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.
|Title of host publication||Health benefits of organic food: effects of the environment|
|Editors||I. Givens, S. Baxter, A.M. Minihane, E. Shaw|
|Place of Publication||Wallingford, UK|
|Publication status||Published - 2008|