The review aimed to analyse the latest data on microorganisms present in organic food, both beneficial and unwanted. In conclusion, organic food’s microbial quality is generally similar to that of conventionally produced food. However, some studies suggest that organic food may contain fewer pathogens, such as antibiotic-resistant strains, due to the absence of antibiotic use in organic farming practices. However, there is little discussion and data regarding the importance of some methods used in organic farming and the risk of food pathogens presence. Concerning data gaps, it is necessary to plan and perform detailed studies of the microbiological safety of organic food, including foodborne viruses and parasites and factors related to this method of cultivation and specific processing requirements. Such knowledge is essential for more effective management of the safety of this food. The use of beneficial bacteria in organic food production has not yet been widely addressed in the scientific literature. This is particularly desirable due to the properties of the separately researched probiotics and the organic food matrix. The microbiological quality of organic food and its potential impact on human health is worth further research to confirm its safety and to assess the beneficial properties resulting from the addition of probiotics.

Organic food is gaining global popularity due to its perceived health benefits and compatibility with sustainability goals. However, the application of hazard analysis and critical control point (HACCP) in organic food processing, particularly in developing countries, is barely discussed. In this study, we examined the level of HACCP compliance in certified organic food processing units in Kerala, India, with an emphasis on the impact of product type and company size. In 2023-2024, a structured audit based on Codex criteria was carried out, with a standardized scoring system used to evaluate the paperwork and operational performance. Significant trends and interactions were identified using statistical methods, including two-way ANOVA, Tukey's HSD post hoc test, principal component analysis (PCA), and cluster analysis. Across product categories, there were notable variations in HACCP compliance, with meat and ready-to-eat food processors showing higher levels of compliance than dairy and rice-based processors. Company size was also an important determinant, with larger enterprises demonstrating superior system implementation. Significant interaction effects demonstrated that performance patterns were not consistent across categories. Significant interaction effects between product type and company size indicated that compliance patterns vary depending on the combination of these factors. These findings underline the importance of targeted training, regulatory support, and the incorporation of HACCP into organic certification frameworks to enhance food safety standards in the organic industry, particularly among small-scale and high-risk processors in developing countries.

Food safety, quality management, and ecologically conscious practices must be successfully integrated throughout supply chains to guarantee the sustainability of organic food systems. There is little empirical data on how these factors interact in various institutional and regulatory contexts, despite the growing significance of the organic sector for sustainable food transitions. This study examines sustainability-focused compliance procedures in Italian and Indian organic food processing businesses. A systematic questionnaire was used to gather primary data from 300 certified organic businesses (150 per nation), and non-parametric statistical methods were used to examine firm-size and cross-country variations. The results show notable differences between the two contexts in terms of food safety rules and sustainability performance. Because of a more developed regulatory framework and more robust enforcement mechanisms, Italian businesses demonstrate greater and more consistent sustainability performance. On the other hand, Indian businesses, especially small ones, show more unpredictability, which suggests that they have limited ability to implement sustainable practices and environmental management. The performance of quality management systems in both nations is similar, indicating the contribution of international certification standards to the harmonisation of quality governance. In contrast to Italy, where they operate as separate operational domains, correlation research shows that sustainability, food safety rules, and quality management are more closely interwoven in Indian businesses. The study emphasises the importance of the company’s size and the regulatory environment in determining how sustainability is integrated into organic food chains. The findings present beneficial guidance for small and medium-sized businesses by highlighting important areas where targeted capacity building and regulatory assistance can improve sustainability and compliance performance and it is one of the first enterprise-level empirical evaluations of food safety rules, quality management, and sustainability in organic food processing across different regulatory contexts. The findings provide actionable insights for small organic processors by highlighting priority areas for targeted regulatory support, technical help, and capacity building to improve the incorporation of sustainability practices.

This study investigates and compares Food Safety Management System (FSMS) compliance in retail shops across Mazovia (Poland) and Kerala (India). A structured visual inspection checklist with 51 indicators across seven FSMS sections was used in 500 shops per country: design and layout, general food safety, food handling and storing practices, display, personnel hygiene practices, sanitation and cleanliness, and pest control. Each section was scored using a four-point ordinal scale. Compliance scores were analyzed using the Mann-Whitney U test, Kruskal–Wallis test, Principal Component Analysis (PCA), and Cluster analysis to identify influencing factors and compliance patterns. The results demonstrate significant differences between the two countries, with Polish retail shops showing notably higher compliance (p < 0.001). No significant difference was observed in the design and layout section (p = 0.103). None of the assessed shop categories in either country achieved full compliance with all food safety requirements. Retail format, location, and number of employees were significantly associated with compliance levels. This is the first comparative study to examine FSMS compliance in retail shops in Mazovia, Poland, and Kerala, India, using a standardized visual inspection method. The findings contribute to a better understanding of FSMS performance in retail environments under different economic and regulatory conditions. Identifying how variations in retail format, staffing, and operational practices influence FSMS compliance can support the development of context-specific strategies to improve food safety performance.

Ensuring food safety while advancing sustainability is increasingly recognised as a dual imperative for modern food systems. However, the interconnection between food safety and sustainability at the retail and food service levels remains underexplored. This study is aimed at assessing and comparing the prevailing food safety practices (FSP) and sustainability practices (SUST) among grocerants, which are hybrid outlets combining grocery retail and restaurant functions, in Ghana, Poland, and India. A structured 28‐indicator observational checklist (14 FSP and 14 SUST indicators) was applied during unannounced audits of 150 grocerants. The analysis revealed significant cross‐country differences in compliance levels for both sections. Polish grocerants achieved comparatively the highest mean scores, reflecting advanced hygiene management and proactive SUST, whereas Ghanaian and Indian outlets exhibited moderate compliance. Cluster analysis identified three groups representing low‐, transitional‐, and high‐maturity stages of sustainable food safety performance. Grocerants with stronger food safety compliance also demonstrated higher sustainability engagement, suggesting an association between the two domains. The findings highlight differences in regulatory enforcement and managerial commitment across various contexts, contributing to the development of the concept of sustainable food safety management, which links hygiene compliance with environmental and social responsibility in emerging retail formats.

Introduction: The safety of organic food is increasingly recognized as a critical factor for both environmental sustainability and consumer health in India. However, there is a lack of structured methodologies to assess risks specific to organic food enterprises, especially regarding Hazard Analysis and Critical Control Points (HACCP) implementation. Methods: An audit was conducted across 100 organic food enterprises in Kerala, India. The selected enterprises represented five product categories: fruits and vegetables (n=28), dairy products (n=19), ready-to-eat foods (n=14), meat products (n=14), and rice (n=15). A structured audit questionnaire was used, and the collected data were analyzed using the FMEA method. Results: Larger companies consistently demonstrated low risk levels across all product categories. Medium-sized enterprises generally managed minor risks, although some instances of moderate risk were observed. Smaller enterprises in certain categories exhibited moderate to high risk levels. Discussion: There is evidence of both successful applications and persistent obstacles in the global adoption of HACCP, which varies by country and industry. Recent data from Iraq show quantifiable hygiene benefits in food service through HACCP implementation, whereas studies emphasize challenges in UK small and medium enterprises, structured adoption in Oman's seafood sector, and various approaches in other countries. Conclusion: The proposed FMEA-based method accurately detected weaknesses in organic food processing in India. It provides a scalable strategy to improve HACCP implementation, with potential for large-scale application in enhancing food safety in organic sectors worldwide.