Current status and management of chemical residues in food and ingredients in China

China's food industry has grown rapidly since the 1980s. Frequent outbreaks of foodborne illnesses are evidence that the food safety control system in China has deficiencies. Chemical poisoning is second only to pathogenic microorganisms as food safety hazards causing foodborne illnesses. This review provides an overview on the statutes, management, inspection, safety, risk alert, and risk evaluation systems of China along with a description of the implementation of monitoring programs for chemical residues in foods and ingredients. In addition, this review discusses the problems involved and the countermeasures being undertaken in the management of chemical residues in food products in China.