Main message:
The Norwegian Scientific Committee for Food Safety has performed an 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 assessments are based on review of the scientific literature. Separate literature searches were performed and one or two expert reviewers from the five working groups examined the literature.
In addition, relevant assessments for the purpose, prepared by international and national scientific bodies, were included.
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
- (V) Human health - pesticide residues
The assessment was published 30th April 2014.
Contact
Vitenskapskomiteen for mat og miljø
The Norwegian Scientific Committee for Food and Environment
Related link:
- play_arrow Part I: Plant health and plant production - Comparison of organic and conventional food and food production (08.05.2014) (pdf)
Pdf, 1.7 MB. - play_arrow Part I: Appendix - Plant health and plant production - Comparison of organic and conventional food and food production (08.05.2014) (pdf) Pdf, 4.1 MB.
- play_arrow Part II: Animal health and welfare in Norway - Comparison of organic and conventional food and food production (30.04.2014) (pdf) Pdf, 1.6 MB.
- play_arrow Part III: Human health – an evaluation of human studies, animal models studies and biomarker studies - Comparison of organic and conventional food and food production (30.04.2014) (pdf) Pdf, 934.9 kB.
- play_arrow Part IV: Human health – hygiene and pathogens - Comparison of organic and conventional food and food production (30.04.2014) (pdf) Pdf, 676.7 kB.
- play_arrow Part V: Human health – pesticide residues - Comparison of organic and conventional food and food production (30.04.2014) (pdf) Pdf, 4.1 MB.
Other popular articles
The Norwegian Scientific Committee for Food and Environment
