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Food Safety in China: A Comprehensive Review [Kõva köide]

,
  • Formaat: Hardback, 384 pages, kõrgus x laius: 234x156 mm, kaal: 657 g
  • Ilmumisaeg: 29-Jul-2014
  • Kirjastus: CRC Press Inc
  • ISBN-10: 148221833X
  • ISBN-13: 9781482218336
Teised raamatud teemal:
Food Safety in China: A Comprehensive ReviewSuurem pilt
  • Formaat: Hardback, 384 pages, kõrgus x laius: 234x156 mm, kaal: 657 g
  • Ilmumisaeg: 29-Jul-2014
  • Kirjastus: CRC Press Inc
  • ISBN-10: 148221833X
  • ISBN-13: 9781482218336
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781482218336.html
Märksõnad:
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-- China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food safety problems from a professional perspective. This text describes key concepts, incorporates a research thread, considers various methods, provides context, and presents main conclusions. Containing investigative research and presenting an authoritative analysis of the subject, this text considers the complex issues that span the entire food supply chain system. It provides an overview of the current food safety situation, as well as its development and changes. It also details the structure of the food safety support system, and addresses growing concerns.Explores Involvement in StagesThe book considers the interrelationship between the government, producers and traders, and consumers. It studies technical and management issues, and explains how that impacts businesses, the government regulatory system, and the end user. Factoring in the risks that can be caused by both natural and human influences, including the abuse of food additives, this book reviews the efforts put forth by China to prevent food safety issues. It examines the changing track of food safety (including imported and exported products) in key aspects such as production, circulation, and consumption from 2006 to 2011 based on empirical investigation and comprehensive use of various statistical data, and examines most specifically Chinas food safety situation in 2011.This book addresses: Food production and processingFood transportationFood consumptionEnvironment and consumer awareness of food safetyEfforts and technical means of the government in food regulationSocial responsibility of food producers and traders, and moral traits and professional qualities of employeesRationality, effectiveness, and operability of the technical specifications in production, processing, circulation, and consumptionFood Safety in China: A Comprehensive Review provides an assessment of the actual state and future trends of the food safety risk in China. This text is an ideal resource for food product developers, regulators and government researchers, regulatory agencies, policy makers, and policy analysts as well as universities, colleges, researchers, students, investors, importers, exporters, and manufacturers of food.
Foreword xvii
Preface xix
Acknowledgments xxi
Research Introduction and Main Inclusions xxiii
Authors xliii
1 Market Supply and Quality and Safety of Major Edible Agricultural Products 1(34)
1.1 Production and Market Supply of Major Edible Agricultural Products
1(8)
1.1.1 Staple Foods
2(2)
1.1.2 Vegetables And Fruits
4(1)
1.1.3 Livestock Products
5(2)
1.1.4 Aquatic Products
7(2)
1.2 Structural Changed of Major Edible Agricultural Products
9(2)
1.2.1 Planting Structure
9(2)
1.2.2 Production Structure
11(1)
1.3 Production Mode Transition of Edible Agricultural Products
11(5)
1.3.1 Edible Agricultural Product Quality and Safety and Chemical Input
12(1)
1.3.2 Edible Agricultural Product Quality and Safety and Organizational Level of Production
13(1)
1.3.3 Edible Agricultural Product Quality and Safety and Production Scale
14(1)
1.3.4 Edible Agricultural Product Quality and Safety and Science and Technology Inputs
15(1)
1.4 Production and Market Development of Emerging Edible Agricultural Products
16(5)
1.4.1 Pollution-Free Agricultural Products
17(1)
