Safety and practice for organic food / edited by Debabrata Biswas and Shirley A. Micallef.

Format:

Book

Contributor:

Biswas, Debabrata, editor.

Micallef, Shirley A., editor.

Language:

English

Subjects (All):

Natural foods--Handbooks, manuals, etc.

Natural foods.

Natural foods--Safety measures--Handbooks, manuals, etc.

Natural foods industry--Quality control--Handbooks, manuals, etc.

Natural foods industry.

Organic farming.

Genre:

Handbooks and manuals.

Physical Description:

1 online resource (x, 409 pages)

Place of Publication:

London : Academic Press, 2019

Summary:

Safety and Practice for Organic Food covers current food safety issues and trends. It provides detailed information on all organic and pasture practices including produce-only, farm-animal-only, or integrated crop-livestock farming, as well as the effect of these practices on food safety and foodborne infections. The book explores food products that organic, integrated, and traditional farming systems contribute to consumers. As the demand for organic food products grows faster than ever, this book discusses current and improved practices for safer products. Moreover, the book explores progressive directions, such as the application of next-generation sequencing and genomics to aid in the understanding of the microbial ecology of the agrienvironment, and how farmer education can contribute to sustainable and safe food--back cover.

Contents:

Front Cover

Safety and Practice for Organic Food

Copyright

Contents

Contributors

Section A: Organic Food Products, Diverse Production Practices, and Policies

Chapter 1: The Growing Market of Organic Foods: Impact on the US and Global Economy

1. Introduction

2. The Growing Consumption Demand on Organic Foods

2.1. Role of Knowledge on Transition of Consumers Altitudes Toward Organic Foods

2.1.1. Biodiversity and Wildlife Welfare

2.1.2. Consumer Safety

2.1.3. Nutritional Value

2.1.4. Hedonic Orientations

2.2. The Fact of a Growing Trend in Organic Purchasing

3. Production and Market Expansion of Global Organic Food Industry

3.1. The United States

3.2. Europe

3.3. Asia

3.4. Oceania

3.5. Other Developing Regions

4. Significant Organic Impact on Local and Global Economy

4.1. Organic Food Industry in Creation of US Job Market

4.2. Higher Cost and Price of Organic Products

4.3. The US Organic Trade on Economy

5. Challenges and Future Directions

6. Conclusion

References

Chapter 2: Organic Farming Practices: Integrated Culture Versus Monoculture

2. Classification of Organic Farming

2.1. Monoculture/Solely Livestock Production Systems

2.2. Minimum or Landless Solely LP Systems

2.3. Maximum Land Using Grassland-Based Systems

2.4. Monoculture/Solely Crop Production Farm

2.5. Mixed-Farming Systems/Integrated Farming

3. ICLF Practices and Resulting Complex Microbial Ecology of This System

4. Advantages and Disadvantages of Monoculture

5. Advantages and Disadvantages of ICLF Farming

Further Reading

Chapter 3: Governmental Policies and Regulations Including FSMA on Organic Farming in the United States and Around the Globe

1.1. Historical Background of Organic Agriculture.

1.2. Overview of Organic Agriculture Policy

1.3. Trends in Organic Agriculture Policies in Developed Countries

1.4. Trends in Organic Agriculture Policies in Developing Countries

2. Organic Farming Legislation

2.1. Keys Elements to the Standard

2.2. EU Organic Farming Policy: Background History

2.3. EU New Labeling Regulation

2.4. EU Imported Organic Products

3. Brief History of Organic Agriculture in Japan

3.1. Overview of the Organic Japanese Agricultural Standard System

3.2. Key Features of the Japanese Standard for Organic Products

4. Organic Regulation Worldwide: Current Status

4.1. International Federation of Organic Agriculture Movements

4.2. IFOAM Organic Agriculture Guideline

4.3. The IFOAM Standard for Organic Production and Processing

4.4. Development of Harmonization and Equivalence Tools

5. US FDA Food Safety Modernization Act

5.1. Labeling

6. Opportunities and Future Development/Future of Organic Farming Policy

7. Conclusion

Chapter 4: Major Issues and Limitations in Organic Farming in the United States

1. USDA Organic Standards: Requirements for Certified Organic Farming

2. Production Yields in Organic Farming System

3. Production Costs in Organic Farming System

4. Organic Market

Section B: Quality and Safety Concerns of Organic Food

Chapter 5: From a Perspective of Nutrition: Importance of Organic Foods over Conventional Counterparts

2. Basic Nutritional Contents

2.1. Macronutrients

2.1.1. Fat and Fatty Acid

2.1.2. Carbohydrates

2.1.3. Proteins

2.2. Micronutrients

2.2.1. Minerals

2.2.2. Vitamins

3. Antioxidants

4. Safety

4.1. Pesticides

4.2. Antibiotics

4.3. Heavy Metal Content

4.4. Mycotoxin

4.5. Nitrates and Nitrites.

5. Conclusion

Acknowledgments

Chapter 6: Foodborne Disease Outbreaks Associated With Organic Foods: Animal and Plant Products

