In a 2004 study from the Centre for Infectious Disease Research and Policy, it was shown that certified organic produce had significantly decreased levels of pathogenic and other kinds of bacteria since certified growers must maintain strict standards.
In a 2004 article entitled Delivering Good Health through Good Food from the Institute of Science in Society, Henry Becker – Professor Emeritus of Chemical Engineering at Queens University in Kingston – brought up several significant facts. One was that a fundamental focus on disease prevention is needed to avert a national health crisis in Canada and, not only Canada. Other nations, especially the US, need to sit up and take notice that prevention is the only sure way to stamp out disease. Professor Becker recommends a return to organic methods of agriculture and animal husbandry to halt the incidental poisoning of land, water, air, people and most other life forms, and thus our health.
Beef (mainly hamburger) still holds top place for containing the most pathogens, mainly E.coli. Poultry and eggs are close seconds, carrying the Salmonella bacteria. According to the CDC in the US, it is estimated that at least one-third of the 5,000 deaths each year from food-borne illness can be attributed to eating meat and poultry. Most of these incidents are the result of factory farming and holding animals in feedlots for extended periods of time. Overcrowding of animals or humans has long been known to be a factor in the spread of disease.
The article entitled Are Organic Foods Really Healthier For You? is based on the experiences of one naturopathic doctor.
