Organic farming and food safety

Author: Chen Ming
Publisher:
Publish Date: 2006-09-01
Features: This book closely connects with the current social themes of food safety and sustainable development, integrating organic agriculture, organic food, and food safety with related issues of agricultural environmental protection and human health. The first part mainly introduces the concept of organic agriculture, the significance and goals of developing organic agriculture, the philosophical thoughts of organic agriculture, the differences between organic agriculture and traditional agriculture and ecological agriculture, the origin and development of organic agriculture, the definition and development of organic food, and the technical specifications for organic food production. The second part covers factors affecting food safety and quality management, microbial, chemical, and physical contamination of food and their prevention, the hygiene and safety of food additives, the hygiene and food safety of various foods such as grains, beans, and vegetables, food poisoning and its prevention, and the investigation and handling of food poisoning. The content of this book is detailed and can be used as a textbook for food science, agricultural and forestry, environmental and ecological majors in higher education institutions, as well as an elective textbook for biotechnology majors. This book closely connects with the current social themes of food safety and sustainable development, integrating organic agriculture, organic food, and food safety with related issues of agricultural environmental protection and human health. The first part mainly introduces the concept of organic agriculture, the significance and goals of developing organic agriculture, the philosophical thoughts of organic agriculture, the differences between organic agriculture and traditional agriculture and ecological agriculture, the origin and development of organic agriculture, the definition and development of organic food, and the technical specifications for organic food production. The second part covers factors affecting food safety and quality management, microbial, chemical, and physical contamination of food and their prevention, the hygiene and safety of food additives, the hygiene and food safety of various foods such as grains, beans, and vegetables, food poisoning and its prevention, and the investigation and handling of food poisoning. The content of this book is detailed and can be used as a textbook for food science, agricultural and forestry, environmental and ecological majors in higher education institutions, as well as an elective textbook for biotechnology majors.