Safety and Practice of Organic Food covers current food safety issues and trends, providing detailed information on all organic/pasture practices, including produce only, farm animal only, or integrated crop-livestock farming, as well as the impact of these practices on food safety. The book explores the food products that organic and integrated/traditional farming systems contribute to consumers. As the demand for organic food products are growing faster than ever, this book provides concurrent information for better practices for both growers and processors. Moreover, it explores how advanced tools, such as genomics, help us better understand the microbial ecology of the agro-environment.
This book is a unique source of organic agriculture practice and food production for researchers, professors and professionals at agricultural-based universities and colleges who are involved in food science, animal sciences, including poultry science, food safety, food microbiology, plant science and agricultural extension.
- Discusses limitations in pre-harvest and post-harvest level practices with specific information on risk and biosecurity of existing organic production systems
- Explores policies and guidelines for organic food production, along with future directions for safer and sustainable production and practices
- Presents microbial and biological hazards, such as toxins in both pre-harvest and post-harvest levels
- Provides alternative antimicrobials and their use in organic production of plant and animal food products
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About the Author
Dr. Biswas also serves as editorial board members/reviewers for more than 30 journals including Food Safety, Food Control, Food Microbiology, International Journal of Food Microbiology, Infection and Immunity, Medical Microbiology, Journal of Functional Foods etc. He has published more than 50 peer review manuscripts in journals and contributed book chapters for 8 published books. He also mentored/trained many graduate students, postdoctoral fellows and younger scientists. He has delivered more than 40 invited talks and organized 4 international symposiums on Food Safety Areas.Dr. Shirley Ann Micallef is an Assistant Professor in the Department of Plant Science and Landscape Architecture, with a joint appointment in the Center for Food Safety and Security Systems at the University of Maryland, College Park, MD. She conducts research, teaching and service programs on specialty crops, with emphasis on the microbiological safety of fresh produce foods. Her research focuses on the interaction between enteric pathogens and plants in the rhizosphere and phyllosphere, as regulated by plant genetics and various agricultural practices, and how contamination occurs pre- and post-harvest of crops. Dr. Micallef also focuses on the microbial ecology of the agro-environment, including the rhizosphere and phyllosphere microbiome. She has participated in and evaluated Good Agricultural Practices (GAPs) trainings to growers and direct marketers seeking GAPs certification and development of a food safety plan. She also teaches undergraduate courses related to food safety and agricultural microbiology.
Table of Contents
Organic Food Products, Diverse Production Practices, and Policies 1. The Growing Market of Organic Foods: Impact on the US and Global Economy 2. Organic Farming Practices: Integrated Culture Versus Monoculture 3. Governmental Policies and Regulations including FSMA on Organic Farming in the United States and Around the Globe 4. Major Issues and Limitations in Organic Farming in the US
Quality and Safety Concerns of Organic Food 5. A Nutritional Perspective: Importance of Organic Foods Over Conventional Counterparts 6. Listed Foodborne Disease Outbreaks Associated with Organic Foods: Animal and Plant Products 7. Food Safety Risks and Issues Associated with Farming and Handling Practices for Organic Certified Fresh Produce 8. Proper Farm Management Strategies for Safer Organic Animal farming practice 9. Effective farm management strategies for organic produce and plant food production 10. Alternatives to pest and disease control in pre-harvest, and washing and processing in post-harvest levels for organic produce
Recommendations and intervention for Improving Safety and Sustainable Organic Food 11. The Plant Microbiome: Diversity, Dynamics and Role in Food Safety 12. Control strategies for post-harvest microbiological safety of produce during processing, marketing and quality measures 13. Control strategy for post-harvest microbiological safety of animal products during processing, marketing and quality measures 14. Future of organic farming: bringing technological marvels to the field 15. Pectin as an alternative feed additive and effects on microbiota 16. The impact of grower training on food safety outcomes 17. Acceptable alternatives growth promoters for organic farm animal production 18. Application of bacteriophages in organic farm animal production 19. Bio-control for foodborne zoonotic pathogens in animal reservoirs and food products