Food Control

Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.

《食品控制》（Food Control）是一本国际性期刊，为食品安全和过程控制领域的专业人士提供关键信息。该期刊涵盖了包括微生物食品安全、抗菌系统、霉菌毒素、危害分析、HACCP（危害分析与关键控制点）、食品安全目标、风险评估（包括微生物和化学危害）、质量保证、良好生产规范、食品加工系统设计和控制、食品包装技术、与食品接触的材料、快速分析和检测方法（如传感器技术）、操作规范、立法和国际协调、消费者问题、教育、培训和研究需求等多个与食品加工控制和人类食品安全相关的领域。《食品控制》的内容全面，包括原创研究论文、权威评论、简短通讯、介绍食品控制新发展的评论文章，以及表达期刊立场的文件。