Handbook of Organic Food Safety and Quality

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ISBN: 9781845690106 | 1845690109
Cover: Hardcover
Copyright: 7/26/2007

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Demand for organic food has increased rapidly over the past two decades, but in recent years the safety and quality of organic foods have been questioned. If consumer confidence is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editors and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area. Part I provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part II discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Part III covers the main quality and safety issues concerning the production of organic crop foods and the final part focuses on assuring quality and safety throughout the food chain.

Contributor contact details	p. xiii
Introduction	p. 1
Organic food safety and quality: introduction and overview
History and concepts of food quality and safety in organic food production and processing	p. 9
Introduction	p. 9
History of different food concepts of organic farming	p. 10
Where are modern organic food and farming concepts heading?	p. 14
Conclusions	p. 21
References	p. 21
Nutritional quality of foods	p. 25
Introduction	p. 25
Methods for determining changes in nutritional quality	p. 27
Conclusions	p. 37
References	p. 38
Quality assurance, inspection and certification of organic foods	p. 41
Introduction to quality assurance in organic foods	p. 41
The regulation	p. 42
Responsibilities	p. 43
Quality assurance	p. 44
Private, additional certifications	p. 45
Quality assurance to ensure quality and safety of organic and 'low input' foods	p. 47
Risk assessment in organic quality assurance	p. 48
Outlook	p. 50
Sources of further information and advice	p. 51
References	p. 52
A new food quality concept based on life processes	p. 53
Introduction	p. 53
Description of the inner quality concept	p. 54
Method for validation of the inner quality concept	p. 61
Experiments to validate the inner quality concept	p. 64
Progress made in the validation of the concept	p. 69
Perspective for farmers, traders and consumers	p. 70
References	p. 71
Food consumers and organic agriculture	p. 74
Introduction	p. 74
The expanding organic market: consumer led or producer driven?	p. 77
Factors influencing organic purchase	p. 80
The price premium	p. 87
Conclusions	p. 91
References	p. 92
Organic livestock foods
Effects of organic and conventional feeding regimes and husbandry methods on the quality of milk and dairy products	p. 97
Introduction	p. 97
Quality parameters in dairy products	p. 98
Factors affecting the nutritional quality of liquid milk and milk products	p. 105
Procedures for implementing methods to improve the nutritional quality of milk products	p. 111
Future trends and priority areas for research and development	p. 111
References	p. 112
Effects of organic husbandry methods and feeding regimes on poultry quality	p. 117
Introduction	p. 117
Sensory and nutritional quality	p. 118
Animal welfare related quality parameters	p. 123
Poultry health management and risk from foodborne diseases	p. 133
Veterinary medicine use and residues	p. 136
Toxic chemicals and heavy metals	p. 136
Maintaining quality during processing	p. 137
Alternative assessment systems for organic food quality	p. 138
Acknowledgements	p. 138
Sources of further information and advice	p. 139
References	p. 139
Quality in organic, low-input and conventional pig production	p. 144
Introduction	p. 144
Perception of quality	p. 144
Framework conditions of pig production	p. 147
Consumer perception	p. 151
Product quality	p. 153
Animal welfare issues	p. 161
Environmental impact	p. 162
Constraints and potentials for quality production	p. 163
Conclusion	p. 167
References	p. 169
Organic livestock husbandry methods and the microbiological safety of ruminant production systems	p. 178
Introduction	p. 178
Effect of forage to concentrate ratios on enteric pathogen prevalence and shedding	p. 180
Effect of livestock breed and husbandry (including veterinary antibiotic treatments) on the incidence of pathogens and antibiotic-resistant bacteria	p. 187
Effect of stress on enteric pathogen shedding	p. 189
Reducing enteric pathogen transfer risks in organic and 'low input' systems: outline of strategies	p. 191
Future trends	p. 193
Sources of further information and advice	p. 194
References	p. 195
Reducing antibiotic use for mastitis treatment in organic dairy production systems	p. 199
Introduction	p. 199
Causes and epidemiology of mastitis	p. 200
Symptoms of mastitis	p. 201
Mastitis management and treatment	p. 202
Husbandry and environmental improvement	p. 212
Breeding strategies	p. 212
Integration of management and treatment approaches: farm specific mastitis management plans	p. 213
Acknowledgement	p. 215
References	p. 216
Reducing anthelmintic use for the control of internal parasites in organic livestock systems	p. 221
Introduction	p. 221
Ruminants	p. 222
Non-ruminants	p. 231
Future trends	p. 234
References	p. 235
Alternative therapies to reduce enteric bacterial infections and improve the microbiological safety of pig and poultry production systems	p. 241
Introduction	p. 241
Anatomy and physiology of digestive tracts of monogastric livestock	p. 242
Intestinal bacteria and their potential as probiotics	p. 245
Probiotics for farm animals	p. 247
Prebiotics for farm animals	p. 252
Synbiotics	p. 252
Acid activated antimicrobials (AAA)	p. 254
Conclusion	p. 256
References	p. 257
Organic crop foods
Dietary exposure to pesticides from organic and conventional food production systems	p. 265
Introduction	p. 265
Dietary exposure data sources	p. 267
Organic food and pesticide residues	p. 271
Reducing exposure to the OP insecticides	p. 279
