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The journal AGRICULTURA (A) publishes scientific works from the following fields: animal science, plant production, farm mechanisation, land management, agricultural economics, ecology, biotechnology, microbiology
ISSN 1581-5439
Avrelija Cencič and Andreja Borec
pp. 5-14

The main goal of organic farming is production of healthy food in healthy environment that implements in positive effects in humans and nature. The emphasis in organic food production is given to food production without any use of chemicals, from initial steps to the market, and should take into the account minimal risks for human and animal health and welfare. In spite of the fact that organic agriculture is as safe as conventional agriculture, the absence of preservatives, use of manure and presence of pathogens that might recycle and concentrate in organic food production, make organic agriculture theoretically more prone to microbial contamination risks. With new lifestyle of increasing consumption of organic food in Europe, it is expected that new and emerging pathogens may cause severe food borne diseases. In this paper, we outlined a current status of microbiological food safety management, traceability and standards in emerging food safety concern of organic foods. To date, the organic community and public bodies did not develop regulations and standards that would directly or indirectly address food safety problems, although guidelines already cover production, processing, labelling and marketing of organic foods.

Key words: organic farming, microbial risk, food safety


Slovenian:

Mikrobiološki standardi varne hrane v ekološkem kmetijstvu - pregled

Glavni cilj ekološkega kmetijstva je pridelava zdrave hrane v zdravem okolju, ki implementira pozitivne učinke na človeka in naravo. Poudarek v ekološki pridelavi hrane je pridelava hrane brez uporabe kemikalij, od začetnih korakov do trga, s poudarkom na minimalnih tveganjih za zdravje in dobro počutje ljudi in živali. Kljub dejstvu, da je ekološko kmetijstvo tako varno kot konvencionalno kmetijstvo, v odsotnosti konzervansov, uporabi hlevskega gnoja in prisotnosti patogenov, ki so lahko reciklirani in koncentrirani v ekološko pridelavi hrane, je ekološko kmetijstvo teoretično bolj nagnjeno k tveganju mikrobiološke kontaminacije. Z novim načinom življenja se povečuje poraba ekološko pridelane hrane v Evropi, zato je tudi pričakovati, da lahko novi in nastajajoči patogeni povzročijo hude bolezni, ki se prenašajo s hrano. V tem prispevku smo opisali trenutno stanje mikrobiološke varnosti živil, sledljivosti in standarde za zagotavljanje varnosti hrane pri ekoloških živilih. Do danes, ekološka združenja in javni organi niso razvili predpisov in standardov, ki bi neposredno ali posredno odpravljali težave z varnostjo hrane, čeprav smernice že zajemajo proizvodnjo, predelavo, označevanje in trženje ekoloških živil.

Ključne besede: ekološko kmetovanje; mikrobna tveganje; varnost hrane


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