Comparison of Organic and Conventional Food and Food Production Part V: Human Health – Pesticide Residues

This report examines pesticide residues in organic and conventional food products based on data from the 2010 EFSA report and Norwegian monitoring. Findings show organic foods have significantly fewer pesticide residues than conventional foods, with minimal health risks associated with both types. The study highlights challenges in comparing residue levels across products and emphasizes that pesticide levels in both food types generally fall below regulatory thresholds for consumer safety.