Article
Food Science & Technology
Alen Alempijevic, Teresa Vidal-Calleja, Raphael Falque, Phillip Quin, Edwina Toohey, Brad Walmsley, Malcolm McPhee
Summary: This study introduces a technology based on 3D imaging for estimating Lean Meat Yield (LMY) of beef carcasses, showing it to be a viable and relatively accurate method.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Automation & Control Systems
Omar Jarkas, Josh Hall, Stuart Smith, Redowan Mahmud, Parham Khojasteh, Joshua Scarsbrook, Ryan K. L. Ko
Summary: Compliance issues in the agricultural sector, particularly regarding meat cut label verification, are a significant concern. The complex nature of meat cut identification and the lack of skilled labor force make compliance challenging. However, the use of Artificial Intelligence (AI) as a digital alternative can improve quality assurance tasks. This study focuses on exploring different meat-type identification techniques, building and evaluating computer vision solutions, and prototyping an object detection model for meat processing environments.
ENGINEERING APPLICATIONS OF ARTIFICIAL INTELLIGENCE
(2023)
Review
Food Science & Technology
Hongbin Pu, Qingyi Wei, Da-Wen Sun
Summary: This article introduces a method of using hyperspectral imaging technology to assess the safety of meat products. By analyzing the safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, it provides a new approach and technology for meat safety evaluation. Although hyperspectral imaging can provide the spatial distribution of spectrum, further improvement is still needed to overcome its limitations for industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Alfadhl Y. Khaled, Chadwick A. Parrish, Akinbode Adedeji
Summary: Meat is widely consumed due to its nutritional value, but concerns about its perishability have led to the development of nondestructive techniques for monitoring its quality. While technologies like electronic nose and computer vision show promise, more comprehensive studies and information are needed for their widespread application in meat quality evaluation.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Agronomy
Sandra Munera, Gema Ancillo, Andres Prieto, Lluis Palou, Nuria Aleixos, Sergio Cubero, Jose Blasco
Summary: Citrus fungal infections during storage and transportation can cause economic losses. The main culprit is Penicillium digitatum, which infects fruit through rind wounds and causes rot. Initial decay symptoms are hard to detect visually due to similar colors. Ultraviolet (UV) light can expose disease through fluorescence, but exposes workers to danger. Artificial vision systems face challenges as not all varieties exhibit consistent fluorescence. This study used hyperspectral and color imaging to determine fluorescence levels of 104 orange and mandarin varieties, finding correlations between green (G) color coordinate and fluorescence.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ivar Vagsholm, Simone Belluco, Silvia Bonardi, Fredrik Hansen, Terje Elias, Mati Roasto, Eduarda Gomes-Neves, Boris Antunovic, Arja Helena Kautto, Lis Alban, Bojan Blagojevic
Summary: The purposes of meat inspection are to protect consumer health, maintain the reputation of meats, and detect communicable diseases of animals before they become uncontrollable. It is also important to protect animal welfare and address issues of food fraud.
Review
Chemistry, Analytical
Chris H. Bahnsen, Anders S. Johansen, Mark P. Philipsen, Jesper W. Henriksen, Kamal Nasrollahi, Thomas B. Moeslund
Summary: This study discusses the importance of automated inspection for sewer systems, introduces different 3D sensing technologies, and evaluates and compares the 3D reconstruction performance of sensors. The results show that the point cloud based on the ToF technology of the Pico Flexx is superior to other techniques.
Article
Mathematics
Javier Perez Soler, Jose-Luis Guardiola, Alberto Perez Jimenez, Pau Garrigues Carbo, Nicolas Garcia Sastre, Juan-Carlos Perez-Cortes
Summary: The research proposes a camera-coherent point selection method for precise measurement of differences between a reconstructed object and a reference model. The algorithm reduces reconstruction errors by up to one fifth compared to traditional 3D reconstruction methods and assures the existence of any differences with the reference. This contributes significantly to advancements in the field of 3D object inspection.
