<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The organic food sector and consumer interest in organic products are growing continuously. The safety and quality of such products must be at least equal to those of conventional equivalents, but attaining the same standards requires overcoming a particular problem identified in organic food production systems: the occurrence of bacterial pathogens such as <italic>Salmonella</italic>, <italic>Campylobacter</italic>, <italic>Listeria monocytogenes</italic>, <italic>Staphylococcus aureus</italic> and pathogenic <italic>Escherichia coli</italic>. These food-borne microorganisms were detected in the production environments of such food. The prevalence of pathogenic bacteria in organic livestock and products may be higher, but may also be the same as or lower than in like material from conventional farms. Furthermore, the incidence of antimicrobial-resistant bacteria was more often detected in conventional than in organic production. The aim of this review was to present the recent information on the microbiological safety of food of animal origin produced from raw materials from organic farms.</p></abstract>

The organic food sector and consumer interest in organic products are growing continuously. The safety and quality of such products must be at least equal to those of conventional equivalents, but attaining the same standards requires overcoming a particular problem identified in organic food production systems: the occurrence of bacterial pathogens such as Salmonella, Campylobacter, Listeria monocytogenes, Staphylococcus aureus and pathogenic Escherichia coli. These food-borne microorganisms were detected in the production environments of such food. The prevalence of pathogenic bacteria in organic livestock and products may be higher, but may also be the same as or lower than in like material from conventional farms. Furthermore, the incidence of antimicrobial-resistant bacteria was more often detected in conventional than in organic production. The aim of this review was to present the recent information on the microbiological safety of food of animal origin produced from raw materials from organic farms.

Microbiological safety of food of animal origin from organic farms

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Microbiological safety of food of animal origin from organic farms"}

The organic food sector and consumer interest in organic products are growing continuously. The safety and quality of such products must be at least equal to...

Microbiological safety of food of animal origin from organic farms

Article Category: Review article

Published Online: Mar 09, 2021

Page range: 87 - 92

Received: Aug 13, 2020

Accepted: Feb 16, 2021

DOI: https://doi.org/10.2478/jvetres-2021-0015

Keywords
organic food, organic farming, food safety, food-borne pathogens

© 2021 M. Sosnowski, J. Osek., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Microbiological safety of food of animal origin from organic farms

Article Category: Review article

Published Online: Mar 09, 2021

Page range: 87 - 92

Received: Aug 13, 2020

Accepted: Feb 16, 2021

DOI: https://doi.org/10.2478/jvetres-2021-0015

Keywordsorganic food, organic farming, food safety, food-borne pathogens

© 2021 M. Sosnowski, J. Osek., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
organic food, organic farming, food safety, food-borne pathogens