Handbook of Organic Food Safety and Quality

Contents......Page 6
Contributor contact details......Page 14
1 Introduction......Page 22
Part I Organic food safety and quality: introduction and overview......Page 28
2 History and concepts of food quality and safety in organic food production and processing......Page 30
3 Nutritional quality of foods......Page 46
4 Quality assurance, inspection and certification of organic foods......Page 62
5 A new food quality concept based on life processes......Page 74
6 Food consumers and organic agriculture1......Page 95
Part II Organic livestock foods......Page 116
7 Effects of organic and conventional feeding regimes and husbandry methods on the quality of milk and dairy products......Page 118
8 Effects of organic husbandry methods and feeding regimes on poultry quality......Page 138
9 Quality in organic, low-input and conventional pig production......Page 165
10 Organic livestock husbandry methods and the microbiological safety of ruminant production systems......Page 199
11 Reducing antibiotic use for mastitis treatment in organic dairy production systems......Page 220
12 Reducing anthelmintic use for the control of internal parasites in organic livestock systems......Page 242
13 Alternative therapies to reduce enteric bacterial infections and improve the microbiological safety of pig and poultry produc......Page 262
Part III Organic crop foods......Page 284
14 Dietary exposure to pesticides from organic and conventional food production systems......Page 286
15 Levels and potential health impacts of nutritionally relevant phytochemicals in organic and conventional food production syst......Page 318
16 Improving the quality and shelf life of fruit from organic production systems......Page 351
17 Strategies to reduce mycotoxin and fungal alkaloid contamination in organic and conventional cereal production systems......Page 374
18 Reducing copper-based fungicide use in organic crop production systems......Page 413
19 Pre-harvest strategies to ensure the microbiological safety of fruit and vegetables from manure-based production systems......Page 434
Part IV The organic food chain: processing, trading and quality assurance......Page 452
20 Post-harvest strategies to reduce enteric bacteria contamination of vegetable, nut and fruit products......Page 454
21 Fair trade: a basis for adequate producers’ incomes, farm reinvestment and quality and safety focused production......Page 475
22 Development of quality assurance protocols to prevent GM-contamination of organic crops......Page 487
23 Integration of quality parameters into food safety focused HACCP systems......Page 511
Index......Page 531