Sounds ridiculous to me. OrganicFoodInfo.Net has an article that addresses that:

http://www.organicfoodinfo.net/Organic_vegetables_safety.php

5. Organic farming increases the risk of food poisoning.

The Department of Nutrition in Greece said:

"It is difficult...to weigh the risks, but what should be made clear to consumers is that 'organic' does not equal 'safe'.

Much of this was based on the theory that if we don't use 'modern' day chemical pesticides that bacteria such as E Coli could not effectively be treated on crops. However studies made by S.K. Sagoo, C.L. Little & R.T. Mitchell on the microbiological quality of organic vegetables in UK small organic farming & demand showed that: "The majority (3185 of 3200; 99*5%) of samples were found to be of satisfactory/acceptable quality whilst only 15 (0*5%) were of unsatisfactory quality. Unsatisfactory results were due to Escherichia coli and Listeria spp.....The absence of pathogens and the low incidence of E. coli indicate that overall agricultural, hygiene; harvesting and production practices were good" this seems to enhance the organic vegetables safety record.

They suggested that the growth in the organic market has reflected an increase in the associated microbiological safety and similarly, organic vegetables safety.