Organic versus conventional food products: physico-chemical and microbiological comparative analysis

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVI
Written by Mihaela DRĂGHICI, Petru NICULIŢĂ, Mihaela GEICU, Alexandra POPA, Denisa DUŢĂ

The importance of organic agriculture has increased in recent years. Therefore, many studies have been done, trying to analyze the differences between organic and conventional food products, especially in terms of chemical composition, microbiological and sensory quality characteristics. Some studies have reported higher values of nutrients in organic foods compared to conventional ones. Development of results is difficult and generalization of findings must be made with great caution. In this respect, the present study meets current requirements in oriented food, free of pollutants and healthy, try aiming to highlight the advantages of organic products. Materials have been used, such as sheep cheese, tomatoes, peppers and cucumbers, to compare the quality of product with its conventional organic one. All samples were analyzed from physico - chemical and microbiological point of view. The results obtained have shown that organic products have a higher degree of safety correlating microbiological, physico -chemical and heavy metal content. Therefore is recommended to increase the production and consumption of organic food.

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Drăghici M., Niculiţă P., Geicu M., Popa A., Duţă D., 2012, Organic versus conventional food products: physico-chemical and microbiological comparative analysis. Scientific Bulletin. Series F. Biotechnologies, Vol. XVI, ISSN-L 2285-1364, 149-155.

 


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