Comparison of organic and conventional food and food production Overall summary: Impact on plant health, animal health and welfare, and human Health. Opinion of the Scientific Steering Committee of the Norwegian Scientific Committee for Food Safety

Research report

Year of publication: 2014
External websites: Nasjonalt vitenarkiv
Contributors: Jan Alexander, Åshild Kristine Andreassen, Augustine Arukwe, Aksel Bernhoft, Knut Egil Bøe, Margaretha Haugen, Torsten Källqvist, Åshild Krogdahl, Jørgen Fr Lassen, Bjørn Næss, Janneche Utne Skåre, Inger-Lise Steffensen, Leif Sundheim, Ole Torrissen, Gro Ingunn Hemre Show all

Summary

The Norwegian Scientific Committee for Food Safety performed the present assessment of the differences between organic and conventional foods and food production on plant health, animal health and welfare and human health at the request of the Norwegian Food Safety Authority. The work was divided into five parts: (I) Plant health and plant production, (II) Animal health and welfare, (III) Human health - nutrition and contaminants, (IV) Human health – hygiene and pathogens and (V) Human health - pesticide residues.