1.4.2 Green Agricultural Products
17(1)
1.4.3 Organic Agricultural Products
18(1)
1.4.4 Geographically Indicated Agricultural Products
19(1)
1.4.5 Quality and Safety of Pollution-Free, Green, Organic, and Geographically Indicated Agricultural Products
20(1)
1.5 Changes in Quality and Safety of Major Edible Agricultural Products Based on Monitoring Data
21(5)
1.5.1 Vegetable Products
22(1)
1.5.2 Livestock Products
23(2)
1.5.3 Aquatic Products
25(1)
1.6 Main Problems in Enhancing Edible Agricultural Product Quality and Safety
26(9)
1.6.1 Small-Scale and Scattered Production and Operation Mode
26(1)
1.6.2 Serious Pollution in Producing Areas
27(4)
1.6.3 Illegal Use of Chemical Additives Causing Agricultural Product Safety Incidents
31(1)
1.6.4 Principal Contradiction Influencing Agricultural Product Quality and Safety
32(3)
2 Food Industry Development and Food Quality in the Production Chain 35(26)
2.1 Food Industry Development and Quantitative Security
35(8)
2.1.1 Quantitative Food Safety
36(1)
2.1.2 Category Structure of the Food Industry
36(2)
2.1.3 The Position of the Food Industry in the Chinese National Economy
38(1)
2.1.4 Contributions to Economic and Social Development
39(2)
2.1.5 Sustainability
41(2)
2.2 Changes in Food Quality in Production and Processing: Based on Pass Rates in National Quality Checks
43(8)
2.2.1 Overall Situation of Food Quality in National Quality Checks
44(2)
2.2.2 Comparison of Pass Rates of Different Varieties in the Same Year
46(1)
2.2.3 Comparison of Pass Rates of the Same Varieties in Different Years
47(4)
2.3 Major Problems of Food Quality and Safety in Production and Processing
51(10)
2.3.1 Small-Scale Production and Processing Units
52(2)
2.3.2 Diversity in Improper or Illegal Behaviors
54(2)
2.3.3 Absence of Processing-Dedicated, Large-Scale Raw Material Sites
56(2)
2.3.4 Insufficient Science and Technology Inputs in the Food Industry
58(3)
3 Food Safety Supervision in Circulation and Food Quality and Safety 61(28)
3.1 Establishment of a System of Food Safety Supervision in Circulation
61(2)
3.1.1 A System of Food Safety Supervision in Circulation
62(1)
3.1.2 Food Safety Regulations and Rules in Circulation
62(1)
3.2 Special Law Enforcement Inspection of Food Safety and Safety Incident Management in Circulation
63(4)
3.2.1 Special Law Enforcement Inspection of Food Safety in Circulation
63(2)
3.2.2 Food Safety Incident Management in Circulation
65(2)
3.3 Food Quality and Safety Supervision in Circulation
67(5)
3.3.1 Quality Checks and Monitoring in the Food Market
67(1)
3.3.2 Conduct Regulation of Food Business Operators
67(1)
3.3.3 Admittance Regulation of Food Market Players
68(1)
3.3.4 Supervision, and Early Warning of Illegal Food Advertising by Food Producers and Operators
69(1)
3.3.5 Development of a Long-Term Regulatory Mechanism
69(3)
3.4 Consumer Food Safety Evaluation and Complaints
72(12)
3.4.1 Consumer Food Safety Evaluation
73(6)
3.4.2 Consumer Food Complaints and Evaluation of Complaint Channel Accessibility
79(5)
3.5 Main Problems of Food Quality and Safety Supervision in Circulation
84(5)
3.5.1 Complex Composition of Operators in Food Circulation
84(2)
3.5.2 Unbalanced Development of Regulatory Capacity
86(1)
3.5.3 Unbalanced Development of Regulatory Work
87(2)
4 Quality and Safety of Import and Export Food 89(28)
4.1 Quality and Safety of Exported Food
89(14)
4.1.1 Overview of Exported Food
90(4)
4.1.2 Quality and Safety of Exported Food
94(9)
4.2 Quality and Safety of Imported Food
103(11)
4.2.1 Overview of Imported Food
103(5)
4.2.2 Quality and Safety of Imported Food
108(6)
4.3 A Brief Comparison of the Quality and Safety between Imported and Exported Food and Basic Conclusions
114(3)
4.3.1 Similarities and Differences
115(1)
4.3.2 Basic Conclusions
116(1)
5 Food Safety Risk Assessment and Risk Characteristic Analysis at the Macrolevel 117(24)
5.1 Food Safety Risk Assessment from the Perspective of Management
117(4)
5.1.1 Brief Review of Existing Research
118(1)
5.1.2 Evaluation Methods from the Perspective of Management
