Consumers are starting to question whether organic foods are safer than conventional foods. And in today’s economy, they’re questioning whether organic foods are worth the extra cost — sometimes as much as 50 percent more than conventional foods.

The New York Times reports this week that although the rules governing organic food require health inspections and pest-management plans, organic certification technically has nothing to do with food safety.

“Because there are some increased health benefits with organics, people extrapolate that it’s safer in terms of pathogens,” Urvashi Rangan, a senior scientist and policy analyst with Consumers Union, the nonprofit publisher of Consumer Reports, told the New York Times. “I wouldn’t necessarily assume it is safer.”

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Source: Drovers, New York Times