Safety on the Tip of the Tongue (Volume 1)

Name: Safety on the Tip of the Tongue (Volume 1)
ISBN: 9787117253925

程景民People's Medical Publishing House · ChinaJan 2025

4.0

Word count: 93K words
Chapters: 38
ISBN: 9787117253925

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Summary

Co-produced by Taiyuan TV Station (broadcast platform) and the School of Management at Shanxi Medical University (academic support), Food Safety on the Tip of the Tongue explains key issues related to food safety. Its aim is to harness the reach and influence of the news media, raise public awareness of food safety, spread knowledge about food safety, and encourage everyone to pay attention to and take part in food and drug oversight.

Editor's review

Written by public health expert Professor Cheng Jingmin and published by People's Medical Publishing House, Food Safety on the Tip of the Tongue (Volume 1) is a solid work in the popularization of food safety science. Focusing on common food safety issues in daily life, it systematically analyzes potential risk points across the entire chain from food production, processing, and storage to consumption, with a rigorous scientific attitude and accessible language, and offers practical prevention and response recommendations. Professor Cheng Jingmin has long been engaged in teaching and research in public health and food safety; his deep professional background ensures the authority of the content while avoiding an obscure academic tone, enabling scientific knowledge to effectively reach ordinary readers. The book covers not only traditional topics such as pesticide residues, additives, and microbial contamination but also addresses emerging food health issues, reflecting timeliness and forward thinking. The value of reading this book lies in helping readers build a science-based cognitive framework for food safety, move beyond panic and rumor, and learn to view choices at the dining table with a rational eye, thereby truly achieving 'eating with understanding and eating with peace of mind.' For readers who wish to systematically improve their food safety literacy, this is a trustworthy introductory and reference guide.

Who it's for

A good fit for

Ordinary homemakers who care about their family's daily dietary health and wish to improve their food safety awareness
Students or beginners interested in public health and nutrition who seek systematic foundational knowledge
Frontline practitioners in catering, food retail, and related industries who need to supplement basic food safety knowledge
Young and middle-aged readers who are often troubled by online food safety rumors and eager for authoritative information to distinguish truth from falsehood

Not a good fit for

Advanced professional researchers seeking in-depth academic monographs for cutting-edge food science research
Pure food enthusiasts expecting specific cooking recipes or gastronomic cultural appreciation

Reading tips

It is recommended to read chapter by chapter in order to build a complete knowledge system, taking notes on key points or areas of concern.
Combine the book's knowledge with daily life scenarios, for example by applying relevant suggestions when purchasing food or handling leftovers.
After reading, try sharing key knowledge points with family and friends, discuss together, consolidate the learning effect, and promote household food safety.

About the publisher

People's Medical Publishing House China · Founded in 1953

Founded in 1953, the People's Medical Publishing House is an important institution in China's medical publishing field, with publishing directions covering medical textbooks, academic monographs, medical journals, and popular science books. Its collection contains 2,503 titles, mainly classified under medicine. Representative works include the Complete Book of Chinese Nutrition Science (2nd Edition, 2 volumes), Guide to Clinical Practice with Medical Records, the Golden Mirror of Medicine (Volume 1), Chinese Medical Imaging: Head and Neck Volume (3rd Edition), and the Essentials of the Golden Cabinet from the Collected Clinical Chinese Medicine Must-Read Series (Collector's Edition), spanning both modern medicine and classical Chinese medical texts. Representative authors include Yang Yuexin, Ge Keyou, Ye Tianshi, Su Li, Wu Qian, Zheng Jinsheng, Wang Zhenchang, and Xian Junfang, covering fields such as nutrition, Chinese medicine, and medical imaging. With a publishing approach that balances textbooks and academic monographs, the press has established the "Renwei" brand.

版权信息
《舌尖上的安全》学术委员会
第1册前言
1-1 中国食品安全现状
第一点：我国的食品安全水平在不断提高
第二点：我国的食品安全风险隐患依然严峻
1-2 中国食品安全问题的发生
1-3 你所不了解的食品添加剂（一）
1-4 你所不了解的食品添加剂（二）
1-5 你所不了解的食品添加剂（三）
1-6 牛奶真的致癌吗？
1-7 生鲜奶更健康吗？
1-8 常温酸奶是个好产品吗？
【科普小知识】
【科普小知识】
1-9 如何正确吃鸡蛋
1-10 红皮鸡蛋和白皮鸡蛋哪一个更营养？
1-11 坏鸡蛋是怎么煮出来的？
1-12 发芽的土豆还能吃吗？
1-13 头顶黄花的黄瓜真的含避孕药吗？
1-14 黄花菜中的秋水仙碱
1-15 新鲜扁豆易中毒？
1-16 木耳也是“毒蔬菜”？
1-17 水果注射甜蜜素的真相
1-18 无籽水果会绝育？
1-19 苹果打蜡会致癌？
1-20 西瓜何以成为细菌的“豪宅”
1-21 隔夜面包松软的秘密
1-22 面包中的食品添加剂
1-23 蛋黄派影响智力是真的吗？
1-24 饼干点火就着，还能吃吗？
1-25 油炸食品中的丙二醛
1-26 油条是“油条精”做的吗？
1-27 洋薯条背后的危机
1-28 自制食物真的安全吗？
1-29 “疯狂”的辣条
1-30 吃腐乳有致癌风险吗？
感谢以下单位和机构提供政策专业技术支持

FAQ

What makes this book different from other food safety popular science books?

This book is written by a university public health professor and combines academic rigor with popular readability. Its content is fairly systematic and focuses on explaining problems from scientific principles and providing practical countermeasures rather than listing scattered knowledge points.

Is the content too professional and difficult to understand?

The author fully considers ordinary readers' ability to follow the text. The language is accessible and illustrated with examples. Anyone with basic common sense will have no difficulty understanding it; it is an excellent popular science book.

This book was published some time ago. Is the content still applicable?

The basic food safety principles and general protective methods explained in this book are relatively stable. Specific regulatory standards and individual cases may of course be updated over time, but the scientific thinking framework built in the book remains valid long term and is a core tool for addressing both old and new problems.

Comments

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About the author

程景民 Author

Cheng Jingmin's publicly available personal information is limited; the identity details currently confirmable come mainly from his published books. Five of his works are included in the library, all volumes of the "Safety on the Tip of the Tongue" series, arranged from Volume 1 through Volume 5. The series is classified under both health and industrial technology, indicating that its content is close to everyday diet and also touches on the technical aspects of food production and safety management. Judging by the subject matter, the author focuses on food safety, an issue closely related to the public, and develops it systematically in separate volumes so that readers can consult them as needed. The writing leans toward knowledge popularization and practical guidance, using plain and accessible language to convey food safety common sense to general readers. The five-volume scale also reflects the author's sustained engagement with this topic; the works form an intersection between health reading and food technology books and are of positive significance in raising readers' awareness of food safety.