The assay about safe and hazard of synthesized and natural phenolic antioxidants were assayed. The result showsthat catechins and flavenols, natural phenolic antioxidants, are stronger antioxidation than BHA and BHT. Antioxidants couldsuppressed indirect mutagen (Trp-P-1) with metabolism (+S9) and are safety stability without metabolism (-S9), antioxidantsare still fatalness when mixed with direct mutagen (1-NP) with +S9.

Recently,some people used the Hogwash fat to make food.It will do a lot of harm to the people that eat the food.To look for the method that can distinguish the Hogwash fat from good edible vegetable oils and to prevent it from coming backto the edible oils market, we compare the Hogwash fat and frying oils with state standard.We also compare the concentration ofwater of the Hogwash fat ,frying oils and retail oils that buy from supermarket. We found that the acid value(AV)of the Hogwashfat and frying oils are much higher than the state standard.So the AV can be a characteristic that can distinguish the Hogwash fatand frying oils from good edible vegetable oils.

Cured meat product has long history in china. Its production and consumption capacity,as estimated,accounted formore than70 per cent of the country’s meat production capacity.However,in order to making the product desired color and flavor,smoking process was always adopted in traditional chinese-style meat product manufacture,whice led to a high content ofcarcinagentic 3,4-benzopyrene from traditional product’s 9.5μg/kg(lean meat 5.9μg/kg)to 0.164μg/kg (lean meat 0.179μg/kg)and simultaneausly keeping the product disired color and flavor as well.

Bitterness, by-product obtained in the manufacture of vinegar, was one of the important factors affecting vinegarquality and safety. This article reviews the possible elements to bring about bitterness during the entire process of fermentedvinegar production, and gives the methods to detect samples by means of contrast analysis, and then, puts forward somecorrespondence measures could be taken to control the bitterness formation of fermented vinegar.

Acidity change and apparent viscidity change of yogurt mixed with different amount and different hydrolytic degreepea-protein hydrolysate by neutral protease As1.398 were studied in this paper. Rheological shear stress, parameter andviscosity index in different shear rate were studied in yogurt.The result showed that to mix enzymatic soy-protein hydrolysatewith milk would contributed to acidic forming in yogurt. It took shortest time to be the fermentive end for yogurt when milkwas mixed with 7.5%～10% enzymatic soy-protein hydrolysate which hydrolytic degree was 5.61%. The apparent viscidityof fermented yogurt was increased when milk was mixed with 7.5% DH3.76% enzymatic soy-protein hydrolysate. Flexibilityof yogurt was reduced when milk mixed with soybean hydrolysate and the yogurt was non-newtonian fluid. Shear stress ofyogurt in high shear rate was far higher than CK when milk was mixed with DH8.89% enzymatic soy-protein hydrolysate.

A kind of chemical reagent AH was chosen , the effects of the concentration of AH ,the reaction temperature ,thereaction time and pH on dampproof of leather protein powder (LPP)were discussed by means of orthogonal design .The optimumconditions are obtained. A method was also proposed which can overcome the shortcoming of moisture absorption beforemodification and do not influence the absorption of the nutrition of LPP by changing structure from interior.

The factors influencing viscidity characteristic of tremella fuciformis solution gained under pH5.2 and 51.5mPa•shave been discussed qualitatively. The results showed that firstly the viscosity of extract increases with the increasing of itsdensity; secondly heating can destroy the structure of tremella fuciformis polysaccharide in some degree; thirdly the change ofpH value would lead up to both the degradation of tremella fuciformis polysaccharide decomposed and the decrease of theviscosity of extract; fourthly shearing action can play an important role in improving the viscosity of extract; finally adding canesugar increase the viscosity of extract, while adding NaCl decrease that.

 High hydrostatic pressure (HHP) is an effective kind of cool technique of inactivation. Screening design was usedfor estimating the sterilized effects of external factors in high hydrostatic pressure in this study, with respect to the variablespressure, temperature, pressure holding time, ramp rate and depressurization rate. Result showed that the pressure, temperatureand pressure holding time were believed to be the major factors for high hydrostatic pressure inactivation and the ramp rate anddepressurization rate were not.

