Handbook of Organic Food Safety and Quality

Organic Food Quality & Safety: Production, Assurance and Supply Chain Management

This comprehensive handbook examines the safety, nutritional quality and production of organic foods, covering both livestock and crop products. It explores quality assurance, contamination prevention, animal health, agricultural practices and food chain management, highlighting research and strategies for maintaining consumer confidence in organic food.

Key Features

• Fundamentals of organic food safety and quality
• Factors influencing the nutritional quality of organic foods
• Quality assurance systems and consumer expectations
• Safety and quality considerations in organic livestock production
• Effects of animal feeding practices on dairy product quality
• Organic poultry production and food safety
• Quality and safety issues in organic pork production
• Methods for controlling livestock infections and parasites
• Organic crop production and agricultural practices
• Effects of crop production methods on nutritional quality
• Sensory characteristics of organic food products
• Potential health impacts of organic food consumption
• Post-harvest strategies for reducing food contamination
• Food safety and quality management throughout the supply chain
• Ethical production practices, fair trade and sector-specific quality assurance