In recent years there have been several cases of food contaminated with Escherichia Coli and Salmonella, mainly coming from organic food producers. For a better understanding of this problem it is necessary to go back to the foundations of organic agriculture. Which essentially concerns the nutrients needed by the soil and its direct relationship with the quality of the product. The more nutrients added to the substrate, the better the quality of the product. Farmers replace synthetic fertilizers and chemical pesticides with natural alternatives, using fertilizers based on decomposed organic matter such as humus and compost. Among the active components present in this product are animal feces which contain harmful parasites that could be transmitted to plants. Several studies support this statement; an evaluation by the University of Minnesota revealed that “the percentages of E.coli positive samples in conventional and organic produce (on Minnesota farms) were 1.6 and 9.7%, respectively” (Mukherjee, Speh, Dyck, Diez-Gonzalez,