Based on biological and chemical studies of produce grown organically, evidence shows that organically grown foods are chemically distinguishable from their counterparts.  Rates of cancer among conventional farm workers and their children are much higher than cancer rates of people who work on organic farms.  Although the microbial content of soil on organic farms is higher, none of these microbes have been confirmed pathogens.  Scientists believe that fertilizers, pesticides, and antibiotics act as mutagens, mutating normally benign microbes and causing them to be pathogenic.

    In studies of the residual contents on produce, organic produce had much less chemicals residues than conventional produce.  Also, the chemical residues detected on organic produce are confirmed to be environmentally safe and safe for children.

    In terms of dairy and livestock agriculture, not enough evidence has been accumulated to show that their is a difference between there organic vs. conventional products.