Food Safety in China (eBook, ePUB)

Science, Technology, Management and Regulation
Redaktion: Jen, Joseph Jwu-Shan; Chen, Junshi

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 696
• Erscheinungstermin: 14. März 2017
• Englisch
• ISBN-13: 9781119238072
• Artikelnr.: 47977598

Autorenporträt

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.

Inhaltsangabe

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