One would imagine anything certified as organic would ‘naturally’ be of quality health standards? Think again, whilst the source of origin maybe pure, processing afterwards could invite a host of horrible bacterias. This topic sparked an investigative piece for NPR by science journalist Nancy Shute.
In her expose ‘The (Un)usual Suspect: Why Organic Spices Aren’t Always Safe’ – Nancy highlights the potential for any produce organic or otherwise to pose a risk of contamination. This story is a must read for devotees of organic produce, primarily because it illustrates a vital point – ‘pesticide-free does not mean pathogen-free’.
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Source: NPR’s The Salt: Food Blog
