Food safety in China: a comprehensive review
"This book provides a comprehensive review of the efforts put forth by China to prevent food safety concerns, including the abuse of food additives. Looking at food producers and operators, consumers, and government agencies as part of an organic system, the book examines the complete system of...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Florida [u.a.]
CRC Press
2015
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | "This book provides a comprehensive review of the efforts put forth by China to prevent food safety concerns, including the abuse of food additives. Looking at food producers and operators, consumers, and government agencies as part of an organic system, the book examines the complete system of the food supply chain from multi-scientific systematic points of view. It begins with the production of agricultural products and investigates the changing track of food safety (including imported and exported products) in the key aspects of production, circulation, and consumption between 2006 and 2011".. |
| Beschreibung: | XIV, 337 S. graph. Darst. 24 cm |
| ISBN: | 9781482218336 |
Internformat
MARC
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| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 4 | |a Politik | |
| 650 | 4 | |a Food adulteration and inspection |z China | |
| 650 | 4 | |a Food |x Safety measures |x Government policy |z China | |
| 650 | 4 | |a Food contamination |z China | |
| 650 | 4 | |a TECHNOLOGY & ENGINEERING / Food Science | |
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Datensatz im Suchindex
| _version_ | 1804152744976580608 |
|---|---|
| adam_text | Titel: Food safety in China
Autor: Wu, Linhai
Jahr: 2015
Contents
Foreword
Preface
Acknowledgments
Research Introduction and Main Inclusions
Authors
xliii
1
Market Supply and Quality and Safety of Major Edible Agricultural
Products I
1.1 Production and Market Supply of Major Edible
Agricultural Products i
1.1.1 Staple Foods 2
1.1.2 Vegetables and Fruits 4
1.1.3 Livestock Products 5
1.1.4 Aquatic Products 7
1.2 Structural Changes of Major Edible Agricultural Products 9
1.2.1 Planting Structure 9
1.2.2 Production Structure 11
1.3 Production Mode Transition of Edible Agricultural Products 11
1.3.1 Edible Agricultural Product Quality and Safety and
Chemical Input 12
1.3.2 Edible Agricultural Product Quality and Safety and
Organizational Level of Production 13
1.3.3 Edible Agricultural Product Quality and Safety and
Production Scale 14
1.3.4 Edible Agricultural Product Quality and Safety and
Science and Technology Inputs 15
16
17
17
18
1.4 Production and Market Development of Emerging Edible
Agricultural Products
1.4.1 Pollution-Free Agricultural Products
1.4.2 Green Agricultural Products
1.4.3 Organic Agricultural Products
1.4.4 Geographically Indicated Agricultural Products 19
1.4.5 Quality and Safety of Pollution-Free, Green,
Organic, and Geographically Indicated Agricultural
Products 20
1.5 Changes in Quality and Safety of Major Edible
Agricultural Products Based on Monitoring Data 21
1.5.1 Vegetable Products 22
1.5.2 Livestock Products 23
1.5.3 Aquatic Products 25
1.6 Main Problems in Enhancing Edible Agricultural Product
Quality and Safety 26
1.6.1 Small-Scale and Scattered Production and
Operation Mode 26
1.6.2 Serious Pollution in Producing Areas 27
1.6.3 Illegal Use of Chemical Additives Causing
Agricultural Product Safety Incidents 31
1.6.4 Principal Contradiction Influencing Agricultural
Product Quality and Safety 32
2
Food Industry Development and Food Quality in the Production Chain 35
2.1 Food Industry Development and Quantitative Security 35
2.1.1 Quantitative Food Safety
