The WebSmartIdeas aims to promote and disseminate good creative ideas to improve society.

Natural foods and organic foods generally do not have special nutritional value. They also are more expensive than foods grown by commercial methods. Fertilizers used on commercially grown foods contain chemicals similar to those that appear in manure (used in organic farming) and the soil and plants themselves. 

Pesticides are found on many foods, but the amounts present are usually very small. The U.S. government sets allowable limits for pesticide residues in food, and in 1987, only 1 percent of the food products sampled had residues higher than the limits. To limit your exposure to pesticides, make sure you wash vegetables and fruits thoroughly before eating them. 

To prevent foodborne infections, handle certain foods and kitchen tools with care. Refrigerate and store raw meat, poultry, and fish separately from cooked foods or foods that will be eaten raw. Wash your hands well after handling raw meats, poultry, and fish and before working with other foods. Cutting boards and surfaces used to prepare raw meats should be thoroughly washed with hot soapy water and rinsed well immediately after use. For added protection, wipe cutting boards and countertops with a watered-down bleach. 

Cook meats thoroughly, especially ground meat. Cook poultry until the juices run clear. Fish should be cooked until it is translucent; overcooking will cause a loss of flavor. It is not recommended that you eat raw fish, because it may harbor parasites. Use products by their expiration date or freeze them for later use. 

The proper storage of food is also important. Keep hot foods hot and cold foods cold. Do not leave cooked foods at room temperature for long periods of time. Bacteria can multiply and toxins can form that will be present in the food, even if reheated. Refrigerate leftovers promptly. When in doubt, throw it out.