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Tracing and periodizing China's food safety regulation: A study on China's food safety regime change

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  • Peng Liu

Abstract

How has China's food safety administrative system changed since it was founded in 1949? How can we periodize the process of this historical transformation in terms of regulators, regulatees, and regulatory tools? This review article offers an analytical framework that distinguishes three regimes in the history of China's food safety governance: an old regime of command and control (1949–1977), an intermediate regime of mixed instruments (1978–1992), and a new regime of regulatory governance (1993–ongoing). In the article the regimes' features, advantages, disadvantages, and development tracks are discussed, and the groundwork is laid for an analysis of China's emerging regulatory state. Finally, a new notion of “transitional regulatory state” is used to define the current Chinese regulatory state based on its food safety regulation.

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  • Peng Liu, 2010. "Tracing and periodizing China's food safety regulation: A study on China's food safety regime change," Regulation & Governance, John Wiley & Sons, vol. 4(2), pages 244-260, June.
    • Handle: RePEc:wly:reggov:v:4:y:2010:i:2:p:244-260
    DOI: 10.1111/j.1748-5991.2010.01078.x
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    Cited by:

    1. Li Wang & David Demeritt & Henry Rothstein, 2023. "“Carrying the black pot”: Food safety and risk in China's reactive regulatory state," Regulation & Governance, John Wiley & Sons, vol. 17(2), pages 469-490, April.

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