Food safety in China : science, technology, management and regulation / editors, Joseph Jwu-Shan Jen, Junshi Chen.

Format:

Book

Contributor:

Jen, Joseph J., 1939- editor.

Chen, Junshi, editor.

Series:

THEi Wiley ebooks.

THEi Wiley ebooks

Language:

English

Subjects (All):

Food adulteration and inspection--China.

Food adulteration and inspection.

Food--Safety measures--Government policy--China.

Food.

Food contamination--China.

Food contamination.

Physical Description:

1 online resource (699 pages)

Edition:

1st ed.

Place of Publication:

Somerset : Wiley, 2017.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight.

Contents:

Cover

Title Page

Copyright

Contents

List of Contributors

Preface

Part 1 Introduction

Chapter 1 Shared Responsibility of Food Safety

1.1 Introduction

1.2 History

1.3 The Food Chain and Food Safety Laws

1.4 Current Status

1.5 The Future

References

Chapter 2 Overview of Food Safety Situation in China

2.1 Introduction

2.2 The Past (1995-2009)

2.3 Present (2009-2015)

2.4 Major Food Safety Issues at Present

2.5 Looking Forward

2.6 Summary

Chapter 3 Food Safety Education and Training Programs in China

3.1 Introduction

3.2 Definitions of Food Safety Problems

3.3 Food Poisoning Incidents

3.4 Food Safety Education and Training

3.5 Summary

Chapter 4 Development of the Food Industry in China

4.1 Introduction

4.2 Background Information

4.3 Current Status

4.5 Challenges

4.6 Future Development

Part 2 Food Microbiology

Chapter 5 Food-borne Diseases and Surveillance

5.1 Introduction

5.2 The Past (-2010)

5.3 Present (2010~)

5.4 The Future

5.5 Brief Summary

Disclaimer

Chapter 6 Food-borne Pathogenic Bacteria

6.1 Introduction to Bacterial Food Poisoning

6.2 Important Food-borne Pathogenic Bacteria

6.3 Frequent Vehicles of Food-borne Pathogens

6.4 Prevention and Control of Bacterial Food Poisoning

6.5 Principles of Prevention and Control

6.6 Future Aspects

6.7 Risk Assessment of Food-borne Pathogens

Chapter 7 Mycotoxins in China: Occurrence and Exposure

7.1 Introduction to Mycotoxins

7.2 Aflatoxin

7.3 Fumonisins

7.4 DON

7.5 T-2 Toxin

7.6 ZEN

7.7 Combined Exposures

7.8 Regulations, Control and Surveillance

7.9 Challenges

Chapter 8 Viruses

8.1 Introduction.

8.2 Overview of Specific Food-borne Viruses Important in China and Globally

8.3 The Current Status of Food-borne Viruses in China

8.4 Future Perspectives for Food-borne Viruses in China

Chapter 9 Food-borne Parasitic Diseases in China

9.1 Epidemic Features of Major Food-borne Parasitic Diseases in China

9.2 Diagnostic Technologies for Food-borne Parasitic Diseases in China

9.3 Management and Regulation of Food-borne Parasitic Diseases in China

Chapter 10 Natural Antimicrobials from Herbs and Spices

10.1 Food Preservation

10.2 Antimicrobial Food Preservatives

10.3 Spices and Herbs as Natural Antimicrobials

10.4 Considerations in Using Essential Oils as Natural Antimicrobials in Foods

Chapter 11 Antimicrobial Resistance in Food-Related Bacteria

11.1 Introduction

11.2 Salmonella Species

11.3 Escherichia coli

11.4 Staphylococcus aureus

11.5 Campylobacter species

11.6 Listeria monocytogenes

11.7 Enterococcus species

11.8 Lactic Acid Bacteria (LAB)

11.9 Concluding Remarks and Future Direction in China

Part 3 Food Chemistry

Chapter 12 Food Additives

12.1 Introduction

12.2 The Development History of Food Additives

12.3 The Status Quo for Food Additives

12.4 The Status and Development of Food Additives in Foreign Countries

12.5 The Development Trend of Food Additives in the Future

Chapter 13 Pesticide Residues

13.1 Introduction

13.2 The Impact of Pesticide Residues on Food Safety

13.3 Past Events and Evolution of Pesticide Residue Issues: Changing Across the Centuries

13.4 The Current Status of Pesticide Residues in Food Safety and Management Measures

13.5 The Future of Risk Management for Pesticide Residues in Foods

Chapter 14 Veterinary Drug Residues in China.

