频繁发生的食品安全问题为我们敲响了警钟,过量使用化肥、农药、食品添加剂等已经严重影响食品安全,如何保卫我们的餐桌安全已经成为刻不容缓的话题。而有机食品因其“零”农药残留、富含营养的优佳品质获得消费者的关注,可是究竟什么是真正的“有机食品”?它的定义、执行标准是什么?它和“绿色食品”、“无公害食品”又有何区别?在有机产品仍在开发科研阶段,我们该如何有效规避普通食品农药残留带来的伤害? Frequent food safety problems have sounded the alarm for us. Excessive use of chemical fertilizers, pesticides, food additives, etc. has seriously affected food safety. How to defend our safe table has become a pressing topic. Organic food is gaining consumers’ attention due to its “zero” pesticide residues and nutrient-rich excellent quality. But what is the real “organic food”? What is its definition and implementation standard? What is the difference between “green food” and “pollution-free food”? How can we effectively avoid the harm caused by pesticide residues in common food when the organic products are still in the research and development stage?