The myth of organic label and certificate

Today news cut:

“It’s organic, but Does that means it’s safer?” Kim Severson & Andrew Martin, the New York Times.

Food safety becomes a very popular subject and in a major concern of our daily life lately. When more people favor to “Organic Label” and the certificates, here are more facts digging out about these paid certificates and labels. 

What a myth!!! Organic food means safer? Not quite.

Most of these labels and certificates are authorized by institutions which are paid service. Under the great competitions in the industry, the whole working line’s benefit are on the edge if companies are being “offended” by putting doubt and rejection in the inspection process. So there was the salmonella peanuts incident in the US and rock the confidence of customer towards “organic label”. More and more people questioned about how far do these labels are trust worthy.

The label of organic mainly means the way of growing and production, not a hygienic and healthy assurance. Though law has enforced its duty into reporting basic health violations, unfortunately there seems a great gap between regulation and actual practice.

Of course, needless mention this in China food safety cases by case, the classical one would be the dairy disaster last year.

Related reading:

Food Problems Elude Private Inspectors, The New York Times