14.1 Introduction

14.2 The Regulations Used in China to Prevent and Control Veterinary Drug Residues

14.3 The Measures Used in China to Prevent and Control Veterinary Drug Residues

14.4 Measures and Policies that Should be Applied in Future to Monitor and Control Veterinary Drug Residues in China

Chapter 15 Heavy Metal Contamination

15.1 Food Safety Concerns in the Past

15.2 Heavy Metal Contamination at Present

15.3 Prospects for Heavy Metal Contamination Control

Chapter 16 Food Fraud

16.1 Introduction

16.2 Overview of Food Fraud in China

16.3 Influential Factors and Characteristics of Food Fraud in China

16.4 China's Management of Food Fraud

16.5 The Future of Combating Food Fraud

16.6 Conclusion

Acknowledgements

Part 4 Risk Assessment and Communication

Chapter 17 Risk Assessment in China: Capacity Building and Practices

17.1 Introduction

17.2 Laws on Risk Assessment in China

17.3 Risk Assessment Organizations in China

17.4 Capacity Building for Risk Assessment

17.5 Practices and Roles of Risk Assessment in China

17.6 Gaps and the Future

Chapter 18 Microbiological Risk Assessment in Food

18.1 Overview of Microbiological Risk Assessment in Food

18.2 Basic Procedures for Food Microbiological Risk Assessment

18.3 Achievements and Shortcomings of Food Quantitative Microbiological Risk Assessment

18.4 Future Outlook for Food Microbiological Risk Assessment

Chapter 19 Food Safety Risk Communication Practices and Exploration in China

19.1 The Importance of Food Safety Risk Communication

19.2 Genetically Modified Organisms (GMOs) and Consciousness of Public Rights

19.3 The Rise of the New Media Era and Opinion Leaders.

19.4 The Proposal of Social Participation and the Concept of Cooperated and Joint Efforts

19.5 The Germination Stage of Government Agencies Risk Communication System

19.6 The Food Division of the Health and Family Planning Commission has Set Up a Risk Communication Position

19.7 The Current Situation of Food Safety Risk Communication in China

19.8 Future Perspectives for Risk Communication

Chapter 20 Consumer Knowledge, Attitude and Behavior Toward Food Safety

20.1 Introduction

20.2 Materials and Methods

20.3 Consumer Perception and Confidence in Food Safety

20.4 Consumer Knowledge, Attitude and Behavior Toward Safe Food Purchase

20.5 Home Food Safety and Consumer Knowledge, Attitude and Behavior

20.6 Discussion and Future Research

20.7 Conclusions

Part 5 Risk Management

Chapter 21 Food Safety Laws and Regulations

21.1 Overview: The Importance of Laws and Regulations for Food Safety

21.2 History

21.3 Current Situation (January 2014 to June 2015)

21.4 The Future

Chapter 22 Food Safety Standards

22.1 China's Food Standards before Promulgation of the Food Safety Law

22.2 Setup and Development of the Food Safety Standard System

22.3 Future Directions and Trends in Food Safety Standards Development

22.4 Conclusion

Chapter 23 Lessons for China from US Food Safety History1

23.1 Introduction

23.2 Food Safety Then and Now

23.3 Urbanization and Food Safety

23.4 Development of US Food Safety Regulation

23.5 Lessons from History

23.6 Concluding Remarks

Chapter 24 Food Safety Regulatory Inspection in China

24.1 Overview of Food Safety Regulatory Inspection

24.2 The History of Chinese Food Safety Regulatory Inspection.

24.3 The Current Status of Food Safety Regulatory Inspection

24.4 The Future of Food Safety Regulatory Inspection

24.5 Global Food Safety Regulatory Systems and their Relevance to China

Chapter 25 Food Safety in Restaurants and Catering

25.1 Introduction

25.2 Changes in Food Safety in Catering in the Past 10 Years

25.3 Current Food Safety in Catering

25.4 The Future of Food Safety in Catering

25.5 Food Safety Regulatory Systems in Other Countries

Chapter 26 Food Safety and International Trade: Regulatory Challenges

26.1 Introduction

26.2 Overview of China's SPS regime

26.3 Case Study: China's Experience Regulating Beta Agonists at Home and at the Border

26.4 Conclusion

Part 6 Commodities

Chapter 27 Meat Safety in China

27.1 Introduction

27.2 Hazards Associated with Meat Safety in China

27.3 Control Technologies for Meat Safety

27.4 Ensuring Meat is Safe to Eat

27.5 Summary

Chapter 28 A New Epoch of Dairy Product Safety in China

28.1 Food Safety is the Top Priority for Dairy Products

28.2 Crises Create Concerns: The History of China's Dairy Product Safety

28.3 Reinforcing Management and Pursuing Safety: The Present Status of China's Dairy Products

28.4 Metamorphosis in a New Epoch: The Future of DP Safety in China

Chapter 29 The Importance of Food Safety for Fruits and Vegetables

29.1 The Present Situation for Fruit and Vegetable Safety, Domestic and Abroad

29.2 Pre-Harvest Routes for Fresh Produce Contamination in Soils

29.3 Post-Harvest Routes for Fresh Produce Contamination

29.4 Global Perspective

Chapter 30 Safety of Fats and Oils

30.1 Introduction to Lipids

30.2 Safety of Saturated Fat

30.3 Safety of Trans Fat.

30.4 3-Chloro-1,2-Propanediol and Glycidol Fatty Acid Esters.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781119238072

1119238072

9781119237976

1119237971

9781119238102

1119238102

OCLC:

962172129