2.1.2 Category Structure of the Food Industry 3^
2.1.3 The Position of the Food Industry in the Chinese
National Economy
2.1.4 Contributions to Economic and Social Development
2.1.5 Sustainability
2.2 Changes in Food Quality in Production and Processing:
Based on Pass Rates in National Quality Checks
2.2.1 Overall Situation of Food Quality in National
Quality Checks
38
39
41
43
44
2.2.2 Comparison of Pass Rates of Different Varieties in
the Same Year 46
2.2.3 Comparison of Pass Rates of the Same Varieties in
Different Years 47
2.3 Major Problems of Food Quality and Safety in Production
and Processing 57
2.3.1 Small-Scale Production and Processing Units 52
2.3.2 Diversity in Improper or Illegal Behaviors 54
2.3.3 Absence of Processing-Dedicated, Large-Scale Raw
Material Sites 56
2.3.4 Insufficient Science and Technology Inputs in the
Food Industry 58
3
Food Safety Supervision in Circulation and Food Quality and Safety 61
3.1 Establishment of a System of Food Safety Supervision
in Circulation 61
3.1.1 A System of Food Safety Supervision in Circulation 62
3.1.2 Food Safety Regulations and Rules in Circulation 62
3.2 Special Law Enforcement Inspection of Food Safety and
Safety Incident Management in Circulation 63
3.2.1 Special Law Enforcement Inspection of Food Safety
in Circulation 63
3.2.2 Food Safety Incident Management in Circulation 65
3.3 Food Quality and Safety Supervision in Circulation 67
3.3.1 Quality Checks and Monitoring in the Food Market 67
3.3.2 Conduct Regulation of Food Business Operators 67
3.3.3 Admittance Regulation of Food Market Players 68
3.3.4 Supervision and Early Warning of Illegal Food
Advertising by Food Producers and Operators 69
3.3.5 Development of a Long-Term Regulatory Mechanism 69
3.4 Consumer Food Safety Evaluation and Complaints 72
3.4.1 Consumer Food Safety Evaluation 73
3.4.2 Consumer Food Complaints and Evaluation of
Complaint Channel Accessibility 79
3.5 Main Problems of Food Quality and Safety Supervision in
Circulation 84
3.5.1 Complex Composition of Operators in Food
Circulation 84
3.5.2 Unbalanced Development of Regulatory Capacity 86
3.5.3 Unbalanced Development of Regulatory Work 87
4 Quality and Safety of Import and Export Food 89
4.1 Quality and Safety of Exported Food 89
4.1.1 Overview of Exported Food 90
4.1.2 Quality and Safety of Exported Food 94
4.2 Quality and Safety of Imported Food 103
4.2.1 Overview of Imported Food 103
4.2.2 Quality and Safety of Imported Food 108
4.3 A Brief Comparison of the Quality and Safety between
Imported and Exported Food and Basic Conclusions 114
4.3.1 Similarities and Differences 115
4.3.2 Basic Conclusions 116
5 Food Safety Risk Assessment and Risk Characteristic Analysis
at the Macrolevel 117
5.1 Food Safety Risk Assessment from the Perspective of
Management 117
5.1.1 Brief Review of Existing Research 118
5-1.2 Evaluation Methods from the Perspective of
Management 119
5.2 Food Safety Risk Assessment during 2006-2012 121
5.2.1 Data Sources and Processing 121
5.2.2 Risk Measurement Standard 124
5.2.3 Risk Assessment Results 126
5.3 Analysis of Changes in Food Safety Risk during 2006-2012 127
5.3.1 General Characteristics of Food Safety Risks 127
5.3.2 Risk Characteristics in Major Subsystems 127
5.3.3 Future Trends of Food Safety Risks 128
5.3.4 Limitations of the Study 128
5.4 Major Characteristics of Food Safety Risks at This Stage:
Human Factors 129
5.4.1 Classification of Causes of Food Safety Incidents 130
5.4.2 Causes of Chinese Food Safety Incidents 131
5.4.3 Brief Comparison and Main Conclusions 132
5.5 Major Characteristics of Human-Induced Food Safety Risks 133
5.5.1 All Sectors of the Food Supply Chain Are Involved 133
5.5.2 The Biggest Hazard Is Present in Deep Processing 134
