{"product_id":"food-safety-in-china-9781119237969","title":"Food Safety in China","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFrom 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.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eFood Safety in China: Science, Technology, Management and Regulation \u003c\/i\u003epresents 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.\u003cbr\u003e\u003cbr\u003eTimely 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePart 1 Introduction 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Shared Responsibility of Food Safety 3\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJoseph J. Jen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 History 5\u003c\/p\u003e \u003cp\u003e1.3 The Food Chain and Food Safety Laws 6\u003c\/p\u003e \u003cp\u003e1.4 Current Status 8\u003c\/p\u003e \u003cp\u003e1.5 The Future 11\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Overview of Food Safety Situation in China 15\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJunshi Chen and Zhiqiang Zhang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 15\u003c\/p\u003e \u003cp\u003e2.2 The Past (1995–2009) 16\u003c\/p\u003e \u003cp\u003e2.3 Present (2009–2015) 19\u003c\/p\u003e \u003cp\u003e2.4 Major Food Safety Issues at Present 22\u003c\/p\u003e \u003cp\u003e2.5 Looking Forward 26\u003c\/p\u003e \u003cp\u003e2.6 Summary 27\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Food Safety Education and Training Programs in China 29\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYao]wen Huang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 29\u003c\/p\u003e \u003cp\u003e3.2 Definitions of Food Safety Problems 30\u003c\/p\u003e \u003cp\u003e3.3 Food Poisoning Incidents 31\u003c\/p\u003e \u003cp\u003e3.4 Food Safety Education and Training 32\u003c\/p\u003e \u003cp\u003e3.5 Summary 41\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Development of the Food Industry in China 43\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSuhe Meng and Joseph J. Jen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 43\u003c\/p\u003e \u003cp\u003e4.2 Background Information 43\u003c\/p\u003e \u003cp\u003e4.3 Current Status 45\u003c\/p\u003e \u003cp\u003e4.5 Challenges 48\u003c\/p\u003e \u003cp\u003e4.6 Future Development 50\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Food Microbiology 53\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Food-borne Diseases and Surveillance 55\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYunchang Guo, Shuyu Wu and Jianghui Zhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 55\u003c\/p\u003e \u003cp\u003e5.2 The Past (–2010) 56\u003c\/p\u003e \u003cp\u003e5.3 Present (2010~) 57\u003c\/p\u003e \u003cp\u003e5.4 The Future 60\u003c\/p\u003e \u003cp\u003e5.5 Brief Summary 61\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Food-borne Pathogenic Bacteria 65\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eXianming Shi, Yanping Xie and Xiujuan Zhou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction to Bacterial Food Poisoning 65\u003c\/p\u003e \u003cp\u003e6.2 Important Food-borne Pathogenic Bacteria 66\u003c\/p\u003e \u003cp\u003e6.3 Frequent Vehicles of Food-borne Pathogens 70\u003c\/p\u003e \u003cp\u003e6.4 Prevention and Control of Bacterial Food Poisoning 73\u003c\/p\u003e \u003cp\u003e6.5 Principles of Prevention and Control 74\u003c\/p\u003e \u003cp\u003e6.6 Future Aspects 76\u003c\/p\u003e \u003cp\u003e6.7 Risk Assessment of Food-borne Pathogens 77\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Mycotoxins in China: Occurrence and Exposure 83\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYunyun Gong, Fengqin Li and Michael N. Routledge\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction to Mycotoxins 83\u003c\/p\u003e \u003cp\u003e7.2 Aflatoxin 84\u003c\/p\u003e \u003cp\u003e7.3 Fumonisins 87\u003c\/p\u003e \u003cp\u003e7.4 DON 89\u003c\/p\u003e \u003cp\u003e7.5 T-2 Toxin 92\u003c\/p\u003e \u003cp\u003e7.6 ZEN 92\u003c\/p\u003e \u003cp\u003e7.7 Combined Exposures 94\u003c\/p\u003e \u003cp\u003e7.8 Regulations, Control and Surveillance 95\u003c\/p\u003e \u003cp\u003e7.9 Challenges 96\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Viruses 103\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJennifer L. Cannon, Lingling Liu and Wei Kang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 