2. Foodborne Pathogens Generally Associated With Animal and Plant Products

2.1. Escherichia coli O157:H7

2.2. Salmonella spp.

2.3. Listeria monocytogenes

2.4. Noroviruses

2.5. Hepatitis A Virus

2.6. Toxoplasma gondii

3. Outbreaks Associated With Organic Food Products

3.1. Overview

3.2. Examples of Outbreaks Related to Organic Foods

3.2.1. Produce

3.2.2. Raw Milk and Dairy Products

3.2.3. Eggs

3.2.4. Nut and Seed Products

3.2.5. Multiingredient Foods

4. Potential Contamination Sources and Risk Factors

4.1. Wildlife and Livestock Activity

4.2. Irrigation

4.3. Use of Raw or Composted Manure

4.4. Meteorological Factors

4.5. Geographical Factors

4.6. Pasteurization

Chapter 7: Food Safety Risks and Issues Associated With Farming and Handling Practices for Organic Certified Fresh Produce

1.1. The Growth of Organic Agriculture

1.2. Consumer Perception of Organic Food and Its Safety

2. Organic Agriculture in the United States

2.1. Principles of Organic Farm Practices

2.2. Certification of Organically Produced Agricultural Products

3. Quality Metrics of Organic Products Compared to Conventional Counterparts

3.1. Chemical Quality and Safety of Organic Produce

3.1.1. Presence of Pesticide Residues

3.1.2. Mineral Composition

3.1.3. Indirect Factors Affecting Chemical Quality of Organic Produce

3.2. Microbial Quality and Safety of Organic Produce

3.2.1. Microbial Quality of Organic Versus Conventional Products

3.2.2. Foodborne Illness Outbreaks in Organic Produce

4. Microbial Safety on the Farm.

4.1. Hazards From Farm to Table

4.2. The Farm Environment as an Alternative Reservoir for Foodborne Pathogens

4.2.1. The Farm Environment

4.2.2. Enteric Pathogen-Plant Interactions

4.3. Farm Practices and Agricultural Inputs as They Relate to Foodborne Pathogen Prevalence, Persistence, and Contaminati ...

4.3.1. Soil and Soil Amendments

4.3.2. Preharvest Water

4.3.3. Harvesting and Packing

4.3.4. Postharvest Washwater

5. Mitigation of Microbial Risk With Farm Practices

5.1. Good Agricultural Practices

5.1.1. Water Considerations for Organic Growers

5.1.2. Wildlife, Livestock, and Domesticated Animals

5.1.3. Workers

5.1.4. Best Practices for Organic Soil Amendment Use

5.2. Good Handling Practices (GHPs) for Organic Operations

5.2.1. The Food Safety Modernization Act, PSR

6. Attitudes and Roadblocks Affecting Synergy Between Food Safety and Organic Production Practices

6.1. Farmer Perception of Organic Practices in the Context of GAPs and FSMA PSR

6.1.1. Farmer Perception of Organic Certification

6.1.2. Perception of GAPs Adoption and Certification Among Organic Farmers

6.2. Education, Extension, and Achieving Synergy Between Food Safety and Organic Principles

6.2.1. Gaps in Knowledge of GAPs and Extension

6.2.2. A Place at the Table for Both Sustainable Production and Food Safety

Chapter 8: Proper Farm Management Strategies for Safer Organic Animal Farming Practice

2. Breeding, Transportation, and Early Age Management of Chicks, Calves, Sheep, and Piglets

3. On-Farm Pasture Practices

3.1. Housing and Cleaning

3.2. Maintaining of Healthy Pasture Facility

3.3. Feed and Water Management

3.4. Animal Welfare, Disease Prevention/Treatment, and Injury Management

3.5. Pest and Biohazard Management.

3.6. Excretion/Waste Management

3.7. Workers/Personnel Safety and Biosecurity Management

4. Record-Keeping, Assessment of Management, and Corrective Measures to Meet the Target

5. Conclusion

Chapter 9: Management Strategies for Organic Vegetable Fertility

2. Soil Organic Matter

3. Importance of Soil pH

4. Nitrogen Fertility

4.1. Nitrogen Mineralization and Immobilization

4.2. Carbon-to-Nitrogen Ratio

4.3. Linking N Mineralization and Plant Uptake

5. Use of Animal Manures

6. Compost

7. Cover Crops and Green Manures

7.1. Terminating a Cover Crop

7.2. Legume Cover Crops

7.2.1. Clovers

7.2.2. Hairy Vetch

7.2.3. Austrian Winter Peas

7.3. Grass Cover Crops

7.4. Summer Cover Crops

7.5. Forage Brassicas

7.6. Other Methods of Establishing Cover Crops

7.7. Mowing Green Manure Crops

8. Problems With N Loss

9. Other Plant Nutrients

9.1. Phosphorus and Potassium

9.2. All Other Nutrients

10. Commercial Organic Fertilizers

11. Fertigation

12. Rigorous Crop Rotation and Fertility

13. Tillage/Cultivation

14. No-Till Vegetable Systems

14.1. No-Till Equipment

15. Soil Health

Chapter 10: Alternatives to Pest and Disease Control in Preharvest, and Washing and Processing in Postharvest Levels for ...

2. Preharvest Strategies

2.1. Composts and Fertilizers

3. Intrusion of Wildlife, Insects, and Birds

4. Postharvest Strategies

4.1. Chlorine

4.2. Hydrogen Peroxide

4.3. Natural Plant-Based Antimicrobials

4.4. Essential Oils and Their Active Components

4.5. Plant Extracts

4.6. Edible Films

Section C: Recommendations and intervention for Improving Safety and Sustainable Organic Food.

Chapter 11: The Plant Microbiome: Diversity, Dynamics, and Role in Food Safety.

Notes:

Description based on print version record.

ISBN:

9780128120613

0128120614