Organic Food Production

The interest in production, authentication and supply of organically produced food continues to increase, particularly in relation to food safety aspects. This important tile concentrates on food safety aspects, particularly as defined by HACCP criteria for production and safe supply of organic food. Based on European studies, but taking a global perspective, The main part of the book is organised into 7 chapters according to each of 7 quality/safety concerns, as follows: Microbial toxins and abiotic contaminants; Nutrient content and food additives; Potential pathogens; Freshness and taste; Natural plant toxicants; Fraud; Social and ethical aspects. Each chapter in this important book describes and discusses the situation as recorded in each relevant chain, identifies critical control points as known from HACCP analysis, estimates the risks associated with the relevant steps in the chains, describes how these control points are utilised to prevent deterioration of quality or safety throughout the chain, and provides recommendations for how this could be further improved. In addition the book contains introductory and summarising chapters, as well as definitions of the concerns in question. Organic Food Production is an essential purchase for all those involved in this area worldwide.