FOOD SAFETY IN CHINA: SCIENCE, TECHNOLOGY, MANAGEMENT AND REGULATION

FOOD SAFETY IN CHINA: SCIENCE, TECHNOLOGY, MANAGEMENT AND REGULATION

Editorial:
WILEY-BLACKWELL
Año de edición:
Materia
Química
ISBN:
978-1-11-923796-9
Páginas:
696
N. de edición:
1
Idioma:
Inglés
Disponibilidad:
Disponible en 2-3 semanas

Descuento:

-5%

Antes:

214,00 €

Despues:

203,30 €

• Part 1 Introduction 1
1 Shared Responsibility of Food Safety 3
2 Overview of Food Safety Situation in China 15
3 Food Safety Education and Training Programs in China 29
4 Development of the Food Industry in China 43
• Part 2 Food Microbiology 53
5 Food-borne Diseases and Surveillance 55
6 Food-borne Pathogenic Bacteria 65
7 Mycotoxins in China: Occurrence and Exposure 83
8 Viruses 103
9 Food-borne Parasitic Diseases in China 127
10 Natural Antimicrobials from Herbs and Spices 147
11 Antimicrobial Resistance in Food-Related Bacteria 163
• Part 3 Food Chemistry 185
12 Food Additives 187
13 Pesticide Residues 201
14 Veterinary Drug Residues in China 219
15 Heavy Metal Contamination 237
16 Food Fraud 253
• Part 4 Risk Assessment and Communication 271
17 Risk Assessment in China: Capacity Building and Practices 273
18 Microbiological Risk Assessment in Food 287
19 Food Safety Risk Communication Practices and Exploration in China 307
20 Consumer Knowledge, Attitude and Behavior Toward Food Safety 323
• Part 5 Risk Management 345
21 Food Safety Laws and Regulations 347
22 Food Safety Standards 363
23 Lessons for China from US Food Safety History 381
24 Food Safety Regulatory Inspection in China 397
25 Food Safety in Restaurants and Catering 419
26 Food Safety and International Trade: Regulatory Challenges 439
• Part 6 Commodities 453
27 Meat Safety in China 455
28 A New Epoch of Dairy Product Safety in China 477
29 The Importance of Food Safety for Fruits and Vegetables 489
30 Safety of Fats and Oils 503
31 Grain and Grain Products Safety 521
32 Food Safety Aspects of Aquatic Products in China 537
• Part 7 New Technology 559
33 Food Safety Traceability 561
34 New Techniques for Genetically Engineered Organism Analysis 575
35 Safety of Food Contact Materials and Articles in China 593
36 Nanotechnology Applications to Improve Food Safety 609

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.

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.