Chemical safety of conventionally and organically produced foodstuffs: A tentative comparison under Belgian conditions
Type de document
journalArticle
Langue source
-- Langue source --
Titre
Chemical safety of conventionally and organically produced foodstuffs: A tentative comparison under Belgian conditions
Titre français
Titre anglais
Auteur(s)
- PUSSEMIER Luc
- LARONDELLE Yvan
- VAN PETEGHEM Carlos
- HUYGHEBAERT André
Editeur(s)
Autre(s)
Id
DAS6ZJ49
Version
2437
Date ajout
24 février 2021 08:53
Date modification
24 février 2021 08:54
Résumé
This paper goes through the chemical risks able to affect the organic and the conventional agro-food products. For each type of contaminant a tentative assessment has been made in considering not only the levels of exposure but also the toxicological data when available. When comparing both production systems with regards to food safety, it appears that, for the well-known toxicants (pesticides, nitrates), organic products present some clear advantages, but it is also recognized that natural toxicants need to be better identified within this mode of production. Environmental and food processing contaminants are present in both organic and conventional products. It is recommended to improve the monitoring programmes by paying more attention to the mode of production as well as to the whole array of relevant contaminants.
Note
None
CRAW tags
- AB - Modalité bio
- FREDO alimentation humaine
- FREDO qualité des produits
- GEO Belgique
- chemical contamination
- comparaison
WEB tags
Titre de la publication
Food Control
Volume
17
Pages
14-21
Date caractères
1/2006
Date publication
1 janvier 2006
Doi
10.1016/j.foodcont.2004.08.003
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Issn
09567135
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