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S21 - Assuring Microbiological Safety of Organic Products Macleod BC 8:30 - Organic Foods - What Are They and the Global Market — Ewen Todd, Michigan State University, East Lansing, MI, USA 9:00 - Making It Organic - Regulations Guiding Organic Production and Processing — Harshavardhan Thippareddi, University of Nebraska-Lincoln, Lincoln, NE, USA 9:30 - Food Safety Challenges in Organic Milk and Milk-Based Products and Assuring Their Safety — Craig Harris, Michigan State University, East Lansing, MI, USA 10:00 - Break 10:30 - Food Safety Challenges in Organic Fresh and Processed Meat and Poultry Products and Assuring Their Safety — J. Stanley Bailey, USDA-ARS, Athens, GA, USA 11:00 - Food Safety Challenges in Organic Fruits and Vegetables and Assuring Their Safety — Trevor Suslow, University of California, Davis, CA, USA 11:30 - Cleaning and Sanitation of Processing Operations to Assure Safety of Organic Products — Francisco Diez-Gonzalez, University of Minnesota, St. Paul, MN, USA AbstractThe total organic food sales in the US is estimated to be $10 billion, with over 5,000 new food and beverage products introduced to the US retail market in 2003. While most of the organic products presently marketed are raw agricultural commodities that require minimal processing, processed agricultural products are increasingly being introduced. Assuring safety of these products is a challenge as the ingredients for use in organic products are regulated. Microbiological risks and the tools to assure safety of organic products are limited although food safety performance standards for most of these products are the same as conventional products. The proposed symposium addresses some of these food safety issues and challenges of a variety of organic foods and identifies possible antimicrobial intervention technologies for use during processing of organic products to assure the safety of organic products. |