Preface
Authors Index
Section One: Introduction
Chapter 1: Shared Responsibility of Food Safety
Joseph J. Jen
Chapter 2: Current Status of Food Safety in China
Junshi Chen and Zhiqiang Zhang
Chapter 3: Food Safety Education and Training Programs in Chins
Yao-wen Huang
Chapter 4: Food Processing Development in China
Suhe Meng and Joseph J. Jen
Section Two: Food Microbiology
Chapter 5: Food Borne Illness and Surveillance
Yunchang Guo, Shuyu Wu and Jianghui Zhu
Chapter 6: Foodborne Pathogenic Bacteria
Xianming Shi, Yanping Xie and Xiujuan Zhou
Chapter 7: Mycotoxins
YunYun Gong, Fengqin Li and Michael N. Routledge
Chapter 8: Viruses
Jennifer Cannon, Lingling Liu and Wei Kang
Chapter 9: Parasites
Xue Bai, Xiaolei Liu, Xiaoning Zhou, Jiaxu Chen, Xuping Wu, Poireau Pascal, and Mingyuan Liu
Chapter 10: Natural Antimicrobials from Herb and Spices
P. Michael Davidson
Chapter 11: Antimicrobial Resistance in Food-related Bacteria
Fengqin Li and Seamus Fanning
Section Three: Food Chemistry
Chapter 12: Food Additives
Baoguo Sun and Jing Wang
Chapter 13: Pesticide Residues
Xiongwu Qiao
Chapter 14: Veterinary Drug Residues
Zhenling Zeng, Fan Yan and Liqi Wang
Chapter 15: Heavy Metal Contamination
Dajin Yang, Kai Zhao, and Danial Schmitz
Chapter 16: Food Frauds
Yongning Wu, Hong Miao, Bing Shao, Jing Zhang, John W. Spink and Douglas C. Moyer
Section Four: Risk Assessment and Communication
Chapter 17: Risk Assessment in China: Capacity Building and Practices
Ning Li and Zhaoping Liu
Chapter 18: Microbial Risk Assessment in Foods
Xinan Jiao, Jianghui Zhu, Jinlin Huang and Qingli Dong
Chapter 19: Food Safety Risk Communication Practices and Exploration in China
Kai Zhong and Yue Zheng
Chapter 20: Consumer Knowledge, Attitude and Behavior toward Food Safety
Li Bai and Shunlong Gong
Section Five: Risk Management
Chapter 21: Food Safety Law and Regulation
Yunbo Luo and Guangfeng Wu
Chapter 22: Food Safety Standards
Zhutian Wang, Yongxiang Fan, Zhe Zhang, and Samuel B. Godefroy
Chapter 23: Lessons from the Development of U.S. Food Safety Regulations
Fred Gale and Sandra Hoffmann
Chapter 24: Food Safety Regulatory Inspection in China
Zhenhua Gu, Congqian Qiu and Zhinong Yan
Chapter 25: Food Safety in Restaurant and Catering
Zhaohui Ma and Duncan Lap-Yan Tung
Chapter 26: Food Safety and International Trade
Shawn Arita, Fred Gale and Xuedan Mao
Section Six: Commodities
Chapter 27: Meat Safety in China
Guanghong Zhou, Keping Ye, and Ronald K. Tume
Chapter 28: New Epoch of Dairy Products Safety in China
Yujun Jiang and Jin Yue
Chapter 29: Safety Issues of Fruits and Vegetables
Xiao-song Hu, Fang Chen, Pan Wang and Zhao Chen
Chapter 30: Safety of Fats and Oils
Yu Wang, Bo-yang Hsu, Chi-tang Ho and LucySun Hwang
Chapter 31: Grain and Grain Products Safety
Xiaonan Sui, Yan Zhang,Zhongjiang Wang, Baokun Qi, Yang Li, and Lianzhou Jiang
Chapter 32: Food Safety of Aquatic Products in China
Felicia Kow and Jun Rong Liu
Section Seven: New Technology
Chapter 33: Food Safety Traceability
Yi-min Wei, BoliGuo, Hongyan Liu, Shuai Wei, and Jianrong Zhang
Chapter 34: New Technology for Analysis of Genetically Engineered Organisms
Litao Yang, Dabing Zhang and Sheng Quan
Chapter 35: Safety of Food Contact Material and Articles in China
Rongfang Chen and Yanyun Zhao
Chapter 36: Nanotechnology Applications to Improve Food Safety
Boce Zhang, Yaguang Luo and Hongda Chen
(leitura online e APP)
