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Autores
Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Conventional food Food safety Organic food
Contexto Educativo
Citação
GARCIA, Jorge Miguel; TEIXEIRA, Paula - Organic versus conventional food: A comparison regarding food safety. Food Reviews International. ISSN 1525-6103. Vol. 33, n.º 4 (2017), p. 424–446