Consumption of organic foods has risen over the past few years due to the advancement of technology. Apart from increasing productivity, technology has influenced fast growth and maturity of food crops with viable traits. “Singh indicates in his study that the consumption behavior of consumers has changed significantly today arguing that consumers currently prefer foods that are balanced, healthy as well as safe and friendly to the environment” (2308). Singh believes that demand for foods with an insignificant amount of chemicals is likely to increase with time due to change of mindset. He indicates “organic food will be in demand across all segments of the society” (Singh 2309). Singh, however, notes that excessive use of fertilizers poses a significant threat not only to the environment but also to human health. From Singh’s argument, one can understand why the world is opting for organic farming. According to Singh, “there is a need for the world to embrace organic farming since it is good for human health and it promotes maintenance of the environment” (Singh 2309). Although this type of farming has increased crop productivity to meet the increasing demand for food, many authors avoid writing about the detrimental effects of organic foods to the consumers. Apart from being expensive, these foods contribute significantly to the occurrence of chronic diseases such as cancer. I agree that organic foods have helped meet the increasing food demand because organic farming improves food quality and is more sustainable when compared with conventional farming (Baranski, Rempelos, Iversen, and Leifert 1). However, it has not reduced the cost of foods to the consumers. In their article, “Mohamad, Rusdi, and Hashim site consumer awareness on health concerns as well as food safety as the reason for increased consumption of organic food” (509). I take Mohamad, Rusdi, and Hashim argument to mean that the increasing demand for these foods influenced the rise of their price, making them expensive to the consumers. Thus, with the growing demand for organic food, the cost of food for human consumption will continue to rise and as a result, cause food insecurity. Although I agree with Mohamad, Rusdi, and Hashim up to a point, their assumption of increased consumption of organic food that is due to the advancement of consumer awareness is problematic for me. Most people are ignorant about the increased costs of these foods when compared with conventional foods. According to Singh, “overproduction of organic foods by farmers to expand their market share as well as make a lot of profit is the reason why many people consume organic foods” (Singh 2311). From Singh’s argument, I can note that availability of conventional is extremely limited that people are forced by circumstance to consume organic foods. Thus, the need for survival and demand for food are the factors that influence the increasing demand for organic foods and not consumer awareness as many scholars argue. “Huber et al. indicate in their article that organic foods have a high content of phenolic elements which alter the cancer cell cycle through their chemopreventive role” (104). From this argument, one could expect organic foods to influence decrease of chronic diseases such as cancer. However, the opposite is true about organic foods. These foods are the primary contributors to complicated health issues in human beings. According to Chen (2005), “organic crops are likely to have increased level of pathogenic bacteria when compared with conventional crops.” They support their argument by indicating that farmers are often advice to compost the manure for about 90 days from the animals that have consumed organic crops to minimize microbiological danger (Chen 2005). Based on this argument, it is apparent that consumption of raw organic foods such as fruits contributes to ingestion of bacteria that are associated with causation of many human diseases. The commonly held view is that organic foods improve human health and researchers have long assumed that these foods do not result in any health complications. However, research findings by some concerned individuals show that these foods can influence the occurrence of diseases in human beings. For instance, Chen (2005) “indicates in their study that strains of Escherichia coli were more prevalent in organic produce when compared with conventional produce.” In fact, Chen (2005) states that “the amount of E. coli in organic food products is six times more than that in conventional food products.” This bacterium was prevalent in organic produce when compared with conventional produce because organic crops are more susceptible to fecal contamination (Chen 2005). Similarly, organic crops can be susceptible to other environmental conditions that influence the occurrence of diseases in humans. Moreover, E. coli is one of the bacteria that are responsible for a severe health condition in human beings. Based on this finding, it is apparent that other bacteria such as Salmonella can invade organic crops and find their way into human bodies through consumption. Ultimately what is at stake here when people prefer organic foods for conventional foods is their health. As Michael argues, organic foods have contributed significantly to the occurrence of diseases in humans despite being cited as the best solution to health complications.