Handbook of organic food safety and quality:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Cambridge
Woodhead Publ.
2007
Boca Raton [u.a.] CRC Pr. |
| Edition: | 1. publ. |
| Series: | Wodhead Publishing in food science, technology and nutrition
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XVIII, 521 S. Ill., graph. Darst. |
| ISBN: | 9781845690106 9780849391545 1845690109 |
Staff View
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Record in the Search Index
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| adam_text | CONTENTS CONTRIBUTOR CONTACT DETAILS XL!! 1 INTRODUCTION 1 C. LEIFERT,
NEWCASTLE UNIVERSITY, UK PART I ORGANIC FOOD SAFETY AND QUALITY:
INTRODUCTION AND OVERVIEW 2 HISTORY AND CONCEPTS OF FOOD QUALITY AND
SAFETY IN ORGANIC FOOD PRODUCTION AND PROCESSING 9 U. NIGGLI, FIBL,
SWITZERLAND 2.1 INTRODUCTION 9 2.2 HISTORY OF DIFFERENT FOOD CONCEPTS OF
ORGANIC FARMING 10 2.3 WHERE ARE MODERN ORGANIC FOOD AND FARMING
CONCEPTS HEADING? 14 2.4 CONCLUSIONS 21 2.5 REFERENCES 21 3 NUTRITIONAL
QUALITY OF FOODS 25 C. J. SEAL AND K. BRANDT, NEWCASTLE UNIVERSITY, UK
3.1 INTRODUCTION 25 3.2 METHODS FOR DETERMINING CHANGES IN NUTRITIONA1
QUALITY 27 3.3 CONCLUSIONS 37 3.4 REFERENCES 38 4 QUALITY ASSURANCE,
INSPECTION AND CERTIFICATION OF ORGANIC FOODS 41 B. VAN ELZAKKER, AGRO
ECO CONSULTANCY BV, THE NETHERLANDS AND 1. NEUENDORFF, GESELLSCHAFT FUER
RESSOURCENSCHUTZ MBH, GERMANY 4.1 INTRODUCTION TO QUALITY ASSURANCE IN
ORGANIC FOODS.......... 41 4.2 THE REGULATION 42 4.3 RESPONSIBI1ITIES 43
7 EFFECTS OF ORGANIC AND CONVENTIONAL FEE DING REGIMES AND HUSBANDRY
METHODS ON THE QUALITY OF MILK AND DAIRY PRODUCTS 97 R. F. WELLER, C. 1.
MARLEY AND J. M. MOORBY, INSTITUTE 01 GRASSLAND AND ENVIRONMENTAL
RESEARCH, UK 7.1 INTRODUCTION 97 7.2 QUALITY PARAMETERS IN DAIRY
PRODUCTS 98 7.3 FACTORS AFFECTING THE NUTRITIONAL QUALITY OF LIQUID MILK
AND MILK PRODUCTS 105 7.4 PROCEDURES FOR IMPLEMENTING METHODS TO IMPROVE
THE NUTRITIONAL QUALITY OF MILK PRODUCTS. 111 7.5 FUTURE TRENDS AND
PRIORITY AREAS FOR RESEARCH AND DEVELOPMENT 111 7.6 REFERENCES 112 6 5
74 44 45 77 80 87 91 92 47 48 50 51 52 53 53 54 61 64 69 70 71 74 4.4
QUALITY ASSURANCE . 4.5 PRIVATE, ADDITIONAL CERTIFICATIONS . 4.6 QUALITY
ASSURANCE TO ENSURE QUALITY AND SAFETY OF ORGANIC AND LOW INPUT FOODS
.. 4.7 RISK ASSESSMENT IN ORGANIC QUALITY ASSURANCE .. 4.8 OUTLOOK . 4.9
SOURCES OF FURTHER INFORMATION AND ADVICE .. 4.10 REFERENCES . A NEW
FOOD QUALITY CONCEPT BASED ON LIFE PROCESSES . J. BLOKSMA, M. NORTHOLT,
M. HUBER, G-J. VAN DER BURGT AND 1. VAN DE VIJVER, LOUIS BOLK INSTITUUT,
THE NETHERLANDS 5.1 INTRODUCTION . 5.2 DESCRIPTION OF THE INNER QUALITY
CONCEPT . 5.3 METHOD FOR VALIDATION OF THE INNER QUALITY CONCEPT .. 5.4
EXPERIMENTS TO VALIDATE THE INNER QUALITY CONCEPT .. 5.5 PROGRESS MADE
IN THE VALIDATION OF THE CONCEPT . 5.6 PERSPECTIVE FOR FARMERS, TRADERS
AND CONSUMERS . 5.7 REFERENCES . FOOD CONSUMERS AND ORGANIC AGRICULTURE
. E. OUGHTON AND C. RITSON, NEWCASTLE UNIVERSITY, UK 6.1 INTRODUCTION ..
