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英汉对照食品安全学 
定 价：59 元
9 7 2 8 9 7 7 1 4 2 7 2 1 
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。
Food is the paramount necessity of the people and safety is the first necessity of food. Food safety is closely related to peoples 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 peoples 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
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
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