119(2)
5.2 Food Safety Risk Assessment during 2006-2012
121(6)
5.2.1 Data Sources and Processing
121(3)
5.2.2 Risk Measurement Standard
124(2)
5.2.3 Risk Assessment Results
126(1)
5.3 Analysis of Changes in Food Safety Risk during 2006-2012
127(2)
5.3.1 General Characteristics of Food Safety Risks
127(1)
5.3.2 Risk Characteristics in Major Subsystems
127(1)
5.3.3 Future Trends of Food Safety Risks
128(1)
5.3.4 Limitations of the Study
128(1)
5.4 Major Characteristics of Food Safety Risks at This Stage: Human Factors
129(4)
5.4.1 Classification of Causes of Food Safety Incidents
130(1)
5.4.2 Causes of Chinese Food Safety Incidents
131(1)
5.4.3 Brief Comparison and Main Conclusions
132(1)
5.5 Major Characteristics of Human-Induced Food Safety Risks
133(5)
5.5.1 All Sectors of the Food Supply Chain Are Involved
133(1)
5.5.2 The Biggest Hazard Is Present in Deep Processing
134(2)
5.5.3 Food Safety Incidents Occur More Frequently in Developed Regions
136(2)
5.6 Main Contradiction in Preventing Food Safety Risks
138(3)
6 Food Safety Evaluation and Concerns of Urban and Rural Residents 141(28)
6.1 Survey Description and Respondent Demographics
141(4)
6.1.1 Selection of Survey Areas
142(1)
6.1.2 Respondent Demographics
143(2)
6.2 Food Safety Evaluation and Confidence in Its Future Trend
145(5)
6.2.1 Concern about Food Safety
145(2)
6.2.2 Evaluation of Local Food Safety
147(1)
6.2.3 Evaluation of Improvement in Food Safety
148(1)
6.2.4 The Effect of Frequent Food Safety Incidents on Respondents' Confidence in Food Safety
149(1)
6.2.5 Future Trends of Food Safety
150(1)
6.3 The Most Important Food Safety Risk Factor and Level of Worry
150(7)
6.3.1 The Most Important Food Safety Risk Factor
151(1)
6.3.2 Level of Worry about Major Food Safety Risks
152(3)
6.3.3 Comparison of Levels of Worry about Food Safety Risks between Urban and Rural Respondents
155(2)
6.4 Judgment Regarding the Main Cause of Risks and Evaluation of Governmental Regulation and Law Enforcement Capacity
157(9)
6.4.1 Judgment Regarding the Main Causes of Food Safety Risks
157(1)
6.4.2 Evaluation of the Government's Ability to Supervise and Manage Food Safety Risks
158(5)
6.4.3 Summary of Related Evaluations
163(3)
6.5 Suggestions to the Government on Improving Food Safety Risk Management
166(3)
6.5.1 Collection of Suggestions
167(1)
6.5.2 Main Suggestions of the Respondents and the Basic Characteristics
168(1)
7 Evolutionary Development of the Chinese Food Safety Legal System 169(28)
7.1 Developmental Course of the Chinese Food Safety Legal-System
169(7)
7.1.1 Before Implementation of the Food Safety Law
170(2)
7.1.2 Implementation of the Food Safety Law
172(4)
7.2 Main Characteristics of the Chinese Food Safety Legal System
176(8)
7.2.1 Diversity in Sources of Law and a Rich Hierarchy of Legal Force
176(3)
7.2.2 Clear Priorities and Reasonable Structure
179(3)
7.2.3 An Aggregate of Legal Norms of Various Natures
182(2)
7.3 Effects of the Existing Food Safety Legal System
184(8)
7.3.1 Public Security Organizations
185(3)
7.3.2 Procuratorate
188(1)
7.3.3 Court
188(4)
7.4 Thoughts and Suggestions on Improving the Chinese Food Safety Legal System
192(5)
7.4.1 Improve the System of Punitive Compensation
193(1)
7.4.2 Implement a Compulsory Liability Insurance System for Food Producers
194(1)
7.4.3 Improve the Legal Foundations for Public Participation
195(2)
8 Evolution and Reform of the Chinese Food Safety Management System 197(22)
8.1 Evolutions of the Food Safety Management System
197(7)
8.1.1 Directive Management System during the Planned Economy Period (1949-1978)
198(2)
8.1.2 Hybrid Management System during the Economic Transition Period (1979-1992)
200(1)
8.1.3 Regulatory System in the Market Economy (1993-2012)
201(3)
8.2 General Framework and Key Responsibilities of the New Food Safety Management System
204(5)
8.2.1 Major Drawbacks of the Existing Food Safety Management System
205(1)
8.2.2 General Framework of the New Food Safety Management System
206(1)
8.2.3 Key Responsibilities of Relevant Authorities after the Reform