6.2 THE EXPANDING ORGANIC MARKET: CONSUMER LED OR PRODUCER DRIVEN? . 6.3
FACTORS INFLUENCING ORGANIC PUREHASE . 6.4 THE PRICE PREMIUM . 6.5
CONCLUSIONS . 6.6 REFERENCES . PART 11 ORGANIC LIVESTOCK FOODS VI
CONTENTS CONTENTS VII 8 EFFECTS OF ORGANIC HUSBANDRY METHODS AND FEEDING
REGIMES ON POULTRY QUALITY 117 H. HIRT AND E. ZELTNER, FIBL, SWITZERLAND
AND C. LEIFERT, NEWCASTLE UNIVERSITY, UK 8.1 INTRODUCTION 117 8.2
SENSORY AND NUTRITIONAL QUALITY 118 8.3 ANIMAL WELFARE RE1ATED QUALITY
PARAMETERS 123 8.4 POULTRY HEALTH MANAGEMENT AND RISK FROM FOODBORNE
DISEASES 133 8.5 VETERINARY MEDICINE USE AND RESIDUES 136 8.6 TOXIC
CHEMIEALS AND HEAVY METALS 136 8.7 MAINTAINING QUALITY DURING PROCESSING
137 8.8 ALTERNATIVE ASSESSMENT SYSTEMS FOR ORGANIC FOOD QUALITY 138 8.9
ACKNOWLEDGEMENTS 138 8.10 SOURCES OF FURTHER INFORMATION AND
ADVICE....................... 139 8.11 REFERENCES 139 9 QUALITY IN
ORGANIC, LOW-INPUT AND CONVENTIONAL PIG PRODUCTION 144 A. SUNDRUM,
UNIVERSITY OF KASSEL, GERMANY 9.1 INTRODUCTION 144 9.2 PERCEPTION OF
QUALITY 144 9.3 FRAMEWORK CONDITIONS OF PIG PRODUCTION 147 9.4 CONSUMER
PERCEPTION....... 151 9.5 PRODUCT QUALITY 153 9.6 ANIMAL WELFARE ISSUES
161 9.7 ENVIRONMENTAL IMPACT 162 9.8 CONSTRAINTS AND POTENTIALS FOR
QUALITY PRODUCTION .. 163 9.9 CONCLUSION 167 9.10 REFERENCES 169 10
ORGANIC LIVESTOCK HUSBANDRY METHODS AND THE MICRO- BIOLOGICAL SAFETY OF
RUMINANT PRODUCTION SYSTEMS 178 F. DIER-GONZALEZ, UNIVERSITY OF
MINNESOTA, USA 10.1 INTRODUCTION . 178 10.2 EFFECT OF FORAGE TO
CONCENTRATE RATIOS ON ENTERIC PATHOGEN PREVALENCE AND SHEDDING 180 10.3
EFFECT OF LIVESTOCK BREED AND HUSBANDRY (INCLUDING VETERINARY ANTIBIOTIC
TREATMENTS) ON THE INCIDENCE OF PATHOGENS AND ANTIBIOTIC-RESISTANT
BACTERIA 187 10.4 EFFECT OF STRESS ON ENTERIC PATHOGEN SHEDDING 189 10.5
REDUCING ENTERIC PATHOGEN TRANSFER RISKS IN ORGANIC AND IOW INPUT
SYSTEMS: OUTLINE OF STRATEGIES 191 10.6 FUTURE TRENDS 193 10.7 SOURCES
OF FURTHER INFORMATION AND ADVICE 194 10.8 REFERENCES 195 VIII CONTENTS
11 REDUCING ANTIBIOTIC USE FOR MASTITIS TREATMENT IN ORGANIC DAIRY
PRODUCTION SYSTEMS 199 P KLOCKE AND M. WALKENHORST, FIBL, SWITZERLAND
AND G. BUTLER, NEWCASTLE UNIVERSITY, UK 11.1 INTRODUCTION 199 11.2
CAUSES AND EPIDEMIOLOGY OF MASTITIS 200 11.3 SYMPTOMS OF MASTITIS 201
11.4 MASTITIS MANAGEMENT AND TREATMENT 202 11.5 HUSBANDRY AND
ENVIRONMENTAL IMPROVEMENT 212 11.6 BREEDING STRATEGIES 212 11.7
INTEGRATION OF MANAGEMENT AND TREATMENT APPROACHES: FARM SPECIFIC
MASTITIS MANAGEMENT PLANS 213 11.8 ACKNOWLEDGEMENT 215 11.9 REFERENCES
216 12 REDUCING ANTHELMINTIC USE FOR THE CONTROL OF INTERNAL PARASITES
IN ORGANIC LIVESTOCK SYSTEMS 221 V. MAURER, P HOERDEGEN AND H. HERTZBERG,
FIBL, SWITZERLAND 12.1
INTRODUCTION..................................................................
...... 221 12.2 RUMINANTS 222 12.3 NON-RURNINANTS 231 12.4 FUTURE TRENDS
234 12.5 REFERENCES 235 13 ALTERNATIVE THERAPIES TO REDUCE ENTERIC
BACTERIAL INFECTIONS AND IMPROVE THE MICROBIOLOGICAL SAFETY OF PIG AND
POULTRY PRODUCTION SYSTEMS 241 B. BIAVATI AND C. SANTINI, BOLOGNA
UNIVERSITY, ITALY AND C. LEIFERT, NEWCASTLE UNIVERSITY, UK 13.1
INTRODUCTION 241 13.2 ANATOMY AND PHYSIOLOGY OF DIGESTIVE TRACTS OF
MONOGASTRIC LIVESTOCK 242 13.3 INTESTINAL BACTERIA AND THEIR POTENTIAL
AS PROBIOTICS 245 13.4 PROBIOTICS FOR FARM ANIMALS 247 13.5 PREBIOTICS
FOR FARM ANIMALS 252 13.6 SYNBIOTICS 252 13.7 ACID ACTIVATED
ANTIMICROBIALS (AAA) 254 13.8 CONCLUSION 256 13.9 REFERENCES 257 PART
111 ORGANIC CROP FOODS 14 DIETARY EXPOSURE TO PESTICIDES FROM ORGANIC
AND CONVENTIONAL FOOD PRODUCTION SYSTEMS 265 C. BENBROOK, THE ORGANIC
CENTER, USA 14.1 INTRODUCTION 265 14.2 DIETARY EXPOSURE DATA SOURCES 267
CONTENTS IX 14.3 ORGANIC FOOD AND PESTICIDE RESIDUES 271 14.4 REDUCING
EXPOSURE TO THE OP INSECTICIDES 279 14.5 NEED TO REDUCE EXPOSURES
FURTHER 290 14.6 ENDNOTE 293 14.7 REFERENCES 294 15 LEVELS AND POTENTIAL
HEALTH IMPACTS OF NUTRITIONALLY RELEVANT PHYTOCHEMIEALS IN ORGANIC AND
CONVENTIONAL FOOD PRODUCTION SYSTEMS 297 E. A. S. ROSA, R. N. BENNETT
AND A. AIRES, UNIVERSIDADE DE TRAES-OS-MONTES E ALTO DOURO, PORTUGAL 15.1
INTRODUCTION..................................................................
