• Food safety
• Holistic perspectives
• Nutrition
• Organic versus Conventional Food
• Pesticide Exposure
• Other
  
  
  
  

Food Safety

• Crops absorb livestock antibiotics
• Cloning for Food (The Organic Center)
• Communicating imperceptible product attributes through traceability: A case study in an organic food supply chain
• Comparing the Safety of Organic and Conventional Foods
• Comparison of microbial diversity of edible flowers and basil grown with organic versus conventional methods
• Converting produce farms to organic would reduce pesticide dietary risks (The Organic Center)
• Effects of weed management practices on enteric pathogen transfer into lettuce

• Enterohaemorrhagic E. coli (EHEC) – A problem not specific to sustainable agriculture
• Food Safety in Free-Range and Organic Livestock Systems: Risk Management and Responsibility
• Food Safety and Quality as Affected by Organic Farming
• HACCP in agriculture and horticulture: Organic case study
• Hygienic quality of head lettuce: Effects of organic and mineral fertilizers
• Lower Prevalence of Antibiotic-resistant Enterococci On U.S. Conventional Poultry Farms That Transitioned to Organic Practices
• Nutritional quality and safety of organic food. A review
• Organic and conventional fruits and vegetables contain equivalent counts of Gram-negative bacteria expressing resistance to antibacterial agents

• Preventing E. Coli O157 Outbreaks in Leafy Greens (PDF, 878 kb)(The Organic Center)
• Prevalence and distribution of Salmonella in organic and conventional broiler poultry farms
• Prevalence of Helicobacter pullorum in Conventional, Organic, and Free-Range Broilers and Typing of Isolates
• Putting the safety of organic food into perspective
• Quality and Safety Aspects Associated with Organic Foods
• Reduced likelihood of bovine coronavirus and bovine respiratory syncytial virus infection on organic compared to conventional dairy
• Strategies to improve performance and reduce preslaughter Salmonella in organic broilers
• Study yields mixed findings about microbes on organic produce
• Sustaining Animal Health and Food Safety in European Organic Livestock Farming
• Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce

Holistic Perspectives

• Characteristics associated with organic food consumption during pregnancy; data from a large cohort of pregnant women in Norway
• Delivering Good Health through Good Food
• Environmental assessment of organic juice imported to Denmark: a case study on oranges (Citrus sinensis) from Brazil
• External validity of the food values scale
• Food security and biodiversity: can we have both? An agroecological analysis
• Health and environmental consciousness, costs of behaviour and the purchase of organic food
• How does agricultural biodiversity contribute to food security?
• Importance of health and environment as quality traits in the buying decision of organic products

• Lifestyle segmentation of US food shoppers to examine organic and local food consumption
• New Insights on Consumer Benefits of Organic Food and Farming (The Organic Center)
• Organic agriculture and the global food supply
• Personal determinants of organic food consumption: a review
• The Science of Organics: Nourishing the Land, Animals and People in the 21st Century (PDF, 1.9 MB) (The Organic Center)
• What Is It About Organic Milk? An Experimental Analysis

Organic versus Conventional Food

• NEW!! Quantitative proteomics by 2DE and MALDI MS/MS uncover the effects of organic and conventional cropping methods on vegetable products
• NEW!! Does farm-management system affect milk-iodine concentration?  Comparison study of organic and conventional milk
• NEW!! Quality of Organic vs. Conventional Food and Effects on Health

• Are organic foods healthier?
• Assessing the ecological soundness of organic and conventional agriculture by means of life cycle assessment (LCA) - a case study of leek production
• Birds select conventional over organic wheat when given free choice
• Climate balance of organic and conventional foodstuffs compared
• Comparative Analysis of Antioxidant Properties and Fruit Quality Attributes of Organically and Conventionally Grown Melons
• Comparing the Safety of Organic and Conventional Foods
• Comparison of microbial diversity of edible flowers and basil grown with organic versus conventional methods

• Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
• Content and bioaccessibility of carotenoids from organic and non-organic baby foods
• Conventional, organic and biodynamic farming: differences in polyphenol content and antioxidant activity of Batavia lettuce
• Differences in sheep and goats milk fatty acid profile between conventional and organic farming systems
• Do Organic Fruits and Vegetables Taste Better than Conventional Fruits and Vegetables? (PDF, 1.3 MB) (The Organic Center)
• Does Organic Production Enhance Phytochemical Content of Fruit and Vegetables? Current Knowledge and Prospects for Research
• "Eat your words, all who scoff at organic food"

