Report on the Organic Monitoring Program of Baden-Württemberg, 2013
Analytical Results from Organic Food Investigations
Summary of the Organic Monitoring Report 2013
Genetically Modified Plants
As in previous years, contamination of organic food via genetic modification was only detected for soy. But also here, the percentage of positive organic soy samples as well as their level of genetic contamination was significantly lower than that of conventional soy.
Mycotoxins
In 2013 organically and conventionally produced nuts were compared regarding levels of aflatoxins found in the nuts. The rate of contamination was comparably low for both groups, which is a good result for consumers. However, one must always count on individual cases of contamination. Organically produced breakfast cereals, muesli and cornflakes were indeed found to contain the trichothecene deoxynivalenol (DON) and zearalenone (ZEA). These levels were compared with the amounts detected in conventionally produced cereals. Regarding both types of production, all the detected levels lay well under the legally established maximum limits.
Residues from Pesticides and Specific Contaminants in Plant-based Foods
As in previous years, there was a large difference between fruits and vegetables of organic and conventional production in terms of frequency of residue findings and quantities of chemical-synthetic pesticides. The majority of organically grown samples were free of pesticide residues. Among those samples that did contain residues were only single substances in trace amounts (< 0.01 mg/kg) usually detected; these were significantly lower than the concentrations usually found on crops that have been treated with such substances.
The average amount of pesticide residues found in all of the tested organic fruit samples was 0.008 mg/kg. This rate also included those that had been falsely labelled as organic. However, when the calculation excluded the samples that were suspected of having been conventionally produced or cut with conventionally produced goods, the average rate dropped to 0.002 mg/kg. Conventional fruit, in contrast, contained an average of 0.32 mg pesticide residues/kg fruit, excluding surface treatment substances, approximately 40 times higher than that of organic fruit.
Organically labelled vegetables contained an average of 0.004 mg/kg. By excluding suspicious samples as well as those with residues of dithiocarbamates, calculated as CS2, the rate dropped to 0.002 mg/kg. It is possible for certain plants (e.g. rucola/salad rocket) to have blind values of up to 2 mg/kg through naturally occurring phytogenic CS2 in the form of mustard oils. Conventional vegetables, on the other hand, contained an average of 0.38 mg pesticide residues per kg (excluding bromide), a pesticide rate approximately 95 times higher than that of organic vegetables.
In 2013 there were only two samples of organic vegetables that were in violation, due to increased levels of residues from didecyl dimethyl ammonium chloride (DDAC) and benzalkonium chloride (BAC). Residues of DDAC or BAC can also result from their usage in plant protection (e.g. use of unlisted plant strengtheners containing DDAC or BAC, quarternary ammonium compounds as co-formulants in plant protectors, or application of plant protectors authorized for use in third countries) or also from an application as a biocide (via cross-contamination during processing).
Nevertheless, there was no accumulation of violations for fresh organic foods or other notable peculiarities in single cultures in 2013. Overall, the rate of violations for all organic fresh foods has stabilized at a low level over the last five years: 2.8 % in 2013, 4.2 % in 2012, 2.1 % in 2011, 1.3 % in 2010, and 1.0 % in 2009. Violations were registered for a total of 4 samples of fresh organic fruit and 3 samples of fresh organic vegetables in 2013. Due to increased levels of pesticide residues in these samples, the organic labelling was judged to be fraudulent. These included celery from Spain, oak leaf lettuce from Germany, frisée lettuce from Italy, kiwis from Greece, lemons from Spain, and strawberries and sour cherries from Germany. Three of the samples of fresh organic foods also exceeded the valid maximum residue limit for one substance each, according to Regulation (EC) No. 396/2005.
The rate of violations among organic processed vs. fresh foods in 2013 was similar (3.5 % vs. 2.8 %); it was almost identical to that of 2012 (3.4 %), but significantly lower than the rates in 2011 and 2010 (8.1 % and 6.3 %). It must be noted, however, that the focus of investigation for processed foods varies from year to year, with specific, goal-oriented, short-term projects being carried out. This means that the rates of violation are only conditionally comparable. In addition, valid processing factors for each of the substances must be considered, as the residue levels in the original fresh product can increase or decrease as a result of processing procedures. Violations occurred among a total of 7 samples of processed fruit products and 1 sample of processed vegetable product in 2013. These involved fraudulent organic labelling, due to high levels of pesticide residues. Among the 230 samples of processed foods that were analyzed, 4 exceeded the valid maximum residue limit for one substance each, according to Regulation (EC) No. 396/2005.
Organic Contaminants, Plant Protectors, and Biocides in Foods of Animal Origin
As with many other foods of animal origin, trout and pangasius fish were also found to contain residues of mainly ubiquitous, persistent compounds that end up in the food chain as a result of environmental contamination. Results have shown that, particularly for trout, quantities have been slightly declining. For pangasius, however, high levels of trifluralin were also detected, beyond these persistent compounds. A sample of pangasius fish that consisted of an unusually large filet exceeded the legal maximum residue limit of 10 µg/kg by a significant amount. Further exceedances of the maximum limits were not detected among the analyzed products.
