Literature-Based Inventory of Chemical Substance Concentrations Measured in Organic Food Consumed in Europe

Populations are exposed daily to numerous environmental pollutants, particularly through food. To address environmental issues, many agricultural production methods have been developed, including organic farming. To date, there is no exhaustive inventory of the contamination of organic foods as there is for conventional foods. The main objective of this work was to construct a growing and updatable database on chemical substances and their levels in organic foods consumed in Europe. To this end, a literature search was conducted, resulting in a total of 1207 concentration values from 823 food–substances pairs involving 166 food matrices and 209 chemical substances, among which 95% were not authorized in organic farming and 80% were pesticides. The most encountered substance groups are “inorganic contaminants” and “organophosphate”, and the most studied food groups are “fruit used as fruit” and “Cereals and cereal primary derivatives”. Further studies are needed to continue updating the database with robust and comprehensive data on organic food contamination. This database could be used to study the health risks associated with these contaminants.