• Effect of thermal treatments on phytochemicals in conventionally and organically grown berries
• Effects of conventional and organic fertilization on spinach (Spinacia oleracea L.) growth, yield, vitamin C and nitrate concentration during two successive seasons
• Effects of organic and conventional growth systems on the content of carotenoids in carrot roots, and on intake and plasma status of carotenoids in humans
• Effects of Organic and Conventional Growth Systems on the Content of Flavonoids in Onions and Phenolic Acids in Carrots and Potatoes
• Environmental Impact of Different Agricultural Management Practices: Conventional vs. Organic Agriculture
• European Union Integrated Project "Quality Low Input Food"
  • Effects of production methods

• Evaluation of the Micronutrient Composition of Plant Foods Produced by Organic and Conventional Agricultural Methods
• Fat composition of organic and conventional retail milk in northeast England
• Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems
• The influence of organic/integrated production on the content of phenolic compounds in apple leaves and fruits in four different varieties over a 2-year period
• The influence of organic and conventional crop management, variety and year on the yield and flavonoid level in common buckwheat groats
• Is there any difference between the phenolic content of organic and conventional tomato juices?
• Key Differences Found Between Organic and Conventional Red Wines (The Organic Center)

• A Life-Cycle Approach to Characterising Environmental and Economic Impacts of Multifunctional Land-Use Systems: An Integrated Assessment in the UK
• A meta-analysis of the differences in environmental impacts between organic and conventional farming
• No effect of the farming system (organic/conventional) on the bioavailability of apple polyphenols in healthy men: a comparative study
• Organic and Conventional Food: A Literature Review of the Economics of Consumer Perceptions and Preferences
• Organic and conventional fruits and vegetables contain equivalent counts of Gram-negative bacteria expressing resistance to antibacterial agents
• Organic Farming for Health and Prosperity
• Phenolic acid concentrations in organically and conventionally cultivated spring and winter wheat

• Qualitative and Nutritional Differences Between Organic and Conventionally Produced Processing Tomatoes (The Organic Center)
• Quality of Organic and Conventional Greenhouse Cucumbers and Tomatoes
• Review on the main differences between organic and conventional plant-based foods
• The Rodale Farming Systems Trial: Celebrating 30 Years
• Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain
• Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers
• The soil microbial community and grain micronutrient concentration of historical and modern hard red spring wheat cultivars grown organically and conventionally in the black soil zone of the Canadian Prairies

• Soil Quality from Long-term Organic Management Nearly Doubles Flavonoids in Organic Tomatoes (The Organic Center)
• Spring wheat genotypes differentially alter soil microbial communities and wheat breadmaking quality in organic and conventional systems
• Survey of the fatty acid composition of retail milk differing in label claims based on production management practices
• Ten-Year Comparison of the Influence of Organic and Conventional Crop Management Practices on the Content of Flavonoids in Tomatoes
• Three-Year Comparison of the Polyphenol Contents and Antioxidant Capacities in Organically and Conventionally Produced Apples (Malus domestica Bork. Cultivar 'Golden Delicious')

Nutrition

• NEW!! Experimental improvement of cow milk fatty acid composition in organic winter diets
• NEW!! Organically grown tomato (Lycopersicon esculentum Mill.): bioactive compounds in the fruit and infection with Phytophthora infestans
• NEW!! Genotype × Environment Interactions for Mineral Concentration in Grain of Organically Grown Spring Wheat

• Agroecosystem Management and Nutritional Quality of Plant Foods: The Case of Organic Fruits and Vegetables
• Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques
• Choose Wisely for Heart-healthy Fats
• Conjugated linoleic acid content of milk from cows fed different diets
• Cultivar choice provides options for local production of organic and conventionally produced tomatoes with higher quality and antioxidant content
• Effect of cultural management on tomato fruit health qualities
• Effect of organic production and fertilizer variables on the sensory properties of pac choi and tomato
• Elevating Antioxidant Levels in Food Through Organic Farming (The Organic Center)
• Fatty acid content, vitamins and selenium in bulk tank milk from organic and conventional Swedish dairy herds during the indoor season
• Feeding trials in organic food quality and health research

