Organic Production and Food Quality – A Down to Earth Analysis
John Wiley & Sons Inc (Hersteller)
978-1-118-24497-5 (ISBN)
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The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as "mad-cow" disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.
Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy
Robert Blair , DSc, is Professor Emeritus in the Faculty of Land and Food Systems at the University of British Columbia, Vancouver, Canada
Foreword ix 1 The Shift to Organic Food 1 Background 1 Organic regulations 3 Consumer perceptions 7 Analysis of the topic 9 References 10 2 Consumer Concerns About Food 13 The concerns 14 Consumer concerns and attitudes 16 Food regulations 20 Justification for consumer attitudes about the safety of organic and conventional foods 21 Range of organic foods 22 References 23 3 Vegetable Produce 25 Pest and disease control 25 Documented findings on pesticide residues 27 Other chemical contaminants 33 Other toxic and antinutritional compounds in produce 35 Hormones 35 Can organic produce cause food poisoning? 36 Nutrient concentrations 42 Organoleptic quality 51 Identification of organic produce 53 Food from afar 54 Finally: watch which salad veg you eat 55 Conclusions 55 References 56 4 Fruit 61 Pesticide residues 61 Other risks with fruit 68 Chemical residues 68 Microbial problems 70 Mycotoxins 70 Cloning and gene-modified fruit 71 Nutrient concentrations 72 Appearance and organoleptic qualities 83 Preserves 86 Conclusions 88 References 89 5 Cereal Grains 93 Pesticide residues 93 Chemical residues 96 Other issues relating to grains 97 Mycotoxins: are organic grains less safe? 98 Gene-modified crops 102 Nutritional and organoleptic qualities 103 Wheat 104 Oats 108 Barley 108 Conclusions 108 References 109 6 Meat 111 Chemical and pesticide residues 111 Organic meat 116 Hormones 121 Hormone residue levels in meats. Do government agencies monitor for these? 123 Developing countries 124 Antibiotics 125 Bacterial contamination of meat 127 Cloning 129 Mad-cow disease 131 Contaminated beef products implicated 132 Gene modification 133 Nutritional and organoleptic qualities 135 Beef 135 Pork 141 Poultry 146 Fish 150 Conclusions 157 References 158 7 Milk and Milk Products 163 The hormone issue 163 Raw milk 165 Antibiotic residues 167 Pesticide and chemical residues 168 Nutritional and organoleptic qualities 170 Research findings 170 Consumer findings 175 Conclusions 179 References 180 8 Eggs 183 Cholesterol 184 Salmonella and food-poisoning 187 Contamination with residues 191 Antibiotics 191 Chemical residues 192 Egg quality 198 Research findings 198 Consumer findings 203 Conclusions 203 References 204 9 Is Organic Food Safer? 207 Residues 207 Vegetable produce 207 Fruit 208 Cereal grains 208 Meat 208 Milk 209 Eggs 209 Food poisoning 210 Mycotoxins 211 Other anti-nutrients 211 Nitrate 211 Significance of the findings in relation to health 213 Other research on food and health 216 Health of farmers and farm workers 219 Other approaches 221 Conclusions 222 References 223 10 Is Organic Food More Nutritious and "Tasty"? 227 Reviews 227 Analysis by food group 237 Vegetable produce 237 Fruit 238 Cereal grains 239 Contents vii Meat 239 Milk 239 Eggs 240 Taste 240 References 240 11 Psychology of Organic Food Choice 243 The safety issue 244 Nutritional quality and taste 244 Environmental issues 248 Image 252 Conclusions 256 References 256 12 Conclusions 259 Reference 263 Appendix 265 Index 267
| Erscheint lt. Verlag | 16.1.2012 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 150 x 250 mm |
| Gewicht | 666 g |
| Themenwelt | Technik |
| ISBN-10 | 1-118-24497-4 / 1118244974 |
| ISBN-13 | 978-1-118-24497-5 / 9781118244975 |
| Zustand | Neuware |
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