Organic farming
20 important questions on Organic farming
Is there a difference in risk between normal and organic farming?
- no synthetic pesticides
- no synthetic fertilisers
- no genetically modified (GMO) ingredients
- food additives and veterinary drugs used only to a limited extent
So this is not a riks but the animals are more outside. So if the risk is related with being outside you have an increased risk.
So the risk are not necessarily lower but different.
What are the 2 main safety related topics that need to be considers with organic farming?
- zoonoses
- prions
- chemical risks
What is the risk of Salmonella enteritidis in organic farming?
- poultry
- pork
- raw milk
higher in poultry, eggs and raw milk because the animals are more outside and have more risk of being into contact with salmonella.
- poultry & eggs higher or at best similar
- pork: (cold drying procedure) similar
- raw milk: risk increased
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What is the risk of Listeria monocytogenes in organic farming?
- raw milk
- soft cheeses
- vegetables
- raw milk: risk increased upon outlet
- soft cheeses: insufficient heating: similar
- vegetables: contaminated water: similar
What is the risk of E. coli in organic farming?
Lower risk since more raw food is given to animals.
What is the risk of Clostridum in organic farming?
What is the risk of Manobacterium paratuberculosis in organic farming?
In meat and milkThis is a desease casuing:
- Infects the last part of the small intestine (ileum)
- Inflammation
- this thickens the intestinal wall, causing diarrhoea and poor absorption of nutrients
Higher risk in increased outlet.
What is the risk of Toxoplasma gondii in organic farming?
Due to high outlet animals are more at risk. They are in more contact with cats.
What is the risk of Teania saginate and Teania solium (tape worms) in organic farming?
What is the risk of prions in organic farming?
The proins cause crazy cow disease.
Bone and blood powder of animals is used as fertilizers in organic farming and therefore prions form a increased risk in organic farming.
What is the risk of patulin in apples and apple juice in organic farming?
What are the main ideas about toxins produced by fungi and organic farming?
- The risk is higher because less fungasides are used. So you will have more fungi and there fore more tonxins.
- The risk is lower because the fungi will not be triggerd to produce the toxins because not fungasides are used.
What is the risk of fytotoxins in organic foods?
They are present in a higher dose in organic product because the biologic plant needs them in order to protect themselves.
What is the discussion about toxins produced by plants as protection in organic foods?
What is the risk of residues form crop protecting agents?
The risk of getting a 'hot' apple is very low.
However in normal farming the risk are also low.
What is the risk of residues form veterinary drugs in organic farming?
The risk is of course resistance against antibiotics and organic farming is a good measure against it!
What is the risk of nitrate in organic farming?
It is present in synthetic fertilizer. This is not allowed in organic farming and therefore the risk is lower for organic products.
What is the risk of heavy metals in organic farming?
What are the strong (good) aspects of organic farming in relationship to food safety?
- lower chances on exceeding limits for crop protecting agents
- lower chances on exceeding residue limits for veterinary drugs
- lower chances on pathogen resistance to antibiotics
- lower levels of nitrate
What are the weak aspects of organic farming in relationship to food safety?
- Increased chance on contamination with Salmonella & Campylobacter
- for veal: a chance on toxoplasmosis and beef tape worm
- for pork: a chance on reintroduction pork tapeworm in The Netherlands
- increased chances on contamination with environmental pollutants like dioxins
The question on the page originate from the summary of the following study material:
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