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Handbook of Organic Food Safety and Quality
Woodhead Publishing Ltd, July 2007, Pages: 544
Introduction
PART 1 ORGANIC FOOD SAFETY AND QUALITY: INTRODUCTION AND OVERVIEW
History and concepts of food quality and safety in organic food production and processing
U Niggli, Research Institute of Organic Agriculture (FiBL), Switzerland
- Introduction
- History of different food concepts of organic farming
- Where are modern organic food and farming concepts heading?
- Conclusions
- References
Nutritional quality of foods
C J Seal and K Brandt, Newcastle University, UK
- Introduction
- Methods for determining changes in nutritional quality
- Conclusions
- References
Quality assurance, inspection and certification of organic foods
B van Elzakker, Agro Eco Consultancy, The Netherlands and J Neuendorff, Gesellschaft für Ressourcenschutz mbH, Germany
- Introduction to quality assurance in organic foods
- The regulation
- Responsibilities
- Quality assurance
- Private, additional certifications
- Quality assurance to ensure quality and safety of organic and ‘low input’ foods
- Risk assessment in organic quality assurance
- Outlook
- Sources of further information
- References
A new food quality concept based on life processes
J Bloksma, M Northolt, M Huber, G J van der Burgt and L van de Vijver, Louis Bolk Instituut, The Netherlands
- Introduction
- Description of the inner quality concept
- Method for validation of the inner quality concept
- Experiments to validate the IQC
- Progress made in the validation of the concept
- Perspective for farmers, traders and consumers
- References
Food consumers and organic agriculture
E Oughton and C Ritson, Newcastle University, UK
- Introduction
- The expanding organic market: consumer-led producer driven?
- Factors influencing organic purchase
- The price premium
- Conclusions
- References
PART 2 ORGANIC LIVESTOCK FOODS
Effects of organic and conventional feeding regimes and husbandry methods on the quality of milk and dairy products
R F Weller, C L Marley and J M Moorby, Biotechnology and Biological Sciences Research Council, UK
- Introduction
- quality parameters in dairy products
- Factors affecting the nutritional quality of liquid milk and milk products
- Procedures for implementing methods to improve the nutritional quality of milk products
- Future trends and the priority areas for research and development
- References
Effects of organic husbandry methods and feeding regimes on poultry quality
H Hirt and E Zeltner, Research Institute of Organic Agriculture (FiBL), Switzerland and C Leifert, Newcastle University, UK
- Introduction
- Sensory and nutritional quality
- Animal welfare related quality parameters
- Poultry health management and risk from food borne diseases
- Veterinary medicine use and residues
- Toxic chemicals and heavy metals
- Maintaining quality during processing
- Alternative assessment systems for organic food quality
- Sources of further information and advice
- Acknowledgements
- References
Effect of organic, husbandry and feeding regimes on pork quality
A Sundrum, University of Kassel, Germany
- Introduction
- Perception of quality
- Framework conditions of pig production
- Consumer perception
- Product quality
- Animal welfare
- Environmental impacts
- Constraints and potentials for quality production
- Conclusion
- References
Organic livestock husbandry methods and the microbiological safety of ruminant
Diez-Gonzalez, University of Minnesota, USA
- Introduction
- Effect of forage to concentrate ratios on enteric pathogen prevalence and shedding
- Effect of livestock breed and husbandry (including veterinary antibiotic treatments) on the incidence of pathogens and antibiotic resistant bacteria
- Effect of stress on enteric pathogen shedding
- Reducing enteric pathogen transfer risks in organic and ‘low input’ systems: outline of strategies
- Future trends
- Sources of further information and advice
- References
Reducing antibiotic use for mastitis treatment in organic dairy production systems
P Klocke and M Walkenhorst, Research Institute of Organic Agriculture (FiBL), Switzerland and G Butler, Newcastle University, UK
- Introduction
- Causes and epidemiology of mastitis
- Symptoms of mastitis
- Mastitis management and treatment
- Husbandry and environmental improvement
- Breeding strategies
- Integration of management and treatment approaches; farm specific mastitis management plans
- Acknowledgement
- References
Reducing anthelmintic use for the control of internal parasites in organic livestock systems
V Maurer, P Hördegen and H Hertzberg, Research Institute of Organic Agriculture (FiBL), Switzerland
- Introduction
- Ruminants
- Non-ruminants
- Future trends
- References
Alternative therapies to reduce enteric bacterial infections and improve the microbiological safety of pig and poultry production systems
B Biavati and C Santini, Bologna University, Italy and C Leifert, Newcastle University, UK
- Introduction
- Intestinal bacteria and their potential as probiotics
- Probiotics for farm animals
- Prebiotics for farm animals
- Synbiotics
- Acid activated antimicrobials (AAA)
- Conclusion
- References
PART 3 ORGANIC CROP FOODS
Dietary exposure to pesticides from organic and conventional food production
C Benbrook, The Organic Center, USA
- Introduction
- Dietary exposure data sources
- Organic food and pesticide residues
- Reducing exposure to the OP insecticides
- The need to further reduce exposures
- Endnote
- References
Levels of potential health impacts of nutritionally relevant phytochemicals in organic and conventional food production systems
E A S Rosa, R N Bennett and A Aires, Universidade de Trás-os-Montes e Alto Douro, Portugal
- Introduction
- Plants as sources of phytochemicals
- assessment and bioavailability of phytochemicals
- Potential positive and negative effects of phytochemicals on livestock and human health
- Impact of phytochemicals on crop resistance to pests and diseases
- Factors that modulate differences in phytochemical levels and other major constituents between organic and conventional farming
- Gaps in knowledge – future research evaluations
- References
Improving the quality and shelf-life of fruit from organic production systems
F P Weibel and T Alfödi, FiBL, Switzerland
- Introduction
- Reasons for varying fruit quality: interactions between site conditions and management factors
- Comparison of quality parameters between organic and conventional fruit
- Conclusions and future challenges
- Acknowledgement
- References
Strategies to reduce mycotoxins and fungal alkaloid contamination in organic and conventional production systems
U Köpke, B Thiel, University of Bonn, Germany and S Elmholt, University of Aarhus, Denmark
- Introduction
- Mycotoxin and alkaloid producing fungi
- Problems associated with dietary mycotoxins/alkaloid intake in livestock and humans
- Mycotoxin regulation and monitoring
- Factors affecting mycotoxins/alkaloid contamination of cereal grains
- Agronomic strategies to reduce mycotoxins grain infection and mycotoxins levels
- Effect of harvest conditions and post harvest handling on mycotoxins contamination levels
- Do organic and ‘low input systems’ present a particular risk for mycotoxins contamination?
