From the Institute of Food Technologists website:
"Consumers need to understand that organic production does not mean pesticide-free and pathogen-free production," says IFT food science expert Carl Winter, the director of the FoodSafe Program at University of California at Davis [and an ACSH Advisor]. Neither organic nor conventionally grown foods are free from pesticides. And scientific evidence indicates that health risks associated with disease-causing microorganisms are far greater than risks associated with pesticide residues, which are negligible.