Food Safety in China
John Wiley & Sons Inc (Verlag)
978-1-119-23796-9 (ISBN)
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Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China.
Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.
About the editors Joseph J. Jen is the co-chair of the Food Safety Expert Panel of the International Union of Food Science and Technology, chair of the Advisory Council of Bor S. Luh Food Safety Research Center, Shanghai Jaio Tong University, and the editor of Food Control. Dr. Jen was also a former undersecretary of US Department of Agriculture in charge of Research, Education and Economics. Junshi Chen is a senior advisor at the China National Center for Food Safety Risk Assessment. Dr. Chen is first academician from the food science and nutrition field in China, and the most respected scientist in these fields. He is also the official representative of China for the CODEX Alimentarius.
Part 1 Introduction 1
1 Shared Responsibility of Food Safety 3
Joseph J. Jen
1.1 Introduction 3
1.2 History 5
1.3 The Food Chain and Food Safety Laws 6
1.4 Current Status 8
1.5 The Future 11
2 Overview of Food Safety Situation in China 15
Junshi Chen and Zhiqiang Zhang
2.1 Introduction 15
2.2 The Past (1995–2009) 16
2.3 Present (2009–2015) 19
2.4 Major Food Safety Issues at Present 22
2.5 Looking Forward 26
2.6 Summary 27
3 Food Safety Education and Training Programs in China 29
Yao]wen Huang
3.1 Introduction 29
3.2 Definitions of Food Safety Problems 30
3.3 Food Poisoning Incidents 31
3.4 Food Safety Education and Training 32
3.5 Summary 41
4 Development of the Food Industry in China 43
Suhe Meng and Joseph J. Jen
4.1 Introduction 43
4.2 Background Information 43
4.3 Current Status 45
4.5 Challenges 48
4.6 Future Development 50
Part 2 Food Microbiology 53
5 Food-borne Diseases and Surveillance 55
Yunchang Guo, Shuyu Wu and Jianghui Zhu
5.1 Introduction 55
5.2 The Past (–2010) 56
5.3 Present (2010~) 57
5.4 The Future 60
5.5 Brief Summary 61
6 Food-borne Pathogenic Bacteria 65
Xianming Shi, Yanping Xie and Xiujuan Zhou
6.1 Introduction to Bacterial Food Poisoning 65
6.2 Important Food-borne Pathogenic Bacteria 66
6.3 Frequent Vehicles of Food-borne Pathogens 70
6.4 Prevention and Control of Bacterial Food Poisoning 73
6.5 Principles of Prevention and Control 74
6.6 Future Aspects 76
6.7 Risk Assessment of Food-borne Pathogens 77
7 Mycotoxins in China: Occurrence and Exposure 83
Yunyun Gong, Fengqin Li and Michael N. Routledge
7.1 Introduction to Mycotoxins 83
7.2 Aflatoxin 84
7.3 Fumonisins 87
7.4 DON 89
7.5 T-2 Toxin 92
7.6 ZEN 92
7.7 Combined Exposures 94
7.8 Regulations, Control and Surveillance 95
7.9 Challenges 96
8 Viruses 103
Jennifer L. Cannon, Lingling Liu and Wei Kang
8.1 Introduction 103
8.2 Overview of Specific Food-borne Viruses Important in China and Globally 104
8.3 The Current Status of Food-borne Viruses in China 111
8.4 Future Perspectives for Food-borne Viruses in China 117
9 Food-borne Parasitic Diseases in China 127
Xue Bai, Xiaolei Liu, Xiaonong Zhou, Jiaxu Chen, Xiuping Wu, Pascal Boireau and Mingyuan Liu
9.1 Epidemic Features of Major Food-borne Parasitic Diseases in China 129
9.2 Diagnostic Technologies for Food-borne Parasitic Diseases in China 134
9.3 Management and Regulation of Food-borne Parasitic Diseases in China 138
10 Natural Antimicrobials from Herbs and Spices 147
P. Michael Davidson
10.1 Food Preservation 147
10.2 Antimicrobial Food Preservatives 147
10.3 Spices and Herbs as Natural Antimicrobials 148
10.4 Considerations in Using Essential Oils as Natural Antimicrobials in Foods 156
11 Antimicrobial Resistance in Food-Related Bacteria 163
Fengqin Li and Seamus Fanning
11.1 Introduction 163
11.2 Salmonella Species 165
11.3 Escherichia coli 169
11.4 Staphylococcus aureus 171
11.5 Campylobacter species 172
11.6 Listeria monocytogenes 173
11.7 Enterococcus species 176
11.8 Lactic Acid Bacteria (LAB) 178
11.9 Concluding Remarks and Future Direction in China 179
Part 3 Food Chemistry 185
12 Food Additives 187
Baoguo Sun and Jing Wang
12.1 Introduction 187
12.2 The Development History of Food Additives 189
12.3 The Status Quo for Food Additives 192
12.4 The Status and Development of Food Additives in Foreign Countries 196
12.5 The Development Trend of Food Additives in the Future 198
13 Pesticide Residues 201
