When an organic baby food company recalled four types of cereal on Friday because of fears they were rancid, it may have come as a surprise to many consumers who have turned to organics as a safer choice than conventional food.
As a growing number of consumers seek an alternative to fare that may contain pesticides, additives and other potentially harmful substances, the companies that sell organic food may also be benefiting from an undeserved reputation for superior food safety. It's a misconception that some food experts say is giving consumers a false sense of security about the relative safety of organic food.
"I think the perception is that [organic] is safer. In my opinion, it's only a perception," said Mansel Griffiths, director of the Canadian Research Institute for Food Safety, based in Guelph, Ont.
Last week, My Organic Baby Inc., based in Vaughan, Ont., recalled four types of baby cereal out of concerns the products presented a health risk. Problems with the plastic liner caused the items to quickly lose freshness and become rancid, according to the company.
Days earlier, the Canadian Food Inspection Agency announced a recall of organic sesame seeds because they may have been contaminated with salmonella bacteria.
Organic products have been hit with serious problems in the past as well. In 2006, two people in Toronto and others in the United States became seriously ill after drinking organic carrot juice that tested positive for botulism.
Under federal rules, organic food has to adhere to numerous requirements designed to protect the environment and promote sustainable food production, such as a restriction on genetic engineering and the use of synthetic pesticides or most antibiotics in animals.
Despite the absence of certain chemicals and potentially harmful substances, organic food is not immune to safety problems that can put the health of consumers at risk.
Although a reduction in pesticides can eliminate some health issues, the most common food safety problems have nothing to do with chemicals, said Joseph Odumeru, food science professor at the University of Guelph.
"Whether you have an organic product or not, all products are susceptible to risks," he said.
"Where you grow a product, it can become contaminated with bacteria like salmonella."
A majority of the safety issues that have led to food recalls in Canada in recent years have been attributed to bacterial contamination or poor handling practices - safety issues that are just as likely to hit organic goods as those produced through conventional methods.
"The emphasis is being placed on reduction of the use of pesticides and no herbicides and all that stuff, but that doesn't really do anything to control microbial safety of foods," Mr. Griffiths said.
Canada's organic industry has been growing from 15 to 20 per cent each year, growth that is being fuelled mainly by consumers who are becoming increasingly health-conscious.
"It's the strongest growth category in all of the food industry," said John Kukoly, manager of food safety and organic certification at the Quality Management Institute, a division of the Canadian Standards Association.
Companies that sell organic food make a conscious effort to avoid branding themselves as being safer than other products, according to Laura Telford, executive director of Canadian Organic Growers, a national organization that represents the industry. But the industry doesn't discourage the positive association.
"[Consumers] perceive that organic food is going to be safer. Whether that's true or not is a whole other issue," Ms. Telford said. "We don't make food safety claims."
