The Thursday New York Times article by Michael Moss raises interesting questions about food safety, especially as more and more foods are manufactured using multiple ingredients.  Moss shares:
Increasingly, the corporations that supply Americans with processed foods are unable to guarantee the safety of their ingredients. In this case, ConAgra could not pinpoint which of the
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Kim Severson and Andrew Martin share this reminder about food labeling.
Although the rules governing organic food require health inspections and pest-management plans, organic certification technically has nothing to do with food safety.
via The ‘Organic’ Stamp – Does It Mean That Food Is Safer? – NYTimes.com.
Be sure to listen the “Backstory”  Multimedia audio link that accompanies
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