The fungal strain Aspergillus niger HU53 is capable of producing an acid protease that can be used as a feed additive.In the present study, solid state fermentation conditions for the production of the protease by the fungal strain were optimizedand its enzymological properties were investigated in laboratory. An ideal composition of the solid substrate for fermentationincluded 38.8% wheat bran, 9.7% soybean meal, 1.5% NH4NO3 and 50.0% water with an initial pH of 5.5. On this substrateinoculated with 2.0% (V/W) of a suspension containing 107 conidia/ml, 50h fermentation at 28℃ resulted in a specific activityof 93.8 U/g for the acid protease, a maximum among the various combinations of fermentation conditions. The optimal pH andtemperature for the activity of the acid protease were determined as 3.0 and 50℃, respectively. The Km of the enzyme on caseinwas 2.8016 mg/ml. In the assay of its heat stability, the relative activity of the acid protease remained 93.5% after 180min incubationat 40℃. It was found that the activity of the acid protease could be highly enhanced to 171.9% and 121.1% by 2.0 mmol/L ofCu2+ and Mn2+ but significantly reduced to 62.5% and 44.6% by Fe3+ and Ca2+ at the same concentration.

Using tender Cryptotaenia japinica Hassk as raw materials, the effect of different kinds of green-preserving agentson the effectiveness of color-protecting and the quality control in the process under the different blanching conditions such as thedifferent amount of green-preserving agent were studied. The results showed, when the materials were blanched with the green-preserving solution of 300×10-6Zn2+ 、pH8.5 for 1.5 minutes at 95℃, and then soaked in the solution of 0.8%Ca2+ for 30minutes, the best technology of protecting color could be obtained and the effectiveness of preserving green was the best, whichcould keep the original quality.

This paper brief introduction the principles and character of HACCP it also described the program foundation andapplication of this system. The system was also leading in production technics of nutr vinegar of Red date, analyzed all hazardfactors which would possible affect the product quality in processing, the critical control points were set up. And alsoestablished the critical limits, supervise procedure, correct measures, verification procedure and records in order to meet theadvanced vinegar quality.

All hazards of Pb affecting the food safety in soybean production were studied by applying the theory of HACCP.And the critical control points, limits and correct measures were established. So as to diminish the hazard factors to minimallimits and to achieve the aim of assuring food safety and promoting security control of Pb in soybean production.

Using Nostoc sphaeroides as raw materials, the processing technologies of Nostoc sphaeroides soup were studied.According to the multiple factors in orthogonal experiment, the optimal formula of Nostoc sphaeroides soup was as the following:the Nostoc sphaeroides 0.1%, sugar 8%, compound stabilizer 0.2%.

Using Nostoc sphaeroides as raw materials, the processing technologies of Nostoc sphaeroides drink were studied.According to the multiple factors in orthogonal experiment, the optimal formula of Nostoc sphaeroides beverage was: the Nostocsphaeroides soluvent 20%, sugar 10%, citric acid 0.15%, pectine 0.15%, CMC-Na 0.2%.

The main functional components in the leaves of eucommia are pinoresinol diglucoside, aucubin, kaempferol, quercitinand chlorogenic acid. Modern pharmacology test it provided with better function such as ease pain, calm, diuretic, decompressaction etc. We make it move to dissolve direction by changing its extract conditions, which based on mobile equilibrium theory.

Cherry-tomato with low-preserved sugar is sold by small package through selecting,scalding,hardening,sugar byvacuum-soaking,permeating and drying.The article described the implementation program of HACCP in cherry-tomato with low-preserved sugar.

Analyzing potential hazards associated with processing of low temperature meat products in western starl.Identifyingcritical control points in the meat production at which the potential hazard can be controlled or eliminated.Estabishing preven-tive measures with critical limits for each control point.Setting up procedures to monitor the critical control points and to verifythat the system is working properly.

The application of the HACCP system, a preventive food quality control system, in the food industry has beenincreased. In order to guarantee the quality of the spirulina health food, this essay studies the feasibility and the efficiency of theHACCP system. On the basis of the prihnciple and procedure of the HACCP system, carry out application study in theproduce and process of the spirulina health foods, holding hazard analysis, fixing the critical control point, coming up with thesolution, and minimiza the hazard factors in the produce process and improve the quality of the product.

In order to improve the hygienic quality of dry Litchi and dry Longan, the HACCP system was adopted in the hazardanalysis of the processing. The critical control points of selecting material, drying process, packing, disinfecting, preserving andselling were set up. After adopting some correlating measures, the hygienic quality of dry Litchi and dry Longan was enhanced.

According to seven principles of HACCP, adding with the manufacture technique of convenience foods, the authordiscussed the application of HACCP in the manufacture of convenience foods.

