TAILIEUCHUNG - Organic Foods: CARL K.WINTER AND SARAH F. DAVIS

Current ‘envelope’ authorisations will be re-examined to ensure that they are still appropriate and represent BAT. In practice the plant may be over-designed for many of the reactions so that it accommodates the full range of operational conditions. The extra cost of this being offset against the commercial advantage the operator may secure through increased flexibility. If plant usage evolves into a single product then it must be optimised to ensure that it uses BAT to produce that product. Multi-product permits should not be seen as an option for less than adequate operation. If anything the standards should be higher. | JFS R Concise Reviews Hypotheses in Food Science Institute of Food Technologists THE Society for Food Science Technology Scientific Status Summary Organic Foods Carl K. Winter and Sarah F. Davis R Concise Reviews in Food Science The Inst. of Food Technologists has issued this Scientific Status Summary to update readers on the organic foods industry. Keywords antioxidants conventional food food economics food laws food safety microbiological safety mycotoxins natural toxins nutrition organic food pesticides The growth of the organic foods industry in the United States has been dramatic in the past 2 decades. It is estimated that organic sales have increased by nearly 20 annually since 1990 with consumer sales reaching billion in 2005 Figure 1 . While initial organic food production primarily involved small farms and local distribution of fresh produce today s organic food system is a complex combination of small and large food producers local and global distribution networks and a wide variety of products including fruits vegetables meats dairy and processed foods Figure 2 . This rapid growth may be traced to increased consumer confidence in organic foods as well as to concern about possible health risks and environmental impacts of conventional food production methods. Recent food crises such as mad cow disease and foot-and-mouth disease have lessened consumer confidence in foods in general and especially in conventionally produced foods that may use pesticides antibiotics and other chemicals in food production Dreezens and others 2005 Siderer and others 2005 . Surveys indicate that many consumers purchase organic foods because of the perceived health and nutrition benefits of organic products. In one survey the main reasons consumers purchased organic foods were for the avoidance of pesticides 70 for freshness 68 for health and nutrition 67 and to avoid genetically modified foods 55 Whole Foods Market 2005 . Such consumers appear to be willing to pay the .

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