‏1,286.00 ₪

Food Safety in China - Science, Technology, Management and Regulation

‏1,286.00 ₪

ISBN13

9781119237969

יצא לאור ב

New York

זמן אספקה

21 ימי עסקים

עמודים

696

פורמט

Hardback

תאריך יציאה לאור

5 במאי 2017

לדלג לסוף של גלריית תמונות

לדלג להתחלה של גלריית תמונות

פרטים

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. 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.

מידע נוסף

מידע נוסף
עמודים	696
פורמט	Hardback
ISBN10	1119237963
יצא לאור ב	New York
תאריך יציאה לאור	5 במאי 2017
תוכן עניינים	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
זמן אספקה	21 ימי עסקים