[WORLD] Organic food has numerous health benefits. According to a new assessment in the European Journal of Clinical Nutrition, eating food produced without toxic pesticides, artificial fertilizers, or genetically altered organisms reduces the risk of health disorders like as obesity, diabetes, and high blood pressure. People who consume organic foods tend to have a healthier lifestyle overall. It's no surprise that the organic food sector in India is expanding. It was valued at US$1.3 million (RM5.6 million) in 2022, and is expected to be worth US$4.6 million (RM19.8 million) by 2028. Consumers are expressing their preferences clearly. They choose food that is free of pesticides, heavy metals, and hormones and has a better color, aroma, and flavor than traditional produce. Studies show that organically grown fruits and vegetables taste better and contain more antioxidants than conventionally grown kinds.
The growing popularity of organic food has also sparked a surge in local farming initiatives across India. Small-scale farmers are increasingly adopting organic practices, not only to meet consumer demand but also to preserve traditional agricultural methods. These local organic farms are becoming hubs for community engagement, offering farm-to-table experiences and educational programs about sustainable agriculture. This shift is not just changing the way people eat, but also how they connect with their food sources and local communities.
However, it is uncertain how much of this organic food is suitable for human consumption. This is because the global adoption of organic food has resulted in a parallel problem: an increase in gut bacteria in organic produce, which can lead to gastrointestinal illnesses such as salmonellosis, cholera, and dysentery. How these infections are entering the organic food chain is an emerging field of research, as it appears that they have managed to travel from animal guts to plants before re-entering the human gut. World Food Day, observed on October 16 each year, emphasizes the importance of safe agricultural methods, as well as better food security and nutrition for all people in a sustainable manner.
A expanding market. Fruits and vegetables lead the organic food market, with bread, cereals, milk, and meat following closely behind. Fruit farmed organically also plays an important role in worldwide trade. Despite the fact that organic food production and distribution are generally linked with affluent nations, developing countries are increasing their cultivation and export of organic goods and commodities. India is a major exporter of organic tea, basmati rice, and cotton, for example. Demand for Indian organic veggies in the export market has the potential to increase significantly.
The rise of organic farming in India has also led to innovative agricultural techniques that blend traditional knowledge with modern science. Farmers are experimenting with natural pest control methods, such as using neem-based solutions and introducing beneficial insects. These practices not only align with organic principles but also contribute to biodiversity conservation. Additionally, some organic farms are incorporating agroforestry systems, where crops are grown alongside trees, enhancing soil fertility and creating more resilient ecosystems.
The Covid-19 pandemic caused a shift in food consumption, with individuals increasingly choosing organic foods as a preventative health measure. Increasing health consciousness and shifting preferences for nutrient-dense, naturally derived products with multiple health benefits are driving India's organic food sector. This change in consumer behavior is expected to considerably grow the organic food market in the near future. On the one hand, those who eat organic foods report feeling more energetic and fit. Those who are allergic to specific foods, chemicals, or preservatives have claimed improved health outcomes. However, the rise in organic food consumption has corresponded with the rising usage of antibiotics in recent years. In agricultural settings, this has resulted in enteric infections not only evading the gut environment but also colonising plants, creating a substantial food safety risk. Manure from farm animals, such as cows, is frequently used as fertilizer in organic farming; nevertheless, antibiotic-resistant bacteria in untreated manure can colonize the crop and infect humans who consume it.
Contamination risks Organic fruit such as lettuce, tomatoes, cucumbers, and carrots are frequently used in salads and are typically consumed uncooked or with minimal preparation. Contaminated fresh produce shows no signs of disease, but when consumed by people, it can cause gastrointestinal illness. There have been various fresh produce epidemics reported in India and around the world. According to research, harmful germs are recolonizing human hosts via plants. Animal and human feces containing antibiotic-resistant bacteria enter various environmental reservoirs such as irrigation water, soil, untreated manure, and slurry in the form of contaminated manure. This manure is employed as a fertiliser in organic food agriculture practices, facilitating the transfer of pathogenic enteric bacteria back to humans via infected fresh produce. The viruses can be transmitted not just through manure, but also through the air, insects, and birds, creating a greater threat to the developing organic food sector.
To address these contamination risks, researchers and agricultural experts in India are developing advanced composting techniques specifically tailored for organic farming. These methods aim to eliminate harmful bacteria while preserving beneficial microorganisms essential for soil health. Some innovative approaches include the use of biochar, a carbon-rich material produced from organic waste, which has shown promise in reducing pathogen levels in compost. Additionally, there's growing interest in using plant-based antimicrobial compounds as natural sanitizers for organic produce, offering a potential solution that aligns with organic principles while enhancing food safety.
Pathogens colonize the plant phyllosphere (the plant's above-ground surface) by first attaching to the leaf surface with specialised structures, then surviving environmental stress by adapting their metabolism or entering dormant states using the various attachment structures that these bacteria possess. This plant-microbe interaction is a complex and exciting study topic that is crucial for food safety. Before determining the contamination pathway, scientists must first identify a specific produce item as the source of the outbreak. People who become ill after eating fresh organic food typically have difficulty remembering which produce products they consumed, making it difficult to discriminate between the various potential sources of contamination. Furthermore, produce is sometimes consumed as part of a composite food entity (such as a fruit salad or mixed leaf salad), complicating the task of identifying a specific item as the source of the illness. While outbreaks have varied between countries, there does not appear to be a consistent trend in food-borne epidemics involving fresh produce.
Food Safety Practices Washing vegetables with water or other sterilising treatments has been ineffective in removing gut bacteria because infections colonize the fruits and vegetables within after clinging to their surfaces. To avoid contamination, strict guidelines for handling fresh food must be developed using natural agents. Some measures to reduce the danger of food-borne diseases include employing sound agricultural practices that prioritize not only food safety but also environmental preservation and sustainable agriculture techniques. To destroy pathogens and dangerous bacteria, organic manure must be derived from organic inputs and composted utilizing thermal and aerobic techniques. Irrigation water should not come from contaminated rivers or other polluted sources, and it should be free of toxins. Good handling procedures also help to limit contamination concerns in fields and during post-harvest processing. Technologies that allow for real-time monitoring of microbiological contamination are crucial to ensuring produce safety from farm to table.
In response to these challenges, the Indian government and agricultural institutions are investing in cutting-edge technologies for organic farming. One promising development is the use of AI-powered sensors that can detect microbial contamination in real-time during various stages of production and distribution. These sensors, when integrated with blockchain technology, can provide a transparent and traceable record of the entire organic food supply chain. This not only enhances food safety but also builds consumer trust by allowing them to access detailed information about the journey of their organic produce from farm to table.
Protecting plants from enteric pathogen contamination is critical to reducing gastrointestinal ailments, especially as organic food becomes more popular due to its health benefits. Maintaining pathogen-free produce allows people to enjoy organic food without jeopardizing safety.
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