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Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Food safety and organic meats
Ellen J Van Loo1, Walid Alali, Steven C Ricke
1Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704, USA. evanloo@uark.edu
Abstract:
The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.
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