Food safety rapid testing technology

Author: Wang Jing
Publisher:
Publish Date: 2003-04-01
Features: This book particularly emphasizes the combination of theory and practice, highlighting new methods and technologies from international authorities. These new methods and technologies provide a relatively comprehensive reflection of the current development level of the discipline. This book is primarily intended as a reference for product inspection and quarantine, quality inspection, safety (hygiene) supervision, and enterprise quality control operators. It can also be used by professionals in relevant fields, food safety researchers, as well as workers in business, agricultural committees, dining associations, and food industry associations.
This book is organized and compiled based on the classification of food safety influencing factors. The entire book consists of six chapters: Introduction, Basic Knowledge of Detection Technology, Rapid Detection Methods for Harmful Chemical Substances in Food, Rapid Detection Methods for Toxins, Rapid Detection Methods for Harmful Microorganisms in Food, and the Basics of the Dangers and Detection of Genetically Modified Food. It primarily focuses on pollutants as the main line, providing detailed introductions to the basic principles, technical methods, quality assurance in experimental processes, as well as simple testing methods and modern new rapid detection technologies.