Quantities in honey have decreased compared to previous years. There was a difference between organically and conventionally produced honeys in terms of the pesticides acetamiprid, amitraz and thiacloprid, whereas the organically produced honeys showed significantly fewer residues. No exceedances of the maximum limits were detected.
Dioxins and Dioxin-like PCBs in Foods
Within the framework of the organic monitoring program in 2013 a total of 186 samples of beef, chicken eggs, pangasius fish and trout were analyzed for the presence of dioxins, dioxin-like PCBs (dl-PCBs) and indicator-PCBs. All 52 of the beef samples exhibited quantities of dioxin and PCBs under the legal maximum limits, taking into account the expanded measurement uncertainty. One sample containing a quantity of 4.9 pg WHO-PCDD/F-PBC-TEQ/g fat (sum of dioxins and dioxin-like PCBs) numerically exceeded the valid maximum limit. A total of 3 samples showed amounts above the legal trigger value established for dioxin-like PCBs in beef, taking into account the expanded measurement uncertainty.
Only 1 of the 75 analyzed chicken eggs was detected with quantities of dioxin above the valid maximum limit, taking into account the expanded measurement uncertainty. All further samples contained amounts of dioxins and PCBs under the legal maximum limit. Two samples exceeded the established trigger value for dioxin-like PCBs in chicken eggs taking into account the expanded measurement uncertainty.
All of the anaIyzed fish samples (41 pangasius and 18 trout) were detected with amounts under the legal maximum limits and trigger values, whereas the values found in the pangasius samples were significantly lower than those found in the analyzed trout.
Dioxins and PCBs are fat-soluble and enriched in the fatty tissue of animals via the food chain. In contrast to residues from pesticides, e.g., which are purposefully applied to foods during production, dioxins and PCBs are contaminants from the environment, e.g. the soil or air, or from animal feed that unintentionally end up in food. As long as the contamination doesn’t come from a particular, identifiable source, detected quantities can be seen as resulting from general environmental contamination. For this reason, experience shows little difference between foods from organic vs. conventional production in terms of organic contaminants. Since there were very few samples from organic production analyzed in this reporting year, a meaningful comparison between organic and conventional products was only possible for chicken eggs: the organic eggs tended to have somewhat higher levels of dioxins, dioxin-like PCBs and indicator PCBs than the conventional eggs. The detected amounts were largely at levels that did not point to a particular source of contamination, however.
Fertilization of Plant-based Foods
To control for the authenticity of organic foods, valid analytical procedures that can uncover false declarations are very important. Therefore, adherence to EU legislation regarding the application of nitrogen fertilizer on organic crops was examined as part of the organic monitoring program in 2013. For this purpose, a stable isotope mass spectrometer was employed, which can detect the illegal application of nitrogen-containing mineral fertilizers in organic products. In 2013 a nitrogen-stable isotope ratio of δ15N was determined in a total of 124 samples of tomatoes, bell peppers, cucumbers and lettuce.
Sulfurous Acid in Wine
In 2013 a total of 88 wine samples, 83 of which came from growing regions in Baden and Württemberg, were examined for parameters indicating organic production. In accordance with Implementing Regulation (EU) No 203/2012, special oenological regulations for the production of organic wine now exist for the 2012 wine vintage. Here there are different restrictions for the application of oenological procedures. In particular, the maximum amount of sulfur dioxide permitted for organic wine has been significantly reduced. Within the realm of the 2013 monitoring program, it was found that the producers of organic wines in Baden-Württemberg quickly accepted and implemented the regulations regarding the reduction of the maximum levels for sulfur dioxide.
Nitrite and Nitrate in Boiled/Scalded Sausage
In order to determine whether there was a difference between organically and conventionally prepared sausages in terms of using nitrite curing salts, investigations were made in 2013 comparing the amounts of nitrite and nitrate in boiled/scalded sausages such as wiener or ring bologna. It was found that individual organic boiled/scalded sausages had been made without the use of nitrite curing salts, which is usually recognizable to the consumer by a greyish-brown color. However, “organic boiled/scalded sausage” is also made with these nitrite salts because many consumers like the typical brine aroma and coloring. There was no significant difference between the organic and conventional sausages in terms of the levels of nitrite and nitrate detected.
Textile Garments
Organic textiles were also included in the organic monitoring program for the first time in 2013. A total of 34 samples of mostly cotton clothing, including baby clothes, were scrutinized. None of the investigations into substances that are legally banned by chemicals legislation and/or that can have a sensitizing effect such as dissociable amines derived from azo dyes, pentachlorophenol, heavy metals or formaldehyde yielded any conspicuous findings. Analyses of organic cotton textiles for genetic modification uncovered 2 out of 21 samples with trace amounts of genetically modified cotton. EU legislation for products made from organic farming does not permit the use of genetically modified cotton.
Note
Detailed information (including results tables) can be found in the German version of the monitoring report.
If you have any questions concerning the report on the Organic Monitoring Program of Baden-Württemberg, please don’t hesitate to contact us.
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