Studying the Experience of Developed Countries to Develop Chinese Food Standardization

The food standardization statusquo and development trend of developedcountries,such as the U.S.,Canada,Japan,etc.are analyzed and researched in this paper.Some practical and effective measuresthat should be taken in the food standardizationof China are advised to promote the expeditiousdevelopment of China's food standardization,to improve food quality and safetyand to increase the international competitionof food industry in China.

Private- Sector Standards Regulation with Food Safety in China：Can It Learn Anything from WTO？

It is predicted that in the near future,private- sector standard will,like Tesco,Wal- Mart,Carrefour,still exit. China should modify its current legal regal disciplines' to make the private entities with regards food safety. Probably the mechanism of government-private entities collaboration governance would be a best choice.

Brief Introduction to Some of the Newly Approved National Standards on Food

GB 2712-2003 The Hygienic Standard of Fermented Bean Products This standard stipulates the specification, food additives, hygienic requirements of production and processing, packaging, marking, storage and transportation requirements and inspection methods for fermented bean products. It applies to fermented bean products such as fermented bean curd, fermented soya beans and fermented beans made from soya beans and other beans.

Brief Introduction to Some of the Newly Approved National Standards of Foods

The standard stipulates the Index requirements for canned edible fungi andthe hygienic requirements and inspection methods of food additives and production processe. Thestandard applies to canned food made with edible fungi as raw material through deaeration, sealing,heat sterilization and cooling, etc. The standard specifies sensory requirements in that thecontainer observed under natural light should be sealed, without damage, leakage or budding. Thecontainer shall have the normal color and smell of canned edible fungi, without abnormal smell orimpurities

The New Standards System for Processing Food to Be Proved

It is reported that the work of re-structuring the frame of China nationalstandards system for processing food has been finished with the print and distribution of 2004-2005Development Plan of National Standards for Food (hereinafter Plan). According to the demand of thePlan, there will be great changes among the current national standards and the professionalstandards for processing food, in which some standards will be integrated with others, somestandards will be cancelled, and some will be brought into the new standards system after the reviewof standards. The standards after being changed and the new national standards and the professionalstandards that need to be developed compose the new standards system for processing food.

Factors Influencing Food Enterprises' Implementation of ISO9000 Series Standards from the Perspective of Economy and System

Currently, the food security situation is increasingly serious, and a growing number of food companies choose to implement the internationally accepted ISO9000 Series Standards. Based on the analysis of economic rationality and system drive for food enterprises to implement ISO9000 Series Standards, we determine the economic factors and institutional factors influencing enterprises' implementation of ISO9000 Series Standards, and establish corresponding indicator system. According to survey data on 86 enterprises in Sichuan Province, we draw the following conclusion using the Logit model: enterprise age and enterprise size in economic factors, government's food safety control intensity, consumers, public and media pressure, awareness of senior managers, strategic orientation of quality safety, employees' average educational level in institutional factors, have a significant effect on enterprises' implementation of ISO9000 Series Standards. According to research results, we put forth some recommendations for promoting food enterprises to implement ISO9000 Series Standards.

Relevance of a standard food model in combination with electronic jaw movement recording on human mastication pattern analysis

The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food model was created with the aim of standardizing size and elastic properties. Three different eatable jellied products were chosen, created by a changing of the amount of gelatin (260 Blooms) related to the total mass of the standard jellied food. The different hardness were classified in soft, medium and hard, flavored identically, but stained with different colors: soft-green, medium-yellow, hard-red. A cylindrical form was chosen with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was created. The condylographic data off several patients are described in details to demonstrate the possible clinical implementation. The newly developed standard food model (SFM) showed the capability to serve in experimental settings to analyze human mastication, although only a few patients have been examined. In addition, strength and size of the newly developed SFM load the masticatory system in an extent;it should be possible to disclose subclinical symptoms of patients within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by this new method. The condylographic data created by a standardized protocol should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures.

No country is an island in regulating food safety:How the WTO monitors Chinese food safety laws through the Trade Policy Review Mechanism(TPRM)

Established within the framework of the World Trade Organization （WTO）, the Trade Policy Review Mechanism （TPRM） reviews periodically the trade policies of all WTO Members. The review includes many aspects of food safety regulation. China＇s trade policy is reviewed every two years. This paper analyses in detail the reviews of China＇s trade policy in 2006, 2008, 2010, 2012 and 2014. It focuses in particular on food safety laws and types of standards, alignment of domestic standards with international standards, the role of different domestic institutions, transparency and notification of food safety measures under the WTO agreements on Sanitary and Phytosanitary Measures （SPS） and on Technical Barriers to Trade （TBTAgreement）, import and export, and geographical indications （GIs）. It concludes that the WTO TPRM can contribute, within its mandate, to reform of Chinese food safety laws and improvement of food safety in China. it notes that China has already undertaken substantial reforms of its system for regulating food safety. It recommends that China should continue to participate actively in the TPRM, follow its own path with regard to alignment and learn selectively from other WTO Members.

