Consumers deserve clear information about potential risks linked to organic products. Researchers from Wageningen University & Research (Wageningen UR) emphasize this in a December article published in the Journal of Food Protection.
The food safety risks in organic production remain under-discussed. Organic livestock farming's open systems make animals more vulnerable to pathogens like bacteria, viruses, and parasites.
Wageningen experts warn that this lack of transparency could erode public trust in the organic sector. They stress the need for open communication about these risks.
These pathogens from organic farms can contaminate the food chain. Notable examples include Toxoplasma gondii infections in pork and elevated dioxin levels in organic eggs.
