本書(shū)共分八章,主要包括生物性、化學(xué)性(食品添加劑、農(nóng)藥殘留、獸藥殘留、金屬、工業(yè)化學(xué)物、加工過(guò)程中形成的化學(xué)物)危害對(duì)食品安全性的影響,以及食物中的天然有毒物質(zhì)、包裝材料和容器對(duì)食品安全性的影響、非熱力殺菌食品和轉(zhuǎn)基因食品的安全性、食品安全管理體系。本教材突出的特點(diǎn)是從食品原材料生產(chǎn)、加工、包裝和銷(xiāo)售環(huán)節(jié)全方位講述食品安全的影響因素,并論述了危害識(shí)別、危害分析的方法和控制技術(shù),每章配有思考題和雙語(yǔ)詞匯。本書(shū)主要應(yīng)用于高等院校食品質(zhì)量與安全、食品科學(xué)與工程、糧食工程、生物工程、發(fā)酵工程、葡萄與葡萄酒工程等相關(guān)食品類(lèi)本科專(zhuān)業(yè)的教學(xué),也可用于專(zhuān)業(yè)研究生、專(zhuān)科生的輔助教學(xué)。同時(shí),本書(shū)可以作為食品從業(yè)人員學(xué)習(xí)食品安全相關(guān)中、英文雙語(yǔ)詞匯的輔助教材。
Food is the paramount necessity of the people and safety is the first necessity of food. Food safety is closely related to peoples health and life safety, and it is crucial to the stability of social development. However, the source of production is contaminated under the accelerating of industrialization and the increasingly severe ecosystem pollution. Besides, some producers have no sense of foods safety or security technology, they do not take responsibility for producing safe foods. In actual production, what they do is to cut costs and chase profit. What is more, many managers employed directly in food safety learn the related knowledge at work rather than accepting the specialized training and education, which are far from enough to meet the need of practical work.All those reasons result in frequent food safety incidents, a critical threat to peoples life and health. Students who major in Food Science, are a force in the work of food production, processing, detection, development. It is quite important to develop the students professional food safety awareness, and to master the knowledge and dynamic state of food safety.民以食為天,食以安為先。食品安全與人們的健康和生命安全密切相關(guān),對(duì)社會(huì)發(fā)展的穩(wěn)定至關(guān)重要。然而,由于工業(yè)化進(jìn)程加快,生態(tài)污染日益嚴(yán)重,農(nóng)產(chǎn)品生產(chǎn)源頭受到污染。另外,一些生產(chǎn)者沒(méi)有生產(chǎn)安全食品的意識(shí),不清楚生產(chǎn)的安全技術(shù),沒(méi)有主動(dòng)承擔(dān)生產(chǎn)安全食品的責(zé)任。在實(shí)際生產(chǎn)中,僅為了降低成本,追逐利潤(rùn)。并且許多直接從事食品安全的管理者都是在工作中學(xué)習(xí)相關(guān)知識(shí),并沒(méi)有經(jīng)過(guò)專(zhuān)門(mén)知識(shí)的培訓(xùn)和教育,遠(yuǎn)遠(yuǎn)不能滿(mǎn)足實(shí)際工作的需要。這些原因?qū)е率称钒踩录l發(fā),嚴(yán)重威脅著廣大人民群眾的生命與健康。作為食品相關(guān)專(zhuān)業(yè)的學(xué)生,畢業(yè)后是食品生產(chǎn)、加工、檢測(cè)、研發(fā)等相關(guān)工作的主力軍,培養(yǎng)學(xué)生具有專(zhuān)業(yè)素養(yǎng)的食品安全意識(shí)并系統(tǒng)掌握食品安全方面的知識(shí)及動(dòng)態(tài)就顯得十分重要。