Food Safety in China E-Book
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- Herausgeber: John Wiley & Sons
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- Sprache: Englisch
From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.
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Veröffentlichungsjahr: 2017
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Table of Contents
Cover
Title Page
Copyright
List of Contributors
Preface
Part 1: Introduction
Chapter 1: Shared Responsibility of Food Safety
1.1 Introduction
1.2 History
1.3 The Food Chain and Food Safety Laws
1.4 Current Status
1.5 The Future
References
Chapter 2: Overview of Food Safety Situation in China
2.1 Introduction
2.2 The Past (1995–2009)
2.3 Present (2009–2015)
2.4 Major Food Safety Issues at Present
2.5 Looking Forward
2.6 Summary
References
Chapter 3: Food Safety Education and Training Programs in China
3.1 Introduction
3.2 Definitions of Food Safety Problems
3.3 Food Poisoning Incidents
3.4 Food Safety Education and Training
3.5 Summary
References
Chapter 4: Development of the Food Industry in China
4.1 Introduction
4.2 Background Information
4.3 Current Status
4.5 Challenges
4.6 Future Development
References
Part 2: Food Microbiology
Chapter 5: Food-borne Diseases and Surveillance
5.1 Introduction
5.2 The Past (–2010)
5.3 Present (2010~)
5.4 The Future
5.5 Brief Summary
Disclaimer
References
Chapter 6: Food-borne Pathogenic Bacteria
6.1 Introduction to Bacterial Food Poisoning
6.2 Important Food-borne Pathogenic Bacteria
6.3 Frequent Vehicles of Food-borne Pathogens
6.4 Prevention and Control of Bacterial Food Poisoning
6.5 Principles of Prevention and Control
6.6 Future Aspects
6.7 Risk Assessment of Food-borne Pathogens
References
Chapter 7: Mycotoxins in China: Occurrence and Exposure
7.1 Introduction to Mycotoxins
7.2 Aflatoxin
7.3 Fumonisins
7.4 DON
7.5 T-2 Toxin
7.6 ZEN
7.7 Combined Exposures
7.8 Regulations, Control and Surveillance
7.9 Challenges
References
Chapter 8: Viruses
8.1 Introduction
8.2 Overview of Specific Food-borne Viruses Important in China and Globally
8.3 The Current Status of Food-borne Viruses in China
8.4 Future Perspectives for Food-borne Viruses in China
References
Chapter 9: Food-borne Parasitic Diseases in China
9.1 Epidemic Features of Major Food-borne Parasitic Diseases in China
9.2 Diagnostic Technologies for Food-borne Parasitic Diseases in China
9.3 Management and Regulation of Food-borne Parasitic Diseases in China
References
Chapter 10: Natural Antimicrobials from Herbs and Spices
10.1 Food Preservation
10.2 Antimicrobial Food Preservatives
10.3 Spices and Herbs as Natural Antimicrobials
10.4 Considerations in Using Essential Oils as Natural Antimicrobials in Foods
References
Chapter 11: Antimicrobial Resistance in Food-Related Bacteria
11.1 Introduction
11.2
Salmonella
Species
11.3
Escherichia coli
11.4 Staphylococcus aureus
11.5
Campylobacter
species
11.6 Listeria monocytogenes
11.7
Enterococcus
species
11.8 Lactic Acid Bacteria (LAB)
11.9 Concluding Remarks and Future Direction in China
References
Part 3: Food Chemistry
Chapter 12: Food Additives
12.1 Introduction
12.2 The Development History of Food Additives
12.3 The Status Quo for Food Additives
12.4 The Status and Development of Food Additives in Foreign Countries
12.5 The Development Trend of Food Additives in the Future
References
Chapter 13: Pesticide Residues
13.1 Introduction
13.2 The Impact of Pesticide Residues on Food Safety
13.3 Past Events and Evolution of Pesticide Residue Issues: Changing Across the Centuries
13.4 The Current Status of Pesticide Residues in Food Safety and Management Measures
13.5 The Future of Risk Management for Pesticide Residues in Foods
References
Chapter 14: Veterinary Drug Residues in China
14.1 Introduction
14.2 The Regulations Used in China to Prevent and Control Veterinary Drug Residues
14.3 The Measures Used in China to Prevent and Control Veterinary Drug Residues
14.4 Measures and Policies that Should be Applied in Future to Monitor and Control Veterinary Drug Residues in China
References
Chapter 15: Heavy Metal Contamination
15.1 Food Safety Concerns in the Past
15.2 Heavy Metal Contamination at Present
15.3 Prospects for Heavy Metal Contamination Control
References
Chapter 16: Food Fraud
16.1 Introduction
16.2 Overview of Food Fraud in China
16.3 Influential Factors and Characteristics of Food Fraud in China
16.4 China's Management of Food Fraud
16.5 The Future of Combating Food Fraud
16.6 Conclusion
Acknowledgements
References
Part 4: Risk Assessment and Communication
Chapter 17: Risk Assessment in China: Capacity Building and Practices
17.1 Introduction
17.2 Laws on Risk Assessment in China
17.3 Risk Assessment Organizations in China
17.4 Capacity Building for Risk Assessment
17.5 Practices and Roles of Risk Assessment in China
17.6 Gaps and the Future
References
Chapter 18: Microbiological Risk Assessment in Food
18.1 Overview of Microbiological Risk Assessment in Food
18.2 Basic Procedures for Food Microbiological Risk Assessment
18.3 Achievements and Shortcomings of Food Quantitative Microbiological Risk Assessment
18.4 Future Outlook for Food Microbiological Risk Assessment
References
Chapter 19: Food Safety Risk Communication Practices and Exploration in China
19.1 The Importance of Food Safety Risk Communication
19.2 Genetically Modified Organisms (GMOs) and Consciousness of Public Rights
19.3 The Rise of the New Media Era and Opinion Leaders
19.4 The Proposal of Social Participation and the Concept of Cooperated and Joint Efforts
19.5 The Germination Stage of Government Agencies Risk Communication System
19.6 The Food Division of the Health and Family Planning Commission has Set Up a Risk Communication Position