Xiongwu Qiao
13.1 Introduction 201
13.2 The Impact of Pesticide Residues on Food Safety 201
13.3 Past Events and Evolution of Pesticide Residue Issues: Changing Across the Centuries 202
13.4 The Current Status of Pesticide Residues in Food Safety and Management Measures 210
13.5 The Future of Risk Management for Pesticide Residues in Foods 213
14 Veterinary Drug Residues in China 219
Zhenling Zeng, Fan Yang and Liqi Wang
14.1 Introduction 219
14.2 The Regulations Used in China to Prevent and Control Veterinary Drug Residues 221
14.3 The Measures Used in China to Prevent and Control Veterinary Drug Residues 222
14.4 Measures and Policies that Should be Applied in Future to Monitor and Control Veterinary Drug Residues in China 227
15 Heavy Metal Contamination 237
Dajin Yang, Kai Zhao, Fabrizis Suarez, Lawrence Pacquette and Daniel Schmitz
15.1 Food Safety Concerns in the Past 238
15.2 Heavy Metal Contamination at Present 244
15.3 Prospects for Heavy Metal Contamination Control 247
16 Food Fraud 253
Yongning Wu, Hong Miao, Bing Shao, Jing Zhang, John W. Spink and Douglas C. Moyer
16.1 Introduction 253
16.2 Overview of Food Fraud in China 255
16.3 Influential Factors and Characteristics of Food Fraud in China 257
16.4 China’s Management of Food Fraud 258
16.5 The Future of Combating Food Fraud 262
16.6 Conclusion 267
Part 4 Risk Assessment and Communication 271
17 Risk Assessment in China: Capacity Building and Practices 273
Ning Li and Zhaoping Liu
17.1 Introduction 273
17.2 Laws on Risk Assessment in China 274
17.3 Risk Assessment Organizations in China 275
17.4 Capacity Building for Risk Assessment 275
17.5 Practices and Roles of Risk Assessment in China 276
17.6 Gaps and the Future 283
18 Microbiological Risk Assessment in Food 287
Xinan Jiao, Jianghui Zhu, Jinlin Huang and Qingli Dong
18.1 Overview of Microbiological Risk Assessment in Food 287
18.2 Basic Procedures for Food Microbiological Risk Assessment 291
18.3 Achievements and Shortcomings of Food Quantitative Microbiological Risk Assessment 295
18.4 Future Outlook for Food Microbiological Risk Assessment 299
19 Food Safety Risk Communication Practices and Exploration in China 307
Kai Zhong and Yue Zheng
19.1 The Importance of Food Safety Risk Communication 307
19.2 Genetically Modified Organisms (GMOs) and Consciousness of Public Rights 309
19.3 The Rise of the New Media Era and Opinion Leaders 310
19.4 The Proposal of Social Participation and the Concept of Cooperated and Joint Efforts 311
19.5 The Germination Stage of Government Agencies Risk Communication System 312
19.6 The Food Division of the Health and Family Planning Commission has Set Up a Risk Communication Position 313
19.7 The Current Situation of Food Safety Risk Communication in China 314
19.8 Future Perspectives for Risk Communication 318
20 Consumer Knowledge, Attitude and Behavior Toward Food Safety 323
Li Bai and Shunlong Gong
20.1 Introduction 323
20.2 Materials and Methods 324
20.3 Consumer Perception and Confidence in Food Safety 324
20.4 Consumer Knowledge, Attitude and Behavior Toward Safe Food Purchase 327
20.5 Home Food Safety and Consumer Knowledge, Attitude and Behavior 331
20.6 Discussion and Future Research 335
20.7 Conclusions 337
Part 5 Risk Management 345
21 Food Safety Laws and Regulations 347
Yunbo Luo and Guangfeng Wu
21.1 Overview: The Importance of Laws and Regulations for Food Safety 347
21.2 History 349
21.3 Current Situation (January 2014 to June 2015) 353
21.4 The Future 358
22 Food Safety Standards 363
Zhutian Wang, Yongxiang Fan, Zhe Zhang and Samuel Godefroy
22.1 China’s Food Standards before Promulgation of the Food Safety Law 363
22.2 Setup and Development of the Food Safety Standard System 370
22.3 Future Directions and Trends in Food Safety Standards Development 376
22.4 Conclusion 379
23 Lessons for China from US Food Safety History 381
Fred Gale and Sandra Hoffmann
23.1 Introduction 381
23.2 Food Safety Then and Now 382
23.3 Urbanization and Food Safety 383
23.4 Development of US Food Safety Regulation 384
23.5 Lessons from History 386
23.6 Concluding Remarks 391
24 Food Safety Regulatory Inspection in China 397
Zhenhua Gu, Congqian Qiu and Zhinong Yan
24.1 Overview of Food Safety Regulatory Inspection 397
24.2 The History of Chinese Food Safety Regulatory Inspection 399
24.3 The Current Status of Food Safety Regulatory Inspection 405
