The levels of natural plant toxins and mycotoxins in foods may be influenced by the methods used (organic vs. conventional) for agricultural production. Research findings suggest that organic foods may possess higher levels of natural plant toxins than conventional foods based upon mechanistic similarities between natural plant toxin production and the production of plant secondary metabolites of nutritional interest. Specific field research confirming such differences has not yet been conducted. Mycotoxin levels in organic foods may also be higher as a few studies have demonstrated that synthetic fungicides and insecticides used in conventional production can reduce plant pathogen populations. Food product analysis, however, has not demonstrated consistent findings of higher levels of mycotoxins in organic foods as compared with conventional foods. In the event that subsequent research does conclusively demonstrate that differences exist in the levels of naturally occurring toxins in organic versus conventional foods, the toxicological significance of the differences, if any, still requires determination.