Your food may be organic, but that doesn't mean it's safe

Wednesday, March 04, 2009

Over the past few years a rash of food-related illnesses caused by everything from tomatoes to spinach to peanut butter has sparked nationwide concern over food safety. Conventional wisdom has always said you can assure your food is safe by buying organic. But New York Times reporter Kim Severson did some digging and she found that organic certification has nothing to do with food safety.

For more, read Kim Severson's and Andrew Walker's article, It’s Organic, but Does That Mean It’s Safer?, in today's New York Times.

"Just be careful and if all else fails, have a cheeseburger."
— New York Times reporter Kim Severson on food safety and the meaning of the organic label

Guests:

Kim Severson

Hosted by:

Farai Chideya

Contributors:

Noel King

Comments [1]

Sherry Nelson

Severson's ridiculously bad food reporting on this topic and on peanut butter is just about summed up in the pull quote you chose. The New York Times has really dropped down on my list as far as being a good source for info baout food and health topics.

Mar. 13 2009 07:56 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.