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Food Safety in China
Food Safety in China
Edited by
Joseph J. Jen
California Polytechnic State
University, CA
USA
Junshi Chen
China National Center for Food Safety Risk Assessment
Bejing, China
This edition first published 2017 © 2017 John Wiley & Sons Ltd
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or
transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise,
except as permitted by law. Advice on how to obtain permision to reuse material from this title is available
at http://www.wiley.com/go/permissions.
The right of Joseph J. Jen and Junshi Chen to be identified as the author of the editorial material in this work
has been asserted in accordance with law.
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10 9 8 7 6 5 4 3 2 1
v
Contents
Part 1 Introduction 1
7.2.1 Introduction 84
7.2.2 Methods for Detection of Aflatoxin 84
7.2.3 Measurement of Exposure to Aflatoxin 85
7.2.4 Toxicity of Aflatoxins 85
7.2.5 Occurrence of Aflatoxins in China 87
7.3 Fumonisins 87
7.3.1 Introduction 87
7.3.2 Methods of Detection of Fumonisins 88
7.3.3 Measurement of Exposure to Fumonisins 88
7.3.4 Toxicity of Fumonisins 89
7.3.5 Occurrence of Fumonisins in China 89
7.4 DON 89
7.4.1 Introduction 89
7.4.2 Methods of Detection of DON 90
7.4.3 Measurement of DON Exposure 90
7.4.4 Toxicity of DON 90
7.4.5 Occurrence of DON in China 91
7.5 T-2 Toxin 92
7.6 ZEN 92
7.6.1 Introduction 92
7.6.2 Methods for Detection of ZEN 92
7.6.3 Toxicity of ZEN 93
7.6.4 Occurrence of ZEN in China 93
7.7 Combined Exposures 94
7.8 Regulations, Control and Surveillance 95
7.8.1 Aflatoxins 95
7.8.2 Fumonisins 95
7.8.3 DON 95
7.8.4 T‐2 Toxin 95
7.8.5 ZEN 96
7.9 Challenges 96
References 97
8 Viruses 103
Jennifer L. Cannon, Lingling Liu and Wei Kang
8.1 Introduction 103
8.2 Overview of Specific Food-borne Viruses Important in China
and Globally 104
8.2.1 Norovirus 106
8.2.2 Sapovirus 107
8.2.3 Rotavirus 107
8.2.4 Astrovirus 108
8.2.5 Aichivirus 109
8.2.6 Hepatitis A Virus 109
8.2.7 Hepatitis E Virus 110
8.3 The Current Status of Food-borne Viruses in China 111
8.3.1 Food-borne Virus Surveillance in China 111
8.3.2 The Role of Food Handlers in Food-borne Virus Outbreaks in China 113
Contents ix
19.6 The Food Division of the Health and Family Planning Commission has Set
Up a Risk Communication Position 313
19.7 The Current Situation of Food Safety Risk Communication in China 314
19.7.1 The Government Risk Communication System is Gradually Developing 314
19.7.2 Government Food Safety Risk Communication has Intensified 315
19.7.3 The Participation of Various Society Segments Continues to Improve 317
19.8 Future Perspectives for Risk Communication 318
19.8.1 Official Organization Communication Shifts from Reactive Responding
to Proactive Communication 318
19.8.2 Companies and Industry Will Become the Driving Force in Risk
Communication 319
19.8.3 Public Opinion Will Return to Scientific Rationality 319
19.8.4 The Consumer Food Safety Concept Has Gradually Been Shaped 320
References 320
21.1.3 They are Needed for Social Order and Political Stability 348
21.1.4 The Composition of Chinese Law and its Regulatory System 348
21.2 History 349
21.3 Current Situation (January 2014 to June 2015) 353
21.4 The Future 358
References 361
22.3.1.4 The Standard Formulation Process will be More Open and Transparent
and Embody the “Shared Governance by all Stakeholders” Approach 377
22.3.2 Challenges Faced by Food Safety Standards Formulation 378
22.4 Conclusion 379
References 379
Index 637
xxvii
List of Contributors