Safety on the Tip of the Tongue (Volume 5)

Name: Safety on the Tip of the Tongue (Volume 5)
ISBN: 9787117261197

程景民People's Medical Publishing House · ChinaJan 2025

3.7

Word count: 79K words
Chapters: 34
ISBN: 9787117261197

Report an error Find this book

Summary

Co-produced by Taiyuan TV Station (broadcast platform) and the School of Management at Shanxi Medical University (professional 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 to raise public awareness of food safety, spread food safety knowledge, and encourage everyone to pay attention to and take part in food and drug supervision. The program has aired one episode daily since it launched on July 18, 2016, and 116 episodes have been broadcast. This book, drawing on the broadcast episodes (one volume per 30 episodes) and integrated with the People's Medical Publishing House cloud space, combines video and text to promote public understanding of food safety science.

Editor's review

Food Safety on the Tip of the Tongue (Volume 5) continues Professor Cheng Jingmin's series of popular-science books on food safety. Keeping the series' hallmark rigor and readability, it focuses on the food safety hot topics and emerging issues the public cares about most. Unlike the many diet and health books that stay general, this volume grounds its discussion in solid science and the regulatory framework. Drawing on professional backgrounds in public health and food safety, the author team gives clear, accessible analysis of food additives, pesticide and veterinary drug residues, microbial contamination, genetically modified foods, and novel foods such as pre-made dishes and plant-based meat. Its value lies in clearing up popular online food safety myths and misunderstandings and, more importantly, helping readers build a rational, risk-analysis-based understanding of food safety, so they can judge for themselves amid conflicting information and shed unnecessary anxiety. The cases are close to daily life and the explanations logically clear, making specialized content approachable. For readers who want a systematic grasp of the facts about food safety rather than a one-trick diet secret, this authoritative-publisher title is a reliable guide.

Who it's for

A good fit for

Ordinary consumers who care about everyday food safety and health
People confused by the many food safety claims circulating online who want scientific answers
Parents who want to build a science-based understanding of food safety for the family table
Readers interested in food science and public health who want an introduction to the field

Not a good fit for

Readers looking for quick weight-loss meal plans or specific health-promoting recipes
Readers expecting light, entertainment-oriented content with strong storytelling

Reading tips

Reading chapter by chapter is recommended, as the book is well organized and helps build a complete knowledge framework
Relate the book's points to what you see in daily life to deepen understanding and retention
For the more technical sections, take notes or mark pages for later reference

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5册前言
5-1 蜜粽背后的迷局
5-2 粽爱端午
5-3 大米背的那些黑锅
5-4 塑料大米是真的吗？
5-5 黑米掉色是因为染色了吗？
5-6 面条含胶是真的吗？
5-7 粥里添加增稠剂
5-8 增稠粥里的秘密
5-9 用烧碱和双氧水泡过的牛百叶还能吃吗？
5-10 你吃的牛肉有被注水吗？
5-11 虾里有虫是真的吗？
5-12 活鱼被下麻药，这样的鱼你敢吃吗？
5-13 揭秘海鲜里的兴奋剂
5-14 猪肉暗藏安眠药
5-15 问题海带需谨慎
5-16 芹菜的是与非
5-17 红薯长了黑斑还能吃吗？
5-18 吃香椿有致癌风险吗？
5-19 蕨菜真的致癌吗？
5-20 生吃茄子要当心
5-21 “香蕉浸泡不明液体”有毒？
5-22 喷水荔枝背后的玄机
5-23 红酒储藏越久越好吗？
5-24 葡萄酒也有防腐剂
5-25 啤酒中含有致命的多菌灵？
5-26 危险的“断片酒”
5-27 肉松蛋糕是棉花做的？
5-28 肉松面包没肉松？
5-29 硫黄熏制食品会影响健康吗（上）？
5-30 硫黄熏制食品会影响健康吗（下）？
感谢以下单位和机构提供政策专业技术支持

FAQ

Does this book overlap with the first four volumes?

Very little. The series is organized by topic in separate volumes. Volume 5 focuses on new problems, new hot topics, and regulatory updates of recent years, complementing and deepening the foundational knowledge in earlier volumes.

Are the book's views objective and neutral?

The author, Professor Cheng Jingmin, is an expert in public health. The book is based on available scientific evidence, national standards, and regulatory practice, and aims to spread scientific knowledge and dispel rumors. Its stance is objective and it emphasizes guiding readers toward rational risk judgment.

Is this book suitable as extracurricular reading for students?

Very suitable. Its language is accessible and its cases vivid, making it excellent popular science. It helps young students form sound food safety concepts and develop scientific thinking, and it also supports study in related subjects.

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.