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

Content: 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 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 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, 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. 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, 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 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 Knowledge, Attitude and Behavior Toward Safe Food Purchase 327    20.5 Home Food Safety and Consumer Knowledge, Attitude and Behavior 331    20.6 Discussion and Future Research 335    20.7 Conclusions 337    Part 5 Risk Management 345    21 Food Safety Laws and Regulations 347 Yunbo Luo and Guangfeng Wu    21.1 Overview: The Importance of Laws and Regulations for Food Safety 347    21.2 History 349    21.3 Current Situation (January 2014 to June 2015) 353    21.4 The Future 358    22 Food Safety Standards 363 Zhutian Wang, Yongxiang Fan, Zhe Zhang and Samuel Godefroy    22.1 China   s Food Standards before Promulgation of the Food Safety Law 363    22.2 Setup and Development of the Food Safety Standard System 370    22.3 Future Directions and Trends in Food Safety Standards Development 376    22.4 Conclusion 379    23 Lessons for China from US Food Safety History 381 Fred Gale and Sandra Hoffmann    23.1 Introduction 381    23.2 Food Safety Then and Now 382    23.3 Urbanization and Food Safety 383    23.4 Development of US Food Safety Regulation 384    23.5 Lessons from History 386    23.6 Concluding Remarks 391    24 Food Safety Regulatory Inspection in China 397 Zhenhua Gu, Congqian Qiu and Zhinong Yan    24.1 Overview of Food Safety Regulatory Inspection 397    24.2 The History of Chinese Food Safety Regulatory Inspection 399    24.3 The Current Status of Food Safety Regulatory Inspection 405    24.4 The Future of Food Safety Regulatory Inspection 408    24.5 Global Food Safety Regulatory Systems and their Relevance to China 409    25 Food Safety in Restaurants and Catering 419 Zhaohui Ma and Duncan Lap  ]Yan Tung    25.1 Introduction 419    25.2 Changes in Food Safety in Catering in the Past 10 Years 422    25.3 Current Food Safety in Catering 427    25.4 The Future of Food Safety in Catering 430    25.5 Food Safety Regulatory Systems in Other Countries 433    26 Food Safety and International Trade: Regulatory Challenges 439 Shawn S. Arita, Fred Gale and Xuedan Mao    26.1 Introduction 439    26.2 Overview of China   s SPS regime 440    26.3 Case Study: China   s Experience Regulating Beta Agonists at Home and at the Border 443    26.4 Conclusion 448    Part 6 Commodities 453    27 Meat Safety in China 455 Guanghong Zhou, Keping Ye and Ronald Keith Tume    27.1 Introduction 455    27.2 Hazards Associated with Meat Safety in China 456    27.3 Control Technologies for Meat Safety 464    27.4 Ensuring Meat is Safe to Eat 468    27.5 Summary 470    28 A New Epoch of Dairy Product Safety in China 477 Yujun Jiang and Jin Yue    28.1 Food Safety is the Top Priority for Dairy Products 477    28.2 Crises Create Concerns: The History of China   s Dairy Product Safety 478    28.3 Reinforcing Management and Pursuing Safety: The Present Status of China   s Dairy Products 483    28.4 Metamorphosis in a New Epoch: The Future of DP Safety in China 485    29 The Importance of Food Safety for Fruits and Vegetables 489 Xiaosong Hu, Fang Chen, Pan Wang and Zhao Chen    29.1 The Present Situation for Fruit and Vegetable Safety, Domestic and Abroad 489    29.2 Pre-Harvest Routes for Fresh Produce Contamination in Soils 490    29.3 Post-Harvest Routes for Fresh Produce Contamination 495    29.4 Global Perspective 498    30 Safety of Fats and Oils 503 Yu Wang, Bo  ]Yang Hsu, Chi  ]Tang Ho and Lucy Sun Hwang    30.1 Introduction to Lipids 503    30.2 Safety of Saturated Fat 503    30.3 Safety of Trans Fat 504    30.4 3-Chloro-1,2-Propanediol and Glycidol Fatty Acid Esters 509    30.5 Safety Issues of Fat-Soluble Components and Contaminants 511    31 Grain and Grain Products Safety 521 Xiaonan Sui, Yan Zhang, Zhongjiang Wang, Baokun Qi, Yang Li and Lianzhou Jiang    31.1 Introduction 521    31.2 Past Grain Safety Problems in China 521    31.3 Current Grain Safety Problems in China 524    31.4 Potential Future Grain Safety Problems in China 529    31.5 Conclusion 531    32 Food Safety Aspects of Aquatic Products in China 537 Felicia Kow and Junrong Liu    32.1 Chinese Aquatic Products: Supply and Consumption 537    32.2 Development of Chinese Aquatic Product Quality 540    32.3 Current Status 547    32.4 Gaining Consumer Confidence on Food Safety 549    Part 7 New Technology 559    33 Food Safety Traceability 561 Yimin Wei, Boli Guo, Hongyan Liu, Shuai Wei and Jianrong Zhang    33.1 Introduction 561    33.2 Legal Regulations 562    33.3 Food Safety Traceability System 564    33.4 Food Traceability and Verification Technology 565    33.5 Problems and Recommendations 569    34 New Techniques for Genetically Engineered Organism Analysis 575 Litao Yang, Dabing Zhang and Sheng Quan    34.1 Status of GEO Commercialization 575    34.2 The Worldwide Regulations for GEO Labeling 576    34.3 Currently Used Methods and Technologies for GEO Analysis 578    34.4 Standardization of GEO Detection Methods 586    34.5 Database for GEO Analysis 587    34.6 Prospects 587    35 Safety of Food Contact Materials and Articles in China 593 Rongfang Chen and Yanyun Zhao    35.1 Introduction 593    35.2 Legislation on Food Contact Materials in China 594    35.3 Safety of Some Food Contact Substances 600    35.4 Food Safety in the Use of Emerging Packaging Technologies and Materials 604    35.5 Challenges and Strategies for Ensuring the Safety of Food Packaging 606    36 Nanotechnology Applications to Improve Food Safety 609 Boce Zhang, Yaguang Luo and Hongda Chen    36.1 Introduction 609    36.2 Recent Advances in Nanotechnology Applications for Improving Food Safety 610    36.3 Current Efforts and Future Directions 627    Index 637