Safety on the Tip of the Tongue (Volume 4)

Name: Safety on the Tip of the Tongue (Volume 4)
ISBN: 9787117261180

程景民People's Medical Publishing House · ChinaJan 2025

3.5

Word count: 79K words
Chapters: 34
ISBN: 9787117261180

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Summary

"Food Safety on the Tip of the Tongue" was jointly produced by Taiyuan TV Station (broadcasting platform) and the School of Management of Shanxi Medical University (professional support), explaining 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 public attention to and participation in food and drug supervision. Since the program first aired on July 18, 2016, it has run one episode per day, with 116 episodes broadcast so far. This book combines the broadcast episodes (one volume per 30 episodes) with the cloud space of the People's Medical Publishing House, integrating video and text to advance public understanding of food safety science.

Editor's review

"Food Safety on the Tip of the Tongue (Volume 4)" is the latest work in Professor Cheng Jingmin's food safety popular science series, published by the authoritative People's Medical Publishing House. Continuing the rigorous, scientific style of the first three volumes, this book focuses on food safety hot topics and emerging risks of great current public concern, such as regulation of pre-made dishes, food safety in food delivery, safety assessment of novel food ingredients, and dietary health in the post-pandemic era. Drawing on his deep academic background in public health and food safety, Professor Cheng Jingmin turns complex professional knowledge into accessible language and, through numerous real cases and scientific data, systematically analyzes risk points and prevention and control measures across the entire chain from farm to table. Compared with earlier volumes, this one is more closely tied to readers' daily lives: it not only answers the question of "what not to eat" but also explores in depth practical ways to "eat safely and eat healthily." Its explanations of food safety standards, label-reading techniques, and household food storage and handling are especially practical, reflecting a science-based philosophy of prevention first. As an up-to-date popular science book, it is both an objective record of China's progress in food safety and an important reference for improving public scientific literacy and building a pattern of shared social governance.

Who it's for

A good fit for

Ordinary family consumers concerned about everyday dietary health and safety
Students and early-career researchers interested in food safety policy and scientific principles
Practitioners in catering, food retail, or community health education
Parents who want to foster scientific eating habits in their children

Not a good fit for

Senior food industry R&D personnel seeking in-depth academic papers or technical manuals
Readers expecting specific therapeutic diets for illnesses or plain cookbooks

Reading tips

Reading in chapter order is recommended: first build an overall understanding of the food safety system, then delve into specific topics.
While reading, compare the labels of foods commonly purchased at home to deepen understanding.
For highly technical standards or concepts, there is no need to absorb everything at once; use them as reference knowledge to consult as 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4册前言
4-1 深度解读食品安全问题（一）
4-2 深度解读食品安全问题（二）
4-3 深度解读食品安全问题（三）
4-4 牛奶和酸奶到底有何不同？
4-5 益生菌和乳酸菌
4-6 常温酸奶和低温酸奶的深度较量
4-7 什么样的鸡蛋不能吃？
4-8 皮蛋长斑背后的秘密
4-9 这种粉条要小心！
4-10 粉丝燃烧的秘密
4-11 草莓打药还能吃吗？
4-12 “化了妆”的草莓
4-13 会“流血”的苹果
4-14 这样的韭菜你还敢吃吗？
4-15 小小西红柿暗藏猫腻
4-16 巧克力检出矿物油，我们还能放心吃吗？
4-17 每天一把葡萄干，真的能预防心脏病吗？
4-18 醋泡花生可以软化血管？
4-19 拿茶饮料当茶喝，真的健康吗？
4-20 白开水到底该怎么喝？
4-21 绿豆汤的那点事
4-22 爱吃银耳的朋友们注意了
4-23 警惕高糖量“伪装者”
4-24 食物上焦黑的地方吃了会致癌？
4-25 反复加热的食物会影响健康吗？
4-26 筷子长期不换竟会致癌？
4-27 冰箱的正确使用方法
4-28 家用烤箱真的安全吗？
4-29 铁锅是否安全？
4-30 如何正确使用铁锅？
感谢以下单位和机构提供政策专业技术支持

FAQ

Does this book overlap much with previous volumes?

There is very little overlap. This volume focuses on new problems and new business models that have emerged in recent years (such as influencer foods and food safety in community group buying), offering a substantive update and expansion of the series.

Are the views in the book objective and authoritative?

The author, Cheng Jingmin, is a university professor in the field of food safety. The content is based on China's current laws and regulations, national standards, and scientific consensus; the cases and data come from reliable sources, and the stance is objective, giving the book considerable authority and reference value.

Is it suitable as popular science reading for middle school students?

Very suitable. The language is accessible and the cases are close to daily life, which can effectively help young people build basic scientific concepts of food safety and cultivate healthy consumption habits. It is excellent extracurricular science reading.

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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.