12 BSE risks + + M, R
Influence* : +++ very positive ++ positive + positive tendency - negative tendency -- negative --
very negative gfl = general food legislation / like in conv. agriculture
Proposed actions: D = broad discussion M = more specific monitoring, R = eventually more
restrictions in standards
* partly based on literature and partly on subjective expert opinions.
Source: Schmid O. : Food safety debate and organic standards. In: IFOAM Proceedings Scientific conference in Victoria 2002
Organic Food Quality and Health ­ ongoing and future research
Nuremberg, February 20th, 2004
ConclusionsConclusionsConclusions
§§ Confirmation of most of the findings in other similar studiesConfirmation of most of the findings in other similar studies
§§ Interesting findings with regard to health promoting compoundsInteresting findings with regard to health promoting compounds
§§ More studies are needed (consumption studies)More studies are needed (consumption studies)
§§ Several negative prejudgements about safety of organic foodSeveral negative prejudgements about safety of organic food
havehave notnot been confirmedbeen confirmed
§§ Regarding food safety issues: in some areas more monitoringRegarding food safety issues: in some areas more monitoring
might be neededmight be needed
§§ The system approach of Organic Farming is recognized:The system approach of Organic Farming is recognized:
potential model for more sustainable food safety strategiespotential model for more sustainable food safety strategies