Organic Vs. Conventional

I read these two articles (Conventional, Organic) and this is what I got from it. There are pollutants present inside the plant to worry about, and there are also outside health concerns to worry about. One of the outside factors to consider is the presence of certain mycotoxins, which are the by-products of molds. In organic food there is no way to naturally prevent the growth of these molds, whereas in a conventional setting there would be a fungicide used to prohbit the growth of the mold. This means organic food will be more likely to be contaminated with mycotoxins than conventional food does. Basically what needs to happen I belive is combine the two and use the pros of each to make the best product possible.