Article
Food Science & Technology
Riikka Laukkanen-Ninios, Nina Langkabel, Sergio Ghidini, Mariel Pikkemaat, Elisabeth G. Biesta-Peters, Kees van der Ark, Lis Alban
Summary: In the European Union, bacteriological examination (BE) is used as a decision support tool for assessing the fitness for human consumption of an individual slaughter animal. However, there is no consensus on the methods or interpretation of results. This study maps the different BE methods used in five European countries and shows considerable variation.
Article
Computer Science, Artificial Intelligence
Yi Liu, Changsheng Zhang, Xingjun Dong
Summary: In recent years, deep learning methods have been widely used in various industrial scenarios, promoting industrial intelligence. Real-time surface defect inspection of industrial products is one of the research focuses in industry. Surface defect inspection methods based on deep learning show great advantages and make it possible to detect defects in real time with high accuracy.
ARTIFICIAL INTELLIGENCE REVIEW
(2023)
Article
Agriculture, Multidisciplinary
Henry O. Velesaca, Patricia L. Suarez, Raul Mira, Angel D. Sappa
Summary: This manuscript provides a comprehensive survey of recent computer vision based food grain classification techniques, analyzing different processing stages and image types considered, as well as strategies for generating ground truth data. Conclusions on future needs and challenges are also presented.
COMPUTERS AND ELECTRONICS IN AGRICULTURE
(2021)
Article
Chemistry, Analytical
Waseem Akram, Alessandro Casavola, Nadir Kapetanovic, Nikola Miskovic
Summary: Aquaculture net pens inspection and monitoring are crucial for ensuring net stability and fish health in fish farms. Remotely operated vehicles (ROVs) provide a cost-effective and sophisticated solution for underwater fish net pens inspection due to their visual sensing and autonomy capabilities in challenging aquaculture environments. This paper presents an integration of an ROV with a visual servoing scheme for regular inspection and tracking of net pens, utilizing a vision-based positioning scheme and closed-loop control to traverse along the net plane for status inspection. Extensive experimental results have shown satisfactory performance, supplementing traditional aquaculture net pens inspection systems.
Review
Biotechnology & Applied Microbiology
K. G. Mladenovic, M. Z. Grujovic, M. Kis, S. Furmeg, V. Jaki Tkalec, O. D. Stefanovic, S. D. Kocic-Tanackov
Summary: Enterobacteriaceae, common contaminants in traditional dairy and meat products, must be monitored and controlled to ensure product quality and consumer safety. This review discusses their role, distribution, and control mechanisms in the food industry.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Review
Engineering, Industrial
Hafiz Mughees Ahmad, Afshin Rahimi
Summary: This paper presents a comprehensive survey of deep learning-based object detection methods for industrial applications. It discusses their applications in industrial settings and presents challenges and future trends in the field.
JOURNAL OF MANUFACTURING SYSTEMS
(2022)
Article
Food Science & Technology
Mati Roasto, Silvia Bonardi, Mihkel Maesaar, Lis Alban, Eduarda Gomes-Neves, Madalena Vieira-Pinto, Ivar Vagsholm, Terje Elias, Lene Lund Lindegaard, Bojan Blagojevic
Summary: This study provides an overview of Salmonella enterica in the European pork chain, discussing prevalence, serotype diversity, antimicrobial resistance, and epidemiological importance over the past 20 years. It also presents future trends and recommendations for controlling Salmonella in the European pork production chain. The highest proportions of Salmonella-positive samples were found at the fattening pig farm level, and important serotypes, such as S. Typhimurium and its monophasic variant, showed resistance to multiple antibiotics. A risk-based meat safety assurance system is suggested for future Salmonella control in the pork production chain.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Maurizio Ferri, Bojan Blagojevic, Patric Maurer, Brigita Hengl, Claudia Guldimann, Sandra Mojsova, Ioannis Sakaridis, Boris Antunovic, Eduarda Gomes-Neves, Nevijo Zdolec, Madalena Vieira-Pinto, Sophia Johler
Summary: This article introduces the key concepts of the risk-based meat safety assurance system (RB-MSAS), discusses the training needs of official veterinarians (OVs) as key risk managers in this new framework, and provides an overview of the components of prevention and control measures as well as factors that may hinder the development of RB-MSAS.
