Food is the paramount necessity of the people and safety is the first necessity of food. Food safety is closely related to peoples health and life safety, and it is crucial to the stability of social development. However, the source of production is contaminated under the accelerating of industrialization and the increasingly severe ecosystem pollution. Besides, some producers have no sense of foods safety or security technology, they do not take responsibility for producing safe foods. In actual production, what they do is to cut costs and chase profit. What is more, many managers employed directly in food safety learn the related knowledge at work rather than accepting the specialized training and education, which are far from enough to meet the need of practical work.All those reasons result in frequent food safety incidents, a critical threat to peoples life and health. Students who major in Food Science, are a force in the work of food production, processing, detection, development. It is quite important to develop the students professional food safety awareness, and to master the knowledge and dynamic state of food safety.民以食為天，食以安為先。食品安全與人們的健康和生命安全密切相關(guān)，對社會發(fā)展的穩(wěn)定至關(guān)重要。然而，由于工業(yè)化進程加快，生態(tài)污染日益嚴(yán)重，農(nóng)產(chǎn)品生產(chǎn)源頭受到污染。另外，一些生產(chǎn)者沒有生產(chǎn)安全食品的意識，不清楚生產(chǎn)的安全技術(shù)，沒有主動承擔(dān)生產(chǎn)安全食品的責(zé)任。在實際生產(chǎn)中，僅為了降低成本，追逐利潤。并且許多直接從事食品安全的管理者都是在工作中學(xué)習(xí)相關(guān)知識，并沒有經(jīng)過專門知識的培訓(xùn)和教育，遠遠不能滿足實際工作的需要。這些原因?qū)е率称钒踩�事件頻發(fā)，嚴(yán)重威脅著廣大人民群眾的生命與健康。作為食品相關(guān)專業(yè)的學(xué)生，畢業(yè)后是食品生產(chǎn)、加工、檢測、研發(fā)等相關(guān)工作的主力軍，培養(yǎng)學(xué)生具有專業(yè)素養(yǎng)的食品安全意識并系統(tǒng)掌握食品安全方面的知識及動態(tài)就顯得十分重要。With the globalization of the economy, there are an increasing number of food trades between China and other countries in the world. It is becoming an important work on how to assure the safety of our import and export food. So we need foster large number of interdisciplinary talents with both food safety knowledge and capability of international communication, and English, as a universal language over the world, is one of the basic abilities which the students must have. To enhance students�� specialized accomplishment and cultivate their global outlook, to develop individuals with both specialized knowledge and English, to meet the necessary of the developing society, and to improve food safety status, we carry out bilingual education on food safety, develop organic combination of specialized knowledge and English, and learn new realities, recent progresses and the new research achievements on food safety home and abroad.隨著經(jīng)濟的全球化，我國與世界上其他國家之間的食品貿(mào)易日益增多，如何保證我國出口及進口食品的安全成為一項重要的工作，這就需要我們培養(yǎng)大量既有食品安全知識又有國際交流能力的復(fù)合型人才，而英語這一國際通用語言就成了這些人才所應(yīng)該具備的基本能力之一。開展食品安全學(xué)課程的雙語教學(xué)，讓學(xué)生將專業(yè)知識和英語的學(xué)習(xí)有機結(jié)合，了解目前國內(nèi)外食品安全的新情況、新進展和新成果，從而提高學(xué)生的專業(yè)素養(yǎng)和拓展學(xué)生的國際視野，培養(yǎng)懂專業(yè)會英語的食品安全人才，滿足社會發(fā)展的需要，使食品安全現(xiàn)狀得以改善。