The U.S. Department of Agriculture defines organic food as food grown and processed without using most conventional pesticides; without fertilizers made with synthetic ingredients or sewage sludge; without biotechnology, and without ionizing radiation.
The U.S. Surgeon General, the American Dietetic Association, and the American Heart Association agree that the fruits and vegetables are safe regardless of whether organic or conventional farming methods are used.
The final rule for organic food as implemented on food labels was announced Oct. 21, 2002.
The guidelines are:
Source: Food Insight from International Food Information Council Foundation
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