24.4 The Future of Food Safety Regulatory Inspection 408
24.5 Global Food Safety Regulatory Systems and their Relevance to China 409
25 Food Safety in Restaurants and Catering 419
Zhaohui Ma and Duncan Lap]Yan Tung
25.1 Introduction 419
25.2 Changes in Food Safety in Catering in the Past 10 Years 422
25.3 Current Food Safety in Catering 427
25.4 The Future of Food Safety in Catering 430
25.5 Food Safety Regulatory Systems in Other Countries 433
26 Food Safety and International Trade: Regulatory Challenges 439
Shawn S. Arita, Fred Gale and Xuedan Mao
26.1 Introduction 439
26.2 Overview of China’s SPS regime 440
26.3 Case Study: China’s Experience Regulating Beta Agonists at Home and at the Border 443
26.4 Conclusion 448
Part 6 Commodities 453
27 Meat Safety in China 455
Guanghong Zhou, Keping Ye and Ronald Keith Tume
27.1 Introduction 455
27.2 Hazards Associated with Meat Safety in China 456
27.3 Control Technologies for Meat Safety 464
27.4 Ensuring Meat is Safe to Eat 468
27.5 Summary 470
28 A New Epoch of Dairy Product Safety in China 477
Yujun Jiang and Jin Yue
28.1 Food Safety is the Top Priority for Dairy Products 477
28.2 Crises Create Concerns: The History of China’s Dairy Product Safety 478
28.3 Reinforcing Management and Pursuing Safety: The Present Status of China’s Dairy Products 483
28.4 Metamorphosis in a New Epoch: The Future of DP Safety in China 485
29 The Importance of Food Safety for Fruits and Vegetables 489
Xiaosong Hu, Fang Chen, Pan Wang and Zhao Chen
29.1 The Present Situation for Fruit and Vegetable Safety, Domestic and Abroad 489
29.2 Pre-Harvest Routes for Fresh Produce Contamination in Soils 490
29.3 Post-Harvest Routes for Fresh Produce Contamination 495
29.4 Global Perspective 498
30 Safety of Fats and Oils 503
Yu Wang, Bo]Yang Hsu, Chi]Tang Ho and Lucy Sun Hwang
30.1 Introduction to Lipids 503
30.2 Safety of Saturated Fat 503
30.3 Safety of Trans Fat 504
30.4 3-Chloro-1,2-Propanediol and Glycidol Fatty Acid Esters 509
30.5 Safety Issues of Fat-Soluble Components and Contaminants 511
31 Grain and Grain Products Safety 521
Xiaonan Sui, Yan Zhang, Zhongjiang Wang, Baokun Qi, Yang Li and Lianzhou Jiang
31.1 Introduction 521
31.2 Past Grain Safety Problems in China 521
31.3 Current Grain Safety Problems in China 524
31.4 Potential Future Grain Safety Problems in China 529
31.5 Conclusion 531
32 Food Safety Aspects of Aquatic Products in China 537
Felicia Kow and Junrong Liu
32.1 Chinese Aquatic Products: Supply and Consumption 537
32.2 Development of Chinese Aquatic Product Quality 540
32.3 Current Status 547
32.4 Gaining Consumer Confidence on Food Safety 549
Part 7 New Technology 559
33 Food Safety Traceability 561
Yimin Wei, Boli Guo, Hongyan Liu, Shuai Wei and Jianrong Zhang
33.1 Introduction 561
33.2 Legal Regulations 562
33.3 Food Safety Traceability System 564
33.4 Food Traceability and Verification Technology 565
33.5 Problems and Recommendations 569
34 New Techniques for Genetically Engineered Organism Analysis 575
Litao Yang, Dabing Zhang and Sheng Quan
34.1 Status of GEO Commercialization 575
34.2 The Worldwide Regulations for GEO Labeling 576
34.3 Currently Used Methods and Technologies for GEO Analysis 578
34.4 Standardization of GEO Detection Methods 586
34.5 Database for GEO Analysis 587
34.6 Prospects 587
35 Safety of Food Contact Materials and Articles in China 593
Rongfang Chen and Yanyun Zhao
35.1 Introduction 593
35.2 Legislation on Food Contact Materials in China 594
35.3 Safety of Some Food Contact Substances 600
35.4 Food Safety in the Use of Emerging Packaging Technologies and Materials 604
35.5 Challenges and Strategies for Ensuring the Safety of Food Packaging 606
36 Nanotechnology Applications to Improve Food Safety 609
Boce Zhang, Yaguang Luo and Hongda Chen
36.1 Introduction 609
36.2 Recent Advances in Nanotechnology Applications for Improving Food Safety 610
36.3 Current Efforts and Future Directions 627
Index 637
| Erscheinungsdatum | 07.05.2017 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 170 x 246 mm |
| Gewicht | 1315 g |
| Themenwelt | Naturwissenschaften ► Biologie |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-119-23796-3 / 1119237963 |
| ISBN-13 | 978-1-119-23796-9 / 9781119237969 |
| Zustand | Neuware |
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