Handbook Of Organic Food Safety And Quality

Handbook Of Organic Food Safety And Quality

Professional Veterinary E-Book - Instant PDF Download

Comprehensive veterinary reference covering handbook of organic food safety and quality. This digital edition provides in-depth coverage suitable for veterinarians, veterinary students, technicians, and animal health professionals.

Key Features:

• Instant digital download after purchase
• High-quality PDF format - works on all devices
• Fully searchable text for quick clinical reference
• Printable pages for study and practice use

Category: Food Sciences

Published by Global Vet and Co Ltd.

Table of Contents

• Contents (p.6)
• 1 Introduction (p.22)
• 2 History and concepts of food quality and safety in organic food production and processing (p.30)
• 3 Nutritional quality of foods (p.46)
• 4 Quality assurance, inspection and certification of organic foods (p.62)
• 5 A new food quality concept based on life processes (p.74)
• 6 Food consumers and organic agriculture1 (p.95)
• 7 Effects of organic and conventional feeding regimes and husbandry methods on the quality of milk and dairy products (p.118)
• 8 Effects of organic husbandry methods and feeding regimes on poultry quality (p.138)
• 9 Quality in organic, low-input and conventional pig production (p.165)
• 10 Organic livestock husbandry methods and the microbiological safety of ruminant production systems (p.199)
• 11 Reducing antibiotic use for mastitis treatment in organic dairy production systems (p.220)
• 12 Reducing anthelmintic use for the control of internal parasites in organic livestock systems (p.242)
• 13 Alternative therapies to reduce enteric bacterial infections and improve the microbiological safety of pig and poultry produc (p.262)
• 14 Dietary exposure to pesticides from organic and conventional food production systems (p.286)
• 15 Levels and potential health impacts of nutritionally relevant phytochemicals in organic and conventional food production syst (p.318)
• 16 Improving the quality and shelf life of fruit from organic production systems (p.351)
• 17 Strategies to reduce mycotoxin and fungal alkaloid contamination in organic and conventional cereal production systems (p.374)
• 18 Reducing copper-based fungicide use in organic crop production systems (p.413)
• 19 Pre-harvest strategies to ensure the microbiological safety of fruit and vegetables from manure-based production systems (p.434)
• 20 Post-harvest strategies to reduce enteric bacteria contamination of vegetable, nut and fruit products (p.454)
• 21 Fair trade: a basis for adequate producers’ incomes, farm reinvestment and quality and safety focused production (p.475)
• 22 Development of quality assurance protocols to prevent GM-contamination of organic crops (p.487)
• 23 Integration of quality parameters into food safety focused HACCP systems (p.511)
• Index (p.531)
• ... and 1 more chapters

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