Food Hygiene Inspection Technology Manual

Author: Wang Shu Chun
Publisher:
Publish Date: 2002-12-01
Features: The "Food Hygiene Inspection Technology Handbook" remains divided into two parts: physicochemical inspection and microbiological inspection in the third edition. The physicochemical inspection section consists of four chapters covering thirty-six sections. The first chapter introduces the collection and pretreatment of samples, new technologies, basic operational procedures for inspection and analysis, relevant knowledge and preparation of reagents, analytical methods for food hygiene inspection, laboratory management, and food analysis quality assurance. The second chapter provides detailed explanations on the principles, hygienic significance, operational methods, and precautions for inspecting general components, dietary fiber, vitamins, trace elements, pesticides, veterinary drugs, mycotoxins, other harmful substances, food additives, and various food, food packaging materials, coatings, and containers as stipulated in China's food hygiene standards. The third chapter introduces the chemical components and testing methods of functional foods. The fourth chapter provides a review of the latest advancements in food inspection and the safety and hygiene of food. The microbiological inspection section consists of three chapters covering fourteen sections. The first chapter introduces basic knowledge about bacterial morphology, physiology, and cultivation characteristics. The last two chapters provide detailed explanations on the inspection methods and precautions for food pathogenic microorganisms stipulated in China's food hygiene standards. The appendices at the end of the book include national standards for food hygiene microbiology, the morphological characteristics of various molds, and a classification table for molds. Compared to the previous edition, the third edition has added approximately 120 new physicochemical and microbiological inspection methods; added 50 new testing methods for common functional components of health foods; and also included regulations recently promulgated by the state. This book can be used by supervisory and inspection personnel from various food production and operation enterprises, health prevention stations, public health supervision offices, product quality supervision and inspection institutes, and commodity inspection and quarantine bureaus. It can also serve as a reference for relevant universities, colleges, and research institutions.