|
What Does Organic Mean?
Food Processors Promote Safety and Choice | Fast Facts| Resources
|
|
Low-fat, whole-wheat, reduced-sodium, gluten-free, organic, or all-natural? Whew! The vast selection of foods that line our grocery shelves can be confusing and daunting. Some consumers mistakenly believe that certain foods are “good” and others are “bad.” In truth, all foods—conventional and organic—can be part of a healthful diet. When making food choices for you and your family, remember that variety is key. |
| What Does “Organic” Mean? |
| The term organic refers to how a food is grown and processed. It is not an indicator of safety or quality. To be labeled organic, foods must meet national standards, and all organic growers and processors must comply with these standards as well. For example, organic crops cannot be sprayed with most pesticides or fertilized with petroleum-based products. Organic meat, poultry, eggs, and dairy products must come from animals that receive no antibiotics or growth hormones. Only farms and processing facilities certified by a USDA-accredited agency may call their products organic. |
| Food Processors Promote Safety and Choice |
|
The National Food Processors Association (NFPA) encourages consumers to read labels carefully before purchasing any food item. |
 |
Consumers should avoid products such as juice and milk if they are not pasteurized (heat treated to kill harmful pathogens).
All food processors must follow strict government safety guidelines. FDA and USDA randomly sample conventional and organic food products for pathogenic microorganisms (bacteria) and pesticide residues. If any sample contains dangerous pathogens or unacceptable pesticide residue levels, FDA or USDA can order a recall. |
| Foods produced using agricultural biotechnology or irradiation cannot carry the term organic. However, food scientists now use biotechnology to engineer safe, disease- and pest-resistant products. Increasingly, processors are using irradiation to kill deadly pathogens. In fact, both FDA and USDA have acknowledged the consumer benefits biotechnology and irradiation offer. Excluding these technologies on otherwise organic products denies consumers of a beneficial food choice. |
| Fast Facts |
- Organic does not necessarily mean low-fat, reduced-sodium, or vitamin-enriched. Like conventional foods, organic foods vary in nutrition content.
- Use the Food Guide Pyramid (www.mypyramid.gov) to select your diet and portions from the five food groups. You can choose organic and/or conventional foods to meet dietary guidelines.
|
 |
- Read food labels carefully. The terms natural and organic are not the same. FDA and USDA have policies, but no set definition, for natural.
- The organic food market is growing. USDA estimates that there are more than 12,000 organic farmers nationwide.
- To carry the USDA organic seal, a food must be at least 95 percent organic.
|
| Resources |
|
www.nfpa-food.org
(National Food Processors Association, NFPA)
www.safefood.org
(NFPA’s consumer website)
http://www.ams.usda.gov/nop/
(U.S. Department of Agriculture, National Organic Program)
http://www.epa.gov/pesticides/food/organics.htm
(U.S. Environmental Protection Agency) |
Developed by the National Food Processors Association • www.nfpa-food.org |
