本书介绍了食品卫生的基本概念、各类食品的常见卫生问题和食品卫生学领域国内外的最新研究进展。本书共分九章。第一章绪论，概括介绍了食品卫生学的概念、食品卫生学研究的内容、方法和任务，使学生对该课程的学习形成一明确的目标；第二章食品污染及其预防，介绍了食品中可能存在污染物的种类、污染食品的途径及其预防控制措施；第三章食物中毒，对各类食物中毒病原学、中毒表现、类型和预防措施进行了介绍；第四章介绍了食品中常用的食品添加剂的安全性和使用；第五章介绍了日常生活中常见的各种食品中的污染源、污染途径及预防措施，以及卫生标准和检验方法；第六章对转基因食品、保健食品和辐照食品等特殊食品的卫生及其管理进行了介绍；第七章介绍了食品安全性评价的方法和评价程序；第八章对食品生产企业的卫生管理进行了介绍；第九章介绍了食品卫生的监督管理。（This book introduces the basic concepts of food hygiene, the common hygienic problems of all kinds of food and the latest research progress at home and abroad in the field of food hygiene. It is divided into nine chapters. The first chapter is the introduction, which summarizes the concept of food hygiene, the contents, methods and tasks of food hygiene research, so as to help students form a clear goal for learning this course. The second chapter is the food contamination and prevention, which introduces the possible types of contaminants in food, the ways to pollute the food and the prevention and control measures. The third chapter is the food poisoning, which introduces the toxic etiology, toxic manifestations, types and preventive measures of all kinds of food. The fourth chapter introduces the safety and use of food additives commonly used in food. The fifth chapter introduces the pollution sources, pollution channels and preventive measures of various kinds of food in daily life, as well as hygienic standards and inspection methods. The sixth chapter introduces the hygiene and management of special foods such as genetically modified food, health food and irradiated food, etc.. The seventh chapter introduces the methods and evaluation procedures of food safety evaluation. The eighth chapter introduces the hygienic management of food production enterprises. The ninth chapter introduces the supervision and administration of food hygiene.）