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 impact of these practices on food safety and foodborne infections. The book explores food products that organic, integrated and traditional farming systems are contributing 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 agro-environment and how farmer education can contribute to sustainable and safe food. Safety and Practice for Organic Food is a unique source of organic agricultural practices and food production for researchers, academics and professionals at agriculture-based universities and colleges who are involved in food science, animal sciences including poultry science, food safety, food microbiology, plant science and agricultural extension. This book is also an excellent source of information for regulators and federal government officials (USDA, FDA, EPA) and the food processing industry.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Section A: Organic Food Products, Diverse Production Practices, and Policies - p. x 7. Chapter 1: The Growing Market of Organic Foods: Impact on the US and Global Economy - p. x 8. Chapter 2: Organic Farming Practices: Integrated Culture Versus Monoculture - p. 22 9. Chapter 3: Governmental Policies and Regulations Including FSMA on Organic Farming in the United States and Around the Globe - p. 32 10. Chapter 4: Major Issues and Limitations in Organic Farming in the United States - p. 62 11. Section B: Quality and Safety Concerns of Organic Food - p. 71 12. Chapter 5: From a Perspective of Nutrition: Importance of Organic Foods over Conventional Counterparts - p. 71 13. Chapter 6: Foodborne Disease Outbreaks Associated With Organic Foods: Animal and Plant Products - p. 134 14. Chapter 7: Food Safety Risks and Issues Associated With Farming and Handling Practices for Organic Certified Fresh Produce - p. 150 15. Chapter 8: Proper Farm Management Strategies for Safer Organic Animal Farming Practice - p. 180 16. Chapter 9: Management Strategies for Organic Vegetable Fertility - p. 192 17. Chapter 10: Alternatives to Pest and Disease Control in Preharvest, and Washing and Processing in Postharvest Levels for Organic Produce - p. 212 18. Section C: Recommendations and Intervention for Improving Safety and Sustainable Organic Food - p. 226 19. Chapter 11: The Plant Microbiome: Diversity, Dynamics, and Role in Food Safety - p. 226 20. Chapter 12: Control Strategies for Postharvest Microbiological Safety of Produce During Processing, Marketing, and Quality Measures - p. 257 21. Chapter 13: Control Strategy for Postharvest Microbiological Safety of Animal Products During Processing, Marketing, and Quality Measures - p. 270 22. Chapter 14: Future of Organic Farming: Bringing Technological Marvels to the Field - p. 289 23. Chapter 15: Pectin as an Alternative Feed Additive and Effects on Microbiota - p. 303 24. Chapter 16: The Impact of Food Safety Training on the Adoption of Good Agricultural Practices on Farms - p. 319 25. Chapter 17: Acceptable Alternative Growth Promoters for Organic Farm Animal Production - p. 344 26. Chapter 18: Application of Bacteriophages in Organic Farm Animal Production - p. 363 27. Chapter 19: Biocontrol for Foodborne Zoonotic Pathogens in Animal Reservoirs and Food Products - p. 375 28. Index - p. 397
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 impact of these practices on food safety and foodborne infections. The book explores food products that organic, integrated and traditional farming systems are contributing 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 agro-environment and how farmer education can contribute to sustainable and safe food. Safety and Practice for Organic Food is a unique source of organic agricultural practices and food production for researchers, academics and professionals at agriculture-based universities and colleges who are involved in food science, animal sciences including poultry science, food safety, food microbiology, plant science and agricultural extension. This book is also an excellent source of information for regulators and federal government officials (USDA, FDA, EPA) and the food processing industry.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Section A: Organic Food Products, Diverse Production Practices, and Policies - p. x 7. Chapter 1: The Growing Market of Organic Foods: Impact on the US and Global Economy - p. x 8. Chapter 2: Organic Farming Practices: Integrated Culture Versus Monoculture - p. 22 9. Chapter 3: Governmental Policies and Regulations Including FSMA on Organic Farming in the United States and Around the Globe - p. 32 10. Chapter 4: Major Issues and Limitations in Organic Farming in the United States - p. 62 11. Section B: Quality and Safety Concerns of Organic Food - p. 71 12. Chapter 5: From a Perspective of Nutrition: Importance of Organic Foods over Conventional Counterparts - p. 71 13. Chapter 6: Foodborne Disease Outbreaks Associated With Organic Foods: Animal and Plant Products - p. 134 14. Chapter 7: Food Safety Risks and Issues Associated With Farming and Handling Practices for Organic Certified Fresh Produce - p. 150 15. Chapter 8: Proper Farm Management Strategies for Safer Organic Animal Farming Practice - p. 180 16. Chapter 9: Management Strategies for Organic Vegetable Fertility - p. 192 17. Chapter 10: Alternatives to Pest and Disease Control in Preharvest, and Washing and Processing in Postharvest Levels for Organic Produce - p. 212 18. Section C: Recommendations and Intervention for Improving Safety and Sustainable Organic Food - p. 226 19. Chapter 11: The Plant Microbiome: Diversity, Dynamics, and Role in Food Safety - p. 226 20. Chapter 12: Control Strategies for Postharvest Microbiological Safety of Produce During Processing, Marketing, and Quality Measures - p. 257 21. Chapter 13: Control Strategy for Postharvest Microbiological Safety of Animal Products During Processing, Marketing, and Quality Measures - p. 270 22. Chapter 14: Future of Organic Farming: Bringing Technological Marvels to the Field - p. 289 23. Chapter 15: Pectin as an Alternative Feed Additive and Effects on Microbiota - p. 303 24. Chapter 16: The Impact of Food Safety Training on the Adoption of Good Agricultural Practices on Farms - p. 319 25. Chapter 17: Acceptable Alternative Growth Promoters for Organic Farm Animal Production - p. 344 26. Chapter 18: Application of Bacteriophages in Organic Farm Animal Production - p. 363 27. Chapter 19: Biocontrol for Foodborne Zoonotic Pathogens in Animal Reservoirs and Food Products - p. 375 28. Index - p. 397
