Safety on the Tip of the Tongue (Volume 2)

Name: Safety on the Tip of the Tongue (Volume 2)
ISBN: 9787117253932

程景民People's Medical Publishing House · ChinaJan 2025

3.7

Word count: 81K words
Chapters: 34
ISBN: 9787117253932

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Summary

Co-produced by Taiyuan TV (broadcast platform) and the School of Management at Shanxi Medical University (academic support), Food Safety on the Tip of the Tongue explains key food safety issues. It aims to harness the reach and influence of the news media, raise public awareness of food safety, spread food safety knowledge, and encourage public attention to and participation in food and drug oversight.

Editor's review

The second volume of Safety on the Tip of the Tongue continues the scientific spirit and practical orientation of the first, led by public health expert Professor Cheng Jingmin, and is a substantial advanced reader in the popular science of food safety. Unlike general diet and health books on the market, this book is grounded in solid scientific evidence and the regulatory system, systematically analyzing risk points across the entire chain from farm to table. Its content does not stop at simple warnings about what can and cannot be eaten, but explains in depth the mechanisms of various food contaminants and additives, the scientific basis for setting safety standards, and the technical logic behind the modern food industry. This tracing-to-the-source approach helps readers build a rational, scientific view of food safety and free themselves from unnecessary panic and rumors. The book also covers emerging food safety issues in recent years, such as online food delivery, the controversy over genetically modified foods, and supervision of imported food safety, reflecting timeliness and real-world concern. As an authoritative popular science work published by the People's Medical Publishing House, its discussion is rigorous and its materials detailed; although some chapters involve technical terms, the author team has made great efforts to render them in accessible language, and overall readability is strong. It is more like a general education textbook on food safety for the public, valued for building a knowledge system rather than offering scattered life tips.

Who it's for

A good fit for

Readers with a deep curiosity about food safety who wish to understand the underlying science and regulatory logic
Homemakers concerned about family dietary health who wish to improve their ability to identify and respond to food safety risks
General practitioners in food-related industries (such as catering, retail, education, and media) who wish to supplement industry knowledge
Students or beginners interested in public health, nutrition, and related fields, as supplementary reading

Not a good fit for

Readers seeking only quick weight-loss recipes, folk health remedies, or simple food-combination lists
Readers expecting the book to provide many ready-to-use cooking techniques or recipes

Reading tips

It is not necessary to read from beginning to end; readers may prioritize chapters on topics of greatest concern (such as infant food, dining out, or interpreting food labels)
While reading, compare the scientific explanations with food safety news or rumors encountered in daily life to deepen understanding
Regulations and standards mentioned may be updated with policy changes; note the book's publication date and consult the latest official announcements for key information as a supplement

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2册前言
2-1 山西面食文化源远流长
2-2 山西面食文化之特色面食
2-3 山西面食文化之面粉
2-4 谷物中的砷
2-5 食用油会致癌？
2-6 食用油，你不知道的那些事儿（一）
2-7 食用油，你不知道的那些事儿（二）
2-8 我们到底该不该吃猪油？
2-9 染色葱，你了解吗？
2-10 如何分辨“漂白藕”？
2-11 “白色液体”浸泡的蒜薹
2-12 生姜中的黄樟素
2-13 春季吃野菜要当心
2-14 西瓜的那些事
2-15 吃荔枝会得手足口病？
2-16 樱桃含氰化物
2-17 蔓越莓真的那么神奇吗？
2-18 里脊肉的秘密
2-19 腊肉
2-20 肉丸为什么这么筋道？
2-21 辣鸭脖会致癌吗？
2-22 正确认识卤肉制品
2-23 复原乳你知多少
2-24 牛奶加茶等于奶茶？
2-25 牛奶饮料中的肉毒杆菌
2-26 进口奶粉不宜盲目乐观
2-27 奶粉中的微小颗粒有害吗？
2-28 保健品的起源
2-29 正确认识保健品、药品和营养品
2-30 正确选择保健品
感谢以下单位和机构提供政策专业技术支持

FAQ

Does this book duplicate the first volume? Do I need to read the first volume first?

While continuing the core framework, the second volume significantly expands and updates the content. It covers more emerging topics and cases and is more complete in structure. The two volumes are thematically connected but each has its own focus; the second volume is fairly self-contained and can be understood without reading the first, though reading them in order offers a better progressive learning experience.

Is the content too specialized or difficult to understand?

The author strikes a good balance between professionalism and accessibility. The book does contain necessary scientific concepts and terms, but all are accompanied by plain explanations and real-life examples. Anyone with basic reading comprehension and an inquiring interest can read it smoothly and grasp the core ideas; it is not an esoteric academic monograph.

How specifically does this book help with everyday grocery shopping and cooking?

The book's main value is in enhancing your food safety literacy. It helps you interpret food labels more scientifically, understand the meaning of various certification marks, view food additives rationally, and identify common food safety rumors, so that you can make wiser, more confident decisions when shopping in supermarkets, dining in restaurants, or handling ingredients at home—rather than providing specific shopping lists or cooking steps.

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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.