[eBook Code] Organic Production and Food Quality (eBook Code, 1st)

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