Food Safety(with Chinese Translation)is rather extensive, involving a wide variety of subjects, such as Analytical Chemistry, Microbiology, Food Technology, Quality Management, Toxicology, Epidemiology, Hygiene, Nutrition and so on, it is a subject with strong comprehensive knowledge and practice.《英漢對照食品安全學(xué)》課程教學(xué)內(nèi)容廣泛，涉及學(xué)科眾多，包括分析化學(xué)、微生物學(xué)、食品工藝學(xué)、質(zhì)量管理學(xué)、毒理學(xué)、流行病學(xué)、衛(wèi)生學(xué)、營養(yǎng)學(xué)等，是一門知識綜合性以及實踐操作性很強的學(xué)科。The book consists of eight chapters. Chapter 1 is an introduction part, mainly illustrating the history and modern connotations of food safety; Chapter 2, Chapter 3 and Chapter 4 introduce the biological hazards, chemical hazards and natural toxic substances on food safety respectively; Chapter 5 mainly introduces the effects of packaging materials and containers on food safety; Chapter 6, Chapter 7 introduce the safety of non-thermal sterilization food and the safety of genetically modified food; Chapter 8 mainly introduces the food safety management system. Chapter 1 and Chapter 2 were written by Zhang Shuangling (Qingdao Agricultural University); Chapter 3 and Chapter 4 were written by Zhao Haiyan(Qingdao Agricultural University); Chapter 5 and Chapter 6 were written by Chang Jinghua(Liaoning Technical University);Chapter 7 was written by Zhao Wenying (North University of China);Chapter 8 was written by Zhang Shuangling(Qingdao Agricultural University) & Du Dehong(Qingdao Agricultural University).Food safety technical vocabulary after each chapter was written by Han Yue(Qingdao Agricultural University), Wang Lixin (Qingdao Agricultural University)and Jiang Wenping(Qingdao Agricultural University), and the whole text was checked by Han Yue(Qingdao Agricultural University), Wang Lixin(Qingdao Agricultural University) and Jiang Wenping(Qingdao Agricultural University).全書共分八章，第1章緒論，主要介紹食品安全性的歷史觀及現(xiàn)代內(nèi)涵；第2～4章分別介紹了生物性危害、化學(xué)性危害及天然有毒物質(zhì)對食品安全性的影響；第5章主要介紹了包裝材料和容器對食品安全性的影響；第6章、第7章分別介紹了非熱力殺菌食品和轉(zhuǎn)基因食品的安全性；第8章介紹了目前實施的主要食品安全管理體系。第1章、第2章由張雙靈（青島農(nóng)業(yè)大學(xué)）編著；第3章、第4章由趙海燕（青島農(nóng)業(yè)大學(xué)）編著；第5章、第6章由常敬華（遼寧工程技術(shù)大學(xué)）編著；第7章由趙文英（中北大學(xué)）編著；第8章由張雙靈（青島農(nóng)業(yè)大學(xué)）、杜德紅（青島農(nóng)業(yè)大學(xué)）編著。由韓悅（青島農(nóng)業(yè)大學(xué)）、王立新（青島農(nóng)業(yè)大學(xué)）、姜文平（青島農(nóng)業(yè)大學(xué)）負(fù)責(zé)每章后食品安全專業(yè)詞匯英文單詞及音標(biāo)編寫，以及全書中英文文字校對工作。There are 624 thousands words in this book and 431 thousands words accomplished by Zhang Shuangling,102 thousands words accomplished by Zhao Haiyan,41 thousands words accomplished by Chang Jinghua,20 thousands words accomplished by Zhao Wenying,and 30 thousands words accomplished by Du Dehong.全書共62.4萬字，其中張雙靈完成43.1萬字，趙海燕完成10.2萬字，常敬華完成4.1萬字，趙文英完成2萬字，杜德紅完成3萬字。Due to a broad scope of the book, the editor is limited, and deficiencies are inevitable in the book, we are looking forward to your good suggestions for the amendments and revisions in the next edition. 由于本書涉及的領(lǐng)域很廣，編者水平有限，書中難免有不足之處，敬請廣大讀者提出寶貴意見，以便再版時補充修正。Sincerely，The AuthorsAugust 2017編著者 2017年8月