Honey Safety Standards and Its Impacts on China's Honey Export

Food safety standard draws increasing concerns on agricultural trade throughout the world.This paper aims to assess the impact of maximum residual limit standard（MRL） of chloromycetin on honey exporting from China.To achieve this objective,the paper discusses the trends of China＇s honey production and export practices,analyzes changes on MRL of chloromycetin adopted by major importing countries,and use a gravity model to estimate the impact of MRL of chloromycetin on China＇s honey export.The results show that despite the rapid growth of China＇s honey production,honey export has declined significantly since 2000.The major reason of declining honey export was mainly due to the more stringent food safety standards indicated by MRL of chloromycetin imposed by importing countries on their honey imports.

番茄红素纳入我国《保健食品原料目录》可行性研究进展

番茄红素作为世界范围内功能性食品的热门原料,应用非常广泛,其安全性和有效性得到各国的认可,具有良好的研究和应用价值。本文结合国内外相关领域的研究,从番茄红素的结构特征、相关研究历史沿革、安全性、功效作用、生产工艺、国内外相关法律法规标准规定及国内外应用现状等方面,多角度深入的对番茄红素作为保健食品原料纳入我国《保健食品原料目录》的可行性进行了全面阐述,并对下一步研究方向做出展望,从而为我国《保健食品原料目录》修订和增补工作提供必要技术支撑,加快相关工作的推进和开展。

基于翻转课堂的案例教学在“食品标准与法规”课程中的应用

食品标准与法规课程法律条文繁多、内容抽象,为革新教学方法,提高授课效果,采用将翻转课堂与食品安全案例分析相结合,对课前、课中和课后的授课模式进行创新,并改革评价模式。结果表明,学生的上课积极性得到很大程度的提高,授课效果明显改善。

浅析传统中餐烹饪技艺与现代食品安全标准融合

中餐烹饪技艺历史悠久,蕴含着深厚的饮食文化和独特的哲学理念。随着现代生活节奏的加快,以及人们对健康的持续关注,将中餐烹饪技艺与现代食品安全标准融合,变得尤为重要。因此,本文深入分析了传统中餐烹饪技艺与现代食品安全标准融合策略,旨在促进我国传统中餐烹饪技艺获得进一步发展。

基于“1+X”证书制度的高职“食品标准与法规”课程改革与探索——以河南农业职业学院为例

基于“1+X”食品合规管理职业技能等级证书技能要求,分析“食品标准与法规”课程在产教融合、课证融通方面存在的问题,并从加强教师队伍建设、课程内容重构、学习效果评价方法改革等3个方面进行研究与实践,以期为高职院校“食品标准与法规”课程改革提供参考。

中国特殊医学用途配方食品发展历程

特殊医学用途配方食品(FSMP)又称特医食品,在中国的发展历程中,经历了从无到有,从引进到自主研发的转变。本文梳理了中国特医食品的发展脉络,探讨其在临床应用、产品种类、研发能力以及法规标准管理等方面的进展,我们也可以看到中国特医食品行业面临的挑战和机遇。随着国内外市场的不断扩大和技术的不断进步,特医食品将在临床营养治疗领域发挥越来越重要的作用。

同位素内标-超高效液相色谱-串联质谱法快速测定食品中米酵菌酸及异米酵菌酸

建立一种快速测定不同食品中米酵菌酸和异米酵菌酸的超高效液相色谱-串联质谱联用方法。样品中待测物用含0.1%氨水的甲醇-水溶液(体积比为4∶1)提取后,经过MFC335柱净化,BEH C_(18)色谱柱分离,负离子扫描,多反应监测模式检测,同位素内标法定量。两种待测物在0.5~200μg/L质量浓度范围内线性良好,相关系数均大于0.995,检出限和定量限分别为0.2、0.6μg/kg,平均回收率范围为90.6%~109.2%,测定结果的相对标准偏差为2.0%~11.2%(n=6)。该方法适用于各类食品基质中米酵菌酸和异米酵菌酸的快速筛查与公共卫生应急检测。