A study on Japanese food adulteration

碩士 === 淡江大學 === 日本研究所碩士在職專班 === 97 === Food adulteration refers that food-correlated entrepreneurs adulterate the place of origin and raw material, and even treat the non-food as the food to circulate in the markets. In 2007, Japan happened a series of food adulteration events, even many old brands....

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Bibliographic Details
Main Authors: Ching-Yen Meng, 孟慶燕
Other Authors: 馬耀輝
Format: Others
Language:zh-TW
Published: 2009
Online Access:http://ndltd.ncl.edu.tw/handle/80481038487873088704
Description
Summary:碩士 === 淡江大學 === 日本研究所碩士在職專班 === 97 === Food adulteration refers that food-correlated entrepreneurs adulterate the place of origin and raw material, and even treat the non-food as the food to circulate in the markets. In 2007, Japan happened a series of food adulteration events, even many old brands. In fact, when reviewing food adulteration of Japanese history,there happened one fact that the fake beef canned food event in 1960. In 2002,there also happened food adulteration events one after another. Let me interested to discover the reasons of food adulteration of discreet Japan. The thesis mainly analyzes the food adulteration events of Japan, attempting to find the reasons of food adulteration, and proposing the possible solutions. The thesis is divided into six chapters, including the introduction,four chapters of main text,and the conclusion.The second chapter, the transformation of food industry, it discusses the structure from the food industrialization to the food globalization, thus resulting what kind of change in food enterprise. The third chapter, the problems of food enterprise, discusses the reasons behind the food enterprise’s interest.The fourth chapter, the problem of government field, expounds the legal and regulation of food,and how this encourages food adulteration. The fifth chapter,the problem of consumers, discusses the relationship between the consumers’ own shopping habits and the food adulteration. The conclusion mainly analyzes the method of preventing food adulteration. Author considers there should be three reasons: (1) Government should revise its bias view toward to the food enterprise. (2) Recovering food entrepreneur''s basic morals. (3) To reduce disquiet of consumers. Up to author’s deadline, there happened that the plenty of industrial antiseptic formaldehyde (formalin) has been added in the dried radish to prolong maintenance period. This event has existed for more than 10 years until now. Perhaps there has the similar reason to that of Japanese. By the study on Japanese food adulteration, hopes to provide some different thoughts to Taiwan.