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. 2021 Mar 9;65(1):87-92.
doi: 10.2478/jvetres-2021-0015. eCollection 2021 Mar.

Microbiological Safety of Food of Animal Origin from Organic Farms

Maciej Sosnowski  1 , Jacek Osek  1
Affiliations

Microbiological Safety of Food of Animal Origin from Organic Farms

Maciej Sosnowski et al. J Vet Res. .

Abstract

The organic food sector and consumer interest in organic products are growing continuously. The safety and quality of such products must be at least equal to those of conventional equivalents, but attaining the same standards requires overcoming a particular problem identified in organic food production systems: the occurrence of bacterial pathogens such as Salmonella, Campylobacter, Listeria monocytogenes, Staphylococcus aureus and pathogenic Escherichia coli. These food-borne microorganisms were detected in the production environments of such food. The prevalence of pathogenic bacteria in organic livestock and products may be higher, but may also be the same as or lower than in like material from conventional farms. Furthermore, the incidence of antimicrobial-resistant bacteria was more often detected in conventional than in organic production. The aim of this review was to present the recent information on the microbiological safety of food of animal origin produced from raw materials from organic farms.

Keywords: food safety; food-borne pathogens; organic farming; organic food.

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Conflict of interest statement

Conflict of Interest Conflict of Interests Statement: The authors declare that there is no conflict of interests regarding the publication of this article.

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