Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 370810
Title Contaminants and microorganisms in Dutch organic food products: a comparison with conventional products
Author(s) Hoogenboom, L.A.P.; Bokhorst, J.G.; Northolt, M.D.; Vijver, L.P.L. van de; Broex, N.J.G.; Mevius, D.J.
Source Food Additives and Contaminants 25 (2008)10. - ISSN 0265-203X - p. 1195 - 1207.
DOI https://doi.org/10.1080/02652030802014930
Department(s) RIKILT - Business Unit Safety & Health
BU Microbiological & Chemical Food Analysis
CVI - Divisie Bacteriologie en TSE's
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) solid-phase extraction - bound metabolites - eggs - residues - wheat - campylobacter - mycotoxins - depletion - quality - tissues
Abstract Organic products were analysed for the presence of contaminants, microorganisms and antibiotic resistance and compared with those from conventional products. No differences were observed in the Fusarium toxins deoxynivalenol and zearalenone in organic and conventional wheat, during both a dry period and a very wet period which promoted the production of these toxins. Nitrate levels in head lettuce produced organically in the open field were much lower than those in conventional products. In iceberg lettuce and head lettuce from the greenhouse, no differences were detected. Organically produced carrots contained higher nitrate levels than conventional products. Both organic and conventional products contained no residues of non-polar pesticides above the legal limits, although some were detected in conventional lettuce. Organic products contained no elevated levels of heavy metals. Salmonella was detected in 30% of pig faeces samples obtained from 30 organic farms, similar to the incidence at conventional farms. At farms that switched to organic production more then 6 years ago no Salmonella was detected, with the exception of one stable with young pigs recently purchased from another farm. No Salmonella was detected in faeces at the nine farms with organic broilers, and at one out of ten farms with laying hens. This is comparable with conventional farms where the incidence for Salmonella lies around 10%. Campylobacter was detected in faeces at all organic broiler farms, being much higher than at conventional farms. One of the most remarkable results was the fact that faeces from organic pigs and broilers showed a much lower incidence of antibiotic resistant bacteria, except for Campylobacter in broilers. It is concluded that the organic products investigated scored as equally well as conventional products with regard to food safety and at the same time show some promising features with respect to antibiotic resistance.
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