5.5.3 Food Safety Incidents Occur More Frequently in
Developed Regions 136
5.6 Main Contradiction in Preventing Food Safety Risks 138
6
Food Safety Evaluation and Concerns of Urban and Rural Residents 141
6.1 Survey Description and Respondent Demographics 141
6.1.1 Selection of Survey Areas 142
6.1.2 Respondent Demographics 143
6.2 Food Safety Evaluation and Confidence in Its Future Trend 145
6.2.1 Concern about Food Safety 145
6.2.2 Evaluation of Local Food Safety 147
6.2.3 Evaluation of Improvement in Food Safety 148
6.2.4 The Effect of Frequent Food Safety Incidents on
Respondents Confidence in Food Safety 149
6.2.5 Future Trends of Food Safety 150
6.3 The Most Important Food Safety Risk Factor and Level
of Worry 150
6.3.1 The Most Important Food Safety Risk Factor 151
6.3.2 Level of Worry about Major Food Safety Risks 152
6.3.3 Comparison of Levels of Worry about Food Safety
Risks between Urban and Rural Respondents 155
6.4 Judgment Regarding the Main Cause of Risks and
Evaluation of Governmental Regulation and Law
Enforcement Capacity 157
6.4.1 Judgment Regarding the Main Causes of Food
Safety Risks 157
6.4.2 Evaluation of the Governments Ability to Supervise
and Manage Food Safety Risks 158
6.4.3 Summary of Related Evaluations 163
6.5 Suggestions to the Government on Improving Food Safety
Risk Management 166
6.5.1 Collection of Suggestions 167
6.5.2 Main Suggestions of the Respondents and the
Basic Characteristics 168
7
Evolutionary Development of the Chinese Food Safety Legal System 169
7.1 Developmental Course of the Chinese Food Safety
Legal System 169
7.1.1 Before Implementation of the Food Safety Law 170
7.1.2 Implementation of the Food Safety Law 172
7.2 Main Characteristics of the Chinese Food Safety Legal System 176
7.2.1 Diversity in Sources of Law and a Rich Hierarchy
of Legal Force 176
7.2.2 Clear Priorities and Reasonable Structure 179
7.2.3 An Aggregate of Legal Norms of Various Natures 182
7.3 Effects of the Existing Food Safety Legal System 184
7.3.1 Public Security Organizations 185
7-3.2 Procura to rate 188
7.3.3 Court 188
7.4 Thoughts and Suggestions on Improving the Chinese Food
Safety Legal System 192
7.4.1 Improve the System of Punitive Compensation 193
7.4.2 Implement a Compulsory Liability Insurance
System for Food Producers 194
7-4.3 Improve the Legal Foundations for Public
Participation 195
8
Evolution and Reform of the Chinese Food Safety Management System
8.1 Evolutions of the Food Safety Management System
8.1.1 Directive Management System during the Planned
Economy Period (1949-1978)
8.1.2 Hybrid Management System during the Economic
Transition Period (1979-1992)
8.1.3 Regulatory System in the Market Economy
(1993-2012)
197
197
198
200
201
8.2 General Framework and Key Responsibilities
of the New Food Safety Management System 204
8.2.1 Major Drawbacks of the Existing Food Safety
Management System 205
8.2.2 General Framework of the New Food Safety
Management System 206
8.2.3 Key Responsibilities of Relevant Authorities
after the Reform 207
8.3 Significance of the Food Safety Management
System Reform 209
8.3.1 A New Step toward Seamless Management 209
8.3.2 Integration of Regulatory Power 209
8.3.3 Shifting of the Focus of Regulatory Power
to Lower Levels 210
8.4 Potential Problems the Food Safety Management System
Is Faced with after the Reform 211
8.4.1 Difficulties in Source Supervision 211
8.4.2 Seamless Management Is Yet to Be Tested 212
8.4.3 The Local Management Model
Is Facing Challenges 213
8.4.4 Difficulties in Comanagement by the Government
and Civil Society 213
8.5 Exploration of the Innovation of Food Safety Management
System by the Shenzhen Municipal Government 214
8.5.1 New Background 215
