Food Safety and Selection

Author: Liu Jingbo
Publisher:
Publish Date: 2006-09-01
Features: This book starts with food safety, introducing the current state of food safety both domestically and internationally, and provides a detailed explanation of external factors affecting food safety and their protective measures. On this basis, it tells readers how to select various foods and their raw materials from a safety perspective, such as livestock, poultry, eggs, dairy products, aquatic products, grains, oils, beans, canned foods, cold drinks, seasonings, alcoholic beverages, sugar, fungi, tea, and honey, enabling readers to distinguish between high-quality and low-quality foods based on sensory observation. This book effectively combines food safety theory with food selection practice, making it highly practical and suitable for food procurement personnel in collective canteens of government agencies, factories, schools, hospitals, and other enterprises, as well as ordinary consumers. The book is divided into three chapters. The first chapter introduces the concept of food safety, biological contamination, chemical contamination, radioactive contamination, and their impact on food safety; the second chapter covers foodborne diseases and their prevention; the third chapter focuses on safe food selection in the market. The book strives to provide a detailed introduction to various factors affecting food safety, including their nature, contamination pathways, harm to the human body, and protective measures, in order to enhance the public's awareness of food safety and strengthen self-protection capabilities. At the same time, it hopes to offer assistance and references for relevant management departments and food production enterprises when formulating corresponding safety standards and quality control measures. This book starts with food safety, introducing the current state of food safety both domestically and internationally, and provides a detailed explanation of external factors affecting food safety and their protective measures. On this basis, it tells readers how to select various foods and their raw materials from a safety perspective, such as livestock, poultry, eggs, dairy products, aquatic products, grains, oils, beans, canned foods, cold drinks, seasonings, alcoholic beverages, sugar, fungi, tea, and honey, enabling readers to distinguish between high-quality and low-quality foods based on sensory observation. This book effectively combines food safety theory with food selection practice, making it highly practical and suitable for food procurement personnel in collective canteens of government agencies, factories, schools, hospitals, and other enterprises, as well as ordinary consumers. The book is divided into three chapters. The first chapter introduces the concept of food safety, biological contamination, chemical contamination, radioactive contamination, and their impact on food safety; the second chapter covers foodborne diseases and their prevention; the third chapter focuses on safe food selection in the market. The book strives to provide a detailed introduction to various factors affecting food safety, including their nature, contamination pathways, harm to the human body, and protective measures, in order to enhance the public's awareness of food safety and strengthen self-protection capabilities. At the same time, it hopes to offer assistance and references for relevant management departments and food production enterprises when formulating corresponding safety standards and quality control measures.