19.7 The Current Situation of Food Safety Risk Communication in China
19.8 Future Perspectives for Risk Communication
References
Chapter 20: Consumer Knowledge, Attitude and Behavior Toward Food Safety
20.1 Introduction
20.2 Materials and Methods
20.3 Consumer Perception and Confidence in Food Safety
20.4 Consumer Knowledge, Attitude and Behavior Toward Safe Food Purchase
20.5 Home Food Safety and Consumer Knowledge, Attitude and Behavior
20.6 Discussion and Future Research
20.7 Conclusions
Acknowledgements
References
Part 5: Risk Management
Chapter 21: Food Safety Laws and Regulations
21.1 Overview: The Importance of Laws and Regulations for Food Safety
21.2 History
21.3 Current Situation (January 2014 to June 2015)
21.4 The Future
References
Chapter 22: Food Safety Standards
22.1 China's Food Standards before Promulgation of the Food Safety Law
22.2 Setup and Development of the Food Safety Standard System
22.3 Future Directions and Trends in Food Safety Standards Development
22.4 Conclusion
References
Chapter 23: Lessons for China from US Food Safety History
23.1 Introduction
23.2 Food Safety Then and Now
23.3 Urbanization and Food Safety
23.4 Development of US Food Safety Regulation
23.5 Lessons from History
23.6 Concluding Remarks
References
Chapter 24: Food Safety Regulatory Inspection in China
24.1 Overview of Food Safety Regulatory Inspection
24.2 The History of Chinese Food Safety Regulatory Inspection
24.3 The Current Status of Food Safety Regulatory Inspection
24.4 The Future of Food Safety Regulatory Inspection
24.5 Global Food Safety Regulatory Systems and their Relevance to China
References
Chapter 25: Food Safety in Restaurants and Catering
25.1 Introduction
25.2 Changes in Food Safety in Catering in the Past 10 Years
25.3 Current Food Safety in Catering
25.4 The Future of Food Safety in Catering
25.5 Food Safety Regulatory Systems in Other Countries
References
Chapter 26: Food Safety and International Trade: Regulatory Challenges
26.1 Introduction
26.2 Overview of China's SPS regime
26.3 Case Study: China's Experience Regulating Beta Agonists at Home and at the Border
26.4 Conclusion
References
Part 6: Commodities
Chapter 27: Meat Safety in China
27.1 Introduction
27.2 Hazards Associated with Meat Safety in China
27.3 Control Technologies for Meat Safety
27.4 Ensuring Meat is Safe to Eat
27.5 Summary
References
Chapter 28: A New Epoch of Dairy Product Safety in China
28.1 Food Safety is the Top Priority for Dairy Products
28.2 Crises Create Concerns: The History of China's Dairy Product Safety
28.3 Reinforcing Management and Pursuing Safety: The Present Status of China's Dairy Products
28.4 Metamorphosis in a New Epoch: The Future of DP Safety in China
References
Chapter 29: The Importance of Food Safety for Fruits and Vegetables
29.1 The Present Situation for Fruit and Vegetable Safety, Domestic and Abroad
29.2 Pre-Harvest Routes for Fresh Produce Contamination in Soils
29.3 Post-Harvest Routes for Fresh Produce Contamination
29.4 Global Perspective
References
Chapter 30: Safety of Fats and Oils
30.1 Introduction to Lipids
30.2 Safety of Saturated Fat
30.3 Safety of
Trans
Fat
30.4 3-Chloro-1,2-Propanediol and Glycidol Fatty Acid Esters
30.5 Safety Issues of Fat-Soluble Components and Contaminants
References
Chapter 31: Grain and Grain Products Safety
31.1 Introduction
31.2 Past Grain Safety Problems in China
31.3 Current Grain Safety Problems in China
31.4 Potential Future Grain Safety Problems in China
31.5 Conclusion
References
Chapter 32: Food Safety Aspects of Aquatic Products in China
32.1 Chinese Aquatic Products: Supply and Consumption
32.2 Development of Chinese Aquatic Product Quality
32.3 Current Status
32.4 Gaining Consumer Confidence on Food Safety
References
Chapter 33: Food Safety Traceability
33.1 Introduction
33.2 Legal Regulations
33.3 Food Safety Traceability System
33.4 Food Traceability and Verification Technology
33.5 Problems and Recommendations
References
Part 7: New Technology
Chapter 34: New Techniques for Genetically Engineered Organism Analysis
34.1 Status of GEO Commercialization
34.2 The Worldwide Regulations for GEO Labeling
34.3 Currently Used Methods and Technologies for GEO Analysis
34.4 Standardization of GEO Detection Methods
34.5 Database for GEO Analysis
34.6 Prospects
References
Chapter 35: Safety of Food Contact Materials and Articles in China
35.1 Introduction
35.2 Legislation on Food Contact Materials in China
35.3 Safety of Some Food Contact Substances
35.4 Food Safety in the Use of Emerging Packaging Technologies and Materials
35.5 Challenges and Strategies for Ensuring the Safety of Food Packaging
References
Chapter 36: Nanotechnology Applications to Improve Food Safety
36.1 Introduction
36.2 Recent Advances in Nanotechnology Applications for Improving Food Safety
36.3 Current Efforts and Future Directions
References
Index
End User License Agreement
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Guide
Cover
Table of Contents
Preface
Part 1: Introduction
Begin Reading
List of Illustrations
Chapter 1: Shared Responsibility of Food Safety
Figure 1.1 The five pillars of food safety.
Figure 1.2 The food dollar.
Chapter 2: Overview of Food Safety Situation in China
Figure 2.1 Changes in total food compliance rate in China (1985–2015) Note: numbers in brackets are sample numbers in millions. Source: data compiled by authors from references 17 and 18.
Figure 2.2 Changes in compliance rate of specific food categories (1985–2015) * Refer to compliance rate of soy sauce in 1985, 1990 and 1995. Source: data compiled by authors from references 17 and 18.
Chapter 4: Development of the Food Industry in China
Figure 4.1 The total gross production value of Chinese food industry from 2001 to 2014.
