Organic Produce at Risk for Foodborne Pathogens, Too

Does organic food have higher incidences of foodborne pathogens?

That’s exactly the question that some scientists from the CDC tried to determine. In a recently published study in the Journal of Food Protection, researchers reviewed reported cases of outbreaks of food-related illnesses from 1992 through 2014. Using reports from the CDC’s Foodborne Disease Outbreak Surveillance System, they found there were 18 outbreaks caused by organic food, which were linked to almost 800 illnesses and 250 hospitalizations. More than half of the outbreaks occurred from 2010 through 2014, which researchers attributed to the growing number of people purchasing organic produce.

Click here to read more from Amanda.

AmandaMy name is Amanda. I’m the proud daughter (and sister!) of conventional farmers in Southwest Michigan. I’m also a practicing attorney. For 26 years, my family ran and supplied a roadside market selling our own fresh fruits and vegetables. We now farm corn and soybeans.

Unfortunately, misinformation about food and agriculture is pervasive these days. My goal is to help educate consumers about conventional farming and give people a glimpse into how our food is raised and why certain production methods are used.

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