Food safety in China : science, technology, management and regulation / edited by Joseph Jwu-Shan Jen, U.S. Department of Agriculture, Las Vegas, USA, Junshi Chen, China National Center for Food Safety Risk Assessment, Bejing, China.
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 spotligh...
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Full Text (via Wiley) |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Chichester, West Sussex, UK ; Hoboken, NJ :
John Wiley & Sons, Inc.,
[2017]
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| Subjects: |
MARC
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| 245 | 0 | 0 | |a Food safety in China : |b science, technology, management and regulation / |c edited by Joseph Jwu-Shan Jen, U.S. Department of Agriculture, Las Vegas, USA, Junshi Chen, China National Center for Food Safety Risk Assessment, Bejing, China. |
| 264 | 1 | |a Chichester, West Sussex, UK ; |a Hoboken, NJ : |b John Wiley & Sons, Inc., |c [2017] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a computer |b c |2 rdamedia. | ||
| 338 | |a online resource |b cr |2 rdacarrier. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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 (2010̃) 57 5.4 The Future 60 5.5 Brief Summary 61 6 Food-borne Pathogenic Bacteria 65; Xianming Shi, | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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, | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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, | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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 Knowled. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record and CIP data provided by publisher. | |
| 650 | 0 | |a Food adulteration and inspection |z China. | |
| 650 | 0 | |a Food |x Safety measures |x Government policy |z China. | |
| 650 | 0 | |a Food contamination |z China. | |
| 650 | 7 | |a Food adulteration and inspection. |2 fast |0 (OCoLC)fst00930671. | |
| 650 | 7 | |a Food contamination. |2 fast |0 (OCoLC)fst00930746. | |
| 651 | 7 | |a China. |2 fast |0 (OCoLC)fst01206073. | |
| 700 | 1 | |a Jen, Joseph J., |d 1939- |e editor. |0 http://id.loc.gov/authorities/names/n85330314 |1 http://isni.org/isni/0000000082970289. | |
| 700 | 1 | |a Chen, Junshi, |e editor. |0 http://id.loc.gov/authorities/names/n82030951. | |
| 776 | 0 | 8 | |i Print version: |t Food safety in China. |d Chichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons, Inc., [2017] |z 9781119237969 |w (DLC) 2016048224. |
| 856 | 4 | 0 | |u https://colorado.idm.oclc.org/login?url=https://onlinelibrary.wiley.com/doi/book/10.1002/9781119238102 |z Full Text (via Wiley) |
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