Hoogenboom L A P, Bokhorst J G, Northolt M D, van de Vijver L P L, Broex N J G, Mevius D J, Meijs J A C, Van der Roest J
RIKILT Institute of Food Safety, Wageningen, the Netherlands.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Oct;25(10):1195-207. doi: 10.1080/02652030802014930.
Organic products were analysed for the presence of contaminants, microorganisms 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, during both a dry period and a very wet period which promoted 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 greenhouse, 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 ten farms with laying hens. This is comparable with 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 as equally well as conventional products with regard to food safety and at the same time show some promising features with respect to antibiotic resistance.
对有机产品进行了污染物、微生物和抗生素抗性分析，并与传统产品进行了比较。在干旱期和促进这些毒素产生的非常潮湿期，有机小麦和传统小麦中的镰刀菌毒素脱氧雪腐镰刀菌烯醇和玉米赤霉烯酮均未观察到差异。露天有机种植的结球生菜中的硝酸盐含量远低于传统产品。在温室种植的卷心莴苣和结球生菜中，未检测到差异。有机生产的胡萝卜硝酸盐含量高于传统产品。有机产品和传统产品均未检出超过法定限量的非极性农药残留，尽管在传统生菜中检测到了一些。有机产品中的重金属含量没有升高。从30个有机农场采集的猪粪便样本中，30%检测出沙门氏菌，这与传统农场的发生率相似。在6年多前转为有机生产的农场中，除了一个最近从另一个农场购买了幼猪的猪舍外，未检测到沙门氏菌。在9个有机肉鸡农场的粪便中未检测到沙门氏菌，在10个蛋鸡农场中有1个未检测到。这与沙门氏菌发生率约为10%的传统农场相当。在所有有机肉鸡农场的粪便中都检测到了弯曲杆菌，其发生率远高于传统农场。最显著的结果之一是，有机猪和肉鸡的粪便中抗生素抗性细菌的发生率要低得多，肉鸡中的弯曲杆菌除外。得出的结论是，所调查的有机产品在食品安全方面与传统产品得分相当，同时在抗生素抗性方面显示出一些有前景的特征。
