Is organic food becoming less safe? A longitudinal analysis of conventional and organic product recalls

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dc.contributor.authorPrajogo D
dc.contributor.authorZhao X
dc.contributor.authorWood LC
dc.contributor.authorChowdhury, Dr. Mesbahuddin
dc.contributor.authorCastka, Pavel
dc.date.accessioned2022-05-10T03:57:38Z
dc.date.available2022-05-10T03:57:38Z
dc.date.issued2021en
dc.date.updated2022-04-25T23:26:24Z
dc.description.abstractOrganic products are often portrayed as a healthy alternative—grown in a sustainable way, often locally and subject to external certification scrutiny. However, recent high-profile cases of contaminated organic food have raised questions about the risks associated with organic produce: is organic produce becoming less safe and more risky? The context for this investigation is in the realm of food product recalls. Based on 2010–2017 panel data from the US on food product recalls (with 2721 observations), this paper compares the volume of recalls (adjusted for the growth of sales) between conventional and organic food. This paper further addresses two food-related risks: design risk (a risk that is present in the development of food; such as the use of unapproved ingredients or the omission of some ingredients on the food label) and process risk (a risk within the supply chain, such as the contamination of food products with salmonella or E. coli). Further comparison is drawn based on food product type (here the paper distinguishes between processed and unprocessed food). The paper demonstrates that organic products are becoming less safe and that organic products are recalled at a higher rate. In comparison to conventional produce, organic produce is more prone to process risk and far less to design risk. Similar conclusions are reached even when the organic produce is analysed from a product type perspective.en
dc.identifier.citationChowdhury M, Castka P, Prajogo D, Zhao X, Wood LC (2021). Is organic food becoming less safe? A longitudinal analysis of conventional and organic product recalls. Sustainability (Switzerland). 13(24). 13540-13540.en
dc.identifier.doihttp://doi.org/10.3390/su132413540
dc.identifier.issn2071-1050
dc.identifier.urihttps://hdl.handle.net/10092/103658
dc.languageen
dc.language.isoenen
dc.publisherMDPI AGen
dc.rightsCopyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttp://hdl.handle.net/10092/17651en
dc.subjectconventional fooden
dc.subjectorganic fooden
dc.subjectsupply chainsen
dc.subjectrisken
dc.subjectproduct recallsen
dc.subject.anzsrc12 Built Environment and Designen
dc.subject.anzsrcFields of Research::35 - Commerce, management, tourism and services::3509 - Transportation, logistics and supply chains::350909 - Supply chainsen
dc.subject.anzsrcFields of Research::35 - Commerce, management, tourism and services::3507 - Strategy, management and organisational behaviour::350712 - Production and operations managementen
dc.subject.anzsrcFields of Research::30 - Agricultural, veterinary and food sciences::3006 - Food sciences::300605 - Food safety, traceability, certification and authenticityen
dc.subject.anzsrcFields of Research::30 - Agricultural, veterinary and food sciences::3006 - Food sciences::300604 - Food packaging, preservation and processingen
dc.titleIs organic food becoming less safe? A longitudinal analysis of conventional and organic product recallsen
dc.typeJournal Articleen
uc.collegeUC Business School
uc.departmentManagement, Marketing and Entrepreneurship
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