Contents:

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