Microorganisms in Organic Food-Issues to Be Addressed

Abstract

The review aimed to analyse the latest data on microorganisms present in organic food, both beneficial and unwanted. In conclusion, organic food’s microbial quality is generally similar to that of conventionally produced food. However, some studies suggest that organic food may contain fewer pathogens, such as antibiotic-resistant strains, due to the absence of antibiotic use in organic farming practices. However, there is little discussion and data regarding the importance of some methods used in organic farming and the risk of food pathogens presence. Concerning data gaps, it is necessary to plan and perform detailed studies of the microbiological safety of organic food, including foodborne viruses and parasites and factors related to this method of cultivation and specific processing requirements. Such knowledge is essential for more effective management of the safety of this food. The use of beneficial bacteria in organic food production has not yet been widely addressed in the scientific literature. This is particularly desirable due to the properties of the separately researched probiotics and the organic food matrix. The microbiological quality of organic food and its potential impact on human health is worth further research to confirm its safety and to assess the beneficial properties resulting from the addition of probiotics.

Gastrointestinal tolerability of organic infant formula compared to traditional ‎infant formula: A systematic review

“…Organic formula is made in a certified organic facility that meets specific environmental sustainability and social responsibility standards. The formula is made from ingredients sourced from organic farms that follow strict farming practices, excluding synthetic pesticides, GMOs, and synthetic fertilizers[ 26 ]. Organic processing methods emphasize natural and minimally processed methods, and the formula may undergo additional testing and quality control measures[ 27 ].…”

Production, Composition and Nutritional Properties of Organic Milk: A Critical Review

“…Even though this might not affect the nutritional composition of milk, it must be noted that this will lead to a reduction in the generation of new antibiotic resistance genes (ARGs) and the selection of antibiotic-resistant bacteria, thus lowering the chances of the spread of ARGs to the calf and the environment. Furthermore, the limited or prohibited use of antimicrobials and chemicals can positively impact the microbial quality of organic dairy with lower numbers of antibiotic-resistant bacteria, but safety concerns are prevalent, such as the risk of foodborne illness [192].…”