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

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 China. 

Introductory chapters address such issues as the shared responsibility for food safety, the development of China s food industry, the current status of China s food safety, and educational and training courses designed to ensure food safety in China. The scientific aspects of food safety are explored next, with seven chapters on food microbiology, five on food chemistry and four chapters on risk assessment. A series of six chapters then addresses China s relatively new food laws and regulations, inspection methods and international trade. This is followed by a focus on six major commodity groups: meat, dairy, fruits and vegetables, fats and oils, cereals and seafood. Four concluding chapters discuss the application of innovative technologies to food safety.

Timely and illuminating, Food Safety in China offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today s world.

Preface

Authors Index

Section One: Introduction

Chapter 1: Shared Responsibility of Food Safety
Joseph J. Jen

Chapter 2: Current Status of Food Safety in China
Junshi Chen and Zhiqiang Zhang

Chapter 3: Food Safety Education and Training Programs in Chins
Yao–wen Huang

Chapter 4: Food Processing Development in China
Suhe Meng and Joseph J. Jen

Section Two: Food Microbiology

Chapter 5: Food Borne Illness and Surveillance
Yunchang Guo, Shuyu Wu and Jianghui Zhu

Chapter 6: Foodborne Pathogenic Bacteria
Xianming Shi, Yanping Xie and Xiujuan Zhou

Chapter 7: Mycotoxins
YunYun Gong, Fengqin Li and Michael N. Routledge

Chapter 8: Viruses
Jennifer Cannon, Lingling Liu and Wei Kang

Chapter 9: Parasites
Xue Bai, Xiaolei Liu, Xiaoning Zhou, Jiaxu Chen, Xuping Wu, Poireau Pascal, and Mingyuan Liu

Chapter 10: Natural Antimicrobials from Herb and Spices
P. Michael Davidson

Chapter 11: Antimicrobial Resistance in Food–related Bacteria
Fengqin Li and Seamus Fanning

Section Three: Food Chemistry

Chapter 12: Food Additives
Baoguo Sun and Jing Wang

Chapter 13: Pesticide Residues
Xiongwu Qiao

Chapter 14: Veterinary Drug Residues
Zhenling Zeng, Fan Yan and Liqi Wang

Chapter 15: Heavy Metal Contamination
Dajin Yang, Kai Zhao, and Danial Schmitz

Chapter 16: Food Frauds
Yongning Wu, Hong Miao, Bing Shao, Jing Zhang, John W. Spink and Douglas C. Moyer

Section Four: Risk Assessment and Communication

Chapter 17: Risk Assessment in China: Capacity Building and Practices
Ning Li and Zhaoping Liu

Chapter 18: Microbial Risk Assessment in Foods
Xinan Jiao, Jianghui Zhu, Jinlin Huang and Qingli Dong

Chapter 19: Food Safety Risk Communication Practices and Exploration in China
Kai Zhong and Yue Zheng

Chapter 20: Consumer Knowledge, Attitude and Behavior toward Food Safety
Li Bai and Shunlong Gong

Section Five: Risk Management

Chapter 21: Food Safety Law and Regulation
Yunbo Luo and Guangfeng Wu

Chapter 22: Food Safety Standards
Zhutian Wang, Yongxiang Fan, Zhe Zhang, and Samuel B. Godefroy

Chapter 23: Lessons from the Development of U.S. Food Safety Regulations
Fred Gale and Sandra Hoffmann

Chapter 24: Food Safety Regulatory Inspection in China
Zhenhua Gu, Congqian Qiu and Zhinong Yan

Chapter 25: Food Safety in Restaurant and Catering
Zhaohui Ma and Duncan Lap–Yan Tung

Chapter 26: Food Safety and International Trade
Shawn Arita, Fred Gale and Xuedan Mao

Section Six: Commodities

Chapter 27: Meat Safety in China
Guanghong Zhou, Keping Ye, and Ronald K. Tume

Chapter 28: New Epoch of Dairy Products Safety in China
Yujun Jiang and Jin Yue

Chapter 29: Safety Issues of Fruits and Vegetables
Xiao–song Hu, Fang Chen, Pan Wang and Zhao Chen

Chapter 30: Safety of Fats and Oils
Yu Wang, Bo–yang Hsu, Chi–tang Ho and LucySun Hwang

Chapter 31: Grain and Grain Products Safety
Xiaonan Sui, Yan Zhang,Zhongjiang Wang, Baokun Qi, Yang Li, and Lianzhou Jiang

Chapter 32: Food Safety of Aquatic Products in China
Felicia Kow and Jun Rong Liu

Section Seven: New Technology

Chapter 33: Food Safety Traceability
Yi–min Wei, BoliGuo, Hongyan Liu, Shuai Wei, and Jianrong Zhang

Chapter 34: New Technology for Analysis of Genetically Engineered Organisms
Litao Yang, Dabing Zhang and Sheng Quan

Chapter 35: Safety of Food Contact Material and Articles in China
Rongfang Chen and Yanyun Zhao

Chapter 36: Nanotechnology Applications to Improve Food Safety
Boce Zhang, Yaguang Luo and Hongda Chen

About the editors

Joseph Jwu–shan 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.