1
Figure 4.2 The investment rate of major industries of Chinese light industry in 2014 [3].
Figure 4.3 The percentage increases in total gross production value of Chinese food industry from 2004 to 2014.
Figure 4.4 Food trade import and export from 2005 to 2014.
2
Chapter 9: Food-borne Parasitic Diseases in China
Figure 9.1 Global ranking of food-borne parasites using a multi-criteria ranking tool for scoring parasites and weighting of scoring criteria based on expert preference.
Chapter 11: Antimicrobial Resistance in Food-Related Bacteria
Figure 11.1 Mechanisms of
Salmonella
resistance to fluoroquinolones.
Figure 11.2 Multilocus sequence typing and the corresponding antimicrobial drug resistance profiles of
C. jejuni
and
C. coli
isolates (Circles indicate
C. jejuni
; triangles indicate
C. coli
).
Chapter 12: Food Additives
Figure 12.1 The output of main varieties of food additives in 2001–2013.
Chapter 15: Heavy Metal Contamination
Figure 15.1 Trend of average lead levels in century eggs from 2006 to 2014.
Figure 15.2 Geographic distribution of cadmium contamination in rice and kidney.
Chapter 16: Food Fraud
Figure 16.1 Food risk matrix.
Chapter 22: Food Safety Standards
Figure 22.1 Flow chart of the national food safety standards elaboration procedure.
Chapter 23: Lessons for China from US Food Safety History
Figure 23.1 Urbanization rate and introduction of food safety laws.
Chapter 24: Food Safety Regulatory Inspection in China
Figure 24.1 China Food Safety governance structure.
Figure 24.2 Food safety regulatory agencies in the USA (Ruth Petran, personal communication).
Chapter 26: Food Safety and International Trade: Regulatory Challenges
Figure 26.1 Ractopamine rejections by number of rejected shipments, 2006–2014.
Figure 26.2 China pork imports, by supplying country.
6
.
Figure 26.3 China net imports of pork, projected to 2024.
7
Chapter 27: Meat Safety in China
Figure 27.1 The total meat production in China for each year of the last decade (
Source:
Data derived from National Bureau of Statistics of China) [2].
Chapter 29: The Importance of Food Safety for Fruits and Vegetables
Figure 29.1 Pass (qualified) rate (%) for fruit and vegetable quality and safety tests in China.
Figure 29.2 Changes in fruit and vegetable output from 2004 to 2013.
Chapter 30: Safety of Fats and Oils
Figure 30.1 Structure of
cis
and
trans
configurations.
Figure 30.2 Chemical structures of esters of chloropropanols and glycidol.
Chapter 32: Food Safety Aspects of Aquatic Products in China
Figure 32.1 Chinese aquatic production layout and trends (2005–2013)
Figure 32.2 A profile of China's aquatic products industry chain
Chapter 34: New Techniques for Genetically Engineered Organism Analysis
Figure 34.1 The main detection methods for GEOs. ELISA: Enzyme-linked immunosorbent assay, LFD: Lateral flow device [.
Figure 34.2 Strategies and procedures for GEO detection [10].
Figure 34.3 Principles of digital PCR and three different digital PCR platforms.
Chapter 35: Safety of Food Contact Materials and Articles in China
Figure 35.1 Profile of national safety standards for food contact materials and articles in China.
Chapter 36: Nanotechnology Applications to Improve Food Safety
Figure 36.1 Schematic view of an electrochemical-sensing platform via bionanocomposite enhancement.
Figure 36.2 Different types of functionalized CNTs: (a) covalently functionalized sidewall; (b) functionalized defect-group; (c) noncovalent and exohedral functionalization with surfactants; (d) noncovalent and exohedral functionalization with biopolymers; (e) endohedral functionalization with C60 [26].
Figure 36.3 A biofuel cells for self-powered cholesterol sensing [36].
Figure 36.4 Electrochemical detection: amplification and detection of the electrochemical signal of viable bacterial cells [55].
Figure 36.5 Schematic view of the gold nanoflowers (AuNFs) and SERS-based magnetic nanoparticles (GMNPs) as ultrasensitive detection of a biomarker [59].
Figure 36.6 Inhibition assays for small molecular targets [73].
Figure 36.7 Schematic illustration of the MCN-based bionanosensor for the detection of luteinizing hormone [77].
Figure 36.8 Schematic view of the formation of DL-DNA: Single-strand ssDNA is hybridized in DL-DNA, barcode DNA, and ABC monomer DNA (top); a barcode DNA-based multiplexed detection of pathogens (bottom) [58, 82].
Figure 36.9 Schematic view of ABC monomers for rapid pathogen detection via the photopolymerization-driven amplification [85, 86].
Figure 36.10 Scheme of the formation of pectin-based nanodelivery system for cationic antimicrobial agents: (a) LAE cationic micelles, (b) cationic LAE with nonionic Tween-20 micelles, (c) cationic LAE and anionic pectin, and (d) mixed cationic LAE, nonionic Tween-20 and anionic pectin in 50 mM Na-citrate buffer (pH 3.5) [94].
Figure 36.11 Schematic view of engineered water nanostructures: (a) electrospray module; (b) generation of EWNS; (c) EWNS nanostructures; (d) bactericidal property of EWNS [110].
Figure 36.12 Schematic of coating technologies via compatibility balanced antibacterial modification [116].
Figure 36.13 Illustration of the spatial distribution of the repulsive electrostatic field against
E. coli
O157:H7 cells on an anodic alumina surface with packed nanopores of 15 nm (left). Scanning electron micrographs of
S. aureus
after 48 h of contact with anodic alumina surfaces with packed 100 nm nanopores [122].
List of Tables
Chapter 4: Development of the Food Industry in China
Table 4.1 Food processing industry development in China (1998–2014).
Table 4.2 Production environments of Chinese food industry in 2014.
Chapter 8: Viruses
Table 8.1 Characteristics of food-borne viruses.
Table 8.2 Standard methods for detection of food-borne viruses.
Table 8.3 Number of publications describing enteric or food-borne viruses when keywords were searched in the China National Knowledge Infrastructure (CNKI) database.
