Food Safety in China

About the editorsJoseph 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.

• Part 1 Introduction 11 Shared Responsibility of Food Safety 3Joseph J. Jen1.1 Introduction 31.2 History 51.3 The Food Chain and Food Safety Laws 61.4 Current Status 81.5 The Future 112 Overview of Food Safety Situation in China 15Junshi Chen and Zhiqiang Zhang2.1 Introduction 152.2 The Past (1995–2009) 162.3 Present (2009–2015) 192.4 Major Food Safety Issues at Present 222.5 Looking Forward 262.6 Summary 273 Food Safety Education and Training Programs in China 29Yao]wen Huang3.1 Introduction 293.2 Definitions of Food Safety Problems 303.3 Food Poisoning Incidents 313.4 Food Safety Education and Training 323.5 Summary 414 Development of the Food Industry in China 43Suhe Meng and Joseph J. Jen4.1 Introduction 434.2 Background Information 434.3 Current Status 454.5 Challenges 484.6 Future Development 50Part 2 Food Microbiology 535 Food-borne Diseases and Surveillance 55Yunchang Guo, Shuyu Wu and Jianghui Zhu5.1 Introduction 555.2 The Past (–2010) 565.3 Present (2010~) 575.4 The Future 605.5 Brief Summary 616 Food-borne Pathogenic Bacteria 65Xianming Shi, Yanping Xie and Xiujuan Zhou6.1 Introduction to Bacterial Food Poisoning 656.2 Important Food-borne Pathogenic Bacteria 666.3 Frequent Vehicles of Food-borne Pathogens 706.4 Prevention and Control of Bacterial Food Poisoning 736.5 Principles of Prevention and Control 746.6 Future Aspects 766.7 Risk Assessment of Food-borne Pathogens 777 Mycotoxins in China: Occurrence and Exposure 83Yunyun Gong, Fengqin Li and Michael N. Routledge7.1 Introduction to Mycotoxins 837.2 Aflatoxin 847.3 Fumonisins 877.4 DON 897.5 T-2 Toxin 927.6 ZEN 927.7 Combined Exposures 947.8 Regulations, Control and Surveillance 957.9 Challenges 968 Viruses 103Jennifer L. Cannon, Lingling Liu and Wei Kang8.1 Introduction 1038.2 Overview of Specific Food-borne Viruses Important in China and Globally 1048.3 The Current Status of Food-borne Viruses in China 1118.4 Future Perspectives for Food-borne Viruses in China 1179 Food-borne Parasitic Diseases in China 127Xue Bai, Xiaolei Liu, Xiaonong Zhou, Jiaxu Chen, Xiuping Wu, Pascal Boireau and Mingyuan Liu9.1 Epidemic Features of Major Food-borne Parasitic Diseases in China 1299.2 Diagnostic Technologies for Food-borne Parasitic Diseases in China 1349.3 Management and Regulation of Food-borne Parasitic Diseases in China 13810 Natural Antimicrobials from Herbs and Spices 147P. Michael Davidson10.1 Food Preservation 14710.2 Antimicrobial Food Preservatives 14710.3 Spices and Herbs as Natural Antimicrobials 14810.4 Considerations in Using Essential Oils as Natural Antimicrobials in Foods 15611 Antimicrobial Resistance in Food-Related Bacteria 163Fengqin Li and Seamus Fanning11.1 Introduction 16311.2 Salmonella Species 16511.3 Escherichia coli 16911.4 Staphylococcus aureus 17111.5 Campylobacter species 17211.6 Listeria monocytogenes 17311.7 Enterococcus species 17611.8 Lactic Acid Bacteria (LAB) 17811.9 Concluding Remarks and Future Direction in China 179Part 3 Food Chemistry 18512 Food Additives 187Baoguo Sun and Jing Wang12.1 Introduction 18712.2 The Development History of Food Additives 18912.3 The Status Quo for Food Additives 19212.4 The Status and Development of Food Additives in Foreign Countries 19612.5 The Development Trend of Food Additives in the Future 19813 Pesticide Residues 201Xiongwu Qiao13.1 Introduction 20113.2 The Impact of Pesticide Residues on Food Safety 20113.3 Past Events and Evolution of Pesticide Residue Issues: Changing Across the Centuries 20213.4 The Current Status of Pesticide Residues in Food Safety and Management Measures 21013.5 The Future of Risk Management for Pesticide Residues in Foods 21314 Veterinary Drug Residues in China 219Zhenling Zeng, Fan Yang and Liqi Wang14.1 Introduction 21914.2 