...... 297 15.2 PLANTS AS SOURCES OF PHYTOCHEMIEALS 300 15.3 ASSESSMENT
AND BIOAVAILABILITY OF PHYTOCHEMIEALS 313 15.4 POTENTIAL POSITIVE AND
NEGATIVE EFFECTS OF PHYTOCHEMIEALS ON LIVESTOCK AND HUMAN HEALTH 314
15.5 IMPACT OF PHYTOCHEMIEALS ON CROP RESISTANCE TO PESTS AND DISEASES
314 15.6 FACTORS THAT MODULATE DIFFERENCES IN PHYTOCHEMICAL LEVELS AND
OTHER MAJOR CONSTITUENTS BETWEEN ORGANIC AND CONVENTIONAL FARRNING 317
15.7 GAPS IN KNOWLEDGE - FUTURE RESEARCH EVALUATIONS 322 15.8 REFERENCES
322 16 IMPROVING THE QUALITY AND SHELF LIFE OF FRUIT FROM ORGANIC
PRODUCTION SYSTEMS 330 F P. WEIBEL AND T ALFAELDI, FIBL, SWITZERLAND 16.1
INTRODUCTION 330 16.2 REASONS FOR VARYING FRUIT QUALITY: INTERACTIONS
BETWEEN SITE CONDITIONS AND MANAGEMENT FACTORS 331 16.3 COMPARISON OF
QUALITY PARAMETERS BETWEEN ORGANIC AND CONVENTIONAL FRUIT 342 16.4
CONCLUSIONS AND FUTURE CHALLENGES 346 16.5 ACKNOWLEDGEMENT 348 16.6
REFERENCES 348 17 STRATEGIES TO REDUCE MYCOTOXIN AND FUNGAL ALKALOID
CONTAMINATION IN ORGANIC AND CONVENTIONAL CEREAL PRODUCTION SYSTEMS 353
U. KOEPKE AND B. THIEL, UNIVERSITY 01 BONN, GERMANY AND S. ELMHOLT,
UNIVERSITY 01 AARHUS, DENMARK 17.1 INTRODUCTION 353 17.2 MYCOTOXIN- AND
ALKALOID-PRODUCING FUNGI 354 17.3 PROBLEMS ASSOCIATED WITH DIETARY
MYCOTOXINS/ALKALOID INTAKE IN LIVESTOCK AND HUMANS 358 17.4 MYCOTOXIN
REGULATION AND MONITORING 360 18 REDUCING COPPER-BASED FUNGICIDE USE IN
ORGANIC CROP PRODUCTION SYSTEMS 392 R. GHORBANI, FERDOWSI UNIVERSITY 01
MASHHAD, IRAN AND S. WILCOCKSON, NEWCASTLE UNIVERSITY, UK 18.1
INTRODUETION 392 18.2 EFFEETS OF DISEASES ON EROP YIELD AND QUALITY IN
ORGANIE SYSTEMS 393 18.3 CROP PROTEETION WITH EOPPER-BASED FUNGIEIDES IN
ORGANIE PRODUETION SYSTEMS 394 18.4 CROP PROTEETION WITHOUT COPPER-BASED
FUNGIEIDES 398 18.5 FUTURE TRENDS................. 407 18.6
CONCLUSIONS...................................................................
..... 407 18.7 SOUREES OF FURTHER INFORMATION AND
ADVIEE....................... 408 18.8 REFERENEES 408 19 PRE-HARVEST
STRATEGIES TO ENSURE THE MICROBIOLOGICAL SAFETY OF FRUIT AND VEGETABLES
FROM MANURE-BASED PRODUCTION SYSTEMS 413 U. KOEPKE AND J. KRAEMER,
UNIVERSITY 01 BANN, GERMANY AND C. LEIFERT, NEWCASTLE UNIVERSITY, UK
19.1
INTRODUETION..................................................................
...... 413 19.2 USE OF MANURE IN ORGANIE, IOW INPUT AND EONVENTIONAL
FARMING .. ...... .. 415 19.3 RISK OF TRANSFER OF ENTERIE PATHOGENS FROM
MANURE TO FRUIT AND VEGETABLE EROPS .. 416 19.4 AGRONOMIE STRATEGIES TO
MINIMISE PATHOGEN TRANSFER RISK 417 19.5 STRATEGIES FOR REDUEING
PATHOGEN LOADS IN MANURE THROUGH MANURE PROEESSING 419 19.6 STRATEGIES
USED TO REDUEE ENTERIE PATHOGEN EONTAMINATION OF EROPS VIA IRRIGATION
WATER 420 19.7 STRATEGIES TO REDUEE RISK OF PATHOGEN TRANSFER FROM
ANIMAL GRAZING PHASES PRIOR TO PLANTING OF EROPS 422 19.8 OTHER SOUREES
OF ENTERIE PATHOGEN EONTAMINATION 423 * X CONTENTS 17.5 17.6 17.7 17.8
17.9 17.10 17.11 17.12 FAETORS AFFECTING MYEOTOXIN/ALKALOID
EONTAMINATION OF CEREAL GRAINS . AGRONOMIE STRATEGIES TO REDUCE
MYEOTOXIN GRAIN INFEETION AND MYCOTOXIN LEVELS . EFFEET OF HARVEST
EONDITIONS AND POST-HARVEST HANDLING ON MYEOTOXIN EONTAMINATION LEVELS .