• Food is getting healthier and better, thanks to EU research
• Growing Healthier Food - Increasing Antioxidant Levels through Organic
• Health Benefits of Conjugated Linoleic Acid (CLA) (The Organic Center)
• Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems
• Influence of organic diet on the amount of conjugated linoleic acids in breast milk of lactating women in the Netherlands

• Innovative Pubic Organic Food Procurement for Youth (iPopy)
  • Education about organic food and sustainability in Denmark, Finland, Italy and Norway
  • The iPOPY project – a research commitment to more sustainable public food
  • Increasing organic consumption through school meals—lessons learned in the iPOPY project
  • Innovative Public Organic food Procurement for Youth (iPOPY).  Lessons learned from implementing organic into European school meals
  • Providing organic food for millions of Italian pupils. How do we make it?
  • Tracing Food Education for Sustainable Development in iPOPY countries. Recommendations for learning about sustainability and organic food within educational contexts
  • Organic and healthy – two goals in one go. A comparative analysis study among public primary schools in Denmark and Germany

• Is Organic Healthier? The Science Supporting Organic Foods (The Organic Center)
• New Insights on the Nature of Food Quality (The Organic Center)
• Nutrient levels in U.S. food supply eroded by pursuit of high yields (The Organic Center)
• Nutrition-related health effects of organic foods: a systematic review
• Nutritional quality and safety of organic food. A review
• Nutritional quality of organic foods: a systematic review
• Nutritional superiority of organic foods (The Organic Center)

• Organic and Sustainable Foods Have More Health Benefits
• Organic Catsup Found to Contain Higher Levels of Beneficial Antioxidant Lycopene (The Organic Center)
• Organic farming, food quality and health: a review of the evidence
• Organically Grown Melons Deliver More Vitamin C and Polyphenols
• Organic Food and a Healthier Future (PDF, 2 MB)(The Organic Center)
• Organic Food and Health - Status and Future Perspectives
• Organic food: nutritious food? A review of the evidence

• Organic foods: do they have a role?
• Organic Foods Have Elevated Levels of Antioxidants
• Organic Fruits and Vegetables: Potential Health Benefits and Risks (Leopold Center)
  
• Organic Marionberry, Strawberry and Corn: Phenolic & Ascorbic Acid(Leopold Center)
• Organic milk is cream of the crop
• Organic milk is healthier - Fatty acid and fat-soluble antioxidant concentrations in milk from high-and low-input conventional and organic systems: seasonal variation
• The product quality and health implications of organic products

• Soil fertility, yield, and nutrient contents of vegetable crops after twelve years of compost or fertilizer amendments
• Study Finds Organic Milk Healthier
• Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens

Pesticide Exposure

• NEW!! Startling differences in produce pesticide residue levels (COTA)
  • See the original CBC news story
  • CFIA Pesticide residue testing results, Part 1
  • CFIA Pesticide residue testing results, Part 2
  • 2009-2010 CFIA testing results, domestic and imported apples
• An Anthropological Approach to the Evaluation of Preschool Childen Exposed to Pesticides in Mexico
• Dietary Intake and Its Contribution to Pesticide Exposure in Urban/Suburban Children (PDF, 508 kb)
• Eating Organics Cuts Kids' Pesticide Loads
• Linkage Established Between Pesticides and Autism
• Minimizing Pesticide Dietary Exposure Through Organic Food (The Organic Center)
• Organic Diets Significantly Lower Children’s Exposure to Pesticides
• Parkinson's disease mortality and pesticide exposure in California
• Pesticide Exposure and Parkinson's Disease in Agricultural Health Study
• Pesticide Exposures Increase Risk of Gestational Diabetes
• Pesticides - Report of the Canadian Standing Committee on Environment
• Pesticides reduce symbiotic efficiency of nitrogen-fixing rhizobia
• Predominantly Organic Diet Reduces the Toxic Chemicals Ingested
• Reducing the Risk of Spina Bifida (The Organic Center)

Other Organic Food and Health Topics

• Analysis of regulatory framework affecting sensory properties of organic products
• ASA Agrees on Statements to Promote Health Benefits of Organic Food
• Delivering Simple, Science-Based Answers to Food Quality Questions (The Organic Center)
• Consumers Benefit from Organic Potato Breakthrough
• Summary report on sensory-related socio-economic and sensory science literature about organic food products

en français