Contaminants and micro-organisms in Dutch organic food products; comparison with conventional products

Ron Laurentius Hoogenboom (1) , Jan G. Bokhorst (2) , Martin D. Northolt (2) , Lucy van de Vijver (2) , Nico J.G. Broex (3) , Dik J. Mevius (4) , Jac A.C. Meijs (5) , Joop van Der Roest (3)

1 Safety and Health
2 LBI - Louis Bolk Institute
3 RIKILT-Institute of Food Safety
4 Central Veterinary Institute
5 Biologica

Organic products were analysed for the presence of contaminants, micro-organisms and antibiotic resistance and compared with those from conventional products. No differences were observed in the Fusarium toxins deoxynivalenol and zearalenone in organic and conventional wheat, both during a dry period and a very wet period promoting the production of these toxins. Nitrate levels in head lettuce produced organically in the open field were much lower than those in conventional products. In iceberg lettuce and head lettuce from the green house no differences were detected. Organically produced carrots contained higher nitrate levels than conventional products. Both organic and conventional products contained no residues of non-polar pesticides above the legal limits, although some were detected in conventional lettuce. Organic products contained no elevated levels of heavy metals. Salmonella was detected in 30% of pig faeces samples obtained from 30 organic farms, similar to the incidence at conventional farms. At farms that switched to organic production more then 6 years ago, no Salmonella was detected, with the exception of one stable with young pigs recently purchased from another farm. No Salmonella was detected in faeces at the nine farms with organic broilers, and at one out of 10 farms with laying hens. This is comparable to conventional farms where the incidence for Salmonella lies around 10%. Campylobacter was detected in faeces at all organic broiler farms, being much higher than at conventional farms. One of the most remarkable results was the fact that faeces from organic pigs and broilers showed a much lower incidence of antibiotic resistant bacteria, except for Campylobacter in broilers. It is concluded that the organic products investigated scored equally good as conventional products with regard to food safety and at the same time show some promising features with respect to antibiotic resistance.

Mots clés: Life Sciences

Ron Laurentius Hoogenboom, Jan G. Bokhorst, Martin D. Northolt, Lucy van de Vijver, Nico J.G. Broex, et al.. Contaminants and micro-organisms in Dutch organic food products; comparison with conventional products. Food Additives and Contaminants, 2008, 25 (10), pp.1195-1207. ⟨10.1080/02652030802014930⟩. ⟨hal-00577385⟩