英汉对照食品安全学

本书共分八章，主要包括生物性、化学性（食品添加剂、农药残留、兽药残留、金属、工业化学物、加工过程中形成的化学物）危害对食品安全性的影响，以及食物中的天然有毒物质、包装材料和容器对食品安全性的影响、非热力杀菌食品和转基因食品的安全性、食品安全管理体系。本教材突出的特点是从食品原材料生产、加工、包装和销售环节全方位讲述食品安全的影响因素，并论述了危害识别、危害分析的方法和控制技术，每章配有思考题和双语词汇。本书主要应用于高等院校食品质量与安全、食品科学与工程、粮食工程、生物工程、发酵工程、葡萄与葡萄酒工程等相关食品类本科专业的教学，也可用于专业研究生、专科生的辅助教学。同时，本书可以作为食品从业人员学习食品安全相关中、英文双语词汇的辅助教材。

张双灵，青岛农业大学食品科学与工程学院，副教授，食品质量与安全培训课程课程负责人；食品安全学院级重点课程负责人。

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

 

“Food is the paramount necessity of the people and safety is the first necessity of food”. Food safety is closely related to people’s 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 people’s 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.“民以食为天，食以安为先”。食品安全与人们的健康和生命安全密切相关，对社会发展的稳定至关重要。然而，由于工业化进程加快，生态污染日益严重，农产品生产源头受到污染。另外，一些生产者没有生产安全食品的意识，不清楚生产的安全技术，没有主动承担生产安全食品的责任。在实际生产中，仅为了降低成本，追逐利润。并且许多直接从事食品安全的管理者都是在工作中学习相关知识，并没有经过专门知识的培训和教育，远远不能满足实际工作的需要。这些原因导致食品安全事件频发，严重威胁着广大人民群众的生命与健康。作为食品相关专业的学生，毕业后是食品生产、加工、检测、研发等相关工作的主力军，培养学生具有专业素养的食品安全意识并系统掌握食品安全方面的知识及动态就显得十分重要。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.随着经济的全球化，我国与世界上其他国家之间的食品贸易日益增多，如何保证我国出口及进口食品的安全成为一项重要的工作，这就需要我们培养大量既有食品安全知识又有国际交流能力的复合型人才，而英语这一国际通用语言就成了这些人才所应该具备的基本能力之一。开展食品安全学课程的双语教学，让学生将专业知识和英语的学习有机结合，了解目前国内外食品安全的新情况、新进展和新成果，从而提高学生的专业素养和拓展学生的国际视野，培养懂专业会英语的食品安全人才，满足社会发展的需要，使食品安全现状得以改善。“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.《英汉对照食品安全学》课程教学内容广泛，涉及学科众多，包括分析化学、微生物学、食品工艺学、质量管理学、毒理学、流行病学、卫生学、营养学等，是一门知识综合性以及实践操作性很强的学科。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).全书共分八章，第1章绪论，主要介绍食品安全性的历史观及现代内涵；第2～4章分别介绍了生物性危害、化学性危害及天然有毒物质对食品安全性的影响；第5章主要介绍了包装材料和容器对食品安全性的影响；第6章、第7章分别介绍了非热力杀菌食品和转基因食品的安全性；第8章介绍了目前实施的主要食品安全管理体系。第1章、第2章由张双灵（青岛农业大学）编著；第3章、第4章由赵海燕（青岛农业大学）编著；第5章、第6章由常敬华（辽宁工程技术大学）编著；第7章由赵文英（中北大学）编著；第8章由张双灵（青岛农业大学）、杜德红（青岛农业大学）编著。由韩悦（青岛农业大学）、王立新（青岛农业大学）、姜文平（青岛农业大学）负责每章后食品安全专业词汇英文单词及音标编写，以及全书中英文文字校对工作。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.全书共62.4万字，其中张双灵完成43.1万字，赵海燕完成10.2万字，常敬华完成4.1万字，赵文英完成2万字，杜德红完成3万字。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. 由于本书涉及的领域很广，编者水平有限，书中难免有不足之处，敬请广大读者提出宝贵意见，以便再版时补充修正。Sincerely，The AuthorsAugust 2017编著者 2017年8月