The Regulations Used in China to Prevent and Control Veterinary Drug Residues 22114.3 The Measures Used in China to Prevent and Control Veterinary Drug Residues 22214.4 Measures and Policies that Should be Applied in Future to Monitor and Control Veterinary Drug Residues in China 22715 Heavy Metal Contamination 237Dajin Yang, Kai Zhao, Fabrizis Suarez, Lawrence Pacquette and Daniel Schmitz15.1 Food Safety Concerns in the Past 23815.2 Heavy Metal Contamination at Present 24415.3 Prospects for Heavy Metal Contamination Control 24716 Food Fraud 253Yongning Wu, Hong Miao, Bing Shao, Jing Zhang, John W. Spink and Douglas C. Moyer16.1 Introduction 25316.2 Overview of Food Fraud in China 25516.3 Influential Factors and Characteristics of Food Fraud in China 25716.4 China’s Management of Food Fraud 25816.5 The Future of Combating Food Fraud 26216.6 Conclusion 267Part 4 Risk Assessment and Communication 27117 Risk Assessment in China: Capacity Building and Practices 273Ning Li and Zhaoping Liu17.1 Introduction 27317.2 Laws on Risk Assessment in China 27417.3 Risk Assessment Organizations in China 27517.4 Capacity Building for Risk Assessment 27517.5 Practices and Roles of Risk Assessment in China 27617.6 Gaps and the Future 28318 Microbiological Risk Assessment in Food 287Xinan Jiao, Jianghui Zhu, Jinlin Huang and Qingli Dong18.1 Overview of Microbiological Risk Assessment in Food 28718.2 Basic Procedures for Food Microbiological Risk Assessment 29118.3 Achievements and Shortcomings of Food Quantitative Microbiological Risk Assessment 29518.4 Future Outlook for Food Microbiological Risk Assessment 29919 Food Safety Risk Communication Practices and Exploration in China 307Kai Zhong and Yue Zheng19.1 The Importance of Food Safety Risk Communication 30719.2 Genetically Modified Organisms (GMOs) and Consciousness of Public Rights 30919.3 The Rise of the New Media Era and Opinion Leaders 31019.4 The Proposal of Social Participation and the Concept of Cooperated and Joint Efforts 31119.5 The Germination Stage of Government Agencies Risk Communication System 31219.6 The Food Division of the Health and Family Planning Commission has Set Up a Risk Communication Position 31319.7 The Current Situation of Food Safety Risk Communication in China 31419.8 Future Perspectives for Risk Communication 31820 Consumer Knowledge, Attitude and Behavior Toward Food Safety 323Li Bai and Shunlong Gong20.1 Introduction 32320.2 Materials and Methods 32420.3 Consumer Perception and Confidence in Food Safety 32420.4 Consumer Knowledge, Attitude and Behavior Toward Safe Food Purchase 32720.5 Home Food Safety and Consumer Knowledge, Attitude and Behavior 33120.6 Discussion and Future Research 33520.7 Conclusions 337Part 5 Risk Management 34521 Food Safety Laws and Regulations 347Yunbo Luo and Guangfeng Wu21.1 Overview: The Importance of Laws and Regulations for Food Safety 34721.2 History 34921.3 Current Situation (January 2014 to June 2015) 35321.4 The Future 35822 Food Safety Standards 363Zhutian Wang, Yongxiang Fan, Zhe Zhang and Samuel Godefroy22.1 China’s Food Standards before Promulgation of the Food Safety Law 36322.2 Setup and Development of the Food Safety Standard System 37022.3 Future Directions and Trends in Food Safety Standards Development 37622.4 Conclusion 37923 Lessons for China from US Food Safety History 381Fred Gale and Sandra Hoffmann23.1 Introduction 38123.2 Food Safety Then and Now 38223.3 Urbanization and Food Safety 38323.4 Development of US Food Safety Regulation 38423.5 Lessons from History 38623.6 Concluding Remarks 39124 Food Safety Regulatory Inspection in China 397Zhenhua Gu, Congqian Qiu and Zhinong Yan24.1 Overview of Food Safety Regulatory Inspection 39724.2 The History of Chinese Food Safety Regulatory Inspection 39924.3 The Current Status of Food Safety Regulatory Inspection 40524.4 