103\u003c\/p\u003e \u003cp\u003e8.2 Overview of Specific Food-borne Viruses Important in China and Globally 104\u003c\/p\u003e \u003cp\u003e8.3 The Current Status of Food-borne Viruses in China 111\u003c\/p\u003e \u003cp\u003e8.4 Future Perspectives for Food-borne Viruses in China 117\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Food-borne Parasitic Diseases in China 127\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eXue Bai, Xiaolei Liu, Xiaonong Zhou, Jiaxu Chen, Xiuping Wu, \u003c\/i\u003e\u003ci\u003ePascal Boireau and Mingyuan Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Epidemic Features of Major Food-borne Parasitic Diseases in China 129\u003c\/p\u003e \u003cp\u003e9.2 Diagnostic Technologies for Food-borne Parasitic Diseases in China 134\u003c\/p\u003e \u003cp\u003e9.3 Management and Regulation of Food-borne Parasitic Diseases in China 138\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Natural Antimicrobials from Herbs and Spices 147\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eP. Michael Davidson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Food Preservation 147\u003c\/p\u003e \u003cp\u003e10.2 Antimicrobial Food Preservatives 147\u003c\/p\u003e \u003cp\u003e10.3 Spices and Herbs as Natural Antimicrobials 148\u003c\/p\u003e \u003cp\u003e10.4 Considerations in Using Essential Oils as Natural Antimicrobials in Foods 156\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Antimicrobial Resistance in Food-Related Bacteria 163\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFengqin Li and Seamus Fanning\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 163\u003c\/p\u003e \u003cp\u003e11.2 Salmonella Species 165\u003c\/p\u003e \u003cp\u003e11.3 Escherichia coli 169\u003c\/p\u003e \u003cp\u003e11.4 Staphylococcus aureus 171\u003c\/p\u003e \u003cp\u003e11.5 Campylobacter species 172\u003c\/p\u003e \u003cp\u003e11.6 Listeria monocytogenes 173\u003c\/p\u003e \u003cp\u003e11.7 Enterococcus species 176\u003c\/p\u003e \u003cp\u003e11.8 Lactic Acid Bacteria (LAB) 178\u003c\/p\u003e \u003cp\u003e11.9 Concluding Remarks and Future Direction in China 179\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3 Food Chemistry 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Food Additives 187\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBaoguo Sun and Jing Wang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 187\u003c\/p\u003e \u003cp\u003e12.2 The Development History of Food Additives 189\u003c\/p\u003e \u003cp\u003e12.3 The Status Quo for Food Additives 192\u003c\/p\u003e \u003cp\u003e12.4 The Status and Development of Food Additives in Foreign Countries 196\u003c\/p\u003e \u003cp\u003e12.5 The Development Trend of Food Additives in the Future 198\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Pesticide Residues 201\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eXiongwu Qiao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 201\u003c\/p\u003e \u003cp\u003e13.2 The Impact of Pesticide Residues on Food Safety 201\u003c\/p\u003e \u003cp\u003e13.3 Past Events and Evolution of Pesticide Residue Issues: Changing Across the Centuries 202\u003c\/p\u003e \u003cp\u003e13.4 The Current Status of Pesticide Residues in Food Safety and Management Measures 210\u003c\/p\u003e \u003cp\u003e13.5 The Future of Risk Management for Pesticide Residues in Foods 213\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Veterinary Drug Residues in China 219\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eZhenling Zeng, Fan Yang and Liqi Wang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 219\u003c\/p\u003e \u003cp\u003e14.2 The Regulations Used in China to Prevent and Control Veterinary Drug Residues 221\u003c\/p\u003e \u003cp\u003e14.3 The Measures Used in China to Prevent and Control Veterinary Drug Residues 222\u003c\/p\u003e \u003cp\u003e14.4 Measures and Policies that Should be Applied in Future to Monitor and Control Veterinary Drug Residues in China 227\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Heavy Metal Contamination 237\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDajin Yang, Kai Zhao, Fabrizis Suarez, Lawrence Pacquette and Daniel Schmitz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Food Safety Concerns in the Past 238\u003c\/p\u003e \u003cp\u003e15.2 Heavy Metal Contamination at Present 244\u003c\/p\u003e \u003cp\u003e15.3 Prospects for Heavy Metal Contamination