The organic food sector and consumer interest in organic products are growing continuously. The safety and quality of such products must be at least equal to those of conventional equivalents, but attaining the same standards requires overcoming a particular problem identified in organic food production systems: the occurrence of bacterial pathogens such as Salmonella, Campylobacter, Listeria monocytogenes, Staphylococcus aureus and pathogenic Escherichia coli. These food-borne microorganisms were detected in the production environments of such food. The prevalence of pathogenic bacteria in organic livestock and products may be higher, but may also be the same as or lower than in like material from conventional farms. Furthermore, the incidence of antimicrobial-resistant bacteria was more often detected in conventional than in organic production. The aim of this review was to present the recent information on the microbiological safety of food of animal origin produced from raw materials from organic farms.

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有机农场动物源食品的微生物安全性

有机食品行业和消费者对有机产品的兴趣正在不断增长。此类产品的安全性和质量必须至少与常规等效产品相同，但要达到相同的标准，则必须克服有机食品生产系统中发现的一个特殊问题：细菌病原体的出现，例如沙门氏菌，弯曲杆菌，单核细胞增生李斯特菌，葡萄球菌金黄色葡萄球菌和致病性大肠杆菌。这些食源性微生物是在此类食品的生产环境中检测到的。有机牲畜和产品中病原菌的流行率可能更高，但也可能与传统农场的同类材料中相同或更低。此外，在常规生产中比在有机生产中更经常检测到抗微生物细菌的发生率。这次审查的目的是介绍有关从有机农场的原料生产的动物源性食品的微生物安全性的最新信息。