Chapter 10: Natural Antimicrobials from Herbs and Spices
Table 10.1 Antimicrobial activity of selected EOCs [18].
Table 10.2 Antimicrobial spectrum of activity of EOCs of herbs and spices [18]
Chapter 13: Pesticide Residues
Table 13.1 The routine monitoring results of pesticide residues by the Ministry of Agriculture in 2013.
Table 13.2 Pesticide use in China in 2013 [30].
Chapter 14: Veterinary Drug Residues in China
Table 14.1 The statistics on the monitoring and control plans on veterinary drug residues from 1999 to 2007.
Table 14.2 Tests for veterinary drug residues in animal products in 2015.
a
Chapter 15: Heavy Metal Contamination
Table 15.1 Median and maximum total heavy metal concentrations in topsoil in various countries and average values for world soils (mg/kg).
Table 15.2 Different sources of heavy metals contaminating soils annually in the world (1000 tonnes/yr).
Table 15.3 The content of heavy metals in the agricultural soils (mg/kg).
Table 15.4 Maximum limit of lead in vegeTable (mg/kg).
Table 15.5 Maximum limit of cadmium in aquatic animal and product (mg/kg as cadmium).
Chapter 23: Lessons for China from US Food Safety History
Table 23.1 Similar food safety problems in three countries.
Chapter 24: Food Safety Regulatory Inspection in China
Table 24.1 Occurrence of nationwide food poisonings in 2005–2014.
Table 24.2 Food safety regulatory agencies and their roles in the US. (From reference 28.)
Chapter 26: Food Safety and International Trade: Regulatory Challenges
Table 26.1 Clenbuterol timeline in China.
Chapter 27: Meat Safety in China
Table 27.1 Genera of bacteria most frequently found on meat and meat products.
Chapter 29: The Importance of Food Safety for Fruits and Vegetables
Table 29.1 A list of factors causing food poisoning in China from 2010–2014.
Table 29.2 Common human pathogens existing in fresh fruits and vegetables.
Table 29.3 Potential damage existing in the methods of storage and preservation[34]
Table 29.4 Cold-chain circulation and transportation amounts from 2010 to 2014 in China [37].
Chapter 32: Food Safety Aspects of Aquatic Products in China
Table 32.1 Aquatic food-borne disease and hazards.
Table 32.2 The evolution and progress of related laws and regulations in the quality and safety control of aquatic production in China.
Table 32.3 Suggestions from food safety practitioners.
Chapter 34: New Techniques for Genetically Engineered Organism Analysis
Table 34.1 Planting of GEOs in the 10 main countries in 2014.
Table 34.2 Identification management of GEOs in the major countries in the world.
Table 34.3 Commercialized protein detection methods/kits of GEOs [
Table 34.4 Reported/verified detection methods of GEOs [17].
Chapter 35: Safety of Food Contact Materials and Articles in China
Table 35.1 Some requirements on authorized additives used in food contact materials.
Food Safety in China
Science, Technology, Management and Regulation
Edited by
Joseph J. Jen
California Polytechnic State University, CA USA
Junshi Chen
China National Center for Food Safety Risk Assessment Bejing, China
This edition first published 2017 © 2017 John Wiley & Sons Ltd
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List of Contributors
Dr. Shawn S. Arita
Economist
Economic Research Service
US Department of Agriculture
Washington DC
USA
Dr. Li Bai
Department Chairperson and Professor of Consumer Behaviors
Department of Agricultural and Forestry Economics and Management
College of Biological and Agricultural Engineering
Jilin University
Changchun
Jilin Province
China
Dr. Xue Bai
Associate Professor
Key Laboratory for Zoonosis Research
Ministry of Education
Institute of Zoonosis
Jilin University
Changchun
Jilin Province
China
Dr. Pascal Boireau
Director and Professor
Paris East University
ANSES
INRA
ENVA
Laboratory for Animal Health
Maisons‐Alfort
France
Dr. Jennifer L. Cannon
Adjunct Associate Professor of Food Virology
Center for Food Safety
University of Georgia
Griffin
Georgia
USA
Dr. Fang Chen
Professor of Food Safety
College of Food Science and Nutritional Engineering
China Agricultural University
Haidian District
Beijing
China
Dr. Hongda Chen
National Program Leader
Bioprocessing Engineering and Nanotechnology
National Institute of Food and Agriculture
US Department of Agriculture
Washington
DC
USA
Dr. Jiaxu Chen
Chief
National Institute of Parasitic Diseases
Chinese Center for Disease Control and Prevention
Shanghai
China
Dr. Junshi Chen
Senior Advisor
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Rongfang Chen
Associate Professor of Food Safety
General Enforcement Team
Shanghai Municipal Food and Drug Administration
Shanghai
China
Mr. Zhao Chen
Ph.D. Candidate in Microbial Food Safety
Department of Biological Sciences
Clemson University
Clemson
SC
USA
Dr. P. Michael Davidson
Institute Chancellor's Professor Emeritus
Department of Food Science and Technology
University of Tennessee
Coeur d'Alene
ID
USA
Dr. Qingli Dong
Associate Professor of Predictive Microbiology
Institute of Food Quality and Safety
University of Shanghai for Science and Technology
Shanghai
China
Dr. Yongxiang Fan
Professor
Center for Food Safety Standard
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Seamus Fanning
Distinguished Professor
UCD‐Centre fornFood Safety
University College Dublin
Ireland
Dr. Fred Gale
Senior Economist
Economic Research Service
US Department of Agriculture
Washington DC
USA
Dr. Samuel Godefroy
Full Professor
Food Risk Analysis and Regulatory Policies
Department of Food Science
Food Risk Analysis and Regulatory Excellence Platform
Institute of Nutrition and Functional Foods
University Laval
Quebec City
QC
Canada
Dr. Shunlong Gong
Associate Dean
School of Management
Jilin University
Changchun
China
Dr. Yunyun Gong
Associate Professor
School of Food Science and Nutrition
University of Leeds
United Kingdom
Dr. Zhenhua Gu
President
Shanghai Food Safety Federation
Shanghai
China
Dr. Boli Guo
Professor
Institute of Food Science and Technology
China Academy of Agricultural Sciences
Ministry of Agriculture
Beijing
China
Dr. Yunchang Guo
Division of Foodborne Diseases Surveillance
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Chi-Tang Ho
Distinguished Professor of Food Chemistry
Rutgers University
New Brunswick
NJ
USA
Dr. Sandra Hoffmann
Senior Economist
Economic Research Service
US Department of Agriculture
Washington DC
USA
Dr. Bo-Yang Hsu
Assistant Professor
Department of Food and Beverage Management
Lee‐Ming Institute of Technology
New Taipei City
Taiwan
Dr. Xiaosong Hu
Dean and Professor of Fruit and Vegetable Processing
College of Food Science and Nutritional Engineering
China Agricultural University
