- Improve the safety, quality and health benefits of organic foods
- Discusses the latest research findings in this area
- Focuses on assuring quality and safety throughout the food chain
Table of Contents
- Part 1 Organic food safety and quality: Introduction and overview: History and concepts of food quality and safety in organic food production and processing; Nutritional quality of foods; Quality assurance, inspection and certification of organic foods; A new food quality concept based on life processes; Food consumers and organic agriculture. Part 2 Organic livestock foods: Effects of organic and conventional feeding regimes and husbandry methods on the quality of milk and dairy products; Effects of organic husbandry methods and feeding regimes on poultry quality; Effect of organic, husbandry and feeding regimes on pork quality; Organic livestock husbandry methods and the microbiological safety of ruminant; Reducing antibiotic use for mastitis treatment in organic dairy production systems; Reducing anthelmintic use for the control of internal parasites in organic livestock systems; Alternative therapies to reduce enteric bacterial infections and improve the microbiological safety of pig and poultry production systems. Part 3 Organic crop foods: Dietary exposure to pesticides from organic and conventional food production; Levels of potential health impacts of nutritionally relevant phytochemicals in organic and conventional food production systems; Improving the quality and shelf-life of fruit from organic production systems; Strategies to reduce mycotoxins and fungal alkaloid contamination in organic and conventional production systems; Reducing copper-based fungicide use in organic crop production systems; Pre-harvest strategies to ensure the microbiological safety of fruit and vegetables from manure-based production systems. 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; Fair trade: A basis for adequate producers’ incomes, farm reinvestment and quality and safety focussed production; Development of quality assurance protocols to prevent GM-contamination of organic crops; Integration of quality parameters into food safety focused HACCP systems.
- No. of pages: 544
- Language: English
- Copyright: © Woodhead Publishing 2007
- Published: July 26, 2007
- Imprint: Woodhead Publishing
- eBook ISBN: 9781845693411
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