- Conclusions
- Sources of further information and advice
- Acknowledgements
- References
Reducing copper-based fungicide use in organic crop production systems
R Ghorbani, University of Mashad, Iran and S Wilcockson, Newcastle University, UK
- Introduction
- Effects of diseases on crop yield and quality in organic systems
- Crop protection with copper based fungicides in organic production systems
- Crop protection without copper-based fungicides
- Future trends
- Sources of further information and advice
- Conclusions
- References
Pre-harvest strategies to ensure the microbiolgical safety of fruit and vegetables from manure-based production systems
U Köpke and J Krämer, University of Bonn, Germany and C Leifert, Newcastle University, UK
- Introduction
- Use of manure in organic ‘low input’ and conventional farming
- Risk of transfer of enteric pathogens from manure to fruit and vegetable crops
- Agronomic strategies to minimize pathogen transfer risk
- Strategies for reducing pathogen loads in manure through manure processing
- Strategies used to reduce enteric pathogen contamination of crops via irrigation water
- Strategies to reduce risk of pathogen transfer from animal grazing phases prior to planting
- Other sources of enteric pathogen contamination
- Strategies used to reduce enteric pathogen contamination of crops via wild animal vectors
- HACCP based systems for integrated control of pathogen transfer into organic food supply chains
- References
PART 4 THE ORGANIC FOOD CHAIN: PROCESSING, TRADING AND QUALITY ASSURANCE
Post-harvest strategies to reduce enteric bacteria contamination of vegetable, nut and fruit products
G S Johannessen, National Veterinary Institute, Norway
- Introduction
- Processing strategies used
- Differences in organic and conventional processing standards
- Disadvantages of chlorine sanitation methods
- Methods used to study the efficacy of disinfection methods
- Alternative strategies to the use of chlorine for disinfection
- Integration of strategies to minimise pathogen transfer risk during processing into organic and ‘low input’ standard systems
- Conclusions
- Sources of further information and advice
- References
Fair trade: a basis for adequate producers’ incomes, farm reinvestment and quality and safety focussed production
K Vizard, Newcastle University and M Bourlakis, Brunel University, UK
- Introduction
- Organic market
- Ethical (fair) trade
- The view of the stakeholders and the key supply chain members
- Conclusions
- References
Development of quality assurance protocols to prevent GM-contamination of organic crops
R C van Acker, University of Guelph, N McLean and R C Martin, Nova Scotia Agricultural College, Canada
- Introduction
- Terminology
- Examples of transgene escape
- Implications of transgene escape
- Mechanisms of transgene escape
- Managing coexistence
- Coexistence legislation
- GM free regions
- Future research needs
- Conclusion
- Sources of further information
- References
Integration of quality parameters into food safety focused HACCP systems
K Brandt, Newcastle University, UK, U Kjærnes, National Institute for Consumer Research, Norway, G S Wyss, Research Institute of Organic Agriculture (FiBL), Switzerland L Lück, Newcastle University, UK and A Hartvig Larsen, Aarstiderne, Denmark
- Introduction
- The need for integration and focusing of control systems for quality and safety
- Hazard analysis by critical control points
- Introducing the Organic HACCP project
- Benefits and drawbacks of using critical control point based systems at the level of a supply chain
- Concerns about social and ethical values among consumers of organic food
- Providing assurance that consumer concerns are met
- How identification of quality focused critical control points in organic food production chains was carried out in the organic HACCP project
- Examples of identified critical control points
- The organisational and educational requirements for utilising this concept in real supply chains
- Example of successful integration of the HACCP concept in a vegetable supply chain to control product quality as well as safety
- Future R&D needs and trends
- Sources of further information and advice
- References
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