Last week, organic carrots were recalled due to an E. coli outbreak, which led to 38 people getting sick and 1 person dying.

To be considered "organic" food, it must comply with various production regulations set by the U.S. Department of Agriculture. However, having an organic label doesn't necessarily mean that the produce is safer, healthier or more nutritious.

To ensure food safety, experts recommend paying attention to food recalls and thoroughly washing all produce that is eaten raw under running water.

Last week, a company called Grimmway Farms in California voluntarily recalled several brands of bagged baby carrots and whole carrots, which were associated with a deadly E. coli outbreak. Besides coming from the same producer, these carrots have one thing in common: they are all organic.

Although the cause of the E. coli contamination is still unclear, this recall may serve as a wake-up call for those who spend more money on organic produce, believing that it means the organic products are more beneficial to health and free of pathogens. In fact, studies show that food safety is a common motivation for purchasing organic food.

So, is this recall just an isolated case, or are organic produce not safer than conventionally grown produce? What does "organic" really mean? Here's what the experts explain.

Crops must meet multiple requirements to obtain the "organic" label from the U.S. Department of Agriculture.

For example, the company must be supervised by a USDA-accredited agency, and "genetically modified organisms" and ionizing radiation must not be used in the crop production process. In addition, the soil where the produce is grown must not be treated with prohibited substances, including most synthetic fertilizers and pesticides, and no prohibited substances can be used for at least three years before harvest.

The organic label doesn't mean that farmers don't use chemicals; they may still use pesticides and herbicides to kill potentially harmful bugs and viruses, but these substances must be on the list of substances approved by the Food and Drug Administration.

It's worth noting that these regulations don't mention anything about safety. Dr. Stephanie Smith, an assistant professor and consumer food safety expert at the School of Food Science at Washington State University, told Health magazine: ""Organic"" only refers to the crop management method, not food safety."

Despite the higher price, there is no evidence that eating organic produce can reduce the risk of pathogen infection.

"Our food is grown outdoors and may come into contact with animals and their excrement," Smith said. "Pathogens are equal-opportunity contaminants; they don't care whether the produce is organic or not."

For example, a 2012 systematic review in the Annals of Internal Medicine found no difference in the risk of E. coli contamination between organic and conventional produce.

Some experts believe that some organic farming practices may even increase the risk of foodborne diseases. Dr. Keith Warriner, a professor of food science at the University of Guelph, told Health magazine in an email: "People think that organic produce is safer, but in fact this type of crop faces more biological hazards. For example, organic producers don't use synthetic fertilizers but use composted manure or apply raw manure to the land and then wait 90 - 120 days for the pathogens to die (but not all pathogens will die)." In this case, he said the risk of E. coli contamination will increase.

Warriner said other organic practices that may increase the risk include not adding chlorine to the wash water, which may cause cross-contamination during the post-harvest washing process, or using fungicide alternatives that are less effective than traditional fungicides in killing foodborne pathogens.

Perhaps due to these and other practices, a 2019 article in the Missouri Medicine journal noted that organic food is recalled four to eight times more frequently than conventional food.

Many people also choose organic produce, believing that it can reduce people's exposure to harmful chemicals and prevent chronic diseases such as cancer. But there is also not much evidence to support these views.

A 2021 pesticide residue survey studied 10,127 organic and non-organic food samples in 9 states, 94% of which were fresh and processed produce. The survey found that more than 99% of the pesticide residue levels were below the standards set by the Environmental Protection Agency.

Although some studies (such as a 2018 study published in JAMA Internal Medicine) suggest that eating organic food may reduce the risk of cancer, the American Institute for Cancer Research (AICR) points out that this study has significant limitations, such as not considering that people who eat organic food are also more likely to adopt other cancer-preventive lifestyles, such as exercising and not smoking. According to the AICR, in general, eating plant-based foods (rather than just choosing organic over conventional) is more closely related to cancer prevention.

Although research occasionally finds that some organic foods have higher nutrient content, the research as a whole does not depict overall favorable health benefits.

For example, a 2012 review in the Annals of Internal Medicine analyzed data from 223 studies on nutrition and pollution levels and reported a lack of strong evidence that organic foods are more nutritious than conventionally grown varieties.

"From a scientific perspective, there is no difference in nutrition between organic and inorganic foods," Warriner said.

To ensure the safety of the food in the refrigerator and pantry, Warriner recommends paying attention to recalls, especially if you have a weakened immune system.

"Some produce is more likely to cause outbreaks than others," he said. "For example, bagged salads cause more outbreaks than whole leafy greens. Sprouted seeds and frozen fruits like strawberries are also considered high-risk."

In addition, Smith suggests washing produce to remove pathogens. She said: "There is always a certain risk in eating raw fruits and vegetables. However, consumers can reduce the risk by thoroughly washing all produce under running water before eating." Even for produce like melons that have a rind that you won't eat, she said to wash it because cutting it may push the pathogens on the outside into the flesh.

Temperature is another key factor in reducing the risk of foodborne diseases. According to the U.S. Department of Agriculture, bacteria grow fastest at temperatures between 40° and 140°F.

Keep food out of this range by refrigerating, freezing or cooking.