Organic production, certified

Hansson I, Hamilton C, Ekman T and Forslund K (2000) Carcass quality in certified organic production compared with conventional livestock production . Journal of Veterinary Medicine Series B-Infectious Diseases and Veterinary Public Health, 47, 111-120. 

Certified organic production makes the use of cut and carry forage from free communal ... 

In-pack pasteurisation. In-pack pasteurisation is normally reserved for dilutable products that are made without preservatives. Unless there are particular circumstances that demand a preservative-free product (e.g. manufacture of a certified organic product), preservatives should always be used in dilutables because of the way the drinks are used and stored. A dilutable without preservatives is very vulnerable to microbial contamination, which can lead to fermentation and possibly bottle bursting. Dilutables without preservative must be labelled to encourage refrigerated storage and short shelf life. 

Because so many foods are contaminated with multiple chemicals, this guide should be used to choose foods with the minimum number of different synthetic chemicals or to identify those foods that should be purchased as a USD A certified organic product. However, even if an organic product is chosen, it can still contain banned pesticides and industrial chemicals unless it is carefully produced. Therefore, it is important to remember that organic food producers do not analyze their products and inform the consumer as to the chemical mixtures in their products (both pesticides and industrial chemicals). Because the consumer is not provided with this information, individuals have two basic choices. 

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