DO ORGANIC AND LOW INPUT SYSTEMS PRESENT A PARTIEULAR RISK FOR
MYEOTOXIN EONTAMINATION? . CONELUSIONS . AEKNOWLEDGEMENTS . SOUREES OF
FURTHER INFORMATION AND ADVIEE .. REFERENEES . 361 364 375 378 379 381
381 381 CONTENTS XI 19.9 STRATEGIES USED TO REDUCE ENTERIC PATHOGEN
CONTAMINATION OF CROPS VIA WILD ANIMA1 VECTORS 423 19.10 HACCP-BASED
SYSTEMS FOR INTEGRATED CONTRO1 OF PATHOGEN TRANSFER INTO ORGANIC FOOD
SUPP1Y CHAINS 424 19.11 REFERENCES. 425 PART IV THE ORGANIC FOOD CHAIN:
PROCESSING, TRADING AND QUALITY ASSURANCE 20 POST-HARVEST STRATEGIES TO
REDUCE ENTERIC BACTERIA CONTAMINATION OF VEGETABLE, NUT AND FRUIT
PRODUCTS .............. 433 G. S. JOHANNESSEN, NATIONAL VETERINARY
INSTITUTE, NORWAY 20.1 20.2 20.3 20.4 20.5 20.6 20.7 20.8 20.9 20.10
INTRODUCTION , . PROCESSING STRATEGIES USED .. DIFFERENCES IN ORGANIC
AND CONVENTIONA1 PROCESSING STANDARDS . DISADVANTAGES OF CHLORINE
SANITATION METHODS . METHODS USED TO STUDY THE EFFICACY OF DISINFECTION
METHODS . ALTERNATIVE STRATEGIES TO THE USE OF CHLORINE FOR DISINFECTION
. INTEGRATION OF STRATEGIES TO MINIMIZE PATHOGEN TRANSFER RISK DURING
PROCESSING INTO ORGANIC AND LOW INPUT STANDARD SYSTEMS . CONC1USIONS
. SOURCES OF FURTHER INFORMATION AND ADVICE .. REFERENCES .. 433
434 435 436 437 438 447 448 448 449 21 FAIR TRADE: A BASIS FOR ADEQUATE
PRODUCERS INCOMES, FARM REINVESTMENT AND QUALITY AND SAFETY FOCUSED
PRODUCTION...... 454 M. BOURLAKIS, BRUNEL UNIVERSITY, UK AND C. VIZARD,
NEWCASTLE UNIVERSITY, UK 21.1 INTRODUCTION 454 21.2 ORGANIC MARKET 454
21.3 ETHICA1 (FAIR) TRADE 456 21.4 VIEW OF STAKEHOLDERS AND KEY SUPPLY
CHAIN MEMBERS 459 21.5 CONCLUSIONS 464 21.6 REFERENCES 464 22
DEVELOPMENT OF QUALITY ASSURANCE PROTOCOLS TO PREVENT GM-CONTAMINATION
OF ORGANIC CROPS 466 R. C. VAN ACKER, UNIVERSITY OF GUELPH, CANADA; N.
MCLEAN AND R. C. MARTIN, NOVA SCOTIA AGRICULTURAL COLLEGE, CANADA 22.1
INTRODUCTION 466 22.2 TERMINOLOGY 467 22.3 EXAMPLES OF TRANSGENE ESCAPE
471 22.4 IMPLICATIONS OF TRANSGENE ESCAPE 472 XII CONTENTS 491 491 493
494 490 474 477 482 483 484 484 485 485 490 496 497 500 502 504 505 507
508 508 510
..............................................................................
.............. MECHANISMS OF TRANS GENE ESCAPE . MANAGING COEXISTENCE .
COEXISTENEE LEGISLATION .. GM-FREE REGIONS .. FUTURE RESEARCH NEEDS ..
CONCLUSION .. SOURCES OF FURTHER INFORMATION AND ADVICE .. REFERENCES .
22.5 22.6 22.7 22.8 22.9 22.10 22.11 22.12 23 INTEGRATION OF QUALITY
PARAMETERS INTO FOOD SAFETY FOCUSED HACCP SYSTEMS .. K. BRANDT AND L.
LUECK, NEWCASTLE UNIVERSITY, UK; U. KJTERNES, NATIONAL INSTITUTE FOR
CONSUMER RESEARCH, NORWAY; G. S. NYSS, FIBL, SWITZERLAND; AND A. HARTVIG
LARSEN, AARSTIDEME, DENMARK 23.1 INTRODUCTION .. 23.2 NEED TO INTEGRATE
AND FOEUS CONTROL SYSTEMS FOR QUALITY AND SAFETY .. 23.3 HAZARD ANALYSIS
BY CRITICAL CONTROL POINTS . 23.4 INTRODUCING THE ORGANIC HACCP PROJECT
.. 23.5 BENEFITS AND DRAWBACKS OF USING CCP- BASED SYSTEMS AT THE LEVEL
OF A SUPPLY CHAIN .. 23.6 CONCERNS ABOUT SOCIAL AND ETHICAL VALUES AMONG
EONSUMERS OF ORGANIC FOOD . 23.7 PROVIDING ASSURANEE THAT CONSUMER
CONCERNS ARE MET .. 23.8 HOW IDENTIFIEATION OF QUALITY-FOCUSED CCPS IN
ORGANIE FOOD PRADUCTION CHAINS WAS CARRIED OUT IN THE ORGANIE HACCP
PROJECT .. 23.9 EXAMPLES OF IDENTIFIED CCPS . 23.10 ORGANISATIONAL AND
EDUCATIONAL REQUIREMENTS FOR UTILISING THIS CONCEPT IN REAL SUPPLY
CHAINS .. 23.11 EXAMPLE OF SUCCESSFU1 INTEGRATION OF THE HACCP CONCEPT
IN A VEGETAB1E SUPPLY CHAIN TO CONTRAL PRADUET QUALITY AS WEIL AS SAFETY
.. 23.12 FUTURE RESEARCH AND DEVELOPMENT NEEDS AND TRENDS .. 23.13
SOURCES OF FURTHER INFORMATION AND ADVICE .. 23.14 REFERENCES .. INDEX
|
| adam_txt |
CONTENTS CONTRIBUTOR CONTACT DETAILS XL!! 1 INTRODUCTION 1 C. LEIFERT,
NEWCASTLE UNIVERSITY, UK PART I ORGANIC FOOD SAFETY AND QUALITY:
INTRODUCTION AND OVERVIEW 2 HISTORY AND CONCEPTS OF FOOD QUALITY AND
SAFETY IN ORGANIC FOOD PRODUCTION AND PROCESSING 9 U. NIGGLI, FIBL,
SWITZERLAND 2.1 INTRODUCTION 9 2.2 HISTORY OF DIFFERENT FOOD CONCEPTS OF
ORGANIC FARMING 10 2.3 WHERE ARE MODERN ORGANIC FOOD AND FARMING
CONCEPTS HEADING? 14 2.4 CONCLUSIONS 21 2.5 REFERENCES 21 3 NUTRITIONAL
QUALITY OF FOODS 25 C. J. SEAL AND K. BRANDT, NEWCASTLE UNIVERSITY, UK
3.1 INTRODUCTION 25 3.2 METHODS FOR DETERMINING CHANGES IN NUTRITIONA1
QUALITY 27 3.3 CONCLUSIONS 37 3.4 REFERENCES 38 4 QUALITY ASSURANCE,
INSPECTION AND CERTIFICATION OF ORGANIC FOODS 41 B. VAN ELZAKKER, AGRO
ECO CONSULTANCY BV, THE NETHERLANDS AND 1. NEUENDORFF, GESELLSCHAFT FUER
RESSOURCENSCHUTZ MBH, GERMANY 4.1 INTRODUCTION TO QUALITY ASSURANCE IN
ORGANIC FOODS. 41 4.2 THE REGULATION 42 4.3 RESPONSIBI1ITIES 43
7 EFFECTS OF ORGANIC AND CONVENTIONAL FEE DING REGIMES AND HUSBANDRY
METHODS ON THE QUALITY OF MILK AND DAIRY PRODUCTS 97 R. F. WELLER, C. 1.
