State of Science :: Hot Science
"Handbook of Organic Food Safety and Quality"
Author(s): Edited by --
Julia Cooper and Carlo Leifert, Nafferton Ecological Farming Group, Newcastle University in Stocksfield, United Kingdom.
Urs Niggli, Research Institute for Organic Agriculture (FiBL), Frick, Switzerland.
Woodhead Publishing Inc. has released the long-awaited "Handbook of Organic Food Safety and Quality." This 521-page book covers virtually all aspects of organic food safety and quality, drawing heavily on research published by European scientists.
This heavily referenced volume reflects the depth of science now available in the peer reviewed literature addressing the safety and quality of organic food. Most chapters set forth recommendations for further research and industry innovation to enhance the safety and quality benefits of organic food.
Two of the 23 chapters were written by U.S.-based scientists, including Chapter 14, "Dietary exposure to pesticides from organic and conventional food production systems" by the Center's Chuck Benbrook.
Information on ordering the book is available from Woodhead Publishing Ltd.