8.5.2 Evolution of the Food Management System Reform
by the Shenzhen Municipal Government 215
8.5.3 Basic Features of the Innovation of Shenzhen 216
8.6 Future Prospects for Deepening Reform 218
9
Construction and Development of a Food Safety Standard System 219
9.1 Improvement of the Management System of the Food
Safety Standards 219
9.1.1 Promulgation of Administrative Measures
for National Food Safety Standards 220
9.1.2 Promulgation of Administrative Measures
for Local and Enterprise Lood Safety Standards 221
9.1.3 Establishment of the National Food Safety
Standard Review Committee 221
9.2 Formulation and Revision of the New National Food
Safety Standards 222
9.2.1 National Safety Standards for Dairy Products 222
9.2.2 Standards for Use of Food Additives 225
9.2.3 General Standard for Compound Food Additives 226
9.2.4 Maximum Levels of Mycotoxin 227
9.2.5 General Rules for the Labeling of
Prepackaged Foods 229
9.2.6 Food Nutrition Labeling Standards 230
9.2.7 Standard for Pesticide Residue Limits 232
9.2.8 Standard for Maximum Levels of Contaminants
in Food 233
9.3 Substantial Efforts on the Implementation of National
Food Safety Standards 234
9-3.1 Focused Publicity and Training 234
9.3.2 Follow-Up Evaluation of Standards 236
9.4 Active Participation in Affairs of the Codex Alimentarius 236
9.4.1 The Work of the Codex Committee on Food
Additives 239
9.4.2 The Work of the Codex Committee on Pesticide
Residues 240
9.5 Preliminary Thinking on the Future Construction of Food
Safety Standard System and the Major Measures 240
9.5.1 Basic Principles 241
9.5.2 Key Tasks 243
9.5.3 Supporting Measures 245
10
Research Report on Food Safety Information Disclosure
10.1 Status Quo of Food Safety Information Disclosure
10.1.1 Improvement of the Food Safety Information
Disclosure System 248
10.1.2 Information Disclosure on the Web by Food Safety
Regulators at the Central Level 24g
10.1.3 Government Information Disclosure of Food Safety
Incidents 253
247
247
10.2 Main Characteristics of Food Safety Information Disclosure 256
10.2.1 Transition from Legal System Construction to
Behavioral Regulation 256
10.2.2 Change in Departments Responsible
for Information Disclosure 256
10.2.3 Emphasis on Information Disclosure of Standards 257
10.2.4 A Trend to Disclose Safety Information by
Special Topic 258
10.3 Main Problems in Food Safety Information Disclosure 259
10.3.1 Disorder of Disclosers 259
10.3.2 The Lack of an Accurate Grasp of Food Safety
Information 261
10.3.3 Incomprehensive Disclosure 262
10.3.4 Failure to Make Timely Disclosure 262
10.3.5 A Huge Gap Exists between the Amount of
Information Disclosed and the Public Demand 263
10.4 Focus on Food Safety Information Disclosure System
Construction 264
10.4.1 Refine the Classification of Food Safety Information 264
10.4.2 Organize the Information Disclosure Function
of Regulators 265
10.4.3 Strengthen the Construction of Provincial Food
Safety Information Disclosure Platforms 266
10.4.4 Improve the White Paper System of Food Safety 267
11
Food Safety Incidents of Concern in 2011 in Chinese Mainland
and a Brief Review 269
11.1 Background and Incident Selection 269
11.2 Description and Analysis of Food Safety Incidents 270
11.2.1 Food Safety Incidents Caused by Environmental
Pollution 271
11.2.2 Food Safety Incidents Caused by Improper
Use of Agrochemicals 273
11.2.3 Use of Nonfood Raw Materials in Cooking 276
11.2.4 Use of Shoddy and False Certification 277
11.2.5 Controversies on Microbial Standards in Food 279
11.3 Brief Review 281
11.3.1 Main Causes of Food Safety Incidents 282
11.3.2 Essential Problems in Controversies on Food
Standards 28^
12
Research on Agricultural Production Mode Transformation:
