[01] Fawzy Z. F., Vegetable Research Department, National Research Centre, Dokki, Cairo, Egypt. [02] Shaymaa I. Shedeed, Plant Nutrition Department, National Research Centre, Dokki, Cairo, Egypt. [03] Nagwa M. K. Hassan, Vegetable Research Department, National Research Centre, Dokki, Cairo, Egypt.

Organic farming is a sustainable faming system that produces healthy crops and livestock without damaging the environment. It avoids the use of artificial chemical fertilizers and pesticides, relying instead on developing a healthy and fertile soil and growing a mixture of crops. In this way, the farm remains biologically balanced with variety of insects and wildlife that act as natural predators of crop pests, and soil full of microorganisms and earthworms to keep its vitality. Animals are reared naturally without any routine use of chemical to increase the growth rate. Organic farming refers to agricultural production systems used to produce food and fiber. Organic farming management relies on developing biological diversity in the field to disrupt habitat for pest organisms, and the purposeful maintenance and replenishment of soil fertility. Organic farmers are not allowed to use synthetic pesticides or fertilizers. All kinds of agricultural products are produced organically, including produce vegetable crops, grains, meat, dairy, eggs, flowers, and processed food products. Some of the essential characteristics of organic systems include: design and implementation of an "organic system plan" that describes the practices used in producing crops and livestock products; a detailed recordkeeping system that tracks all products from the field to point of sale; and maintenance of buffer zones to prevent inadvertent contamination by synthetic farm chemicals from adjacent conventional fields.

Organic Agricultural, Vegetable Crops, Food Safety

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