Hazard analysis critical control point is an advanced managerial method, which can strengthen the management ofenterprises themselves to ensure food quality and safety. HACCP is applied in managing the manufacture process of moon cakein this paper. In addition, carrying out HACCP can set up a model of management in enterprises of moon cake products.

Food safety is paid more attentions in the world wide, Hazard Analysis Critical Control Point System(HACCP)has gradually applied in food-making process as controlling system of food safety recently. In the every variety foodbornedisease because of food polluted, 60% the occurrence happened in restaurant industry. If HACCP system is practiced inrestaurant industry , it will be benefit to food safety. Taking the characters of Chinese food into consideration, the paperanalyzes how to applicate HACCP system in restaurant industry.

In this paper we discuss the application of HACCP in sanitary quality control of fruit vinegar, it will improve thesanitary quality and safety of fruit vinegar by leading HACCP into it.

Microencapsulating technology of procyanidins and stability of microencapsulating procyanidins were studied inthis paper. The result showed that microencapsulating rate and efficiency of procyanidins were highest, 73.7% and 82.3%respectively when the rate of protein and β-cyclodextrin(β-CD) in the optium wall was 6:14.Microencapsulating rate andefficiency of procyanidins were higher when temperature and speed of spray drying wind were 190～200℃ and 50ml/minrespectively. It is better for microencapsulating procyanidins when it was stored in lower pH, away from light, high vacumn andlower moisture.

The experiment showed that the use of Golden mushroom with enriched selenium was the most beneficial one withthe density of selnium being 10μg/ml.And it proved the best proportion in the prescription is the extraction of Golden mushroommycelia 20% , Ficus Pumila L.Var juice 15%,sugar 2%,citric acid 0.2%. This beverage contains highly absorbed bio-selnium ,Golden mushroom mycelia protein, polysaccharide ficus Pumila L.Var juice .It provides a experimental model for producinghealthy beverage.

In an attempt to search for strains for high productivity of Monacolin K, pigment and low productivity of citrinin,16 isolates of Monascus sp. were tested, and of those strains HS-9 of Monascus purpureus was selected as an original isolate forartificially induced mutation. The citrinin, Monacolin K and color value of the mutant HS-9-125 were 0.65 mg/kg, 4.855 mg/g and3580 U/g, respectively.

In this paper, Supercritical CO2 Extraction (SCE) was used to extract the oil from hazelnut. The optimal extractedcondition was given with orthogonal experiments. It was that extraction pressure was 20MPa, extraction temperature was 50℃ and extraction time was 2 hours. In this condition, the extraction ratio of hazelnut oil was 89.7%.

Basing the processing and carring of fast-food, potential hazards, control measures, critical control point,controllimit and corrective action in fresh-cut processing had been ensured in this paper.

The quarantine methods of Trichinella spiralis in meat and its products are reviewed in this paper. The methodsconsist of observation by naked eyes, microscopic examination, trichinoscopy, digestion, immunological and biological molecu-lar methods. The pooled sample digestion testing is the method recommended by International Commission on Trichinellosis(ICT). The best sampling sites in carcass of different animals and the caution during the procedures of quarantine of meat food(salted meat, ham and sausage) are also discussed.

The reversible phosphorylation of proteins is important in intercellular communication. The most frequentlyphosphorylated amino acid in proteins is phosphoserine (P-Ser);however, phosphothreonine(P-thr),phosphotyrosine (P-Tyr).And phosphoarginine(P-Arg) are also found in decreasing frequency. The derection of phosphorylated amino acids in thepresence of amino acids is important to an understanding of the role of many proteins, some of which are involved in signaltransduction pathways.We have shown that separation of these phosphoamino acids in the presence of similarly charged amino acids,such as asparticacid(Asp) and glutamic acid (Glu) can be effectively done by capillary electrophoresis (CE) with indirect detection usingadenosine monophosphate(AMP). Baseline resolution of P-Tyr,P-Ser, without interference of Asp and Glu or residual phosphate,in about 18 min with detection limits of 1 mg/L(3～6μm) for the phosphoamino acids is possible.This CE method has been usedto follow the acids hydrolysis of phosvitin,a P-Ser containing protein, and the number of residues found correlates statisticallyto the molybdate colorimetric method.

By means of dathizone spectrophotometriec analysis method ,the trace Hg2+ in the high calcium intensification agentswere determined,the results showed that the sensitivety and recovery rates were high and the relative error small and theeffects good,the results were compared with mercury measurer method and rather approach to it.