With the globalization of the economy, there are an increasing number of food trades between China and other countries in the world. It is becoming an important work on how to assure the safety of our import and export food. So we need foster large number of interdisciplinary talents with both food safety knowledge and capability of international communication, and English, as a universal language over the world, is one of the basic abilities which the students must have. To enhance students specialized accomplishment and cultivate their global outlook, to develop individuals with both specialized knowledge and English, to meet the necessary of the developing society, and to improve food safety status, we carry out bilingual education on food safety, develop organic combination of specialized knowledge and English, and learn new realities, recent progresses and the new research achievements on food safety home and abroad.隨著經(jīng)濟(jì)的全球化,我國(guó)與世界上其他國(guó)家之間的食品貿(mào)易日益增多,如何保證我國(guó)出口及進(jìn)口食品的安全成為一項(xiàng)重要的工作,這就需要我們培養(yǎng)大量既有食品安全知識(shí)又有國(guó)際交流能力的復(fù)合型人才,而英語(yǔ)這一國(guó)際通用語(yǔ)言就成了這些人才所應(yīng)該具備的基本能力之一。開(kāi)展食品安全學(xué)課程的雙語(yǔ)教學(xué),讓學(xué)生將專(zhuān)業(yè)知識(shí)和英語(yǔ)的學(xué)習(xí)有機(jī)結(jié)合,了解目前國(guó)內(nèi)外食品安全的新情況、新進(jìn)展和新成果,從而提高學(xué)生的專(zhuān)業(yè)素養(yǎng)和拓展學(xué)生的國(guó)際視野,培養(yǎng)懂專(zhuān)業(yè)會(huì)英語(yǔ)的食品安全人才,滿(mǎn)足社會(huì)發(fā)展的需要,使食品安全現(xiàn)狀得以改善。Food Safety(with Chinese Translation)is rather extensive, involving a wide variety of subjects, such as Analytical Chemistry, Microbiology, Food Technology, Quality Management, Toxicology, Epidemiology, Hygiene, Nutrition and so on, it is a subject with strong comprehensive knowledge and practice.《英漢對(duì)照食品安全學(xué)》課程教學(xué)內(nèi)容廣泛,涉及學(xué)科眾多,包括分析化學(xué)、微生物學(xué)、食品工藝學(xué)、質(zhì)量管理學(xué)、毒理學(xué)、流行病學(xué)、衛(wèi)生學(xué)、營(yíng)養(yǎng)學(xué)等,是一門(mén)知識(shí)綜合性以及實(shí)踐操作性很強(qiáng)的學(xué)科。The book consists of eight chapters. Chapter 1 is an introduction part, mainly illustrating the history and modern connotations of food safety; Chapter 2, Chapter 3 and Chapter 4 introduce the biological hazards, chemical hazards and natural toxic substances on food safety respectively; Chapter 5 mainly introduces the effects of packaging materials and containers on food safety; Chapter 6, Chapter 7 introduce the safety of non-thermal sterilization food and the safety of genetically modified food; Chapter 8 mainly introduces the food safety management system. Chapter 1 and Chapter 2 were written by Zhang Shuangling (Qingdao Agricultural University); Chapter 3 and Chapter 4 were written by Zhao Haiyan(Qingdao Agricultural University); Chapter 5 and Chapter 6 were written by Chang Jinghua(Liaoning Technical University);Chapter 7 was written by Zhao Wenying (North University of China);Chapter 8 was written by Zhang Shuangling(Qingdao Agricultural University) & Du Dehong(Qingdao Agricultural University).Food safety technical vocabulary after each chapter was written by Han Yue(Qingdao Agricultural University), Wang Lixin (Qingdao Agricultural University)and Jiang Wenping(Qingdao Agricultural University), and the whole text was checked by Han Yue(Qingdao Agricultural University), Wang Lixin(Qingdao Agricultural University) and Jiang Wenping(Qingdao Agricultural University).