Control 247\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Food Fraud 253\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYongning Wu, Hong Miao, Bing Shao, Jing Zhang, John W. Spink and Douglas C. Moyer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 253\u003c\/p\u003e \u003cp\u003e16.2 Overview of Food Fraud in China 255\u003c\/p\u003e \u003cp\u003e16.3 Influential Factors and Characteristics of Food Fraud in China 257\u003c\/p\u003e \u003cp\u003e16.4 China’s Management of Food Fraud 258\u003c\/p\u003e \u003cp\u003e16.5 The Future of Combating Food Fraud 262\u003c\/p\u003e \u003cp\u003e16.6 Conclusion 267\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4 Risk Assessment and Communication 271\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Risk Assessment in China: Capacity Building and Practices 273\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNing Li and Zhaoping Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 273\u003c\/p\u003e \u003cp\u003e17.2 Laws on Risk Assessment in China 274\u003c\/p\u003e \u003cp\u003e17.3 Risk Assessment Organizations in China 275\u003c\/p\u003e \u003cp\u003e17.4 Capacity Building for Risk Assessment 275\u003c\/p\u003e \u003cp\u003e17.5 Practices and Roles of Risk Assessment in China 276\u003c\/p\u003e \u003cp\u003e17.6 Gaps and the Future 283\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Microbiological Risk Assessment in Food 287\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eXinan Jiao, Jianghui Zhu, Jinlin Huang and Qingli Dong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Overview of Microbiological Risk Assessment in Food 287\u003c\/p\u003e \u003cp\u003e18.2 Basic Procedures for Food Microbiological Risk Assessment 291\u003c\/p\u003e \u003cp\u003e18.3 Achievements and Shortcomings of Food Quantitative Microbiological Risk Assessment 295\u003c\/p\u003e \u003cp\u003e18.4 Future Outlook for Food Microbiological Risk Assessment 299\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Food Safety Risk Communication Practices and Exploration in China 307\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKai Zhong and Yue Zheng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 The Importance of Food Safety Risk Communication 307\u003c\/p\u003e \u003cp\u003e19.2 Genetically Modified Organisms (GMOs) and Consciousness of Public Rights 309\u003c\/p\u003e \u003cp\u003e19.3 The Rise of the New Media Era and Opinion Leaders 310\u003c\/p\u003e \u003cp\u003e19.4 The Proposal of Social Participation and the Concept of Cooperated and Joint Efforts 311\u003c\/p\u003e \u003cp\u003e19.5 The Germination Stage of Government Agencies Risk Communication System 312\u003c\/p\u003e \u003cp\u003e19.6 The Food Division of the Health and Family Planning Commission has Set Up a Risk Communication Position 313\u003c\/p\u003e \u003cp\u003e19.7 The Current Situation of Food Safety Risk Communication in China 314\u003c\/p\u003e \u003cp\u003e19.8 Future Perspectives for Risk Communication 318\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Consumer Knowledge, Attitude and Behavior Toward Food Safety 323\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLi Bai and Shunlong Gong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 323\u003c\/p\u003e \u003cp\u003e20.2 Materials and Methods 324\u003c\/p\u003e \u003cp\u003e20.3 Consumer Perception and Confidence in Food Safety 324\u003c\/p\u003e \u003cp\u003e20.4 Consumer Knowledge, Attitude and Behavior Toward Safe Food Purchase 327\u003c\/p\u003e \u003cp\u003e20.5 Home Food Safety and Consumer Knowledge, Attitude and Behavior 331\u003c\/p\u003e \u003cp\u003e20.6 Discussion and Future Research 335\u003c\/p\u003e \u003cp\u003e20.7 Conclusions 337\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5 Risk Management 345\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Food Safety Laws and Regulations 347\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYunbo Luo and Guangfeng Wu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Overview: The Importance of Laws and Regulations for Food Safety 347\u003c\/p\u003e \u003cp\u003e21.2 History 349\u003c\/p\u003e \u003cp\u003e21.3 Current Situation (January 2014 to June 2015) 353\u003c\/p\u003e \u003cp\u003e21.4 The Future 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Food Safety Standards 363\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eZhutian Wang, Yongxiang Fan, Zhe Zhang