A spectrophotometric determination of iodine by oxidation decoloration reaction of pyrocatechol violet by iodatein a strong acid medium is reported in this paper. The maximum absorbance is at 557nm. The linear range of determination is0～2.0μg/ml. The recovery is 101.2%～107.9%and the coefficient of variation is less 0.86%.

The ELISA method for direct determination of remained clenbuterol in poultry tissue was established. Furthermore,remained clenbuterol concentration in 6 kinds of chicken liver and chicken meat purchased from Guangzhou market was investigated.The results showed that remained clenbuterol concentration were 155.27±81.17～322.00±127.56ng/kg, bellowed the na-tional limited standard. The average recovery rate of remained clenbuterol was 94.30%. The ELISA method was a rapid, accuratemethod for determination of remained clenbuterol in poultry tissue.

The effect of surfactant on the chemiluminescence(CL) that Pb(II) catalyses luminal-1,10-phen-H2O2 is studied.Based on Tween-20, a new CL method for determining trace Pb(II) is proposed. there is a linear relationship between the intensityof CL and concentration of Pb(II) in the range of 1×10-6～1×10-4mg/ml; the detection limit of method is 2.5×10-7mg/ml forPb(II);the RSD is 1.9%.The method has been applied to the determination of lead in Calcium propionate with satisfactory results.

Determination of sodium benzoate in milk powders by the infrared difference spectrophotometry. The experimenresults demostrate regression equation of concentration-A was obtained:A = -0.001873 + 0.4295 C,relation coefficient r=0.9986, the sodium benzoate concentrations in 0～2.5 (mg/g ) with ΔA obeying linear relation. The recovery is 103.6% and thecoefficient of variation is 1.20. The method is precise, simple and satisfactory.

A new method for the rapid determination of 15 pesticides residue in vegetables by Gas chromatography/Massspectrometry was developed. The analysis time decreased by optimize the operation conditions. The result has more credibilitywhen determine the nature by retain time and the proportion of characteristic ions. The average spiked recoveries ranged from77% to 110%,with the relative standard deviations(RSD) from 5% to 21%.

In this paper, the author introduces the research and establishment on the quality safety standard of Shenzhen forNon-pollution vegetable and compares it with the National Standards. It is established on corresponding with the NationalStandards and regarding on the actual situation in Shenzhen. It makes the National Standards more crystallized and is alsocomplementary for the National Standards with more clear objective and easy manipulation.

It is established that a new system of vitamin C is determinated by spectrophotomin of phosphomolybdicheteropolyacids in this paper.This compound has a maxium absorption wavelengh at 820nm.This molar absorptivity is 2.1×106L•mol-1•cm-1.Langberbeer′s law is obeyed in the range of 0～8mg/L of vitamin C. This method has been applied todetermination of vitamin C in fruits and vegetables with satisfactory results in accuracy and precision.

Study the method of quantitative/identified detection of genetically modified (GM) maize Mon810 components infoods and in feeds by real-time PCR. The primer and probe set overlapping the junction was designed and used for assay. Theresults demonstrated this method is useful for identifying the event-specific GM maize Mon810. Some samples were tested notonly the GM maize Mon810 but also another GMO components.

Based on the toxicology theory that the organophosphorus pesticide can inhibit AChE and plant-esterase activity,two rapid methods of determining organphosphorus pesticide residues in vegetables by inhibiting AchE or plant-esteraseactivity were established. Results showed that the recoveries of adding standards by the two methods were more than 85%, therelative standard deviations (RSD%) was less than 3% for the latter, and the lowest detection limits ranged from 0.01 to 0.6mg/kg for the both methods. The rapid determining methods can be used for the quantification of organophosphorus pesticideresidues in vegetables, especially by the plant-esterase.

Extracting rate of zinc, drinking nutrition and safety of Zn-enriched tea made by use of the bioenrichment of tea plantwere studied.The results showed that zinc extracting rate of the zn-enriched tea were from 47.1% to 51.1%. The extracting rateof zinc in tea was mainly depended on the tea process,but no relation with zinc content of tea.Zinc extracted from the first infusingwas 80% of total extractable zinc in twice infusing tea .People could intake zinc nutrition in 10%～15% of RDA by drinking ofthe Zn-enriched tea which would not result to excessive intake of zinc. Zn-enriched tea made by use of the bioenriching effect oftea plant accorded to the national sanitary criteron of tea and it was a good and safe drinking for supplement of zinc nutrition.