MARLEY AND J. M. MOORBY, INSTITUTE 01 GRASSLAND AND ENVIRONMENTAL
RESEARCH, UK 7.1 INTRODUCTION 97 7.2 QUALITY PARAMETERS IN DAIRY
PRODUCTS 98 7.3 FACTORS AFFECTING THE NUTRITIONAL QUALITY OF LIQUID MILK
AND MILK PRODUCTS 105 7.4 PROCEDURES FOR IMPLEMENTING METHODS TO IMPROVE
THE NUTRITIONAL QUALITY OF MILK PRODUCTS. 111 7.5 FUTURE TRENDS AND
PRIORITY AREAS FOR RESEARCH AND DEVELOPMENT 111 7.6 REFERENCES 112 6 5
74 44 45 77 80 87 91 92 47 48 50 51 52 53 53 54 61 64 69 70 71 74 4.4
QUALITY ASSURANCE . 4.5 PRIVATE, ADDITIONAL CERTIFICATIONS . 4.6 QUALITY
ASSURANCE TO ENSURE QUALITY AND SAFETY OF ORGANIC AND 'LOW INPUT' FOODS
. 4.7 RISK ASSESSMENT IN ORGANIC QUALITY ASSURANCE . 4.8 OUTLOOK . 4.9
SOURCES OF FURTHER INFORMATION AND ADVICE . 4.10 REFERENCES . A NEW
FOOD QUALITY CONCEPT BASED ON LIFE PROCESSES . J. BLOKSMA, M. NORTHOLT,
M. HUBER, G-J. VAN DER BURGT AND 1. VAN DE VIJVER, LOUIS BOLK INSTITUUT,
THE NETHERLANDS 5.1 INTRODUCTION . 5.2 DESCRIPTION OF THE INNER QUALITY
CONCEPT . 5.3 METHOD FOR VALIDATION OF THE INNER QUALITY CONCEPT . 5.4
EXPERIMENTS TO VALIDATE THE INNER QUALITY CONCEPT . 5.5 PROGRESS MADE
IN THE VALIDATION OF THE CONCEPT . 5.6 PERSPECTIVE FOR FARMERS, TRADERS
AND CONSUMERS . 5.7 REFERENCES . FOOD CONSUMERS AND ORGANIC AGRICULTURE
. E. OUGHTON AND C. RITSON, NEWCASTLE UNIVERSITY, UK 6.1 INTRODUCTION .
6.2 THE EXPANDING ORGANIC MARKET: CONSUMER LED OR PRODUCER DRIVEN? . 6.3
FACTORS INFLUENCING ORGANIC PUREHASE . 6.4 THE PRICE PREMIUM . 6.5
CONCLUSIONS . 6.6 REFERENCES . PART 11 ORGANIC LIVESTOCK FOODS VI
CONTENTS CONTENTS VII 8 EFFECTS OF ORGANIC HUSBANDRY METHODS AND FEEDING
REGIMES ON POULTRY QUALITY 117 H. HIRT AND E. ZELTNER, FIBL, SWITZERLAND
AND C. LEIFERT, NEWCASTLE UNIVERSITY, UK 8.1 INTRODUCTION 117 8.2
SENSORY AND NUTRITIONAL QUALITY 118 8.3 ANIMAL WELFARE RE1ATED QUALITY
PARAMETERS 123 8.4 POULTRY HEALTH MANAGEMENT AND RISK FROM FOODBORNE
DISEASES 133 8.5 VETERINARY MEDICINE USE AND RESIDUES 136 8.6 TOXIC
CHEMIEALS AND HEAVY METALS 136 8.7 MAINTAINING QUALITY DURING PROCESSING
137 8.8 ALTERNATIVE ASSESSMENT SYSTEMS FOR ORGANIC FOOD QUALITY 138 8.9
ACKNOWLEDGEMENTS 138 8.10 SOURCES OF FURTHER INFORMATION AND
ADVICE. 139 8.11 REFERENCES 139 9 QUALITY IN
ORGANIC, LOW-INPUT AND CONVENTIONAL PIG PRODUCTION 144 A. SUNDRUM,
UNIVERSITY OF KASSEL, GERMANY 9.1 INTRODUCTION 144 9.2 PERCEPTION OF
QUALITY 144 9.3 FRAMEWORK CONDITIONS OF PIG PRODUCTION 147 9.4 CONSUMER
PERCEPTION. 151 9.5 PRODUCT QUALITY 153 9.6 ANIMAL WELFARE ISSUES
161 9.7 ENVIRONMENTAL IMPACT 162 9.8 CONSTRAINTS AND POTENTIALS FOR
QUALITY PRODUCTION . 163 9.9 CONCLUSION 167 9.10 REFERENCES 169 10
ORGANIC LIVESTOCK HUSBANDRY METHODS AND THE MICRO- BIOLOGICAL SAFETY OF
RUMINANT PRODUCTION SYSTEMS 178 F. DIER-GONZALEZ, UNIVERSITY OF
MINNESOTA, USA 10.1 INTRODUCTION . 178 10.2 EFFECT OF FORAGE TO
CONCENTRATE RATIOS ON ENTERIC PATHOGEN PREVALENCE AND SHEDDING 180 10.3
EFFECT OF LIVESTOCK BREED AND HUSBANDRY (INCLUDING VETERINARY ANTIBIOTIC
TREATMENTS) ON THE INCIDENCE OF PATHOGENS AND ANTIBIOTIC-RESISTANT
BACTERIA 187 10.4 EFFECT OF STRESS ON ENTERIC PATHOGEN SHEDDING 189 10.5
REDUCING ENTERIC PATHOGEN TRANSFER RISKS IN ORGANIC AND 'IOW INPUT'
SYSTEMS: OUTLINE OF STRATEGIES 191 10.6 FUTURE TRENDS 193 10.7 SOURCES
OF FURTHER INFORMATION AND ADVICE 194 10.8 REFERENCES 195 VIII CONTENTS
11 REDUCING ANTIBIOTIC USE FOR MASTITIS TREATMENT IN ORGANIC DAIRY
PRODUCTION SYSTEMS 199 P KLOCKE AND M. WALKENHORST, FIBL, SWITZERLAND
AND G. BUTLER, NEWCASTLE UNIVERSITY, UK 11.1 INTRODUCTION 199 11.2
CAUSES AND EPIDEMIOLOGY OF MASTITIS 200 11.3 SYMPTOMS OF MASTITIS 201
11.4 MASTITIS MANAGEMENT AND TREATMENT 202 11.5 HUSBANDRY AND
ENVIRONMENTAL IMPROVEMENT 212 11.6 BREEDING STRATEGIES 212 11.7
INTEGRATION OF MANAGEMENT AND TREATMENT APPROACHES: FARM SPECIFIC
MASTITIS MANAGEMENT PLANS 213 11.8 ACKNOWLEDGEMENT 215 11.9 REFERENCES
216 12 REDUCING ANTHELMINTIC USE FOR THE CONTROL OF INTERNAL PARASITES
IN ORGANIC LIVESTOCK SYSTEMS 221 V. MAURER, P HOERDEGEN AND H. HERTZBERG,
FIBL, SWITZERLAND 12.1
INTRODUCTION.
