The Institute of Food Technologists (IFT) has conducted a review that comprehensively compares organic and conventional foods with respect to pesticide residues, nutritional components, naturally occurring toxins, and microbiological safety. A synopsis (copied with Permission) was published in the October issue (Volume 60:44, 2006) of Food Technology. The full-text of the peer-reviewed Science Status Summary was published in the Journal of Food Science (Volume 71:R117-R124, 2006).
These reviews are a great “read”!
A key summary point is that “it is premature to conclude that either food production system is superior to the other with respect to safety or nutritional composition.” So, please read these reviews, and make your own conclusions.