Objective: Through investigiting the protective effect of licorice root sheet on acute chemical hepatic injury inratmodels.Methods: According to the health food functional assessment procedures and testmethods. We compared the alcerationsin the markers of the 48th hour and the 5th day after the jast administration of carbon Cetrachloride(CCl4).Results: When the48th hour after the lass administration of CCl4, there Was significant decrease in blood serum . Alanine aminoransfense(ALT)and Aspartate aminotransferase(AST) of licorice root sheet exposure groups compared with hepatic injure model contral group(p<0.05).Conclusions: Adequate licorice root sheet hod prevension effect from acute CCl4 hepatic injure.

The article mainly research the toxic effects of diquat on dutus arteriosus of rat fetus and the mechanism of toxic effects.Method:①Put gravid Wistar rat as research target .Eight gravid female Wistar rats on each day 19,20,21of gestation wererespectively divided randomly into two groups ,4 rats per group.In the experimental group, the rats were administered withdiquat by subcutaneous injection at the dose of 7.0 mg/kg. In the control group , the rats were administered with saline bysubcutaneous injection. The all animals were sacrificed 3h after injection .Three fetuseswere used for observing contraction ofductus arteriosus per gravid rat .Result: The internal diameter of ductus arteriosus of fetuses of rat dams treated with diquat wassignificantly decreased than that in the control group. The critical contraction time of ductus arteriosus of rat’s futus induced bydiquat is between 19d and 20d. This article still research the mechanism of the Toxic effects of diquat on dutus arteriosus of ratfutus through in vitro and in vivo experiment .②By in vitro experiment, get 0.5mg powder from the microsome of sheepspermatophore,1μmol/L hemachrome of cattle ,50μmol/L(1-C14)arachidonic acid ,1mmol/L diquat. Ensure the volume is 0.1 mland hold it for 1min under 24℃.Then join 0.3ml mixture of B ether , ethyl alcohol and 1mol/L critic acid(30:40:1), stop thereaction and join 0.5g pyrotechnite . Then put 50μl organic solvent level on the silicagel F254 glass plate. At the mean time , tipthe PGB1 on the former glass then outspread 15cm in the mixture of B ether ,petroleum benzin, acetic acid(85:15:1). Afterpunctuating the position of PGB1, fix them on X ray pellicle for 48h and take auto radiation pictures. Confirm the outspreadingposition of radiation resultant and tanscribe the outspreading part of arachidonic acid , PGG2 and PGH2.Mensurate eachradioactivity with liquid spectro analysis of isotopes and do the same experiment with 0.01μmol/L～1mmol/L indomethacin,then compare them. Result: The creation of PGG2 and PGH2 has nothing to do with diquat . In other words, the creation of PGG2and PGH2 is almost equal to the control group.③by in vivo experiment , divided randomly 21d gravid Wistar rats into 2 groups,16 rats per group. The rats in the experiment group were administered with diquat by subcutaneous injection at a dose of 7.0 mg/kg .The rats in the control group were administered with saline by subcutaneous injection .Take 8 gravid rats on 3h after injection,dissect them afrer anaesthetizing by B ether and sample blood from abdomen arteriosus. Then get 4 fetuses per gravid rat andcut the arm pit, sample blood. The control group take the same way. Observe PGE2 content in plasm of the fetus. Result: Thein vivo experiment more prove the contraction of ductus arteriosus of rat’s fetus induced by diquant isnot related to PGE2. Thatis to say, the contraction of ductus arteriosus for rat’s fetus induced by diquat isn’t accomplished by preventing the composionof PGE2. Conclusion: Diquat affects ductus arteriosus of rat fetus .And the contraction induced by diquat is not related to PGE2.That is to say, the mechanism of contraction induced by diquat is different from the mechanism of contraction induced byindomethacin.

This paper presents a new technology of low-temperature storage of chestnut and HACCP system. Analysed allhazard factors which would possibly affect the effect of storage, the critical control points were set up, and also established thecritical limits, supervise and correct measures. According to this technology and HACCP system, the rate of chestnut in completelygood condition is 98.68% and the dehydrated rate is 3.9% after chestnut was preserved 6 month.

Demand for fresh convenient fresh-cut has led to an increase in the quantity and variety of products available to theconsumer. Basing on the processing characteristic of fresh-out, potential hazards, control measures, critical control point, criticallimit, monitoring procedure and corrective action in fresh-cut processing had been ensured in this paper.

