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Safety and Practice for Organic Food

Author: Debabrata Biswas; Shirley A Micallef
Publisher: San Diego, CA : Academic Press, [2019]
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Handbooks and manuals
Handbooks, manuals, etc
Additional Physical Format: Print version:
(OCoLC)1067243854
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Debabrata Biswas; Shirley A Micallef
ISBN: 9780128120613 0128120614
OCLC Number: 1104140076
Description: 1 online resource
Contents: Front Cover; Safety and Practice for Organic Food; Copyright; Contents; Contributors; Section A: Organic Food Products, Diverse Production Practices, and Policies; Chapter 1: The Growing Market of Organic Foods: Impact on the US and Global Economy; 1. Introduction; 2. The Growing Consumption Demand on Organic Foods; 2.1. Role of Knowledge on Transition of Consumers Altitudes Toward Organic Foods; 2.1.1. Biodiversity and Wildlife Welfare; 2.1.2. Consumer Safety; 2.1.3. Nutritional Value; 2.1.4. Hedonic Orientations; 2.2. The Fact of a Growing Trend in Organic Purchasing 3. Production and Market Expansion of Global Organic Food Industry3.1. The United States; 3.2. Europe; 3.3. Asia; 3.4. Oceania; 3.5. Other Developing Regions; 4. Significant Organic Impact on Local and Global Economy; 4.1. Organic Food Industry in Creation of US Job Market; 4.2. Higher Cost and Price of Organic Products; 4.3. The US Organic Trade on Economy; 5. Challenges and Future Directions; 6. Conclusion; References; Chapter 2: Organic Farming Practices: Integrated Culture Versus Monoculture; 1. Introduction; 2. Classification of Organic Farming 2.1. Monoculture/Solely Livestock Production Systems2.2. Minimum or Landless Solely LP Systems; 2.3. Maximum Land Using Grassland-Based Systems; 2.4. Monoculture/Solely Crop Production Farm; 2.5. Mixed-Farming Systems/Integrated Farming; 3. ICLF Practices and Resulting Complex Microbial Ecology of This System; 4. Advantages and Disadvantages of Monoculture; 5. Advantages and Disadvantages of ICLF Farming; 6. Conclusion; References; Further Reading; Chapter 3: Governmental Policies and Regulations Including FSMA on Organic Farming in the United States and Around the Globe; 1. Introduction 1.1. Historical Background of Organic Agriculture1.2. Overview of Organic Agriculture Policy; 1.3. Trends in Organic Agriculture Policies in Developed Countries; 1.4. Trends in Organic Agriculture Policies in Developing Countries; 2. Organic Farming Legislation; 2.1. Keys Elements to the Standard; 2.2. EU Organic Farming Policy: Background History; 2.3. EU New Labeling Regulation; 2.4. EU Imported Organic Products; 3. Brief History of Organic Agriculture in Japan; 3.1. Overview of the Organic Japanese Agricultural Standard System 3.2. Key Features of the Japanese Standard for Organic Products4. Organic Regulation Worldwide: Current Status; 4.1. International Federation of Organic Agriculture Movements; 4.2. IFOAM Organic Agriculture Guideline; 4.3. The IFOAM Standard for Organic Production and Processing; 4.4. Development of Harmonization and Equivalence Tools; 5. US FDA Food Safety Modernization Act; 5.1. Labeling; 6. Opportunities and Future Development/Future of Organic Farming Policy; 7. Conclusion; References; Further Reading; Chapter 4: Major Issues and Limitations in Organic Farming in the United States
Responsibility: editd by Debabrata Biswas and Shirley A. Micallef.

Abstract:

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.

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