Beijing
China
Dr. Jinlin Huang
Professor
Yangzhou University
Yangzhou
Jiangsu Province
China
Dr. Yao-wen Huang
Professor Emeritus
Department of Food Science and Technology
University of Georgia
USA
Dr. Lucy Sun Hwang
Professor Emeritus
Graduate Institute of Food Science and Technology
National Taiwan University
Taipei
Taiwan
Dr. Joseph J. Jen
California Polytechnic State University
San Luis Obispo
CA
USA
Dr. Lianzhou Jiang
Dean
College of Food Science
Northeast Agricultural University
Harbin
Heilongjiang Province
China
Dr. Yujun Jiang
Professor of Dairy Science
College of Food Science
Northeast Agricultural University
Harbin
Heilongjiang Province
China
Dr. Xinan Jiao
President and Professor of Microbial Hazards
Yangzhou University
Yangzhou
Jiangsu Province
China
Ms. Wei Kang
Former Graduate Student
Department of Food Science and Technology
University of Georgia
Griffin
GA
USA
Dr. Felicia Kow
Senior Researcher
Institute of Marine and Antarctic Sciences
University of Tasmania
Launceston
Tasmania
Australia
Dr. Fengqin Li
Professor
The Microbiology Laboratory
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Ning Li
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Yang Li
Professor
College of Food Science
Northeast Agricultural University
Harbin
Heilongjiang Province
China
Dr. Hongyan Liu
Institute of Food Science and Technology
China Agricultural Academy of Sciences
Ministry of Agriculture
Beijing
China
Dr. Junrong Liu
Professor of Seafood Technology
Quality and Safety
College of Food Science and Engineering
Dalian Ocean University
Dalian
Liaoning Province
China
Ms. Lingling Liu
Ph.D. Candidate in Food Science
Department of Food Science and Technology
University of Georgia
Griffin
GA
USA
Dr. Mingyuan Liu
Director
Key Laboratory for Zoonosis Research
Ministry of Education
Institute of Zoonosis
Jilin University
Changchun
China
Dr. Xiaolei Liu
Associate Professor
Key Laboratory for Zoonosis Research
Ministry of Education
Institute of Zoonosis
Jilin University
Changchun
China
Dr. Zhaoping Liu
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Yaguang Luo
Food Quality and Environmental Microbial and Food Safety Laboratories
Beltsville Agricultural Research Center
Agricultural Research Service
US Department of Agriculture
Beltsville
MD
USA
Dr. Yunbo Luo
Former Dean and Professor
College of Food Science and Nutritional Engineering
China Agricultural University
Beijing
China
Mr. Zhaohui Ma
Deputy Director
Department of Food Safety Supervision II
China Food and Drug Administration
Beijing
China
Dr. Xuedan Mao
Associate Professor
Center for Food Safety Standard Division 1
China National Center for Food Safety Risk Assessment
Beijing
China
Ms. Suhe Meng
Chairperson of the Board
Chinese Institute of Food Science and Technology
Beijing
China
Dr. Hong Miao
Professor and Deputy Director
Division 4 of Center for Food Safety Standard
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Douglas C. Moyer
Assistant Professor
College of Human Medicine
Michigan State University
East Lansing
MI
USA
Lawrence Pacquette
Regional Head R&D and Scientific Affairs
Columbus
OH
USA
Dr. Baokun Qi
College of Food Science
Northeast Agricultural University
Harbin
Heilongjiang Province
China
Dr. Xiongwu Qiao
President and Professor of Pesticide Chemistry
Shanxi Academy of Agricultural Sciences
Taiyuan
Shanxi Province
China
Dr. Congqian Qiu
Associate Professor of Food Safety
General Enforcement Team of Shanghai Food and Drug Administration
Shanghai
China
Dr. Sheng Quan
School of Life Sciences and Biotechnology
Shanghai Jiao Tong University
Shanghai
China
Dr. Michael N. Routledge
Associate Professor of Envirnmental Toxicology
School of Medicine
University of Leeds
United Kingdom
Mr. Daniel Schmitz
Regional Head R&D and Scientific Affairs
Abbott Nutrition
Columbus
OH
USA
Dr. Bing Shao
Professor of Analytical Chemistry
Central Laboratory
Beijing Center for Disease Prevention and Control
Beijing
China
Dr. Xianming Shi
Chairman and Professor of Food Microbiology
Department of Food Science and Technology
School of Agriculture and Biology
Shanghai Jiao Tong University
Shanghai
China
Dr. John W. Spink
Director and Assistant Professor
Food Fraud Initiative
College of Veterinary Medicine
Michigan State University
East Lansing
MI
USA
Fabrizis Suarrez
Professor
Regional Head R&D and Scientific Affairs
Columbus
OH
USA
Dr. Xiaonan Sui
Professor
College of Food Science
Northeast Agricultural University
Harbin
Heilongjiang Province
China
Dr. Baoguo Sun
President and Professor
School of Food and Chemical Engineering
Beijing Technology and Business University
Beijing
China
Dr. Ronald Keith Tume
Honorary Guest Professor
National Center of Meat Quality and Safety Control
Nanjing Agricultural University
Nanjing
Jiangsu Province
China
Dr. Duncan Lap-Yan Tung
Center of Food Safety and Environment Hygiene Department
Hong Kong
Dr. Liqi Wang
Lecturer
College of Animal Science and Veterinary Medicine
Jiangxi Agricultural University
Nanchang
China
Jing Wang
Professor of Food Additives
School of Food and Chemical Engineering
Beijing Technology and Business University
Beijing
China
Ms. Pan Wang
Ph.D. Candidate in Food and Nutrition
College of Food Science and Nutritional Engineering
China Agricultural University
Beijing
China
Dr. Yu Wang
Assistant Professor
Food Science and Human Nutrition
Citrus Research and Education Center
University of Florida
Lake Alfred
FL
USA
Dr. Zhongjiang Wang
College of Food Science
Northeast Agricultural University
Harbin
Heilongjiang Province
China
Dr. Zhutian Wang
Director
Center for Food Safety Standard
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Shuai Wei
Institute of Food Science and Technology
China Academy of Agricultural Sciences
Ministry of Education
Beijing
China
Dr. Yimin Wei
Institute of Food Science and Technology
Chinese Academy of Agricultural Sciences
Ministry of Education
Beijing
China
Dr. Guangfeng Wu
Associate Professor
College of Food Science and Nutritional Engineering
China Agricultural University
Beijing
China
Dr. Shuyu Wu
Medical Research Scientist
China Office
US Centers for Disease Control and Prevention
Beijing
China
Dr. Xiuping Wu
Associate Professor
National Institute of Parasitic Diseases
Chinese Center for Disease Control and Prevention
Shanghai
China
Dr. Yongning Wu
Chief Scientist
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Yanping Xie
Molecular Characterization of Foodborne Pathogen Research Unit
Eastern Regional Research Center
Agricultural Research Service
US Department of Agriculture
Wyndmoor
PA
USA
Dr. Zhinong Yan
Food Safety Director of Asia Pacific Region
Ecolab (China) Investment Co., Ltd.