In this paper, the concept and characteristic of green grain storage are introduced, major issues related to food safetyof the nation in modern grain storage are discussed. Finally, several green grain storage strategic suggestions on safeguarding thenational food safety are put forward.

New processing technology and quality management system for improving food quality and safety were presented.Some new microbial control methods and processing technology including hurdle technology, nonthermal processing, highpressure processing technology, irradiation technology, the store technology of cool and frozen, new packing technology havebeen the effective measures for controlling food quality and safety. And the application of Hazard Analysis and Critical ControlPoint (HACCP), ISO9000 system, GMP, SSOP and tracebility for controlling food quality and safety was presented.

The first reason for bringing about the producing of false and inferior food is that the relative law and regulations arenot well rounded and the strength of punishment are not enough. The second reason for this is that the consumers’ awareness ofanti-fake is not high enough and the administration to the producing units of this line is out of control owing to that they are notwell distributed. For the control and management to the false and inferior food, the following measures should be adopted:Firstly, the completed control and management organizations should be established to strengthen the functions of governmentalentities. Second, determining the proper control and management target scientifically. Thirdly, strengthening the establishmentof the law related to the producing and sale of food. Fourth, improving the education of the moral and law under the market-orientedeconomy circumstance. Under the previous basis this thesis discusses the responsibilities that have to undertake for producingand selling false and inferior food, as well as the relative companies’ quality responsibilities for storing, transferring andpackaging, and discusses the punishment implemented to the persons who take the responsibilities for producing, storing andselling false and inferior food.

Food safety has become an important issue in the present. How to enhance food safety, make food risk analysis werediscussed. Protection steps to ensure food safety were proposed for improving food safety.

The complexities of pathogen in food, the conditions under which they are hazardous and newly occurred types ofpathogenic microorganism intoxication cases. Suggestions are presented as to how to analyze and estimate the hazard ofpathogenic microorganism in food. The significant role of pathogenic microorganism in food HACCP hazard analysis and hazardcontrol is discussed.

According to SPS of WTO, a risk assessment on the public and aquatic health impact and spread of Vibrio alginolyticusin imported frozen Chum salmon was conducted respectively. Result showed that harmfulness of Vibrio alginolyticus is minor.The imported frozen Chum salmon carrying Vibrio alginolyticus can be allowed to enter our country and to be processed in ourcountry conditionally, and the disposal measures of disinfection was suggested.

This study goes deep into the potential danger of some primary food-products, such as corn, meat, geneticallymodified food and so on. And countermeasures for these potential dangers were put forward. It could be references for thehealthy and green food producers and managers.

In recent years epidemiological studies indicate that enteric viruses were the leading cause of foodborne disease. Withthe development of epidemiology and modern molecular biology, we have the ability to avoid pathogen infection. In this paper wediscuss types of human enteric viruses, transmission routes and diagnosis methods of some enteric viruses, together with detectionmethods for some foodborne diseases. We hope this will lead us understand the importance of foodborne disease in daily life better

This thesis serves as a general introduction to the harmful effects on food caused by chemical pollution,packagematerials and so on,included in the thesis are available measures and devices on prevention, and the prospect of thedevelopment of food safety. It’s written in hopes that people can master some knowledge relative to food safety and strengthentheir awareness of self-protection.

Tectrodotoxin has been received increasingly interests due to its special biological properties.The chemical structure,mechanism of poisoning and prevention and cure technology were reviewed in this paper.The author also suggested thatanalysis,rapid determination technology and preparation of pure tetrodotoxin for chemotherapy of cancer and anti-neuralgiashould be further studied.

This paper introduces a new production system, traceability production system of beef. This traceability productionsystem, being able to assure the safety of beef, has been widely applied in European Union countries, whereas at initial stage inUSA. With the more and more concern on the safety of food, this system will be able to benefit the processors to develop safetymeat products in China.

Based on the analysis of the present situation and main principles of new drying technologies in rotary dryers, thedeveloping trends are also discussed.

Recently, organic agriculture and organic food are developing rapidly in the world.The latest development, challengesand prospect of organic agriculture and organic food were summarizde in this paper. The opportunities and advantage for organicfarming in China wer also introducde.To consummate relative laws, manage with science,intensify management and on a large scaleare crucial to the development of Chinese organic agriculture and organic food.

