December 2007 No. 6

QLIF Training and Exchange workshop

Concept for QLIF
workshops at 2nd ISOFAR conference

QLIF research in
focus of JSFA

Handbook of
Organic Food Safety
and Quality

Tutorial for
uploading papers
to Organic Eprints

QLIF research
articles on:

Low salmonella
in outdoor pigs

Measures influencing
udder health in
organic dairy farms

Effect of agronomic management
on lettuce quality

Importance of international
and exchange



Handbook of Organic Food Safety and Quality

Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades.

In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editors and team of top international contributors - many participants in the QLIF project - Handbook of Organic Food Safety and Quality provides a comprehensive review of the latest research in the area.

Part 1 provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations.

Part 2 discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock.

Part 3 covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts.

Part 4, the final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors.

Handbook of organic food quality and safety will be a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods.

The editors

Julia Cooper
Julia Cooper is a Senior Research Fellow for the Nafferton Ecological Farming Group (NEFG) in the School of Agriculture, Food and Rural Development (AFRD) at Newcastle University, UK.

Urs Niggli
Urs Niggli is Director of the Research Institute of Organic Agriculture in Switzerland.

Carlo Leifert
Carlo Leifert is Professor of Ecological Agriculture, NEFG group leader and Director of the Stockbridge Technology Centre (STC) at Newcastle University, UK. Carlo Leifert is the scientific coordinator of the QLIF project.