全書(shū)共分八章,第1章緒論,主要介紹食品安全性的歷史觀及現(xiàn)代內(nèi)涵;第2~4章分別介紹了生物性危害、化學(xué)性危害及天然有毒物質(zhì)對(duì)食品安全性的影響;第5章主要介紹了包裝材料和容器對(duì)食品安全性的影響;第6章、第7章分別介紹了非熱力殺菌食品和轉(zhuǎn)基因食品的安全性;第8章介紹了目前實(shí)施的主要食品安全管理體系。第1章、第2章由張雙靈(青島農(nóng)業(yè)大學(xué))編著;第3章、第4章由趙海燕(青島農(nóng)業(yè)大學(xué))編著;第5章、第6章由常敬華(遼寧工程技術(shù)大學(xué))編著;第7章由趙文英(中北大學(xué))編著;第8章由張雙靈(青島農(nóng)業(yè)大學(xué))、杜德紅(青島農(nóng)業(yè)大學(xué))編著。由韓悅(青島農(nóng)業(yè)大學(xué))、王立新(青島農(nóng)業(yè)大學(xué))、姜文平(青島農(nóng)業(yè)大學(xué))負(fù)責(zé)每章后食品安全專(zhuān)業(yè)詞匯英文單詞及音標(biāo)編寫(xiě),以及全書(shū)中英文文字校對(duì)工作。There are 624 thousands words in this book and 431 thousands words accomplished by Zhang Shuangling,102 thousands words accomplished by Zhao Haiyan,41 thousands words accomplished by Chang Jinghua,20 thousands words accomplished by Zhao Wenying,and 30 thousands words accomplished by Du Dehong.全書(shū)共62.4萬(wàn)字,其中張雙靈完成43.1萬(wàn)字,趙海燕完成10.2萬(wàn)字,常敬華完成4.1萬(wàn)字,趙文英完成2萬(wàn)字,杜德紅完成3萬(wàn)字。Due to a broad scope of the book, the editor is limited, and deficiencies are inevitable in the book, we are looking forward to your good suggestions for the amendments and revisions in the next edition. 由于本書(shū)涉及的領(lǐng)域很廣,編者水平有限,書(shū)中難免有不足之處,敬請(qǐng)廣大讀者提出寶貴意見(jiàn),以便再版時(shí)補(bǔ)充修正。Sincerely,The AuthorsAugust 2017編著者 2017年8月
張雙靈,青島農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院,副教授,食品質(zhì)量與安全培訓(xùn)課程課程負(fù)責(zé)人;食品安全學(xué)院級(jí)重點(diǎn)課程負(fù)責(zé)人。
Chapter 1 Introduction
第1章緒論/ 1
1.1The Historical Context of Food Safety
1.1食品安全性的歷史觀2
1.2The Modern Context of Food Safety
1.2食品安全性的現(xiàn)代內(nèi)涵3
Chapter 2 The Effects of Biological Hazards on Food Safety
第2章生物性危害對(duì)食品安全性的影響/ 15
2.1Introduction on Biological Hazards
2.1生物性危害概述15
2.2The Effects of Bacteria on Food Safety
2.2細(xì)菌對(duì)食品安全性的影響19
2.3The Effects of Fungi on Food Safety
2.3真菌對(duì)食品安全性的影響36
2.4The Effects of Viruses on Food Safety
2.4病毒對(duì)食品安全性的影響50
2.5The Effects of Parasites on Food Safety
2.5寄生蟲(chóng)對(duì)食品安全性的影響56
2.6Measures to Prevent Food from Decaying-non-pathogenic Bacteria
2.6防止食品腐敗變質(zhì)的措施非致病菌63
Chapter 3 The Effects of Chemical Hazards on Food Safety
第3章化學(xué)性危害對(duì)食品安全性的影響/ 70
3.1Introduction of Chemical Hazards
3.1化學(xué)性危害概述70
3.2The Effects of Food Additives on Food Safety
3.2食品添加劑對(duì)食品安全性的影響71
3.3The Effects of Pesticide Residues on Food Safety
3.3農(nóng)藥殘留對(duì)食品安全性的影響93
3.4The Effects of Veterinary Drug Residues on Food Safety