and Samuel Godefroy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 China’s Food Standards before Promulgation of the Food Safety Law 363\u003c\/p\u003e \u003cp\u003e22.2 Setup and Development of the Food Safety Standard System 370\u003c\/p\u003e \u003cp\u003e22.3 Future Directions and Trends in Food Safety Standards Development 376\u003c\/p\u003e \u003cp\u003e22.4 Conclusion 379\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Lessons for China from US Food Safety History 381\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFred Gale and Sandra Hoffmann\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 381\u003c\/p\u003e \u003cp\u003e23.2 Food Safety Then and Now 382\u003c\/p\u003e \u003cp\u003e23.3 Urbanization and Food Safety 383\u003c\/p\u003e \u003cp\u003e23.4 Development of US Food Safety Regulation 384\u003c\/p\u003e \u003cp\u003e23.5 Lessons from History 386\u003c\/p\u003e \u003cp\u003e23.6 Concluding Remarks 391\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Food Safety Regulatory Inspection in China 397\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eZhenhua Gu, Congqian Qiu and Zhinong Yan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Overview of Food Safety Regulatory Inspection 397\u003c\/p\u003e \u003cp\u003e24.2 The History of Chinese Food Safety Regulatory Inspection 399\u003c\/p\u003e \u003cp\u003e24.3 The Current Status of Food Safety Regulatory Inspection 405\u003c\/p\u003e \u003cp\u003e24.4 The Future of Food Safety Regulatory Inspection 408\u003c\/p\u003e \u003cp\u003e24.5 Global Food Safety Regulatory Systems and their Relevance to China 409\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Food Safety in Restaurants and Catering 419\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eZhaohui Ma and Duncan Lap]Yan Tung\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 419\u003c\/p\u003e \u003cp\u003e25.2 Changes in Food Safety in Catering in the Past 10 Years 422\u003c\/p\u003e \u003cp\u003e25.3 Current Food Safety in Catering 427\u003c\/p\u003e \u003cp\u003e25.4 The Future of Food Safety in Catering 430\u003c\/p\u003e \u003cp\u003e25.5 Food Safety Regulatory Systems in Other Countries 433\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Food Safety and International Trade: Regulatory Challenges 439\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eShawn S. Arita, Fred Gale and Xuedan Mao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction 439\u003c\/p\u003e \u003cp\u003e26.2 Overview of China’s SPS regime 440\u003c\/p\u003e \u003cp\u003e26.3 Case Study: China’s Experience Regulating Beta Agonists at Home and at the Border 443\u003c\/p\u003e \u003cp\u003e26.4 Conclusion 448\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 6 Commodities 453\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Meat Safety in China 455\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGuanghong Zhou, Keping Ye and Ronald Keith Tume\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 455\u003c\/p\u003e \u003cp\u003e27.2 Hazards Associated with Meat Safety in China 456\u003c\/p\u003e \u003cp\u003e27.3 Control Technologies for Meat Safety 464\u003c\/p\u003e \u003cp\u003e27.4 Ensuring Meat is Safe to Eat 468\u003c\/p\u003e \u003cp\u003e27.5 Summary 470\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 A New Epoch of Dairy Product Safety in China 477\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYujun Jiang and Jin Yue\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Food Safety is the Top Priority for Dairy Products 477\u003c\/p\u003e \u003cp\u003e28.2 Crises Create Concerns: The History of China’s Dairy Product Safety 478\u003c\/p\u003e \u003cp\u003e28.3 Reinforcing Management and Pursuing Safety: The Present Status of China’s Dairy Products 483\u003c\/p\u003e \u003cp\u003e28.4 Metamorphosis in a New Epoch: The Future of DP Safety in China 485\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 The Importance of Food Safety for Fruits and Vegetables 489\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eXiaosong Hu, Fang Chen, Pan Wang and Zhao Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29.1 The Present Situation for Fruit and Vegetable Safety, Domestic and Abroad 489\u003c\/p\u003e \u003cp\u003e29.2 Pre-Harvest Routes for Fresh Produce Contamination in Soils 490\u003c\/p\u003e \u003cp\u003e29.3 Post-Harvest Routes for Fresh Produce Contamination 495\u003c\/p\u003e \u003cp\u003e29.4 Global Perspective 498\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Safety of Fats and Oils 503\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYu Wang, Bo]Yang Hsu, Chi]Tang Ho and Lucy Sun Hwang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30.1 Introduction to Lipids 503\u003c\/p\u003e \u003cp\u003e30.2 Safety of Saturated Fat 503\u003c\/p\u003e \u003cp\u003e30.3 Safety of Trans Fat 504\u003c\/p\u003e \u003cp\u003e30.4 3-Chloro-1,2-Propanediol and Glycidol Fatty Acid Esters 509\u003c\/p\u003e \u003cp\u003e30.5 Safety Issues of Fat-Soluble Components and Contaminants 511\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 Grain and Grain Products Safety 521\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eXiaonan Sui, Yan Zhang, Zhongjiang Wang, Baokun Qi, \u003c\/i\u003e\u003ci\u003eYang Li and Lianzhou Jiang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31.1 Introduction 521\u003c\/p\u003e \u003cp\u003e31.2 Past Grain Safety Problems in China 521\u003c\/p\u003e \u003cp\u003e31.3 Current Grain Safety Problems in China 524\u003c\/p\u003e \u003cp\u003e31.4 Potential Future Grain Safety Problems in China 529\u003c\/p\u003e \u003cp\u003e31.5 Conclusion 531\u003c\/p\u003e \u003cp\u003e\u003cb\u003e32 Food Safety Aspects of Aquatic Products in China 537\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFelicia Kow and Junrong Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32.1 Chinese Aquatic Products: Supply and Consumption 537\u003c\/p\u003e \u003cp\u003e32.2 Development of Chinese Aquatic Product Quality 540\u003c\/p\u003e \u003cp\u003e32.3 Current Status 547\u003c\/p\u003e \u003cp\u003e32.4 Gaining Consumer Confidence on Food Safety 549\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 7 New Technology 559\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e33 Food Safety Traceability 561\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYimin Wei, Boli Guo, Hongyan Liu, Shuai Wei and Jianrong Zhang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33.1 Introduction 561\u003c\/p\u003e \u003cp\u003e33.2 Legal Regulations 562\u003c\/p\u003e \u003cp\u003e33.3 Food Safety Traceability System 564\u003c\/p\u003e \u003cp\u003e33.4 Food Traceability and Verification Technology 565\u003c\/p\u003e \u003cp\u003e33.5 Problems and Recommendations 569\u003c\/p\u003e \u003cp\u003e\u003cb\u003e34 New Techniques for Genetically Engineered Organism Analysis 575\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLitao Yang, Dabing Zhang and Sheng Quan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34.1 Status of GEO Commercialization 575\u003c\/p\u003e \u003cp\u003e34.2 The Worldwide Regulations for GEO Labeling 576\u003c\/p\u003e \u003cp\u003e34.3 Currently Used Methods and Technologies for GEO Analysis 578\u003c\/p\u003e \u003cp\u003e34.4 Standardization of GEO Detection Methods 586\u003c\/p\u003e \u003cp\u003e34.5 Database for GEO Analysis 587\u003c\/p\u003e \u003cp\u003e34.6 Prospects 587\u003c\/p\u003e \u003cp\u003e\u003cb\u003e35 Safety of Food Contact Materials and Articles in China 593\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRongfang Chen and Yanyun Zhao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35.1 Introduction 593\u003c\/p\u003e \u003cp\u003e35.2 Legislation on Food Contact Materials in China 594\u003c\/p\u003e \u003cp\u003e35.3 Safety of Some Food Contact Substances 600\u003c\/p\u003e \u003cp\u003e35.4 Food Safety in the Use of Emerging Packaging Technologies and Materials 604\u003c\/p\u003e \u003cp\u003e35.5 Challenges and Strategies for Ensuring the Safety of Food Packaging 606\u003c\/p\u003e \u003cp\u003e\u003cb\u003e36 Nanotechnology Applications to Improve Food Safety 609\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBoce Zhang, Yaguang Luo and Hongda Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36.1 Introduction 609\u003c\/p\u003e \u003cp\u003e36.2 Recent Advances in Nanotechnology Applications for Improving Food Safety 610\u003c\/p\u003e \u003cp\u003e36.3 Current Efforts and Future Directions 627\u003c\/p\u003e \u003cp\u003eIndex 637\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49528850415959,"sku":"9781119237969","price":189.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119237969.jpg?v=1731873271","url":"https:\/\/bookcurl.com\/products\/food-safety-in-china-9781119237969","provider":"Book Curl","version":"1.0","type":"link"}