TY - CHAP

T1 - The “one health”-concept and organic production of vegetables and fruits

AU - Alsanius, B. W.

AU - von Essen, E.

AU - Hartmann, R.

AU - Vagsholm, I.

AU - Doyle, O.

AU - Schmutz, U.

AU - Stützel, H.

AU - Fricke, A.

AU - Dorais, M.

N1 - Funding information: The study was informed by Tvä rlivs project “Hazards of invading food borne pathogens in vegetables and prospects for preharvest prevention” and “Safe ready to eat vegetables from farm to fork: The plant as a key for risk assessment and prevention of EHEC infections (acronym: Safe Salad)” both funded by Formas, Stockholm, Sweden, the EU-COST Action 1105 “BioGreenhouse” and the project ”Qualitä t und Sicherheit in der Produktionskette biologisch produzierter Fertigsalate” (German Federal Ministry of Agriculture and Nutrition, BLE; project no. 2811OE097).

PY - 2019

Y1 - 2019

N2 - Although the organic production concept is characterised by an efficient and environmentally sound production that is based on a few off-farm inputs as well as recycling organically grown products. Organic products are often perceived as safer and more promotive to consumers’ health as compared to products from conventional or integrated production systems. However, from a hygienic point of view, animal husbandry and plant crop production can share a larger contact interface in organic farming than in conventional or integrated production systems due to a higher usage of animal waste products and composts which are mainly used for soil health and fertility purposes. Furthermore, animals may also play an integral part in crop rotation/management (i.e., pasture) in organic horticulture. However, there are also organic systems which exclude any livestock inputs (vegan organic). This paper assesses the organic production of fruits and vegetables in light of the “one health”concept. The “one health”-concept encompasses human medicine, veterinary medicine and husbandry science with zoonoses as the linking element. However, this concept does not consider plant foods as a potential health hazard. In light of the “one health”concept, the organic production of fruits and vegetables, in particular for products that are consumed raw or after minimal processing, is a hotspot for the transmission of fecal pathogens and completes the pathogens’ transmission cycle between animals and humans and/or humans and humans. This review focuses on four critical routes of transmission (i) soil and soil fertility management, ii) irrigation water, iii) presence of livestock and wildlife, iv) humans) and discusses the measures (risk assessment, hurdle concept, guidelines and risk based inspection regimes) to be taken for the organic (and conventional with livestock inputs) production of safe fruits and vegetables. We concluded that a mixture of measures is available to manage risks within the “one health”-concept and this includes a choice for consumers to source more vegan organic products that are produced without any animal inputs.

AB - Although the organic production concept is characterised by an efficient and environmentally sound production that is based on a few off-farm inputs as well as recycling organically grown products. Organic products are often perceived as safer and more promotive to consumers’ health as compared to products from conventional or integrated production systems. However, from a hygienic point of view, animal husbandry and plant crop production can share a larger contact interface in organic farming than in conventional or integrated production systems due to a higher usage of animal waste products and composts which are mainly used for soil health and fertility purposes. Furthermore, animals may also play an integral part in crop rotation/management (i.e., pasture) in organic horticulture. However, there are also organic systems which exclude any livestock inputs (vegan organic). This paper assesses the organic production of fruits and vegetables in light of the “one health”concept. The “one health”-concept encompasses human medicine, veterinary medicine and husbandry science with zoonoses as the linking element. However, this concept does not consider plant foods as a potential health hazard. In light of the “one health”concept, the organic production of fruits and vegetables, in particular for products that are consumed raw or after minimal processing, is a hotspot for the transmission of fecal pathogens and completes the pathogens’ transmission cycle between animals and humans and/or humans and humans. This review focuses on four critical routes of transmission (i) soil and soil fertility management, ii) irrigation water, iii) presence of livestock and wildlife, iv) humans) and discusses the measures (risk assessment, hurdle concept, guidelines and risk based inspection regimes) to be taken for the organic (and conventional with livestock inputs) production of safe fruits and vegetables. We concluded that a mixture of measures is available to manage risks within the “one health”-concept and this includes a choice for consumers to source more vegan organic products that are produced without any animal inputs.

KW - Foodborne illnesses

KW - Guidelines

KW - Hygiene

KW - Intervention strategies

KW - Irrigation water

KW - Listeria spp

KW - Microbial activity

KW - Organic manure

KW - Salmonella spp

KW - Shigatoxigenic E. coli (STEC)

KW - Soil management

KW - Stock-free

KW - Vegan organic

KW - Workers’ health

UR - http://www.scopus.com/inward/record.url?scp=85070820590&partnerID=8YFLogxK

U2 - 10.17660/ActaHortic.2019.1242.1

DO - 10.17660/ActaHortic.2019.1242.1

M3 - Contribution to book/anthology

AN - SCOPUS:85070820590

T3 - Acta Horticulturae

BT - Proceedings of the III International Symposium on Horticulture in Europe

A2 - Kalaitzis, P.

A2 - Blazakis, K. N.

A2 - Managanaris, G. A.

PB - International Society for Horticultural Science

T2 - III International Symposium on Horticulture in Europe

Y2 - 17 October 2016 through 21 October 2016

ER -