Safety and Practice for Organic Food

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.

Discusses limitations in pre-harvest and post-harvest level practices with specific information on risk and bio-security of existing organic production systems Explores policies and guidelines for organic food production and future directions for safer and more sustainable management Presents microbial and other biological hazards at pre-harvest and post-harvest levels

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