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One factor driving the explosive growth of the multi-billion-dollar organic food industry is a rise in consumer concern about food-borne infections such as mad cow disease, E-coli, bird flu and salmonella.
Consumers worried about these illnesses -- along with concerns about improper food handling, pesticides, antibiotics, hormones, and contaminated water supplies – are drawn to organic meats by the strict rules on how animals are raised.
Here are the major guidelines:
- No pesticides, antibiotics or hormones.
- 100 percent certified organic feed and pasture, which means no genetically modified food seeds or feeds.
- The animal is raised without herbicides, pesticides or chemical fertilizers.
- No nitrates, nitrites or preservatives.
- Animals are never fed animal by-products (believed to be a transmitter of mad cow disease.
- Freedom of movement for animals, with full access to the outdoors. Humane treatment of animals (defined by the Humane Society of the United States.) Farm and farm records are inspected every year by a third party to ensure the standards are being enforced.
Where do you find organic meat? Most health food stores now carry certified organic meats, and mainstream supermarkets increasingly have an organic meat section.
Expect to pay more per pound and, as always, remember to read labels carefully. Don't confuse meat labeled "certified organic" with meat labeled "natural." Natural is a loose term generally meaning that no artificial ingredients were added in meat processing. But the claim has nothing to do with what the animal was fed and drugged, the conditions in which it was raised, or the health of the animal. Certified organic meat, on the other hand, goes far beyond just avoiding artificial ingredients. It is a guarantee that the product went through strict health and safety control points before it got to your store.
Want to know more about Phil and food? Visit his website at www.supermarketguru.com.
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