Handbook of Organic Food Safety and Quality
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 o
1 online resource (539 pages).
9781845693411, 1845693418
1059019450
Cover image; Title page; Table of Contents; Copyright; Contributor contact details; The Nafferton Ecological Farming; Chapter 1: Introduction; Publisher Summary; Chapter 2: History and concepts of food quality and safety in organic food production and processing; Publisher Summary; 2.1 Introduction; 2.2 History of different food concepts of organic farming; 2.3 Where are modern organic food and farming concepts heading?; 2.4 Conclusions; Chapter 3: Nutritional quality of foods; Publisher Summary; 3.1 Introduction; 3.2 Methods for determining changes in nutritional quality; 3.3 Conclusions. Chapter 4: Quality assurance, inspection and certification of organic foodsPublisher Summary; 4.1 Introduction to quality assurance in organic foods; 4.2 The regulation; 4.3 Responsibilities; 4.4 Quality assurance; 4.5 Private, additional certifications; 4.6 Quality assurance to ensure quality and safety of organic and 'low input' foods; 4.7 Risk assessment in organic quality assurance; 4.8 Outlook; 4.9 Sources of further information and advice; Chapter 5: A new food quality concept based on life processes; Publisher Summary; 5.1 Introduction; 5.2 Description of the inner quality concept. 5.3 Method for validation of the inner quality concept5.4 Experiments to validate the inner quality concept; 5.5 Progress made in the validation of the concept; 5.6 Perspective for farmers, traders and consumers; Chapter 6: Food consumers and organic agriculture; Publisher Summary; 6.1 Introduction; 6.2 The expanding organic market: consumer led or producer driven?; 6.3 Factors influencing organic purchase; 6.4 The price premium; 6.5 Conclusions; Chapter 7: Effects of organic and conventional feeding regimes and husbandry methods on the quality of milk and dairy products; Publisher Summary. 7.1 Introduction7.2 Quality parameters in dairy products; 7.3 Factors affecting the nutritional quality of liquid milk and milk products; 7.4 Procedures for implementing methods to improve the nutritional quality of milk products; 7.5 Future trends and priority areas for research and development; Chapter 8: Effects of organic husbandry methods and feeding regimes on poultry quality; Publisher Summary; 8.1 Introduction; 8.2 Sensory and nutritional quality; 8.3 Animal welfare related quality parameters; 8.4 Poultry health management and risk from foodborne diseases. 8.5 Veterinary medicine use and residues8.6 Toxic chemicals and heavy metals; 8.7 Maintaining quality during processing; 8.8 Alternative assessment systems for organic food quality; 8.9 Acknowledgements; 8.10 Sources of further information and advice; Chapter 9: Quality in organic, low-input and conventional pig production; Publisher Summary; 9.1 Introduction; 9.2 Perception of quality; 9.3 Framework conditions of pig production; 9.4 Consumer perception; 9.5 Product quality; 9.6 Animal welfare issues; 9.7 Environmental impact; 9.8 Constraints and potentials for quality production
9.9 Conclusion