. 221 12.2 RUMINANTS 222 12.3 NON-RURNINANTS 231 12.4 FUTURE TRENDS
234 12.5 REFERENCES 235 13 ALTERNATIVE THERAPIES TO REDUCE ENTERIC
BACTERIAL INFECTIONS AND IMPROVE THE MICROBIOLOGICAL SAFETY OF PIG AND
POULTRY PRODUCTION SYSTEMS 241 B. BIAVATI AND C. SANTINI, BOLOGNA
UNIVERSITY, ITALY AND C. LEIFERT, NEWCASTLE UNIVERSITY, UK 13.1
INTRODUCTION 241 13.2 ANATOMY AND PHYSIOLOGY OF DIGESTIVE TRACTS OF
MONOGASTRIC LIVESTOCK 242 13.3 INTESTINAL BACTERIA AND THEIR POTENTIAL
AS PROBIOTICS 245 13.4 PROBIOTICS FOR FARM ANIMALS 247 13.5 PREBIOTICS
FOR FARM ANIMALS 252 13.6 SYNBIOTICS 252 13.7 ACID ACTIVATED
ANTIMICROBIALS (AAA) 254 13.8 CONCLUSION 256 13.9 REFERENCES 257 PART
111 ORGANIC CROP FOODS 14 DIETARY EXPOSURE TO PESTICIDES FROM ORGANIC
AND CONVENTIONAL FOOD PRODUCTION SYSTEMS 265 C. BENBROOK, THE ORGANIC
CENTER, USA 14.1 INTRODUCTION 265 14.2 DIETARY EXPOSURE DATA SOURCES 267
CONTENTS IX 14.3 ORGANIC FOOD AND PESTICIDE RESIDUES 271 14.4 REDUCING
EXPOSURE TO THE OP INSECTICIDES 279 14.5 NEED TO REDUCE EXPOSURES
FURTHER 290 14.6 ENDNOTE 293 14.7 REFERENCES 294 15 LEVELS AND POTENTIAL
HEALTH IMPACTS OF NUTRITIONALLY RELEVANT PHYTOCHEMIEALS IN ORGANIC AND
CONVENTIONAL FOOD PRODUCTION SYSTEMS 297 E. A. S. ROSA, R. N. BENNETT
AND A. AIRES, UNIVERSIDADE DE TRAES-OS-MONTES E ALTO DOURO, PORTUGAL 15.1
INTRODUCTION.
. 297 15.2 PLANTS AS SOURCES OF PHYTOCHEMIEALS 300 15.3 ASSESSMENT
AND BIOAVAILABILITY OF PHYTOCHEMIEALS 313 15.4 POTENTIAL POSITIVE AND
NEGATIVE EFFECTS OF PHYTOCHEMIEALS ON LIVESTOCK AND HUMAN HEALTH 314
15.5 IMPACT OF PHYTOCHEMIEALS ON CROP RESISTANCE TO PESTS AND DISEASES
314 15.6 FACTORS THAT MODULATE DIFFERENCES IN PHYTOCHEMICAL LEVELS AND
OTHER MAJOR CONSTITUENTS BETWEEN ORGANIC AND CONVENTIONAL FARRNING 317
15.7 GAPS IN KNOWLEDGE - FUTURE RESEARCH EVALUATIONS 322 15.8 REFERENCES
322 16 IMPROVING THE QUALITY AND SHELF LIFE OF FRUIT FROM ORGANIC
PRODUCTION SYSTEMS 330 F P. WEIBEL AND T ALFAELDI, FIBL, SWITZERLAND 16.1
INTRODUCTION 330 16.2 REASONS FOR VARYING FRUIT QUALITY: INTERACTIONS
BETWEEN SITE CONDITIONS AND MANAGEMENT FACTORS 331 16.3 COMPARISON OF
QUALITY PARAMETERS BETWEEN ORGANIC AND CONVENTIONAL FRUIT 342 16.4
CONCLUSIONS AND FUTURE CHALLENGES 346 16.5 ACKNOWLEDGEMENT 348 16.6
REFERENCES 348 17 STRATEGIES TO REDUCE MYCOTOXIN AND FUNGAL ALKALOID
CONTAMINATION IN ORGANIC AND CONVENTIONAL CEREAL PRODUCTION SYSTEMS 353
U. KOEPKE AND B. THIEL, UNIVERSITY 01 BONN, GERMANY AND S. ELMHOLT,
UNIVERSITY 01 AARHUS, DENMARK 17.1 INTRODUCTION 353 17.2 MYCOTOXIN- AND
ALKALOID-PRODUCING FUNGI 354 17.3 PROBLEMS ASSOCIATED WITH DIETARY
MYCOTOXINS/ALKALOID INTAKE IN LIVESTOCK AND HUMANS 358 17.4 MYCOTOXIN
REGULATION AND MONITORING 360 18 REDUCING COPPER-BASED FUNGICIDE USE IN
ORGANIC CROP PRODUCTION SYSTEMS 392 R. GHORBANI, FERDOWSI UNIVERSITY 01
MASHHAD, IRAN AND S. WILCOCKSON, NEWCASTLE UNIVERSITY, UK 18.1
INTRODUETION 392 18.2 EFFEETS OF DISEASES ON EROP YIELD AND QUALITY IN
ORGANIE SYSTEMS 393 18.3 CROP PROTEETION WITH EOPPER-BASED FUNGIEIDES IN
ORGANIE PRODUETION SYSTEMS 394 18.4 CROP PROTEETION WITHOUT COPPER-BASED
FUNGIEIDES 398 18.5 FUTURE TRENDS. 407 18.6
CONCLUSIONS.
