英漢對(duì)照食品安全學(xué)

Chapter 1 Introduction
第1章 緒論/
1．1 The Historical Context of Food Safety
1．1 食品安全性的歷史觀
1．2 The Modern Context of Food Safety
1．2 食品安全性的現(xiàn)代內(nèi)涵
Chapter 2 The Effects of Biological Hazards on Food Safety
第2章 生物性危害對(duì)食品安全性的影響/
2．1 Introduction on Biological Hazards
2．1 生物性危害概述
2．2 The Effects of Bacteria on Food Safety
2．2 細(xì)菌對(duì)食品安全性的影響
2．3 The Effects of Fungi on Food Safety
2．3 真菌對(duì)食品安全性的影響
2．4 The Effects of Viruses on Food Safety
2．4 病毒對(duì)食品安全性的影響
2．5 The Effects of Parasites on Food Safety
2．5 寄生蟲對(duì)食品安全性的影響
2．6 Measures to Prevent Food from Decaying-non-pathogenic Bacteria
2．6 防止食品腐敗變質(zhì)的措施——非致病菌
Chapter 3 The Effects of Chemical Hazards on Food Safety
第3章 化學(xué)性危害對(duì)食品安全性的影響/
3．1 Introduction of Chemical Hazards
3．1 化學(xué)性危害概述
3．2 The Effects of Food Additives on Food Safety
3．2 食品添加劑對(duì)食品安全性的影響
3．3 The Effects of Pesticide Residues on Food Safety
3．3 農(nóng)藥殘留對(duì)食品安全性的影響
3．4 The Effects of Veterinary Drug Residues on Food Safety
3．4 獸藥殘留對(duì)食品安全性的影響
3．5 The Effects of Metals on Food Safety
3．5 金屬對(duì)食品安全性的影響
3．6 The Effects of Industrial Chemicals on Food Safety
3．6 工業(yè)化學(xué)物對(duì)食品安全性的影響
3．7 The Effects of Chemicals Produced during Manufacturing Process on Food Safety
3．7 加工過程中形成的化學(xué)物對(duì)食品安全性的影響
Chapter 4 Natural Toxic Substances in Foods
第4章 食物中的天然有毒物質(zhì)/
4．1 The Kinds of Natural Toxins in Foods
4．1 食物中天然有毒物質(zhì)的種類
4．2 Reasons of Being Poisoning by Natural Toxic Substances
4．2 天然有毒物質(zhì)引起中毒的原因
4．3 Poisoning and Detoxification of Food
4．3 食物的中毒與解毒
4．4 Plant-based Foods Containing Natural Toxic Substances
4．4 含天然有毒物質(zhì)的植物性食物
4．5 Animal-based Foods Containing Natural Toxic Substances
4．5 含天然有毒物質(zhì)的動(dòng)物性食物
4．6 Poisonous Mushrooms
4．6 毒蘑菇
Chapter 5 The Effects of Packaging Materials and Containers on Food Safety
第5章 包裝材料和容器對(duì)食品安全性的影響/
5．1 Introduction
5．1 概述
5．2 Food Safety on Plastic Packaging Materials and Its Products
5．2 塑料包裝材料及其制品的食品安全性
5．3 Food Safety on Packaging Materials of Paper and Paperboard
5．3 紙和紙板包裝材料的食品安全性
5．4 Food Safety on Packaging Materials of Rubber Products
5．4 橡膠制品包裝材料的食品安全性
5．5 Food Safety on Packaging Materials of Glass，Metal，Enamel，Ceram and Their Products
5．5 玻璃、金屬、搪瓷和陶瓷包裝材料及其制品的食品安全性
Chapter 6 The Safety of Non-thermal Sterilization Food
第6章 非熱力殺菌食品的安全性/
6．1 Introduction
6．1 概述
6．2 Safety of Irradiated Food
6．2 輻照食品的安全性
6．3 Safety of Ultra-high Pressure Food
6．3 超高壓食品的安全性
Chapter 7 The Safety of Genetically Modified Food
第7章 轉(zhuǎn)基因食品的安全性/
7．1 General Situation of the Safety of Genetically Modified Food
7．1 轉(zhuǎn)基因食品的安全性概況
7．2 The Application of Genetic Engineering in Genetically Modified Food
7．2 基因工程在轉(zhuǎn)基因食品中的應(yīng)用
7．3 Safety Assessment of Genetically Modified Food
7．3 轉(zhuǎn)基因食品的安全性評(píng)價(jià)
Chapter 8 The Food Safety Management System
第8章 食品安全管理體系/
8．1 Introduction
8．1 概述
8．2 Good Manufacturing Practice （GMP）
8．2 良好操作規(guī)范（GMP）
8．3 Sanitation Standard Operation Procedure
8．3 衛(wèi)生標(biāo)準(zhǔn)操作程序（SSOP）
8．4 Hazard Analysis and Critical Control Point（HACCP）
8．4 危害分析與關(guān)鍵控制點(diǎn)（HACCP）
8．5 ISO 9000 Quality Management System
8．5 ISO 9000質(zhì)量管理體系
8．6 ISO 22000 Food Safety Management System
8．6 ISO 22000食品安全管理體系
8．7 The Relationships among GMP， SSOP， HACCP， ISO 9000 and ISO
8．7 GMP、SSOP、HACCP、ISO 9000和ISO 22000之間的關(guān)系
8．8 Food Safety Law of the People's Republic of China
8．8 中華人民共和國食品安全法
8．9 The QS Certification Management of Food Production Management
8．9 食品生產(chǎn)管理的QS認(rèn)證管理
8．1 0 A Brief Introduction of Foreign Food Safety Management System
8．1 0國外食品安全管理體系簡介