10 - Improving the safety of organic vegetables

Abstract

Publisher Summary In recent years, there has been an increased demand for and sale of organically grown food, which can be explained by several factors. The consumers who select organic vegetables think that the products are chemical-free, safer, and healthier. Some consumers are also skeptical of technology and believe that a natural, low technological approach is better for health and the environment. Other reasons might be curiosity or that the products “looked good” or “tasted better”. The recent food scandals in both North America and Europe (for example BSE/Creutzfeldt-Jacob's disease, dioxins) may also partly explain why there is an increase in the demand for organic foods. “Organically grown vegetables” denote vegetables that have been produced in accordance with the principles and practices of organic agriculture. Little scientific evidence has until recently existed on the issue of food safety of organic vegetables, presumably because of the low production and sale of these vegetables. However, since the organic industry is now growing, questions have been raised and researchers have started to look into the status of the microbiological safety of organic vegetables. This chapter focuses on the microbiological risks from bacteria and fungi.