The Future of Food Safety Regulatory Inspection 40824.5 Global Food Safety Regulatory Systems and their Relevance to China 40925 Food Safety in Restaurants and Catering 419Zhaohui Ma and Duncan Lap]Yan Tung25.1 Introduction 41925.2 Changes in Food Safety in Catering in the Past 10 Years 42225.3 Current Food Safety in Catering 42725.4 The Future of Food Safety in Catering 43025.5 Food Safety Regulatory Systems in Other Countries 43326 Food Safety and International Trade: Regulatory Challenges 439Shawn S. Arita, Fred Gale and Xuedan Mao26.1 Introduction 43926.2 Overview of China’s SPS regime 44026.3 Case Study: China’s Experience Regulating Beta Agonists at Home and at the Border 44326.4 Conclusion 448Part 6 Commodities 45327 Meat Safety in China 455Guanghong Zhou, Keping Ye and Ronald Keith Tume27.1 Introduction 45527.2 Hazards Associated with Meat Safety in China 45627.3 Control Technologies for Meat Safety 46427.4 Ensuring Meat is Safe to Eat 46827.5 Summary 47028 A New Epoch of Dairy Product Safety in China 477Yujun Jiang and Jin Yue28.1 Food Safety is the Top Priority for Dairy Products 47728.2 Crises Create Concerns: The History of China’s Dairy Product Safety 47828.3 Reinforcing Management and Pursuing Safety: The Present Status of China’s Dairy Products 48328.4 Metamorphosis in a New Epoch: The Future of DP Safety in China 48529 The Importance of Food Safety for Fruits and Vegetables 489Xiaosong Hu, Fang Chen, Pan Wang and Zhao Chen29.1 The Present Situation for Fruit and Vegetable Safety, Domestic and Abroad 48929.2 Pre-Harvest Routes for Fresh Produce Contamination in Soils 49029.3 Post-Harvest Routes for Fresh Produce Contamination 49529.4 Global Perspective 49830 Safety of Fats and Oils 503Yu Wang, Bo]Yang Hsu, Chi]Tang Ho and Lucy Sun Hwang30.1 Introduction to Lipids 50330.2 Safety of Saturated Fat 50330.3 Safety of Trans Fat 50430.4 3-Chloro-1,2-Propanediol and Glycidol Fatty Acid Esters 50930.5 Safety Issues of Fat-Soluble Components and Contaminants 51131 Grain and Grain Products Safety 521Xiaonan Sui, Yan Zhang, Zhongjiang Wang, Baokun Qi, Yang Li and Lianzhou Jiang31.1 Introduction 52131.2 Past Grain Safety Problems in China 52131.3 Current Grain Safety Problems in China 52431.4 Potential Future Grain Safety Problems in China 52931.5 Conclusion 53132 Food Safety Aspects of Aquatic Products in China 537Felicia Kow and Junrong Liu32.1 Chinese Aquatic Products: Supply and Consumption 53732.2 Development of Chinese Aquatic Product Quality 54032.3 Current Status 54732.4 Gaining Consumer Confidence on Food Safety 549Part 7 New Technology 55933 Food Safety Traceability 561Yimin Wei, Boli Guo, Hongyan Liu, Shuai Wei and Jianrong Zhang33.1 Introduction 56133.2 Legal Regulations 56233.3 Food Safety Traceability System 56433.4 Food Traceability and Verification Technology 56533.5 Problems and Recommendations 56934 New Techniques for Genetically Engineered Organism Analysis 575Litao Yang, Dabing Zhang and Sheng Quan34.1 Status of GEO Commercialization 57534.2 The Worldwide Regulations for GEO Labeling 57634.3 Currently Used Methods and Technologies for GEO Analysis 57834.4 Standardization of GEO Detection Methods 58634.5 Database for GEO Analysis 58734.6 Prospects 58735 Safety of Food Contact Materials and Articles in China 593Rongfang Chen and Yanyun Zhao35.1 Introduction 59335.2 Legislation on Food Contact Materials in China 59435.3 Safety of Some Food Contact Substances 60035.4 Food Safety in the Use of Emerging Packaging Technologies and Materials 60435.5 Challenges and Strategies for Ensuring the Safety of Food Packaging 60636 Nanotechnology Applications to Improve Food Safety 609Boce Zhang, Yaguang Luo and Hongda Chen36.1 Introduction 60936.2 Recent Advances in Nanotechnology Applications for Improving Food Safety 61036.3 Current Efforts and Future Directions 627Index 637