Human pathogens in organic and conventional foods and effects of the environment

A.H.C. van Bruggen, E. Franz, A.M. Semenov

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)

Abstract

This chapter compares the risks associated with organic and conventional foodstuffs based on scientific evidence. First, an overview is given of the most important pathogens associated with enteric diseases, their biological characteristics, the epidemiology of the diseases they cause, and the effects of the environment. Next, the prevalence of bacterial pathogens on poultry, pork, dairy and cattle products and fresh produce from organic and conventional production systems is compared. This is followed by a discussion of risk management strategies. The chapter ends with a general discussion and conclusions.
Original languageEnglish
Title of host publicationHealth benefits of organic food: effects of the environment
EditorsI. Givens, S. Baxter, A.M. Minihane, E. Shaw
Place of PublicationWallingford, UK
PublisherCABI International
Chapter8
Pages160-189
ISBN (Print)9781845934590
DOIs
Publication statusPublished - 2008

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