Safety on the Tip of the Tongue (Volume 3)

Name: Safety on the Tip of the Tongue (Volume 3)
ISBN: 9787117254144

程景民People's Medical Publishing House · ChinaJan 2025

3.5

Word count: 82K words
Chapters: 34
ISBN: 9787117254144

Report an error Find this book

Summary

"Food Safety on the Tip of the Tongue" is produced jointly by Taiyuan TV Station (broadcast platform) and the School of Management of Shanxi Medical University (professional support), and explains issues related to food safety. It aims to give full play to the reach and influence of the news media, raise public awareness of food safety, promote the spread of food safety knowledge, and encourage everyone to pay attention to and take part in food and drug supervision.

Editor's review

Food Safety on the Tip of the Tongue (Volume 3) is the latest work in Professor Cheng Jingmin's food safety popular science series, continuing the scientific rigor and readability of the first two volumes and translating professional content into everyday language that the public can easily understand. Backed by the authority of People's Medical Publishing House, the book focuses on new hotspots and new issues in the current food safety field, such as emerging food processing technologies, new food additives, and online catering safety, keeping pace with the times. Professor Cheng Jingmin has long been engaged in food safety research and science popularization; his writing combines the rigor of a researcher with the approachability of a science writer, and the book cites numerous latest regulations, standards, and cases, ensuring accurate and reliable information. The value of this book lies in the fact that it not only tells readers "what not to eat" but also explains in accessible terms "why" and "how to choose," helping readers build a scientific view of food safety and improve their ability to independently identify and guard against risks. Compared with similar books on the market, this book has a clear structure and strong logic; its full-chain perspective from farm to table makes it a household food safety guide, especially suitable as a reference tool for separating truth from falsehood in today's flood of food safety information.

Who it's for

A good fit for

Ordinary consumers who care about family dietary health and hope to systematically understand food safety knowledge
Family members who have elderly people, children, or pregnant women at home and have higher requirements for ingredient selection and cooking safety
Students or enthusiasts interested in food science and nutrition who hope to gain authoritative introductory knowledge
Frontline practitioners in catering, food retail, and related industries who need to update their food safety knowledge

Not a good fit for

Professional researchers seeking in-depth academic discussion and cutting-edge research papers
Pure food lovers expecting detailed recipes or cooking techniques

Reading tips

It is recommended to read in chapter order; the book's knowledge system is coherent and helps build a complete cognitive framework.
While reading, you can compare the content with foods commonly purchased at home, turning theoretical knowledge into practical shopping and handling skills.
For more specialized chapters (such as the section on regulations and standards), you may first skim to grasp the core conclusions and read them in detail later when needed.

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3册前言
3-1 反复冷冻的肉会滋生细菌吗？
3-2 红肉竟会致癌？
3-3 瘦肉精的前世今生
3-4 动物的内脏营养吗？
3-5 关于水产品中使用鱼浮灵的科学解读
3-6 螃蟹注水的真相
3-7 生鱼片你知道多少
3-8 不简单的小龙虾
3-9 为什么虾头会变黑
3-10 吃鱼头、鱼皮等于吃毒药？
3-11 反季节蔬菜该不该吃？
3-12 喷了甲醛的白菜还能吃吗？
3-13 紫薯是转基因作物吗？
3-14 霉变水果的最好归宿
3-15 水果籽的秘密
3-16 小心“糖精枣”
3-17 含有苯甲酸的红枣还能吃吗？
3-18 食醋的文化和历史
3-19 食醋的种类你了解多少
3-20 选对醋，就是选择了健康
3-21 食盐里的亚铁氰化钾
3-22 酱油家族里的那点事
3-23 选鸡精还是选味精
3-24 如何区分六大茶系？
3-25 正确饮茶需注意
3-26 长期喝豆浆会得乳腺癌？
3-27 常喝苏打水，养生又防癌？
3-28 功能饮料的“神器”
3-29 碳酸饮料的是与非
3-30 富氧水真的能补氧？
感谢以下单位和机构提供政策专业技术支持（排名不分先后）

FAQ

Does this book overlap with the content of the first two volumes in the series?

There is very little overlap. Volume 3 focuses on new issues, new technologies, and new regulations that have emerged in recent years; it updates and expands on the knowledge in the first two volumes, with different cases and discussion angles. Reading the series is recommended to form a more comprehensive knowledge system.

Is the content too professional and difficult to understand?

The author fully considered ordinary readers' ability to follow the text, using many everyday cases and analogies to explain scientific principles in accessible language. Professional terms are briefly explained, and the reading threshold is moderate.

Are the views in the book applicable to the current market environment?

Very applicable. The book is written based on the latest national food safety standards and regulatory developments, and it specifically discusses safety issues in emerging consumption scenarios such as online meal ordering, prepared dishes, and imported foods, offering strong timeliness and practical guidance.

Comments

Find this book

This site is an index: you start “Search all sources” in your browser, and the entries it lists all point to third-party sites; please judge their availability yourself.

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.