Occasionally, concerns are expressed that use of organic manure in fertilisation, and free-ranging of livestock may result in higher loads of (mainly) enteric pathogens in organic food, and that avoiding the use of synthetic fungicides may increase the risk of mycotoxin contamination. Therefore, we compared published data on the levels of these hazards on some organically and conventionally produced foods. The results can be summarised as follows:  There is no evidence that use of organic

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... lizer in organic crops increases the prevalence of bacterial pathogens and/or of antibioticresistant bacteria on fresh produce.  The prevalence of Campylobacter in live free-ranging poultry and of Toxoplasma in live free-ranging pigs tends to be somewhat higher than in animals kept conventionally indoors. However, this difference is hardly seen any more if carcasses and meat are analysed.  Methicillin-resistant Staphylococcus aureus (MRSA) strains were found much more frequently in conventionally-produced raw food while the levels of extended-spectrum-β-lactamase-positive Escherichia coli (ESBL-E. coli) were reported as similar on somewhat lower on organic raw food.  Most studies found lower levels of Fusarium toxins in organic grains and cereal products, if compared to conventional products. In conclusion, common practice in the organic sector (in particular, allowing sufficient time for transformation of manure; crop rotation) leads to food with similar or even lower levels of microbiological hazards and mycotoxins.