For consumers concerned about possible pesticide residues, an organic food is less likely to have them. For those concerned about safety from a microbiological point of view, however, an organic food may - or may not - be the better choice, said Aramouni, who is a K-State Research and Extension food scientist. An organically grown crop can be just as subject as other foods to naturally-occurring bacteria in the environment, he explained.
More information on food safety and health is available at local or district K-State Research and Extension offices and on Extension's food safety Web site: www.oznet.ksu.edu/foodsafety/. Information on choosing health-promoting foods is available at www.oznet.ksu.edu (click on "Nutrition and Health").
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