County, 1 China 23/
12.1 Introduction 287
12.2 Survey Design 288
12.2.1 Selection of Agricultural Product Varieties 288
12.2.2 Study Area 281?
12.2.3 Questionnaire Design and Survey Subjects 21)0
12.2.4 Sample Analysis 21)0
12.3 Modeling and Econometric Analysis 292
12.3.1 Modeling and Variable Setting 292
12.3.2 Model Analysis Results and Discussion 298
12.4 Main Conclusions and Policy Implications 302
13
Main Conclusions and Research Prospects 305
13.1 Main Research Conclusions 305
13.1.1 Guaranteed Quantitative Safety of Edible
Agricultural Products and Food 305
13.1.2 Gradual Improvement of Qualitative Safety
of Edible Agricultural Products 306
13.1.3 A High Level of Food Quality and Safety
in Processing 306
13.1.4 Gradual Improvement of Food Quality and Safety
in Circulation 306
13.1.5 A High Level of Quality and Safety of Imported
and Exported Food 307
13.1.6 A Relatively Safe Range of Food Safety Risks 307
13.1.7 Particularity of China s Food Safety Risks 308
13.1.8 Urban and Rural Residents Low Evaluation
of Food Safety 308
13.1.9 Basic Establishment of a Food Safety Legal System 309
13.1.10 Significant Progress in the Food Safety
Management System Reform 309
13.1.11 New Progress in Construction of a Food Safety
Standard System 310
13.1.12 Seriously Insufficient Disclosure of Food Safety
Information 311
13.1.13 Difficult Transformation of Production Mode
of Edible Agricultural Products and Food 311
13.1.14 A Long and Arduous Road to the Prevention
and Control of Food Safety Risks in China 312
13.2 Research Prospects 312
13.2.1 The Particularity of Food Safety Management
in China 312
13.2.2 The Relationship between China s Food Safety
and Food Standards 313
13.2.3 The Relationship between Food Safety
Management and the Market in China 313
13.2.4 Rural Food Safety Governance in China 313
13.2.5 Summary of Experience in Food Safety
Governance in China 314
References 315
Index 329
|
| any_adam_object | 1 |
| author | Wu, Linhai 1962- Zhu, Dian |
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| dewey-search | 363.19/260951 |
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| geographic | China (DE-588)4009937-4 gnd |
| geographic_facet | China |
| id | DE-604.BV042218684 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T01:15:35Z |
| institution | BVB |
| isbn | 9781482218336 |
| language | English |
| lccn | 014003434 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027657234 |
| oclc_num | 910972142 |
| open_access_boolean | |
| owner | DE-188 DE-20 |
| owner_facet | DE-188 DE-20 |
| physical | XIV, 337 S. graph. Darst. 24 cm |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | CRC Press |
| record_format | marc |
| spelling | Wu, Linhai 1962- Verfasser (DE-588)1023673207 aut Food safety in China a comprehensive review Linhai Wu, Dian Zhu Boca Raton, Florida [u.a.] CRC Press 2015 XIV, 337 S. graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier "This book provides a comprehensive review of the efforts put forth by China to prevent food safety concerns, including the abuse of food additives. Looking at food producers and operators, consumers, and government agencies as part of an organic system, the book examines the complete system of the food supply chain from multi-scientific systematic points of view. It begins with the production of agricultural products and investigates the changing track of food safety (including imported and exported products) in the key aspects of production, circulation, and consumption between 2006 and 2011".. TECHNOLOGY & ENGINEERING / Food Science bisacsh Politik Food adulteration and inspection China Food Safety measures Government policy China Food contamination China TECHNOLOGY & ENGINEERING / Food Science Lebensmittel (DE-588)4034870-2 gnd rswk-swf Reinheit (DE-588)4136148-9 gnd rswk-swf China (DE-588)4009937-4 gnd rswk-swf China (DE-588)4009937-4 g Lebensmittel (DE-588)4034870-2 s Reinheit (DE-588)4136148-9 s DE-604 Zhu, Dian Verfasser (DE-588)103174231X aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027657234&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Wu, Linhai 1962- Zhu, Dian Food safety in China a comprehensive review TECHNOLOGY & ENGINEERING / Food Science bisacsh Politik Food adulteration and inspection China Food Safety measures Government policy China Food contamination China TECHNOLOGY & ENGINEERING / Food Science Lebensmittel (DE-588)4034870-2 gnd Reinheit (DE-588)4136148-9 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4136148-9 (DE-588)4009937-4 |
| title | Food safety in China a comprehensive review |
| title_auth | Food safety in China a comprehensive review |
| title_exact_search | Food safety in China a comprehensive review |
| title_full | Food safety in China a comprehensive review Linhai Wu, Dian Zhu |
| title_fullStr | Food safety in China a comprehensive review Linhai Wu, Dian Zhu |
| title_full_unstemmed | Food safety in China a comprehensive review Linhai Wu, Dian Zhu |
| title_short | Food safety in China |
| title_sort | food safety in china a comprehensive review |
| title_sub | a comprehensive review |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Politik Food adulteration and inspection China Food Safety measures Government policy China Food contamination China TECHNOLOGY & ENGINEERING / Food Science Lebensmittel (DE-588)4034870-2 gnd Reinheit (DE-588)4136148-9 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Politik Food adulteration and inspection China Food Safety measures Government policy China Food contamination China Lebensmittel Reinheit China |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027657234&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT wulinhai foodsafetyinchinaacomprehensivereview AT zhudian foodsafetyinchinaacomprehensivereview |