Food safety and organic meats

Ellen J. Van Loo, Walid Alali, Steven C. Ricke*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

35 Citations (Scopus)

Abstract

The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

Original languageEnglish
Pages (from-to)203-225
Number of pages23
JournalAnnual Review of Food Science and Technology
Volume3
Issue number1
DOIs
Publication statusPublished - Apr 2012
Externally publishedYes

Keywords

  • food safety
  • organic beef
  • organic meat
  • organic poultry
  • organic swine

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