Preface to Food Safety and Health

The hygienic quality and safety of food is an important issue related to people's health and the national economy and people's livelihood, which has attracted the attention of the whole society. As a member of the World Trade Organization, China's trade with other countries is increasing day by day, and food quality and safety have become the key factors in the competition of the food industry. China's food safety has also attracted the attention of national leaders and ordinary consumers. According to the requirements of people-oriented, Scientific Outlook on Development and building a harmonious socialist society put forward by the CPC Central Committee and the State Council, strengthening food quality supervision, ensuring food quality and safety, improving the development level of China's food productivity and improving China's food safety situation are of great strategic significance for protecting consumers' health and improving the competitiveness of China's food in domestic and foreign markets. Food safety has become a key factor affecting the healthy development of agriculture and food industry in China.

Recently, a series of incidents, such as Fuyang milk powder, chloropropanol, Sudan red and acrylamide, which have been exposed by domestic and foreign media and spread all over the country, have caused more and more problems in the field of food safety, which is also an inevitable phenomenon caused by the development of production field and analysis and testing technology. What is the focus of attention in the field of food safety, where is the problem, how much impact it has on human health, and what measures should be taken to control it? In view of these problems, this book will introduce the latest progress in the field of food safety at home and abroad.

In order to make this book a professional reference book with reference value for food safety professionals, senior undergraduates and graduate students in food-related majors, this book is written by front-line staff who have rich working experience in their respective disciplines and master the overall development direction. Except for Chapter III compiled by Liaoning Entry-Exit Inspection and Quarantine Bureau, Lu Xing 'an, Zhao Shoucheng, Cao and Wang Yun; Chapter VII was written by Tang Danzhou and Lin Anqing of Tianjin Entry-Exit Inspection and Quarantine Bureau. Chapter 10 was written by Chen Bo of Hunan Normal University. The twelfth chapter was written by Xu Li of Zhejiang University, and the rest chapters were written by comrades from the Institute of Nutrition and Food Safety of China Center for Disease Control and Prevention. The first and thirteenth chapters were written by Ran Lu and Wu Shuyu. The second and fourth chapters were written by Li; The fifth chapter was written by Wang Yongfang and Yang Dajin. The sixth chapter was written by Yang Dajin and Jiang Dingguo. Chapter 8 was written by Li Ning and Liu Zhaoping. Chapter 9 was written by Wang Zhutian, Yang Dajin and Lu Jie. Chapter 1 1 was written by Wang Zhutian, Yang Dajin and Xiao Jing. Chapter 14 was written by Li Ning, Song Yan and Liu Zhaoping. Wang Zhutian and Yang Dajin are responsible for editing and finalizing this book.

Due to the tight time and the limited level of the author, it is inevitable that there are some improper places in the book. Again, I urge readers to criticize and correct me.

Wang Zhutian Yang Dajin

March 2005