It is very necessary for us to set up market permitting regulation of food quality and safety with Chinesecharacteristics. Three key contents of the regulation are the Food Producing Licence,food imposed inspection and mark managementof food market permitting. The on-the-spot check of the producing necessary conditions is critical to gain the Food ProducingLicence that is necessary for the food enterprises . Adding with on-the-spot chece understanding, the author analysed theproblems existing in food enterprises at present and gave some counter measures at the same time. The paper has significance forthe food enterprises to raise the producing standard and quality of products.

Clostridium botulinum is a typical saprophyte and has been found one of the pathogens leading to serious foodpoisoning. In incompletely sterilized or polluted tins, sausages and bean products it grows and multiplies well in anaerobiccondition with the production of exotoxin, which is stable in quality and regarded to be the most powerful chemical poisons. Theminimum lethal dose of the exotoxin to man is about 0.0000001g. However, clostridium botulinum cannot grow or multiply inthe intestines of man or domestic animals.

This paper introduces the concept,category of environmental hormone in brief, discusses its perniciousness to humanand biology and its effect on food, expounds some positive measures to prevent the pollution to food.

In this paper, the technology of Enzyme-Linked Immunosorbent Assay (ELISA) was briefly introduced. Meanwhile,the application of ELISA in analysis of food safety was commented in details, including the determination of food toxin, residualpesticides, food microorganisms, food quality and pollution of heavy metal. Finally, the tendency of development in ELISA andits prospect used in the food safety determination were also forward promoted.

The production and consumption of drink food occupy a very important position in the economic development, andthe recognition of its quality gains great concern of the society. On the base of expounding of artificial olfactory technology, thestatus quo of its application in drink recognition is summarized in this paper. Meanwhile its development direction is pointedout and its applied prospect in drink quality recognition is expected.

Measures of improving fresh pork safety were point out according to the fresh pork production, slaughter anddistribution in China. A set of system to monitor fresh pork safety was set up for cast back fastly in course of the fresh porkproduction, slaughter and distribution at present.

Microbiological status of chilled pork was investigated in supermarkets. Main hazards on chilled pork safety werepoint out according to the chilled pork production, slaughter and distribution in China. Meanwhile, advices on improvingmeasures of chilled pork in supermarkets were put forward based on commercial practice.

The mushroom Dictyophora rubrovalvata (DR) is a kind of delicious and precious food, which has special taste andnutrition compenent. But, insect pest and pathogen affect seriously the growth of man-culture DR. The paper analysis thereason of coursing disease and how to destroy the pathogen in the man - culture DR. Several useful methods for resistantingpathogen bacterial and insect pest are reported in this paper. The writes, on the basis of analyses, give the suggestion to ensurethe edible fungi food(DR)security.

Owing to the particularity of genetically modified crops(GMCs), the biosafety of GMCs are often used as barriersto trade in some countries, thus causing international trade disputes. The biosafety of GMCs was reviewed from biologicalbackground in this paper. Some recommendations on which how to improve the international trades of GMCs were raisedaccordingly.

This article mainly summarizes the current situation of animal food safety and the problems exits in animalfood processing . Taking the chilled meat as an example,it introduces the application of Hazard Analysis and Critical ControllPoint in the animal food processing.

In this paper, the encouraging products - specific structured triacylglycerols synthesized by regiospecificity of lipaseare reviewed. The sources of substrate oils, acyl donors and lipase, reaction types and condition, production processes for someimportant SSTs are introduced in detail.

The article summarized the research advances on acrylamide in environment around us, introduced in the abstractsome of the regulations for acrylamide in drinking water and air worked out by WHO,EU, IARC, EPA,FDA, and Chinesegovernment, reviewed de-velopment of investigating acrylamide in food since the last two decade of twenty century.

Solid phase microextraction (SPME) is a recent sampling technique bearing such advantages as simple, fast, solvent-free and inexpensive to carry out. Moreover SPME has been interfaced to GC and other analytical instruments and possesses agood potential for method automation. SPME provides a complementary or even superior alterative method for the preconcentrationof flavor components from food matrix. In this paper, the technical characteristics of SPME was introduced, its applicationspecially in food flavor analysis was reviewed and further prospected.

This paper focus on the problem of nitrite index in drinking public water supply,through large quantity of practicalinvestigation,water quality examining and annual data analysis,study the influence of the water source pollution,the biochemicalconversion,the chloramines sterilizing technology and the public water pipeline on the nitrite index in drinking public watersupply,and offer some proper plans.

