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Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Hazard Analysis and Critical Control Points (HACCP)01:30

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
Non-equilibrium in the Cell01:16

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An important concept in studying metabolism and energy is that of chemical equilibrium. Most chemical reactions are reversible. They can proceed in both directions, releasing energy into their environment in one direction, and absorbing it from the environment in the other direction. The same is true for the chemical reactions involved in cell metabolism, such as the breaking down and building up of proteins into and from individual amino acids, respectively. Reactants within a closed system...
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Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

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Related Experiment Video

Updated: Jun 13, 2026

Simulation of a Scaled Assembly Process with Collaboration of a Robotic Arm and Monitoring through a Vision System for Quality Control
05:47

Simulation of a Scaled Assembly Process with Collaboration of a Robotic Arm and Monitoring through a Vision System for Quality Control

Published on: August 29, 2025

Artificial intelligence in food safety.

Floor van Meer1, Masami Takeuchi2, Phillis E Ochieng2,3

  • 1Wageningen Food Safety Research, Wageningen, The Netherlands. floor.vanmeer@wur.nl.

NPJ Science of Food
|June 11, 2026
PubMed
Summary
This summary is machine-generated.

Artificial Intelligence (AI) is transforming food safety by leveraging agrifood data. This review outlines AI applications, challenges, and future opportunities in ensuring safer food through advanced technology.

Related Experiment Videos

Last Updated: Jun 13, 2026

Simulation of a Scaled Assembly Process with Collaboration of a Robotic Arm and Monitoring through a Vision System for Quality Control
05:47

Simulation of a Scaled Assembly Process with Collaboration of a Robotic Arm and Monitoring through a Vision System for Quality Control

Published on: August 29, 2025

Area of Science:

  • Food Science and Technology
  • Computer Science and Engineering
  • Public Health and Epidemiology

Background:

  • Artificial Intelligence (AI) is increasingly integrated into various sectors, including food safety.
  • Agrifood systems generate substantial data that can be harnessed by AI applications for enhanced food safety.
  • Existing research highlights the growing impact and potential of AI in food safety domains.

Purpose of the Study:

  • To provide a comprehensive overview of AI applications across different fields of food safety.
  • To introduce a structured framework for analyzing AI in food safety, covering research domains, application contexts, data collection, and AI techniques.
  • To systematically review and categorize over 150 peer-reviewed publications on AI in food safety.

Main Methods:

  • Systematic literature review utilizing the AI tool ASReview for active learning and paper prioritization.
  • Analysis of over 150 peer-reviewed journal publications.
  • Categorization of reviewed studies based on a defined framework (research domain, application context, data collection, AI technique).

Main Results:

  • Identified diverse applications of AI across various food safety domains.
  • Established a framework for understanding the landscape of AI in food safety research.
  • Detailed the methods and techniques employed in current AI-driven food safety studies.
  • Summarized key findings from over 150 reviewed publications.

Conclusions:

  • AI presents significant opportunities to enhance food safety through data-driven insights and applications.
  • Challenges remain in the implementation and adoption of AI in food safety systems.
  • Future research should focus on addressing these challenges and exploring novel AI applications for improved food safety outcomes.