Chinese Journal of Food and Hygiene (CJFH), founded in 1989, ISSN 1004-8456, CN 11-3156/R, postal distributing code 82-450, is supervised by the National Health Commission of the People’s Republic of China, and sponsored by the Chinese Preventive Medicine Association and the Chinese Medical Information and Big Data Association. The journal is published at the end of every month.

Aim of the Journal

The journal combines theory and practice, timely reflects the current situation and the latest progress of research, inspection, supervision and management of food hygiene in China, improves the academic level of food hygiene research, management, inspection and teaching, and strengthen multi-disciplinary lateral communications and international academic exchanges. CJFH commits to serving the scientists and related practitioners in the fields of food hygiene and food safety, building a platform for professionals in the related fields to exchange scientific research results and experience, and promote the development of food hygiene and food safety in China.

Scope of the Journal

CJFH publishes academic articles reporting development, progress and main academic achievements in the fields of food safety and nutrition.

The research scope of the journal covers monitoring, traceability and regulatory measures of foodborne diseases; risk identification technology for risky substances in food (including chemical analysis technology, microbiological inspection technology, toxicological evaluation methods, etc.); risk monitoring and assessment of food additives, nutrients and harmful substances; food safety risk assessment and communication; food safety standards and regulatory measures; nutrition and health promotion, etc.

Main Columns

The columns of this journal include Expert Reviews, Original Research Articles, Research Reports, Experimental Techniques & Methods, Supervision & Management, Investigation & Research, Risk Monitoring, Risk Assessment, Food Safety Standards, Food Poisoning, Reviews, as well as various seminars and columns for hot topics in related fields.

In addition, this journal also publishes some relevant regulatory documents, requests for approval, announcements, etc.

Editorial Board

The editorial board of CJFH gathers the best food safety experts in China, including Academicians of the Chinese Academy of Engineering, members of the Food Hygiene Standards Committee, experts of the Codex Alimentarius Expert Group of the Ministry of Health, directors of the National Key Laboratories, as well as leaders of the National 863 Project, 973 Project and key technology projects of the 11th Five Year Plan. The academic background of the editorial board members covers various disciplines such as chemistry, microbiology, toxicology, nutrition, law, supervision and management, and involves different academic institutions such as national disease prevention and control institutions, food-related scientific research institutes, inspection and quarantine systems, business administration systems, colleges and universities. The solid academic resources provide strong academic support for CJFH.

Journal Quality

The Editorial Office of CJFH strictly implements the international editorial standards to ensure the quality of the journal.

Since 2003, the journal has won the first prize of Excellent Journals of Chinese Preventive Medicine Association for 6 consecutive years (selected every 2 years); in 2005, it won the third prize of the 1st Medical and Health Excellent Journal Award of the Ministry of Health; and it was selected as the 2015-2016 Annual Excellent Journal of the Serial Journals of Chinese Preventive Medicine Association.

Readership

CJFH is publicly issued in China, and its circulation ranks in the forefront among all Chinese preventive medicine journals.

The readers of this journal mainly come from national institutions related to public health, agriculture, quality inspection, industry and commerce, food and drug supervision and other relevant fields, as well as other food hygiene related scientific research institutions, colleges and universities, regulatory departments, food industry associations, large food enterprises, and communities interested in food hygiene and food safety.