Is organic as safe as it seems?

Often, organic and local produce are considered just as safe an healthy as the other, and both being safer than mass-produced preservative-filled foods. But are they really? Organic vegetables are grown in huge production farms similar to those used for canned goods, meaning the individual plant is not taken care of as it would be in a backyard garden. Organic farms use the same harsh pesticides as mass-production international farms, thus making them a danger to the sensitive public. The plants of the organic farms are fed by machines, not by the caring human hand like small roadside farmers markets.

Also, organic farms are more susceptible to be victims of bio-terrorism, because of the fact that they are so large and can affect more people than a small family farm. In fact, it is often more likely to receive diseases such as the recent egg-salmonella outbreak through organic farms because, as in the outbreak, each chicken cannot be individually cared for when there are over 100,000 of them per farm base and only a few hundred employees. The same can be summarized about produce grown organically, which can easily be infiltrated by terrorists who would spread dangerous diseases, such as E. Coli and bacillus cerius.

But does anyone ever hear of a dangerous E. Coli outbreak in Granny's garden? Do we ever hear of people dying of foot-and-mouth disease from Grandpa Royce's fresh beef patties? The simple answer is no, because Grandma cares for her individual veggies without the fear of terrorism, and Grandpa Royce's cows are fed and looked after like pets, not profit.

With facts like these, is organic as safe as it seems?