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Handbook of Organic Food Safety and Quality Provides a Comprehensive Review of the Latest Research in the Area

Posted on: Thursday, 16 August 2007, 06:16 CDT

Research and Markets (http://www.researchandmarkets.com/reports/c65857) has announced the addition of "Handbook Of Organic Food Safety And Quality" to their offering.

Handbook of organic food safety and quality

- 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

- Quality assurance strategies are reviewed relating to specific organic food sectors

Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor 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 1 provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part 2 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. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part 3 covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors.

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

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 microbiolgical 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

For more information visit http://www.researchandmarkets.com/reports/c65857.

Source: Business Wire

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