3.4獸藥殘留對(duì)食品安全性的影響100
3.5The Effects of Metals on Food Safety
3.5金屬對(duì)食品安全性的影響106
3.6The Effects of Industrial Chemicals on Food Safety
3.6工業(yè)化學(xué)物對(duì)食品安全性的影響113
3.7The Effects of Chemicals Produced during Manufacturing Process on Food
Safety
3.7加工過(guò)程中形成的化學(xué)物對(duì)食品安全性的影響129
Chapter 4 Natural Toxic Substances in Foods
第4章食物中的天然有毒物質(zhì)/ 145
4.1The Kinds of Natural Toxins in Foods
4.1食物中天然有毒物質(zhì)的種類(lèi)145
4.2Reasons of Being Poisoning by Natural Toxic Substances
4.2天然有毒物質(zhì)引起中毒的原因151
4.3Poisoning and Detoxification of Food
4.3食物的中毒與解毒152
4.4Plant-based Foods Containing Natural Toxic Substances
4.4含天然有毒物質(zhì)的植物性食物154
4.5Animal-based Foods Containing Natural Toxic Substances
4.5含天然有毒物質(zhì)的動(dòng)物性食物164
4.6Poisonous Mushrooms
4.6毒蘑菇175
Chapter 5 The Effects of Packaging Materials and Containers on Food Safety
第5章包裝材料和容器對(duì)食品安全性的影響/ 183
5.1Introduction
5.1概述183
5.2Food Safety on Plastic Packaging Materials and Its Products
5.2塑料包裝材料及其制品的食品安全性186
5.3Food Safety on Packaging Materials of Paper and Paperboard
5.3紙和紙板包裝材料的食品安全性192
5.4Food Safety on Packaging Materials of Rubber Products
5.4橡膠制品包裝材料的食品安全性195
5.5Food Safety on Packaging Materials of Glass,Metal,Enamel,Ceram and Their Products
5.5玻璃、金屬、搪瓷和陶瓷包裝材料及其制品的食品安全性198
Chapter 6 The Safety of Non-thermal Sterilization Food
第6章非熱力殺菌食品的安全性/ 205
6.1Introduction
6.1概述205
6.2Safety of Irradiated Food
6.2輻照食品的安全性208
6.3Safety of Ultra-high Pressure Food
6.3超高壓食品的安全性216
Chapter 7 The Safety of Genetically Modified Food
第7章轉(zhuǎn)基因食品的安全性/ 226
7.1General Situation of the Safety of Genetically Modified Food
7.1轉(zhuǎn)基因食品的安全性概況226
7.2The Application of Genetic Engineering in Genetically Modified Food
7.2基因工程在轉(zhuǎn)基因食品中的應(yīng)用236
7.3Safety Assessment of Genetically Modified Food
7.3轉(zhuǎn)基因食品的安全性評(píng)價(jià)241
Chapter 8 The Food Safety Management System
第8章食品安全管理體系/ 252
8.1Introduction
8.1概述252
8.2Good Manufacturing Practice (GMP)
8.2良好操作規(guī)范(GMP)252
8.3Sanitation Standard Operation Procedure
8.3衛(wèi)生標(biāo)準(zhǔn)操作程序(SSOP)259
8.4Hazard Analysis and Critical Control Point(HACCP)
8.4危害分析與關(guān)鍵控制點(diǎn)(HACCP)266
8.5ISO 9000 Quality Management System
8.5ISO 9000質(zhì)量管理體系277
8.6ISO 22000 Food Safety Management System
8.6ISO 22000食品安全管理體系282
8.7The Relationships among GMP, SSOP, HACCP, ISO 9000 and ISO 22000
8.7GMP、SSOP、HACCP、ISO 9000和ISO 22000之間的關(guān)系301
8.8Food Safety Law of the Peoples Republic of China
8.8中華人民共和國(guó)食品安全法304
8.9The QS Certification Management of Food Production Management
8.9食品生產(chǎn)管理的QS認(rèn)證管理307
8.10 A Brief Introduction of Foreign Food Safety Management System
8.10國(guó)外食品安全管理體系簡(jiǎn)介317