207(2)
8.3 Significance of the Food Safety Management System Reform
209(2)
8.3.1 A New Step toward Seamless Management
209(1)
8.3.2 Integration of Regulatory Power
209(1)
8.3.3 Shifting of the Focus of Regulatory Power to Lower Levels
210(1)
8.4 Potential Problems the Food Safety Management System Is Faced with after the Reform
211(3)
8.4.1 Difficulties in Source Supervision
211(1)
8.4.2 Seamless Management Is Yet to Be Tested
212(1)
8.4.3 The Local Management Model Is Facing Challenges
213(1)
8.4.4 Difficulties in Comanagement by the Government and Civil Society
213(1)
8.5 Exploration of the Innovation of Food Safety Management System by the Shenzhen Municipal Government
214(4)
8.5.1 New Background
215(1)
8.5.2 Evolution of the Food Management System Reform by the Shenzhen Municipal Government
215(1)
8.5.3 Basic Features of the Innovation of Shenzhen
216(2)
8.6 Future Prospects for Deepening Reform
218(1)
9 Construction and Development of a Food Safety Standard System 219(28)
9.1 Improvement of the Management System of the Food Safety Standards
219(3)
9.1.1 Promulgation of Administrative Measures for National Food Safety Standards
220(1)
9.1.2 Promulgation of Administrative Measures for Local and Enterprise Food Safety Standards
221(1)
9.1.3 Establishment of the National Food Safety Standard Review Committee
221(1)
9.2 Formulation and Revision of the New National Food Safety Standards
222(12)
9.2.1 National Safety Standards for Dairy Products
222(3)
9.2.2 Standards for Use of Food Additives
225(1)
9.2.3 General Standard for Compound Food Additives
226(1)
9.2.4 Maximum Levels of Mycotoxin
227(2)
9.2.5 General Rules for the Labeling of Prepackaged Foods
229(1)
9.2.6 Food Nutrition Labeling Standards
230(2)
9.2.7 Standard for Pesticide Residue Limits
232(1)
9.2.8 Standard for Maximum Levels of Contaminants in Food
233(1)
9.3 Substantial Efforts on the Implementation of National Food Safety Standards
234(4)
9.3.1 Focused Publicity and Training
234(2)
9.3.2 Follow-Up Evaluation of Standards
236(2)
9.4 Active Participation in Affairs of the Codex Alimentarius
238(2)
9.4.1 The Work of the Codex Committee on Food Additives
239(1)
9.4.2 The Work of the Codex Committee on Pesticide Residues
240(1)
9.5 Preliminary Thinking on the Future Construction of Food Safety Standard System and the Major Measures
240(7)
9.5.1 Basic Principles
241(2)
9.5.2 Key Tasks
243(2)
9.5.3 Supporting Measures
245(2)
10 Research Report on Food Safety Information Disclosure 247(22)
10.1 Status Quo of Food Safety Information Disclosure
247(9)
10.1.1 Improvement of the Food Safety Information Disclosure System
248(1)
10.1.2 Information Disclosure on the Web by Food Safety Regulators at the Central Level
248(5)
10.1.3 Government Information Disclosure of Food Safety Incidents
253(3)
10.2 Main Characteristics of Food Safety Information Disclosure
256(3)
10.2.1 Transition from Legal System Construction to Behavioral Regulation
256(1)
10.2.2 Change in Departments Responsible for Information Disclosure
256(1)
10.2.3 Emphasis on Information Disclosure of Standards
257(1)
10.2.4 A Trend to Disclose Safety Information by Special Topic
258(1)
10.3 Main Problems in Food Safety Information Disclosure
259(5)
10.3.1 Disorder of Disclosers
259(2)
10.3.2 The Lack of an Accurate Grasp of Food Safety Information
261(1)
10.3.3 Incomprehensive Disclosure
262(1)
10.3.4 Failure to Make Timely Disclosure
262(1)
10.3.5 A Huge Gap Exists between the Amount of Information Disclosed and the Public Demand
263(1)
10.4 Focus on Food Safety Information Disclosure System Construction
264(5)
10.4.1 Refine the Classification of Food Safety Information
264(1)
10.4.2 Organize the Information Disclosure Function of Regulators
265(1)
10.4.3 Strengthen the Construction of Provincial Food Safety Information Disclosure Platforms
266(1)
10.4.4 Improve the White Paper System of Food Safety
267(2)
11 Food Safety Incidents of Concern in 2011 in Chinese Mainland and a Brief Review 269(18)
11.1 Background and Incident Selection
