Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area.

Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors.

The Handbook of organic food quality and safety is a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods. - Improve the safety, quality and health benefits of organic foods - Discusses the latest research findings in this area - Focuses on assuring quality and safety throughout the food chain

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Long acting veterinary formulations play a significant role in animal health, production and reproduction within the animal health industry. Such technologies offer beneficial advantages to the veterinarian, farmer and pet owner. These advantages have resulted in them growing in popularity in recent years. The pharmaceutical scientist is faced with many challenges when innovating new products in this demanding field of controlled release. This book provides the reader with a comprehensive guide on the theories, applications, and challenges associated with the design and development of long acting veterinary formulations. The authoritative chapters of the book are written by some of the leading experts in the field. The book covers a wide scope of areas including the market influences, preformulation, biopharmaceutics, in vitro drug release testing and specification setting to name but a few. It also provides a detailed overview of the major technological advances made in this area. As a result this book covers everything a formulation scientist in industry or academia, or a student needs to know about this unique drug delivery field to advance health, production and reproduction treatment options and benefits for animals worldwide.

Low-Level Laser Therapy (LLLT) also known as photobiomodulation is almost 50 years old, and recently has been getting increasing acceptance from the scientific, medical, and veterinary communities. Discoveries are constantly being made about the cellular and molecular mechanisms of action, the range of diseases that can be treated is also rising, and home use LED devices are becoming common. This book compiles cutting-edge contributions from the world’s leading experts in Photobiomodulation and LLLT. Chapters cover general concepts, mechanisms of action, in vitro studies, pre-clinical animal studies, veterinary applications and a wide range of clinical topics. Edited by Michael Hamblin from Massachusetts General Hospital and Harvard Medical School, aided by two prominent researchers (Marcelo Sousa and Tanupriya Agrawal), this book will appeal to anyone involved in the basic science, translational aspects and clinical applications of LLLT.

Small-Animal SPECT Imaging is an edited work derived from the first workshop on Small-Animal SPECT Imaging held January 14-16, 2004 at the University of Arizona, Tucson, AZ, USA. The overall goal of the meeting and therefore this volume is to promote information exchange and collaboration between the research groups developing systems for small-animal applications. Topics include the biomedical significance of small-animal imaging, an overview of detector technologies including scintillation cameras and semi-conductor arrays, imager design and data acquisition systems, animal handling and anesthesia issues, objective assessment of image quality, and system modeling and reconstruction algorithms.