Article
Food Science & Technology
Ljiljana Kuruca, Simone Belluco, Madalena Vieira-Pinto, Dragan Antic, Bojan Blagojevic
Summary: Toxoplasma gondii is a widespread protozoan parasite that affects human and animal health. The consumption of raw or undercooked meat is a known risk factor for human infections, but there are currently no regulations for controlling T. gondii in the meat industry. Current meat safety assurance systems have limited control over this parasite, as traditional meat inspection methods are not effective in detecting T. gondii cysts, and available laboratory tests lack sensitivity and specificity. A risk-based meat safety assurance system that includes farm categorization and targeted interventions, along with education of stakeholders, is a potential solution for better control over T. gondii in the meat industry.
Article
Food Science & Technology
Riikka Laukkanen-Ninios, Nina Langkabel, Sergio Ghidini, Mariel Pikkemaat, Elisabeth G. Biesta-Peters, Kees van der Ark, Lis Alban
Summary: In the European Union, bacteriological examination (BE) is used as a decision support tool for assessing the fitness for human consumption of an individual slaughter animal. However, there is no consensus on the methods or interpretation of results. This study maps the different BE methods used in five European countries and shows considerable variation.
Review
Biochemistry & Molecular Biology
Maria Olga Varra, Emanuela Zanardi, Matteo Serra, Mauro Conter, Adriana Ianieri, Sergio Ghidini
Summary: In recent years, the authenticity and traceability of food have become important due to globalization of food trade. This has led to an increase in fraudulent practices, requiring the need to protect consumers. Specific analytical techniques targeting isotopes and their ratios have been developed to ensure the integrity of the food chain. This review article examines the scientific progress in studying the isotopic identity of animal origin food, discussing its application and the potential of combining isotopes with other markers to improve confidence and robustness in food authenticity testing.
Article
Food Science & Technology
Maria Olga Varra, Valentina Lorenzi, Emanuela Zanardi, Simonetta Menotta, Giorgio Fedrizzi, Barbara Angelone, Mara Gasparini, Francesca Fusi, Stefano Foschini, Anna Padovani, Sergio Ghidini
Summary: Contamination levels of dioxins and PCBs in bovine milk samples from farms in northern Italy were monitored from 2018 to 2021. The concentrations were largely below the maximum limits set at the European level, indicating a decreasing trend. The impact of contamination on dietary exposure varied depending on the type of cow milk and age group, with infants and children consuming whole cow milk having the highest probability of exposure to dioxins and PCBs levels above toxicological reference values.
Article
Food Science & Technology
L. Alban, B. Antunovic, M. Belous, S. Bonardi, R. M. Garcia-Gimeno, I. Jenson, A. H. Kautto, M. Majewski, D. Oorburg, I. Sakaridis, A. Sirbu, M. Vieira-Pinto, I. Vagsholm, A. Berzins, J. V. Petersen
Summary: This study investigated the practices of different countries regarding detection and handling of residues above maximum residue limits after antimicrobial treatment. Two best practice models were suggested: Model A (monitoring) where tested carcasses are not retained, and Model B (surveillance) where tested carcasses are retained to avoid expensive recalls in case residues are found.
Article
Food Science & Technology
Eduarda Gomes-Neves, Margarida F. Cardoso, Thomai Lazou, Brigita Hengl, Silvia Bonardi, Bojan Blagojevic, Claudia Guldiman, Sophia Johler
Summary: Proper training of official veterinarians (OVs) is crucial for their role as risk managers in a risk-based meat safety assurance system. However, there is limited knowledge about the demographics and training needs of OVs in Europe. This study aimed to provide insight into the demographics and employment of OVs and identify their continuing education and training needs through a survey. The results showed that there is a relatively high average age and a low proportion of females among OVs in Europe. Findings also suggest the need for adaptations in education and training to address upcoming demographic changes.