Need to reduce exposures further	p. 290
Endnote	p. 293
References	p. 294
Levels and potential health impacts of nutritionally relevant phytochemicals in organic and conventional food production systems	p. 297
Introduction	p. 297
Plants as sources of phytochemicals	p. 300
Assessment and bioavailability of phytochemicals	p. 313
Potential positive and negative effects of phytochemicals on livestock and human health	p. 314
Impact of phytochemicals on crop resistance to pests and diseases	p. 314
Factors that modulate differences in phytochemical levels and other major constituents between organic and conventional farming	p. 317
Gaps in knowledge - future research evaluations	p. 322
References	p. 322
Improving the quality and shelf life of fruit from organic production systems	p. 330
Introduction	p. 330
Reasons for varying fruit quality: interactions between site conditions and management factors	p. 331
Comparison of quality parameters between organic and conventional fruit	p. 342
Conclusions and future challenges	p. 346
Acknowledgement	p. 348
References	p. 348
Strategies to reduce mycotoxin and fungal alkaloid contamination in organic and conventional cereal production systems	p. 353
Introduction	p. 353
Mycotoxin- and alkaloid-producing fungi	p. 354
Problems associated with dietary mycotoxins/alkaloid intake in livestock and humans	p. 358
Mycotoxin regulation and monitoring	p. 360
Factors affecting mycotoxin/alkaloid contamination of cereal grains	p. 361
Agronomic strategies to reduce mycotoxin grain infection and mycotoxin levels	p. 364
Effect of harvest conditions and post-harvest handling on mycotoxin contamination levels	p. 375
Do organic and 'low input' systems present a particular risk for mycotoxin contamination?	p. 378
Conclusions	p. 379
Acknowledgements	p. 381
Sources of further information and advice	p. 381
References	p. 381
Reducing copper-based fungicide use in organic crop production systems	p. 392
Introduction	p. 392
Effects of diseases on crop yield and quality in organic systems	p. 393
Crop protection with copper-based fungicides in organic production systems	p. 394
Crop protection without copper-based fungicides	p. 398
Future trends	p. 407
Conclusions	p. 407
Sources of further information and advice	p. 408
References	p. 408
Pre-harvest strategies to ensure the microbiological safety of fruit and vegetables from manure-based production systems	p. 413
Introduction	p. 413
Use of manure in organic, 'low input' and conventional farming	p. 415
Risk of transfer of enteric pathogens from manure to fruit and vegetable crops	p. 416
Agronomic strategies to minimise pathogen transfer risk	p. 417
Strategies for reducing pathogen loads in manure through manure processing	p. 419
Strategies used to reduce enteric pathogen contamination of crops via irrigation water	p. 420
Strategies to reduce risk of pathogen transfer from animal grazing phases prior to planting of crops	p. 422
Other sources of enteric pathogen contamination	p. 423
Strategies used to reduce enteric pathogen contamination of crops via wild animal vectors	p. 423
HACCP-based systems for integrated control of pathogen transfer into organic food supply chains	p. 424
References	p. 425
The organic food chain: processing, trading and quality assurance
Post-harvest strategies to reduce enteric bacteria contamination of vegetable, nut and fruit products	p. 433
Introduction	p. 433
Processing strategies used	p. 434
Differences in organic and conventional processing standards	p. 435
Disadvantages of chlorine sanitation methods	p. 436
Methods used to study the efficacy of disinfection methods	p. 437
Alternative strategies to the use of chlorine for disinfection	p. 438
Integration of strategies to minimize pathogen transfer risk during processing into organic and 'low input' standard systems	p. 447
Conclusions	p. 448
Sources of further information and advice	p. 448
References	p. 449
Fair trade: a basis for adequate producers' incomes, farm reinvestment and quality and safety focused production	p. 454
Introduction	p. 454
Organic market	p. 454
Ethical (fair) trade	p. 456
View of stakeholders and key supply chain members	p. 459
Conclusions	p. 464
References	p. 464
Development of quality assurance protocols to prevent GM-contamination of organic crops	p. 466
Introduction	p. 466
Terminology	p. 467
Examples of transgene escape	p. 471
Implications of transgene escape	p. 472
Mechanisms of transgene escape	p. 474
Managing coexistence	p. 477
Coexistence legislation	p. 482
GM-free regions	p. 483
Future research needs	p. 484
Conclusion	p. 484
Sources of further information and advice	p. 485
References	p. 485
Integration of quality parameters into food safety focused HACCP systems	p. 490
Introduction	p. 490
Need to integrate and focus control systems for quality and safety	p. 491
Hazard analysis by critical control points	p. 491
Introducing the Organic HACCP project	p. 493
Benefits and drawbacks of using CCP-based systems at the level of a supply chain	p. 494
Concerns about social and ethical values among consumers of organic food	p. 496
Providing assurance that consumer concerns are met	p. 497
How identification of quality-focused CCPs in organic food production chains was carried out in the Organic HACCP project	p. 500
Examples of identified CCPs	p. 502
Organisational and educational requirements for utilising this concept in real supply chains	p. 504
Example of successful integration of the HACCP concept in a vegetable supply chain to control product quality as well as safety	p. 505
Future research and development needs and trends	p. 507
Sources of further information and advice	p. 508
References	p. 508
Index	p. 510
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Handbook of Organic Food Safety and Quality

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