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Conversion to Organic Farming: Case Study Report Ireland

In Ireland approximately 60% (29,999 ha total land under organic) or 17,985 ha are in conversion with 12,014 ha fully organic. Of the 1083 registered producers 65% are in meat production with 40% in beef and 25% in sheep meat production. Vegetable production accounts for a further 13%, with cereals, milk, poultry and fruit making up the remainder.

01 January 2003
Type
Working Paper
34 Pages
192KB
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Cryptosporidium parvum in Food and Water

Cryptosporidium parvum is a parasite which has already causes significant public health problems in the water industry and is now emerging as a potential food contaminant. This parasite can be present in the intestinal tract of animals including cattle and sheep and can be excreted in stable form as an oocyst from infected hosts. The oocyst can then contaminate the environment and enter the water and/or food chain. The clinical symptoms of C. parvum infection include acute watery diarrhoea with abdominal pain, accompanied by vomiting and weight loss. The disease is usually self-limiting with a duration of 2-3 weeks, although it can last up to 6 weeks. However in immunocompromised people the illness can become chronic and persistent. There is no specific antibiotics or clinical treatment available for treatment of this infection. While predominantly considered a water borne contaminant, Cryptosporidium parvum has also been linked to a small number of food borne outbreaks involving raw goats milk, tripe, salad, raw milk, offal and sausage and apple cider. To date, the source of many C. parvum infections have never identified due to a lack of routine methods for the detection of this pathogen and there is sparse data available on the risk the parasite poses in foods.

01 January 2003
Type
Event Proceeding
131 Pages
672KB
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Safety in the Farm Workshop

Every farm has a requirement to carry out machinery maintenance and repairs. Accordingly, a workshop and an array of workshop tools and equipment are required. Of course, the extent of workshop equipment varies considerably from farm to farm, varying from the very basic, required by farmers with few machines, to a complete workshop, required by highly mechanised farms and contractors.

01 January 2003
Type
Booklet
28 Pages
237KB