. 407 18.7 SOUREES OF FURTHER INFORMATION AND
ADVIEE. 408 18.8 REFERENEES 408 19 PRE-HARVEST
STRATEGIES TO ENSURE THE MICROBIOLOGICAL SAFETY OF FRUIT AND VEGETABLES
FROM MANURE-BASED PRODUCTION SYSTEMS 413 U. KOEPKE AND J. KRAEMER,
UNIVERSITY 01 BANN, GERMANY AND C. LEIFERT, NEWCASTLE UNIVERSITY, UK
19.1
INTRODUETION.
. 413 19.2 USE OF MANURE IN ORGANIE, 'IOW INPUT' AND EONVENTIONAL
FARMING . . . 415 19.3 RISK OF TRANSFER OF ENTERIE PATHOGENS FROM
MANURE TO FRUIT AND VEGETABLE EROPS . 416 19.4 AGRONOMIE STRATEGIES TO
MINIMISE PATHOGEN TRANSFER RISK 417 19.5 STRATEGIES FOR REDUEING
PATHOGEN LOADS IN MANURE THROUGH MANURE PROEESSING 419 19.6 STRATEGIES
USED TO REDUEE ENTERIE PATHOGEN EONTAMINATION OF EROPS VIA IRRIGATION
WATER 420 19.7 STRATEGIES TO REDUEE RISK OF PATHOGEN TRANSFER FROM
ANIMAL GRAZING PHASES PRIOR TO PLANTING OF EROPS 422 19.8 OTHER SOUREES
OF ENTERIE PATHOGEN EONTAMINATION 423 * X CONTENTS 17.5 17.6 17.7 17.8
17.9 17.10 17.11 17.12 FAETORS AFFECTING MYEOTOXIN/ALKALOID
EONTAMINATION OF CEREAL GRAINS . AGRONOMIE STRATEGIES TO REDUCE
MYEOTOXIN GRAIN INFEETION AND MYCOTOXIN LEVELS . EFFEET OF HARVEST
EONDITIONS AND POST-HARVEST HANDLING ON MYEOTOXIN EONTAMINATION LEVELS .
DO ORGANIC AND 'LOW INPUT' SYSTEMS PRESENT A PARTIEULAR RISK FOR
MYEOTOXIN EONTAMINATION? . CONELUSIONS . AEKNOWLEDGEMENTS . SOUREES OF
FURTHER INFORMATION AND ADVIEE . REFERENEES . 361 364 375 378 379 381
381 381 CONTENTS XI 19.9 STRATEGIES USED TO REDUCE ENTERIC PATHOGEN
CONTAMINATION OF CROPS VIA WILD ANIMA1 VECTORS 423 19.10 HACCP-BASED
SYSTEMS FOR INTEGRATED CONTRO1 OF PATHOGEN TRANSFER INTO ORGANIC FOOD
SUPP1Y CHAINS 424 19.11 REFERENCES. 425 PART IV THE ORGANIC FOOD CHAIN:
PROCESSING, TRADING AND QUALITY ASSURANCE 20 POST-HARVEST STRATEGIES TO
REDUCE ENTERIC BACTERIA CONTAMINATION OF VEGETABLE, NUT AND FRUIT
PRODUCTS . 433 G. S. JOHANNESSEN, NATIONAL VETERINARY
INSTITUTE, NORWAY 20.1 20.2 20.3 20.4 20.5 20.6 20.7 20.8 20.9 20.10
INTRODUCTION , . PROCESSING STRATEGIES USED . DIFFERENCES IN ORGANIC
AND CONVENTIONA1 PROCESSING STANDARDS . DISADVANTAGES OF CHLORINE
SANITATION METHODS . METHODS USED TO STUDY THE EFFICACY OF DISINFECTION
METHODS . ALTERNATIVE STRATEGIES TO THE USE OF CHLORINE FOR DISINFECTION
. INTEGRATION OF STRATEGIES TO MINIMIZE PATHOGEN TRANSFER RISK DURING
PROCESSING INTO ORGANIC AND 'LOW INPUT' STANDARD SYSTEMS . CONC1USIONS
'" '" . SOURCES OF FURTHER INFORMATION AND ADVICE . REFERENCES . 433
434 435 436 437 438 447 448 448 449 21 FAIR TRADE: A BASIS FOR ADEQUATE
PRODUCERS' INCOMES, FARM REINVESTMENT AND QUALITY AND SAFETY FOCUSED
PRODUCTION. 454 M. BOURLAKIS, BRUNEL UNIVERSITY, UK AND C. VIZARD,
NEWCASTLE UNIVERSITY, UK 21.1 INTRODUCTION 454 21.2 ORGANIC MARKET 454
21.3 ETHICA1 (FAIR) TRADE 456 21.4 VIEW OF STAKEHOLDERS AND KEY SUPPLY
CHAIN MEMBERS 459 21.5 CONCLUSIONS 464 21.6 REFERENCES 464 22
DEVELOPMENT OF QUALITY ASSURANCE PROTOCOLS TO PREVENT GM-CONTAMINATION
OF ORGANIC CROPS 466 R. C. VAN ACKER, UNIVERSITY OF GUELPH, CANADA; N.
MCLEAN AND R. C. MARTIN, NOVA SCOTIA AGRICULTURAL COLLEGE, CANADA 22.1
INTRODUCTION 466 22.2 TERMINOLOGY 467 22.3 EXAMPLES OF TRANSGENE ESCAPE
471 22.4 IMPLICATIONS OF TRANSGENE ESCAPE 472 XII CONTENTS 491 491 493
494 490 474 477 482 483 484 484 485 485 490 496 497 500 502 504 505 507
508 508 510
.
. MECHANISMS OF TRANS GENE ESCAPE . MANAGING COEXISTENCE .
