Aspects of food safety correlated with conventional or ecological production technologies

Abstract

Foodstuffs, in our case vegetables and fruits, may constitute a valuable source of nutritive principles that give us the necessary energy and contribute to a healthier life by preventing deficiencies or diseases, fortifying the human body at different ages. In certain situations, we may lose the initial favourable benefit by appealing to inferior technologies in terms of food safety and following the quantity and the volume of merchandise for trading. The biological horticulture (organic or ecological) does not use industrial chemical products in its specific technologies, and the resulted vegetables and fruits are healthier, lacking more or less chemical residues. In the future, an ascending trend of production and consumption of these products is foreseen. However, there are also some aspects of food hygiene and safety that may raise problems or even risk the consumer’s health.