Handbook Of Organic Food Safety And Quality (Hb 2007) Hardcover

The growing consumer preference for safe, high-quality, and ethically sourced foods has led to a significant surge in the production and consumption of organic food and produce over the last two decades. However, recent questions regarding the safety and quality of organic foods highlight the need to assure consumers of their integrity to maintain confidence and demand. The "Handbook of Organic Food Safety and Quality," featuring a respected editor and leading international experts, offers a comprehensive review of the latest research in this area. Part one introduces fundamental aspects of quality and safety, including factors influencing nutritional quality, quality assurance, and consumer expectations. Part two examines key quality and safety concerns in organic livestock production, such as the impact of feeding and animal management on dairy, poultry, and pork, as well as methods for controlling infections and parasites. Part three addresses the main quality and safety issues in organic crop production, including the effects of farming methods on nutritional and sensory quality and potential health impacts. The final part focuses on ensuring quality and safety throughout the food supply chain, with chapters on post-harvest strategies to minimize contamination and ethical considerations like fair trade. The concluding chapters review quality assurance approaches specific to different organic food sectors. This handbook serves as a crucial reference for professionals and producers within the organic food industry who are dedicated to enhancing and guaranteeing the quality and safety of organic foods.