COEXISTENEE LEGISLATION . GM-FREE REGIONS . FUTURE RESEARCH NEEDS .
CONCLUSION . SOURCES OF FURTHER INFORMATION AND ADVICE . REFERENCES .
22.5 22.6 22.7 22.8 22.9 22.10 22.11 22.12 23 INTEGRATION OF QUALITY
PARAMETERS INTO FOOD SAFETY FOCUSED HACCP SYSTEMS . K. BRANDT AND L.
LUECK, NEWCASTLE UNIVERSITY, UK; U. KJTERNES, NATIONAL INSTITUTE FOR
CONSUMER RESEARCH, NORWAY; G. S. NYSS, FIBL, SWITZERLAND; AND A. HARTVIG
LARSEN, AARSTIDEME, DENMARK 23.1 INTRODUCTION . 23.2 NEED TO INTEGRATE
AND FOEUS CONTROL SYSTEMS FOR QUALITY AND SAFETY . 23.3 HAZARD ANALYSIS
BY CRITICAL CONTROL POINTS . 23.4 INTRODUCING THE ORGANIC HACCP PROJECT
. 23.5 BENEFITS AND DRAWBACKS OF USING CCP- BASED SYSTEMS AT THE LEVEL
OF A SUPPLY CHAIN . 23.6 CONCERNS ABOUT SOCIAL AND ETHICAL VALUES AMONG
EONSUMERS OF ORGANIC FOOD . 23.7 PROVIDING ASSURANEE THAT CONSUMER
CONCERNS ARE MET . 23.8 HOW IDENTIFIEATION OF QUALITY-FOCUSED CCPS IN
ORGANIE FOOD PRADUCTION CHAINS WAS CARRIED OUT IN THE ORGANIE HACCP
PROJECT . 23.9 EXAMPLES OF IDENTIFIED CCPS . 23.10 ORGANISATIONAL AND
EDUCATIONAL REQUIREMENTS FOR UTILISING THIS CONCEPT IN REAL SUPPLY
CHAINS . 23.11 EXAMPLE OF SUCCESSFU1 INTEGRATION OF THE HACCP CONCEPT
IN A VEGETAB1E SUPPLY CHAIN TO CONTRAL PRADUET QUALITY AS WEIL AS SAFETY
. 23.12 FUTURE RESEARCH AND DEVELOPMENT NEEDS AND TRENDS . 23.13
SOURCES OF FURTHER INFORMATION AND ADVICE . 23.14 REFERENCES . INDEX |
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| bvnumber | BV021566358 |
| callnumber-first | T - Technology |
| callnumber-label | TX369 |
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| callnumber-search | TX369 .H363 |
| callnumber-sort | TX 3369 H363 |
| callnumber-subject | TX - Home Economics |
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| ctrlnum | (OCoLC)181420816 (DE-599)BVBBV021566358 |
| dewey-full | 631.584 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 631 - Techniques, equipment & materials |
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| discipline_str_mv | Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1. publ. |
| format | Book |
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| id | DE-604.BV021566358 |
| illustrated | Illustrated |
| index_date | 2024-07-02T14:36:44Z |
| indexdate | 2024-07-09T20:38:47Z |
| institution | BVB |
| isbn | 9781845690106 9780849391545 1845690109 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014782237 |
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| owner_facet | DE-M49 DE-BY-TUM DE-188 |
| physical | XVIII, 521 S. Ill., graph. Darst. |
| publishDate | 2007 |
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| publisher | Woodhead Publ. CRC Pr. |
| record_format | marc |
| series2 | Wodhead Publishing in food science, technology and nutrition |
| spelling | Handbook of organic food safety and quality ed. by Julia Cooper ... FiBL ... 1. publ. Cambridge Woodhead Publ. 2007 Boca Raton [u.a.] CRC Pr. XVIII, 521 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Wodhead Publishing in food science, technology and nutrition food safety cabt food quality cabt organic foods cabt organic farming cabt animal husbandry cabt Food Quality Food Safety measures Natural foods Organic farming Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf HACCP (DE-588)4206910-5 gnd rswk-swf Sicherheit (DE-588)4054790-5 gnd rswk-swf Biologisches Lebensmittel (DE-588)4428726-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Biologisches Lebensmittel (DE-588)4428726-4 s Sicherheit (DE-588)4054790-5 s DE-604 HACCP (DE-588)4206910-5 s Lebensmittelqualität (DE-588)4343361-3 s b DE-604 Cooper, Julia Sonstige oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014782237&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Handbook of organic food safety and quality food safety cabt food quality cabt organic foods cabt organic farming cabt animal husbandry cabt Food Quality Food Safety measures Natural foods Organic farming Lebensmittelqualität (DE-588)4343361-3 gnd HACCP (DE-588)4206910-5 gnd Sicherheit (DE-588)4054790-5 gnd Biologisches Lebensmittel (DE-588)4428726-4 gnd |
| subject_GND | (DE-588)4343361-3 (DE-588)4206910-5 (DE-588)4054790-5 (DE-588)4428726-4 (DE-588)4143413-4 |
| title | Handbook of organic food safety and quality |
| title_auth | Handbook of organic food safety and quality |
| title_exact_search | Handbook of organic food safety and quality |
| title_exact_search_txtP | Handbook of organic food safety and quality |
| title_full | Handbook of organic food safety and quality ed. by Julia Cooper ... FiBL ... |
| title_fullStr | Handbook of organic food safety and quality ed. by Julia Cooper ... FiBL ... |
| title_full_unstemmed | Handbook of organic food safety and quality ed. by Julia Cooper ... FiBL ... |
| title_short | Handbook of organic food safety and quality |
| title_sort | handbook of organic food safety and quality |
| topic | food safety cabt food quality cabt organic foods cabt organic farming cabt animal husbandry cabt Food Quality Food Safety measures Natural foods Organic farming Lebensmittelqualität (DE-588)4343361-3 gnd HACCP (DE-588)4206910-5 gnd Sicherheit (DE-588)4054790-5 gnd Biologisches Lebensmittel (DE-588)4428726-4 gnd |
| topic_facet | food safety food quality organic foods organic farming animal husbandry Food Quality Food Safety measures Natural foods Organic farming Lebensmittelqualität HACCP Sicherheit Biologisches Lebensmittel Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014782237&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT cooperjulia handbookoforganicfoodsafetyandquality |