Introduction to Food Safety

Author: Jin Zhengyu
Publisher:
Publish Date: 2005-06-01
Features: Food safety directly relates to human life and health, impacting the quality of life. Food safety has always been a major issue widely concerned by the world. Foodborne hazards and diseases are currently the most prevalent and severe problems. This book systematically and scientifically introduces key detection technologies for foodborne hazards and various aspects of food safety. Foodborne hazards and diseases are currently the most prevalent and severe problems, and this book systematically and comprehensively introduces key detection technologies for foodborne hazards. It explores research and design approaches for the identification, tracing, monitoring, and early warning systems of foodborne hazards, introducing domestic and international research status. It provides a detailed introduction to the influencing factors and assessment methods of foodborne hazards, making the severity of hazards more explicit. It evaluates the safety of new technologies, processes, and resources adopted in food processing to facilitate the scientific application of these new methods, improve food quality, and ensure food safety. In terms of safety control technologies and regulations in food production, the book introduces hazard control in the production of common foods such as canned foods, aquatic products, meat products, and frozen foods, and presents the basic model and application examples of the HACCP system in the food industry. The final part covers strategic and technical measures for food safety standards, introducing domestic and international food safety and hygiene standards, as well as standards for the limits of toxic and harmful substances. The book's introduction to technical methods for food safety highlights systematicity, scientific rigor, and advanced approaches, making it suitable for production, research, and management personnel engaged in food safety production, food safety detection and control, and food safety assessment. It is also a valuable reference for faculty and students in food science, food engineering, and related fields at universities. Foodborne hazards and diseases are currently the most prevalent and severe problems, and this book systematically and comprehensively introduces key detection technologies for foodborne hazards. It explores research and design approaches for the identification, tracing, monitoring, and early warning systems of foodborne hazards, introducing domestic and international research status. It provides a detailed introduction to the influencing factors and assessment methods of foodborne hazards, making the severity of hazards more explicit. It evaluates the safety of new technologies, processes, and resources adopted in food processing to facilitate the scientific application of these new methods, improve food quality, and ensure food safety. In terms of safety control technologies and regulations in food production, the book introduces hazard control in the production of common foods such as canned foods, aquatic products, meat products, and frozen foods, and presents the basic model and application examples of the HACCP system in the food industry. The final part covers strategic and technical measures for food safety standards, introducing domestic and international food safety and hygiene standards, as well as standards for the limits of toxic and harmful substances. The book's introduction to technical methods for food safety highlights systematicity, scientific rigor, and advanced approaches, making it suitable for production, research, and management personnel engaged in food safety production, food safety detection and control, and food safety assessment. It is also a valuable reference for faculty and students in food science, food engineering, and related fields at universities.