Shanghai
China
Dr. Dajin Yang
Researcher
Risk Surveillance Division 1
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Fan Yang
Associate Professor
Department of Basic Veterinary Science
College of Animal Science and Technology
Henan University of Science and Technology
Louyang
China
Dr. Litao Yang
School of Life Science and Technology
Shanghai Jiao Tong University
Shanghai
China
Dr. Keping Ye
National Center of Meat Quality and Safety Control
Nanjing Agricultural University
Nanjing
China
Dr. Jin Yue
Deputy Director
Bor S. Luh Food Safety Research Center
College of Agriculture and Biology
Shanghai Jiao Tong University
Shanghai
China
Dr. Zhenling Zeng
Director and Professor
National Reference Laboratory of Veterinary Drug Residues
South China Agricultural University
Guangzhou
China
Dr. Boce Zhang
Assistant Professor
Department of Clinical Laboratory and Nutritional Sciences
University of Massachusetts
Lowell
MA
USA
Dr. Dabing Zhang
Professor
School of Life Science and Technology
Shanghai Jiao Tong University
Shanghai
China
Dr. Jianrong Zhang
Office of Food Additive Safety
Center for Food Safety and Applied Nutrition
Food and Drug Administration
College Park
MD
USA
Dr. Jing Zhang
Associate Professor
Central Laboratory
Beijing Center for Disease Prevention and Control
Beijing
China
Dr. Yan Zhang
Food Science and Technology Programme
Department of Chemistry
National University of Singapore
Singapore
Ms. Zhe Zhang
Assistant Professor
Center of Food Safety Standard
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Zhiqiang Zhang
Department of Food Safety Standards
Risk Surveillance and Assessment
National Health and Family Planning Commission
China
Dr. Kai Zhao
Chemical Foreign Economic Cooperation Center
Beijing
China
Dr. Yanyun Zhao
Professor of Food Processing and Packaging Sciences
Department of Food Science and Technology
Oregon State University
Corvallis
OR
USA
Ms. Yue Zheng
Food Safety Specialist
Commercial Food Sanitation
LLC
Haraha
LA
USA
Dr. Kai Zhong
China National Center for Food Safety Risk Assessment
Beijing
China
Dr. Guanghong Zhou
Professor of Meat Quality and Safety and President of Nanjing Agricultural University
Nanjing
China
Dr. Xiaonong Zhou
Director
National Institute of Parasitic Diseases
Chinese Center for Disease Control and Prevention
Shanghai
China
Dr. Xiujuan Zhou
Department of Food Science and Technology
School of Agriculture and Biology
Shanghai Jiao Tong University
Shanghai
China
Dr. Jianghui Zhu
Epidemiologist
Risk Assessment Division 1
China National Center for Food Safety Risk Assessment
Beijing
China
Preface
After the publication of our book, “Food Safety in China: Past, Present and Future (in Chinese),” many of our international friends requested us to edit an English companion book so they could have a resource book in the field. It seems that there has not been a book yet which covers the science, technology, management, and regulations of food safety in one volume. The rapid changes in China on food safety laws and regulations, and the adoption of science and technology will serve as a good model for people in other parts of the world to learn about the food safety situation in China.
We first thought to simply translate our Chinese book into English, but decided against the idea. Instead, we decided to produce a better book by adding a global perspective into many chapters and by adding new chapters we had wanted to cover in the Chinese book, but were unable to find appropriate authors.
The result is this book entitled “Food Safety in China: Science, Technology, Management and Regulation,”with 36 chapters in seven sections, and featuring 101 authors. More than a dozen new authors, mostly from outside of China, were added to the List of Contributors.
We realized that it is probably impossible for one book to contain all the aspects of food safety. Nevertheless, we feel that we have covered most of the essential topics concerning science, technology, management, and regulation of food safety. We also realize that with this many authors, the chapters will cover their topics in different depths and with different emphases, and there are some duplications of coverage, particularly in case studies. We have tried our best during the editing process to reduce duplications, but still preserve the original thoughts of the authors.
We want to thank all the authors for submitting their chapters in a timely manner and the Wiley editorial staff for dealing with many aspects of publishing the book. We also want to thank Mr. Denis Jen and Dr. Zeming Chen for their unconditional generous donations toward the cost of editing and the language service costs of the book.