269(1)
11.2 Description and Analysis of Food Safety Incidents
270(11)
11.2.1 Food Safety Incidents Caused by Environmental Pollution
271(2)
11.2.2 Food Safety Incidents Caused by Improper Use of Agrochemicals
273(3)
11.2.3 Use of Nonfood Raw Materials in Cooking
276(1)
11.2.4 Use of Shoddy and False Certification
277(2)
11.2.5 Controversies on Microbial Standards in Food
279(2)
11.3 Brief Review
281(6)
11.3.1 Main Causes of Food Safety Incidents
282(2)
11.3.2 Essential Problems in Controversies on Food Standards
284(3)
12 Research on Agricultural Production Mode Transformation: Vegetable Farmers' Willingness to Adopt Biopesticides in Cangshan County, China 287(18)
12.1 Introduction
287(1)
12.2 Survey Design
288(4)
12.2.1 Selection of Agricultural Product Varieties
288(1)
12.2.2 Study Area
289(1)
12.2.3 Questionnaire Design and Survey Subjects
290(1)
12.2.4 Sample Analysis
290(2)
12.3 Modeling and Econometric Analysis
292(10)
12.3.1 Modeling and Variable Setting
292(6)
12.3.2 Model Analysis Results and Discussion
298(4)
12.4 Main Conclusions and Policy Implications
302(3)
13 Main Conclusions and Research Prospects 305(10)
13.1 Main Research Conclusions
305(7)
13.1.1 Guaranteed Quantitative Safety of Edible Agricultural Products and Food
305(1)
13.1.2 Gradual Improvement of Qualitative Safety of Edible Agricultural Products
306(1)
13.1.3 A High Level of Food Quality and Safety in Processing
306(1)
13.1.4 Gradual Improvement of Food Quality and Safety in Circulation
306(1)
13.1.5 A High Level of Quality and Safety of Imported and Exported Food
307(1)
13.1.6 A Relatively Safe Range of Food Safety Risks
307(1)
13.1.7 Particularity of China's Food Safety Risks
308(1)
13.1.8 Urban and Rural Residents' Low Evaluation of Food Safety
308(1)
13.1.9 Basic Establishment of a Food Safety Legal System
309(1)
13.1.10 Significant Progress in the Food Safety Management System Reform
309(1)
13.1.11 New Progress in Construction of a Food Safety Standard System
310(1)
13.1.12 Seriously Insufficient Disclosure of Food Safety Information
311(1)
13.1.13 Difficult Transformation of Production Mode of Edible Agricultural Products and Food
311(1)
13.1.14 A Long and Arduous Road to the Prevention and Control of Food Safety Risks in China
312(1)
13.2 Research Prospects
312(3)
13.2.1 The Particularity of Food Safety Management in China
312(1)
13.2.2 The Relationship between China's Food Safety and Food Standards
313(1)
13.2.3 The Relationship between Food Safety Management and the Market in China
313(1)
13.2.4 Rural Food Safety Governance in China
313(1)
13.2.5 Summary of Experience in Food Safety Governance in China
314(1)
References 315(14)
Index 329
Linhai Wu, PhD, graduated with a bachelor of science from the department of chemistry of Jilin University. In July 2000, he graduated with a doctor of management degree in agricultural and forestry economics from Nanjing Agricultural University. Subsequently, he took a postdoctoral fellowship position at Nanjing University and Renmin University of China. Dr. Wu has been working in the government system for government policy-making consultation since 1987. Since September 2012, he has worked as a full-time researcher in food safety management at Jiangnan University. Dr. Wu is a leading expert and well-known management scholar in this field.





Dian Zhu, PhD, met Professor Linhai Wu from the Jiangnan University in 2010, and began postdoctoral research in the area of food safety management. For more than three years, he has conducted a number of studies on food safety management based on Chinas realities with the purpose of gaining a better understanding of the food safety situation in China. With a bachelors degree in economics, a masters degree in agricultural economics, and a doctorate in economics from Shanghai University of Finance and Economics, Dr. Zhu is currently an associate professor at Suzhou University. Moreover, he is now engaged in postdoctoral research of food safety management at the School of Food Science at Jiangnan University.