Just how dangerous agricultural chemical residues are in food when eaten in only tiny amounts isn't really known. But there is very little direct evidence that pesticide residues in very small quantities do any harm. However, the lack of this evidence doesn't mean toxins are safe at low levels, particularly if your exposure is long-term. Problems may take decades and possibly even generations to show up, and can be hard to identify and isolate from other factors when or if they do. The dangers in organic foods Artificially introduced toxins are not the only dangers in food.
Natural toxins can be harmful too.
Conventional farming often uses antifungal agents to prevent the moulds from developing. These agents can make the foods safer than if they were left untreated, even if small residues remain in the food. Organic farmers use methods such as forced-air storage to try to achieve the same result. Nor is it true that organic food doesn't get sprayed. Certified organic farmers can use biological sprays which are animal or plant-based.