Part 1Introduction
Chapter 1Shared Responsibility of Food Safety
Joseph J. Jen
California Polytechnic State University, USA
1.1 Introduction
Part of the content of this chapter was adopted from the chapter I wrote for the book, Food Safety in China: Past, Present and Future [1]. Food safety has been a hot topic in the world in recent years. The horse meat case in the European Union (EU), the cantaloupe case in the United States of America (US) and the melamine case in China all received global attention. Although it has been the focus of attention for consumers in certain regions of the world for some time, it was not a major topic of concern for the government, food industry, media and the general public in China and the rest of the world till 2008. The turning point of global attention to food safety can be traced back to China's melamine event. More than 50,000 infants and children were hospitalized and there were six confirmed deaths due to the illegal addition of melamine to milk and infant formula [2]. The event was in the global news for a long time. The New York Times had a special series of reports tracing the origin of the event. The Chinese government reacted quickly and published the first “China Food Safety Law” in 2009 [3]. Many people started to ask the question: who are the people responsible for food safety?
No doubt, food safety is not the responsibility of one person, one group of people, nor of an industry or a government agency. It is the shared responsibility of many people and organizations, in fact everyone.
The term, “shared responsibility” for food safety was first coined by the World Health Organization (WHO) [4]. WHO defined shared responsibility as the “collaboration between all sectors, including government, consumer organizations and food processors to achieve a safer and wholesome food supply.” The definition was inadequate to cover the whole spectrum of food safety.
The European Commission published a white paper on food safety in 2000, which led to the formation of the European Food Safety Authority (EFSA) in 2002. In the white paper, it states that “feed manufacturers, farmers, and food operators have the primary responsibility for food safety. Competent authorities monitor and enforce this responsibility through the operation of national surveillance and control systems. Consumers must also recognize that they are responsible for the proper storage, handling and cooking of foods.” By this definition, only industry, government and consumers share responsibility for food safety.
Jen [5] presented a paper at the first International Forum on Food Safety in Beijing that defined food safety as a shared responsibility by all who are dealing with foods. The food industry and government agencies have a major responsibility for food safety. Academia and media have their special responsibilities. Every consumer and everyone who eats food has to share responsibility for food safety. The five pillars of food safety (Figure 1.1) are dependent on each other and form the basis for achieving maximum food safety in any organization, country, region and the world.
Figure 1.1 The five pillars of food safety.
The agricultural and food processing industries, being the producers of food products for consumption, have to bear the major responsibility for food safety. In developed countries, the industry knows the responsibility well. They have little, if any, intentional adulteration of food causing food safety problems. Nevertheless, accidents take place from time to time. China, being in the transition period in becoming a developed country, is faced with many intentional food adulteration and food fraud problems. China's food industry has not developed a spirit of goodwill towards society and many enterprises are still driven by a “quick profit above all else” attitude. However, some large food companies are taking food safety seriously, but it takes a while for the food safety culture to spread to all company employees. Also, China's agricultural production and processing industries are still dominated by small enterprises with few employees. A merger and consolidation process into medium and large corporations will take place in the future.
Government, as the watchdog of the agricultural and food processing industries, also has a major responsibility for food safety. Government has to issue food safety laws, regulations and guidelines for the industry to follow, and to perform inspections to ensure the laws, regulations and guidelines are followed to minimize food safety incidents. In addition, government agencies need to provide funds for food safety research and education, and be transparent with the public on food safety outbreaks. Establishing laws are only the first step. Implementation of the laws, regulations and guidelines is a long-term process. The Chinese central government has done a great job in establishing laws and regulations, but is a long way to go to spread that to every corner of the vast counties, down to the town and village levels.
Academia is responsible for training food safety workers, performing food safety research and providing the correct scientific information about food safety to society, including government agencies and industry. China's education system for food safety is just in the early stages and has a long way to go to catch advanced countries of the world.
The media should report food safety events in a truthful manner and not try to cause public panic by sensationalizing minor food safety accidents. The media also shares responsibility for educating consumers on food safety knowledge, and informing the public of any new food safety laws and regulations. It should also try to report new scientific technology in layman's terms for the public to understand. China's media has experienced rapid growth in this field.
Consumers should acquire adequate food safety knowledge and practice food safety in handling foods at home. They should also report any unsanitary conditions in public eating places to the authorities. Most importantly, consumers should not spread food safety information on the Internet that is not based on scientific fact. Leighton and Sperber [6] recently published an article stating that “good consumer practices are necessary to further improve global food safety.” They declared that “food safety is the responsibility of all along the farm to table continuum.”
1.2 History
China's population is anticipated to peak at 1.4 billion in 2025 [7]. Traditionally, China has been concerned with food security rather than food safety. Lester Brown published his classic text Who will feed China? in 1995 [8]. China has only 7–9% of the world's arable land, but 20% of the world's population, as estimated by the United Nations (UN) Food and Agriculture Organization (FAO) [9]. With the successful development of hybrid rice and other cereals, and high agricultural inputs, China gained self-sufficiency in food security in the 1990s, and began to shift their nutritional diet to animal products [10], mimicking that of developed countries in Western Europe and North America.
To sustain agricultural production, the Chinese government has invested billions to support research on transgenic varieties of rice, wheat, maize, cotton, soybean, pigs, cows and sheep. However, commercialization of the genetically engineered products has not taken place, mainly due to consumer misunderstanding of the technology. Water is the other major concern in China's agricultural production. China's water and sanitation infrastructure is at a much earlier stage of development [11], and thus the risks to the food supply are much greater. Meanwhile, chemical pollution is a major threat to both agricultural land and freshwater supplies [12]. With increased input, China's use of pesticides and veterinary drugs have increased to such a level that China is now the largest producer and exporter of pesticides in the world [13]. Lastly, the excessive use of food additives and food fraud are increasingly becoming major concerns for food safety in China.
To the credit of the Chinese government, they have made tremendous efforts to reform food safety standards, laws and regulations in recent years. With a country as vast as China, the changes are slow to reach every part of the country. The UN Resident Coordinator in China [14] has suggested that the regulatory control of food safety is a shared responsibility among national, provincial and local government authorities. A clear chain of command and responsibilities, a set of common and consistent standards, and a well-coordinated central steering committee would strengthen China's implementation of existing food safety laws and regulations.