Article
Food Science & Technology
Morgane Salines, Thomai Lazou, Jose Gomez-Luengo, Janne Holthe, Ivan Nastasijevic, Martijn Bouwknegt, Nikolaos Dadios, Kurt Houf, Bojan Blagojevic, Dragan Antic
Summary: In Europe, a risk-based approach to meat safety system has been recognized as a way to modernize the system. The categorization of abattoirs based on hygiene and the use of harmonized epidemiological indicators (HEIs) has been suggested as an essential component. However, there is limited research on abattoir risk categorization. This study aims to provide an overview of risk categorization systems in European abattoirs and explore their criteria and relevance for competent authorities. A questionnaire was sent to representatives of 35 European competent authorities, and the results showed that 78% of the countries categorized abattoirs systematically based on food safety risk. The main purpose was to adapt the frequency of official controls. The criteria and complexity of categorization systems varied between countries. Few countries included microbiological testing or HEIs in their systems. The study highlights the need for a practical and science-based framework for abattoir risk categorization in Europe.
Article
Food Science & Technology
Maria Olga Varra, Lenka Husakova, Emanuela Zanardi, Giovanni Loris Alborali, Jan Patocka, Adriana Ianieri, Sergio Ghidini
Summary: In this study, a total of 57 elements in 80 muscle and 80 liver samples of Italian heavy pigs were quantified using inductively coupled plasma mass spectrometry and direct mercury analysis. The analysis aimed to explore the potential of multi-elemental profiles as traceability tools in the meat supply chain. Hierarchical cluster analysis and SIMCA analysis showed that the elemental profiles of pig liver samples could better classify and confirm the declared attributes of pig meat labels, deter potential fraud, and support meat traceability systems.
Article
Food Science & Technology
Ivar Vagsholm, Simone Belluco, Silvia Bonardi, Fredrik Hansen, Terje Elias, Mati Roasto, Eduarda Gomes-Neves, Boris Antunovic, Arja Helena Kautto, Lis Alban, Bojan Blagojevic
Summary: The purposes of meat inspection are to protect consumer health, maintain the reputation of meats, and detect communicable diseases of animals before they become uncontrollable. It is also important to protect animal welfare and address issues of food fraud.
Article
Food Science & Technology
Lis Alban, Boris Antunovic, Madalina Belous, Aivars Berzins, Silvia Bonardi, Rosa Maria Garcia-Gimeno, Ian Jenson, Arja Helena Kautto, Michal Majewski, Derk Oorburg, Ioannis Sakaridis, Alexandrina Sirbu, Madalena Vieira-Pinto, Ivar Vagsholm, Jesper Valentin Petersen
Summary: A questionnaire survey was conducted to investigate the procedures and responses of different countries when pigs are slaughtered too early after treatment with antimicrobials. A best practice model was developed, involving quantitative risk assessment and consideration of maximum residue limits and acceptable daily intake values, in order to make risk-based management decisions.
Article
Food Science & Technology
Abbey Olsen, Silvia Bonardi, Lisa Barco, Marianne Sandberg, Nina Langkabel, Mati Roasto, Michal Majewski, Brigitte Brugger, Arja H. Kautto, Bojan Blagojevic, Joao B. Cota, Gunvor Elise Nagel-Alne, Adeline Huneau, Riikka Laukkanen-Ninios, Sophie Lebouquin-Leneveu, Ole Alvseike, Maria Fredriksson-Ahomaa, Madalena Vieira-Pinto, Eija Kaukonen
Summary: Campylobacter is a significant foodborne pathogen in Europe, mainly transmitted through undercooked poultry meat. Many European countries have implemented measures to reduce human exposure to Campylobacter from broiler meat. National action plans have been effective in reducing the incidence of human campylobacteriosis, as demonstrated by Iceland.
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
