Many consumers are attracted by the foods labeled “Zero Pesticide”, “Natural” and “Healthier Nutrition”, which is regarded as a clear stream on the table; but they are full of doubts and even fears about GM foods. But is organic food safer than genetically modified foods?
Science writer and environmentalist Mark Linnas said that so far, there have been examples of eating organic food to death, but no one has died of eating genetically modified food.
Organic food safety incidents occur from time to time
In the summer of 2011, the German E. coli outbreak swept across Europe, killing 53 people and 3500 suffering from severe renal failure. The source of infection is a pathogenic E. coli carried by organic bean sprouts produced on an organic farm in northern Germany.
In the fall of 2006, American organic spinach caused an E. coli outbreak, with hundreds of people infected and several deaths. Spinach, which carries pathogenic E. coli, is the “natural selection” produced by the largest organic food company in the United States. It is the largest and the most harmful.
In recent years, the frequent outbreaks of E. coli in the United States and Europe and the outbreak of Salmonella (the first bacteria found in Salmonella) have been transmitted to humans through human and animal waste, and food has been transmitted to humans. The foods that spread the epidemic include melon, papaya, strawberry, tomato, cucumber, spinach, etc., mostly organic foods, because organic foods often apply human waste.
So, is there a safety incident for genetically modified foods?
The answer is: no, no case.
From the field trial of the first GM crop in 1987 to the promotion in 1996, genetic modification has become one of the fastest growing technologies in the history of human science and technology.
In the past 20 years of GM industrialization, more than 70% of the world’s population lives in countries that have approved the cultivation or import of genetically modified organisms. There has never been a case of security incidents. The famous “security incidents” have proved to be rumors afterwards.
Why organic food is not safe
Organic foods do not “use synthetic pesticides”, but it does not mean that they do not use pesticides, but it uses “organic pesticides”, including some plant and animal sources, as well as mineral-derived fungicides and insecticides, such as common Bordeaux liquid and so on. Although they are different from synthetic synthetic pesticide sources, they are also toxic and not residual. If they are not washed clean, they may also pose a safety risk.
In fact, even if the organic food is infected with pathogenic Escherichia coli or Salmonella, it can kill the bacteria as long as it is cooked. However, most people who advocate organic food like raw food, and think that raw food is natural enough, which gives pathogens. Take the opportunity.
Natural ones may also be unsafe, and artificial ones can be safe if they are rules. This concept has been corrected in the food safety field. A few years ago, Japan stipulated that as long as it is a natural food additive, including spices, pigments, etc., it is not necessary to verify safety. This rule has changed now. Natural pigments, flavors, and fragrances may contain toxic ingredients, and synthetic food additives have been subjected to rigorous safety evaluations and experiments to ensure adequate safety. Safe and unsafe, can’t be easily divided by artificial synthesis and natural extraction.