英汉对照食品安全学

Chapter 1 Introduction

第1章绪论/ 1

1.1The Historical Context of Food Safety

1.1食品安全性的历史观2

1.2The Modern Context of Food Safety

1.2食品安全性的现代内涵3



Chapter 2 The Effects of Biological Hazards on Food Safety

第2章生物性危害对食品安全性的影响/ 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细菌对食品安全性的影响19

2.3The Effects of Fungi on Food Safety

2.3真菌对食品安全性的影响36

2.4The Effects of Viruses on Food Safety

2.4病毒对食品安全性的影响50

2.5The Effects of Parasites on Food Safety

2.5寄生虫对食品安全性的影响56

2.6Measures to Prevent Food from Decaying-non-pathogenic Bacteria

2.6防止食品腐败变质的措施——非致病菌63



Chapter 3 The Effects of Chemical Hazards on Food Safety

第3章化学性危害对食品安全性的影响/ 70

3.1Introduction of Chemical Hazards

3.1化学性危害概述70

3.2The Effects of Food Additives on Food Safety

3.2食品添加剂对食品安全性的影响71

3.3The Effects of Pesticide Residues on Food Safety

3.3农药残留对食品安全性的影响93

3.4The Effects of Veterinary Drug Residues on Food Safety

3.4兽药残留对食品安全性的影响100

3.5The Effects of Metals on Food Safety

3.5金属对食品安全性的影响106

3.6The Effects of Industrial Chemicals on Food Safety

3.6工业化学物对食品安全性的影响113

3.7The Effects of Chemicals Produced during Manufacturing Process on Food Safety

3.7加工过程中形成的化学物对食品安全性的影响129



Chapter 4 Natural Toxic Substances in Foods

第4章食物中的天然有毒物质/ 145

4.1The Kinds of Natural Toxins in Foods

4.1食物中天然有毒物质的种类145

4.2Reasons of Being Poisoning by Natural Toxic Substances

4.2天然有毒物质引起中毒的原因151

4.3Poisoning and Detoxification of Food

4.3食物的中毒与解毒152

4.4Plant-based Foods Containing Natural Toxic Substances

4.4含天然有毒物质的植物性食物154

4.5Animal-based Foods Containing Natural Toxic Substances

4.5含天然有毒物质的动物性食物164

4.6Poisonous Mushrooms

4.6毒蘑菇175



Chapter 5 The Effects of Packaging Materials and Containers on Food Safety

第5章包装材料和容器对食品安全性的影响/ 183

5.1Introduction

5.1概述183

5.2Food Safety on Plastic Packaging Materials and Its Products

5.2塑料包装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纸和纸板包装材料的食品安全性192

5.4Food Safety on Packaging Materials of Rubber Products

5.4橡胶制品包装材料的食品安全性195

5.5Food Safety on Packaging Materials of Glass，Metal，Enamel，Ceram and Their Products

5.5玻璃、金属、搪瓷和陶瓷包装材料及其制品的食品安全性198



Chapter 6 The Safety of Non-thermal Sterilization Food

第6章非热力杀菌食品的安全性/ 205

6.1Introduction

6.1概述205

6.2Safety of Irradiated Food

6.2辐照食品的安全性208

6.3Safety of Ultra-high Pressure Food

6.3超高压食品的安全性216



Chapter 7 The Safety of Genetically Modified Food

第7章转基因食品的安全性/ 226

7.1General Situation of the Safety of Genetically Modified Food

7.1转基因食品的安全性概况226

7.2The Application of Genetic Engineering in Genetically Modified Food

7.2基因工程在转基因食品中的应用236

7.3Safety Assessment of Genetically Modified Food

7.3转基因食品的安全性评价241



Chapter 8 The Food Safety Management System

第8章食品安全管理体系/ 252

8.1Introduction

8.1概述252

8.2Good Manufacturing Practice (GMP)

8.2良好操作规范(GMP)252

8.3Sanitation Standard Operation Procedure

8.3卫生标准操作程序(SSOP)259

8.4Hazard Analysis and Critical Control Point(HACCP)

8.4危害分析与关键控制点(HACCP)266

8.5ISO 9000 Quality Management System

8.5ISO 9000质量管理体系277

8.6ISO 22000 Food Safety Management System

8.6ISO 22000食品安全管理体系282

8.7The Relationships among GMP, SSOP, HACCP, ISO 9000 and ISO 22000

8.7GMP、SSOP、HACCP、ISO 9000和ISO 22000之间的关系301

8.8Food Safety Law of the People’s Republic of China

8.8中华人民共和国食品安全法304

8.9The QS Certification Management of Food Production Management

8.9食品生产管理的QS认证管理307

8.10 A Brief Introduction of Foreign Food Safety Management System

8.10国外食品安全管理体系简介317