Handbook of Organic Food Safety and Quality
( Woodhead Publishing Series in Food Science, Technology and Nutrition )
Publication series ：Woodhead Publishing Series in Food Science, Technology and Nutrition
Author： Cooper J;Leifert C;Niggli U
Publisher： Elsevier Science
Publication year： 2007
E-ISBN: 9781845693411
P-ISBN(Paperback): 9781845690106
P-ISBN(Hardback): 9781845690106
Subject： TS2 food industry
Language： ENG
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Description
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 one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two 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 three 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 e
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