The food contamination caused by bacteria fungi toxin and viruses was reviewed.The technical features of preventingfood from microbe contamination by means of radiation technique were discussed. The preservation effects of dehydratedvegetables,meat products,health food and food additives were studied.The commercial application of radiation preservation infour types of food was accomplished.It was proved by practice of study and commercial application of preservation ofdehydrated vegetables,meat products,health food and food additives in Henan Province that irradiation is a effective techniqueof preventing food from microbe contamination which can ensure food safety effectively.

Biological activity of food allergens comprises both of the allergenic potency, i.e. the capability to elicit an allergicreaction in a sensitized individual, and the allergenic potential, i.e. the risk for sensitizing a hitherto non-allergic individual. Witha growing interest in the development of genetically modified crops there is a need for appropriate approaches to assess theallergenicity of novel food products. Several approaches have been applied to evaluate the allergenic potency, including the invivo procedures of skin prick testing (SPT) and double-blinded placebo-controlled food challenge (DBPCFC), and the in vitromeasures of serological responses with IgE-based techniques and histamine release test (HRT) from effected basophil. No reliablemethods have been yet developed directly to predict the allergenic potential of an imaginable food allergen. To date there has beendeveloped a decision tree strategy proposed by FAO/WHO to the assessment of allergenic potential based upon considerationsof serological identity, examination of sequence homology or structural similarity to known human allergens and the stability ofthe test product in a stimulated gastric fluid. Progress in the assessment and determination to the allergenicity of food allergen isreviewed briefly in this paper.

Contaminated situation of pesticide residue in domestic produced and imported fruits was generally investigated.The pesticide residue limits standards of China, CAC, America, Europe, Japan and Korea were compared, and the defect of Chinesenational standards of fruit was also pointed out. This research will be significance for perfecting the series standards of fruits andenhancing the market competition of farm produce.

Author makes scientific researches on the modification of O-CTS , which possess special meaning and great potentialvalue as function food. In this paper, the safety of a series of CTS and O-CTS is evaluated. Medicine and food have the sameorigin . So the research will provide the base for science development and structure improvement of function food.

It offers the notions of food safety and safety food,discussing the rating and classification of safety foods andanalysed China’s safety food developing state and existing problems of late years,and presented the opinions and suggestionsfor China’s safety food development in the future.

Enzyme preparations coming from microorganism were listed and their applications in food industry were summedup. Safety standards and evaluations were concerned and advices of producing safe enzyme preparations were put forward.Prospect and safety of the enzyme preparation in application were discussed.

Food safety becomes a widely existed problem in the world. It is necessary to ensure food safety for human health.Hazard Analysis Critical Control Point (HACCP) system is a preventive system for quality control and a guide to build modemfood safety system. This article simply introduced the origin, frame, basic principles and practicing process of HACCP,discussed the trends and foreground of HACCP system in controlling food safety, and emphasized that we should put HACCPsystem into practice positively.

Prevention of mycotoxins in cereal encompasses prevention of toxin biosynthesis and metabolism in the field or instorage.Mycotoxin detoxification refers to post-harvest treatments to remove,destroy,or reduce the toxin effects.Failure toprevent mytoxin formation in the field or in storage inevitably will lead to an increased health risk and economic loss.However,successful monitoring should prevent mycotoxin from vecoming a significant source of increased health risk.An integrated multi-pronged approach is the preferred strategy for controlling mycotoxin contamination.The pr-harvest or post-harvest strategythat should be emphasized will be dependent on the climatic conditios of that particular year.Understanding the environmentalfactors that promote infection,growth ,and toxin production is the first step towards an effective plan to minimize mycotoxinsin foods and feeds.There are many new and exciting pre-harvest prevention strategies being esplored that involve production ofgenetically engineered resistant cereal.Biocontrals using non-toxigenic biocompetitive agents is also a potentially useful strategyin cereal.Post-harvest prevention of mycotoxin production is primarily dependent on good management practicesbefore harvestand after harvest detoxification strategies that are physical,chemical,or microbiological can detoxify cereal by destroying,modifying,absorbing the mycotoxin so as to reduce or eliminate the toxic effects.

The structure, properties, production method of Cyclodextrin, and its application in food industries wereintroduced.

Food safety is a common concerned problem for each WTO membership. The situation of food safety is very rigorousfor China’s accession to the WTO. Analysis the status quo and situation of food safety carefully, as well as make goodcountermeasure are high priority task for us to join in international trade in agriculture products. This article reviewed the statusquo of food safety and analyzed the current situation in food safety in China, some countermeasure was also proposed.