And as I've said, these come from the above article by Dennis Avery, and are quoted from online sources. The new reality is quite sobering. Consumer Reports recently found much higher levels of salmonella on free-range chickens than on conventionally raised ones. To be sure, most strains of salmonella are mild and are easily killed by cooking one s food adequately. But the new salmonella, S. typhimurium, is far stronger than other varieties.
Infection often proves fatal.
This appears to state that one is eight times more likely to get food poisoning from organic foods. The article implies that the new S. typhimurium is less likely to be killed by heating, when the bacterium simply produces more toxin than other strains. Few organic farmers actually put fresh manure on their crops. Most of them compost the manure for several weeks before using it on their crops. But the composting guidelines have been fuzzy and are probably inadequate.