Chapter 1 Introduction

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1.1The Historical Context of Food Safety

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1.2The Modern Context of Food Safety

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Chapter 2 The Effects of Biological Hazards on Food Safety

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2.1Introduction on Biological Hazards

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2.2The Effects of Bacteria on Food Safety

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2.3The Effects of Fungi on Food Safety

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2.4The Effects of Viruses on Food Safety

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2.5The Effects of Parasites on Food Safety

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

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Chapter 3 The Effects of Chemical Hazards on Food Safety

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3.1Introduction of Chemical Hazards

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3.2The Effects of Food Additives on Food Safety

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3.3The Effects of Pesticide Residues on Food Safety

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3.4The Effects of Veterinary Drug Residues on Food Safety

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3.5The Effects of Metals on Food Safety

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3.6The Effects of Industrial Chemicals on Food Safety

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

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Chapter 4 Natural Toxic Substances in Foods

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4.1The Kinds of Natural Toxins in Foods

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4.2Reasons of Being Poisoning by Natural Toxic Substances

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4.3Poisoning and Detoxification of Food

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4.4Plant-based Foods Containing Natural Toxic Substances

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4.5Animal-based Foods Containing Natural Toxic Substances

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4.6Poisonous Mushrooms

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

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5.1Introduction

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5.2Food Safety on Plastic Packaging Materials and Its Products

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5.3Food Safety on Packaging Materials of Paper and Paperboard

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5.4Food Safety on Packaging Materials of Rubber Products

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

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Chapter 6 The Safety of Non-thermal Sterilization Food

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6.1Introduction

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6.2Safety of Irradiated Food

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6.3Safety of Ultra-high Pressure Food

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Chapter 7 The Safety of Genetically Modified Food

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7.1General Situation of the Safety of Genetically Modified Food

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7.2The Application of Genetic Engineering in Genetically Modified Food

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7.3Safety Assessment of Genetically Modified Food

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Chapter 8 The Food Safety Management System

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8.1Introduction

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8.2Good Manufacturing Practice (GMP)

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8.3Sanitation Standard Operation Procedure

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8.4Hazard Analysis and Critical Control Point(HACCP)

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8.5ISO 9000 Quality Management System

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8.6ISO 22000 Food Safety Management System

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

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

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8.9The QS Certification Management of Food Production Management

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8.10 A Brief Introduction of Foreign Food Safety Management System

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