Food quality production systems

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

Jongen, W.M.F. and Meulenberg, M.T.G., Innovation of Food Production Systems Product Quality and Consumer Acceptance, Wageningen Academic Publishers, Wageningen, 2005. 

Van Trijp, J.C.M. and Steenkamp, J.E.B.M., Consumer-oriented new product development principles and practice, in Innovation of Food Production Systems, Jongen, W.M.E. and Meulenberg, M.T.G., Eds., Wageningen Pers, Wageningen, 1998, 37. Luning, P.A. and Marcehs, W. 1., A food quality management functions model. Trends Food Sci. Technol., 18, 159, 2007. 

Low Resolution Nuclear Magnetic Resonance (LR-NMR) systems are routinely used for food quality assurance in laboratory settings [25]. NMR based techniques are standardized and approved by the American Oil Chemist s Society (AOCS) (AOCSd 16b-93, AOCS AK 4-95), the International Union of Pure and Applied Chemistry (IUPAC) (solid fat content, IUPAC Norm 2.150) and the International Standards Organization (ISO) (oil seeds, ISO Dis/10565, ISO CD 10632). In addition to these standardized tests, low resolution NMR is used to measure moisture content, oil content and the state (solid or liquid) of fats in food. Table 4.7.1 summarizes common food products that are analyzed by low-resolution NMR for component concentration. 

Critically evaluate the currently available evidence for differences in food quality and safety between foods from organic and conventional production systems ... 

Describe (where possible) the production system components (e.g. crop or livestock health management practices, soil fertilisation methods, crop rotation designs, livestock feeding and husbandry regimes, crop varieties/livestock breeds used) responsible for differences in food quality and safety between production systems ... 

Part II provides detailed information on the main quality and safety issues related to the production of organic livestock foods. This includes three chapters (Chapters 7 to 9) which review the effect of livestock husbandry on nutritional and sensory quality of livestock foods including milk and dairy products (Chapter 7), poultry (Chapter 8) and pork (Chapter 9). It also includes four chapters (Chapters 10 to 13) which review the strategies used to minimise microbiological risks and antibiotic and veterinary medicine use in livestock production systems including safety of ruminants (Chapter 10), mastitis treatment in organic dairy production systems (Chapter 11), internal parasites (Chapter 12) and pigs and poultry (Chapter 13). 

Leifert, C, Rembialkowska, E, Nielson J H, Cooper, J M, Butler, G and Lueck L (2007) Effects of organic and low input production methods on food quality and safety. In Niggli, U, Leifert, C, Alfoldi, T L, Lueck and Wilier, H, Improving Sustainability in Organic and Low Input Food Production Systems. Published by the Research Institute of organic Agriculture (FiBL), Frick, Switzerland. Available as a web-publication on http //www.fibl.org/shop/pdf/hp-1455-organic-food-production.pdf... 

In this chapter we have explained several system-inherent factors of organic fruit growing that can improve fruit quality. However, with the intensification of organic fruit production currently under way worldwide (e.g. more intensive nitrogen application on horticultural crops), there is a risk of quality decrease. Therefore, technical progress in organic farming should be closely and scientifically monitored for (side) effects on food quality, possibly in a holistic view that also includes environmental, social and human health criteria. 

Consumer concerns about food quality are continually changing. There is an urgent need to understand better the psychological and social processes that shape the demands and preferences for food and to incorporate present and future knowledge of this topic into targeted development of foods and food production systems that fulfil the expectations of different groups of consumers. 

Whether the mentioned needs in our production systems can be met by organic agriculture is still unknown and under discussions. This article is a review of some of the current state of knowledge regarding ecological, environmental, food safety, human health and quality aspects of organic agriculture. 

Therefore, the type of farming system has implications on nutritional quality and safety of food and there is growing evidence that certain foods from organic production may have a number of advantages for consumers over food from conventional systems. 

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