1.3 The Food Chain and Food Safety Laws
Food is simple, but food safety is complex. The food chain is a long process from farm to table. An interesting example can be drawn from the consumer dollar (Figure 1.2) published by the Economic Research Service (ERS) of the United States Department of Agriculture (USDA).
Figure 1.2 The food dollar.
The 2014 ERS food dollar [15] shows the percentage distribution of one US consumer dollar to all industry and business when dealing with food expenditure from farm to table. It shows that the food service segment takes the largest share of the consumer spending dollar, which means this segment has the major share of the food safety responsibilities. The food processing industry, wholesalers and retail trades are next. Farmers and agribusiness only receive 10.4 cents of the consumer dollar. When government spends funds to monitor and inspect industries for the sake of food safety, it may be wise to have this consumer food dollar distribution in mind.
Besides the United Kingdom (UK), the US probably has the longest history in the world when it comes to official food safety laws and regulations. US food safety law started with the Food and Drug Act, passed by US Congress on June 30, 1906. It prohibits interstate commerce in misbranded and adulterated food, drink and drugs. The Meat Inspection Act was passed on the dame day. The USDA had been given the responsibility and authority to enforce both Acts [16]. In 1938, Congress passed the Federal Food, Drug and Cosmetic Act, which amongst others, authorized standards of identity, quality and fill-of-container for foods, and authorized the USDA to be responsible for food processing factory inspections [17].
In 1940, the Food and Drug Administration (FDA) was formed and the office was transferred from the USDA to the Department of Federal Security (now the Department of Health and Human Services (HHS)). The move split the responsibility for food safety from a single agency to multiple agencies. The move was politically motivated at the time, but it forever changed the food safety governing system in the US.
To date, the USDA Food Safety Inspection Service (FSIS) and the FDA still share the major responsibility for food safety laws and regulations. FSIS is responsible for the safety of meat, poultry and egg products, and the FDA is responsible for all other foods.
There are major differences on how FSIS and the FDA carry out their responsibilities over the years. FSIS places a USDA inspector at each and every animal slaughter and poultry processing plant throughout the US. Without the approval of the USDA inspector, no product can be shipped out of the plants, thus assuring a high level of food safety. FSIS also has mandatory recall authority. If they find a particular shipment of meat or poultry products was contaminated and may harm public health, they can order the total recall of products produced from that plant for a specific period of time.
The FDA, on the other hand, has few inspectors and works with the food industry in a very friendly way. Unless notified by reports, FDA inspection of the food processing industry is infrequent. It works with the food industry more in an advisory role. They depend greatly on a self-policing system by the food processing industry to maintain food as safe as possible. It was not until 1988 that the FDA officially became an agency of the HHS.
Other US federal agencies also have minor roles in food safety. The USDA Animal and Plant Health Inspection Service (APHIS) takes care of health issues regarding import and export of live plants and animals. The US Environmental Protection Agency (EPA) regulates the pesticide residues that are allowed to be used in agricultural production.
In 1990, US Congress passed the Nutritional Labeling and Education Act [18], which gave consumers essential nutrition information on food labels. The FDA is responsible for approving labels on food products. It is very strict on what is put on the label. All information must be based on strong scientific facts and have real and not perceived health impacts to consumers.
In 2011, US Congress passed the FDA Food Safety and Modernization Act (FSMA) [19]. The FSMA provided the FDA with more enforcement authority relating to food safety standards, such as recall and inspection authorities that the FDA never had before. It also gave the FDA tools to hold imported foods to the same standards as US domestic foods. It directed the FDA to build an integrated national food safety system in partnership with the food industry and with state and local authorities. The goal of the new law is to change the old “inspection of end products” method to a new “preventive actions at every step of the food chain” operation.
China has a relatively short history in food safety laws. The first law related to food safety can be traced to 1982 when the National People's Congress passed a temporary trial law on “food and health”. In 1996, the trial law became official law. The public health agencies of various levels of government were given responsibility to oversee and monitor food safety and hygiene. Gradually, other agencies started to get into the picture, issuing certificates for various steps along the food chain from the farm to the table [20].
In December 2006, the Chinese Agricultural Product Safety Law was announced and implemented. After four years, Han and Yuan [21] examined the law's impact on the wholesale vegetable market in China. They found that the law did improve the quality of wholesale vegetables. However, the inspection methods and number of inspectors were generally inadequate to further improve the quality and safety of vegetables sold at wholesale markets around the country.
In December, 2007, the National People's Congress started to look into the establishment of a new food safety law. After four revisions, it was announced on February 28, 2009 by the Eleventh Congress that the first “Chinese Food Safety Law” has been established, to be implemented on June 1 of the same year [3]. After the announcement, Li [20] provided an analysis of the pros and cons of the law. He noted that from public health to food safety was a major concept change in the law. The pros were led by the use of risk assessment analysis to guide the management of food safety, the establishment of food safety standards and the setup of the unsafe food products recall system. The cons were the multiple agencies, each with responsiblity for part of the farm-to-table food chain, the different standards for domestic and export foods and the lack of clear guidelines for the punishment of food safety law violators.
Li [20] noted that in recent years, several foreign countries have regrouped all agencies that monitor food safety activities into one single agency. Canada has set up the Canada Food Inspection Agency (CFIA) to monitor the health, safety and quality of Canada's agricultural, fish and food products, and to oversee the arrival of imported plants, animals and food products. The UK has created the Food Standards Agency (FSA), an independent government department responsible for food safety and hygiene across the UK. It works with the business community to produce safe food and with local authorities to enforce the food safety regulations. Time will tell if these new agencies work well in their respective countries.
To try to solve the multiple agency monitoring and inspection of food safety issues for the whole food chain, the Chinese central government established a new ministry-level agency, the Chinese Food and Drug Administration (CFDA) in 2013 [22]. It moved almost all of the authorities dealing with food safety from other agencies into this new ministry, except import/export inspection and agricultural production, which were still handled by the General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) and the Ministry of Agriculture (MOA).
