Foodsafety and emerging technology

1. ENS 505 Environmental health and safety(1+1)
FOOD SAFETY AND EMERGING
TECHNOLOGIES
"Harnessing Innovations for a Safer Food Future"
Suparna K
2023506012

2. Food safety
Food safety refers to the proper food handling
procedures applied during food preparation,
processing, storage, and distribution of the products
in order to avoid foodborne illness.

3. Why Food safety ?
● Foodborne pathogens
● Chemical substances
● Physical contamination
rotection from Foodborne diseases
Safe food handling includes food
manufacturing processes that not
only protect the consumer but
also consider the environment.
Sustainable food
production
A food business can cut waste as a
result of a better food production
process.
Reduce waste
Defective product recalls cost companies
more
Reduced cost from food
safety issues
If food safety practices are applied
in a food service establishment,
hazards can be prevented
A better way of
living

4. Food safety regulations in a globalized
world
Details a proactive management
plan for food safety relevant for any
organization along the food supply
chain
ISO 22000
International standard for
performing audits of food
manufacturing processes.
IFS Food 6.1
Provides detailed safety
programs tailored to the
specific concerns of
different food industry
players.
SQF
Hazard Analysis and Critical Control Points
Designed to counter health hazards by
identifying potential food safety problems
before they happen
HACCP
Good Manufacturing Practices
Internationally recognized quality assurance
guidelines for the production of food, beverages,
cosmetics, pharmaceuticals, dietary
supplements
GMP

5. EMERGING FOOD SAFETY
TECHNOLOGIES
Innovative
Detection and
Safety
Measures
Tracebility and
Transperancy Smart Monitoring and
Control

6. ■ Use of electromagnetic waves of certain frequencies to
generate heat in a material.
■ It is preferable to conventional heating processes because
they require less time to rise to the desired process
temperature
■ Radio frequency heating systems for the purpose of food
pasteurization or sterilization are not yet fully
commercialized
■ Subjecting liquid foods to its high electric fields, and found
it to be both efficient for pathogen inactivation and cost-
effective
Microwave and Radio Frequency Electric Field (RFEF)
Processing

7.  Here, electrical currents are passed through foods to
rapidly increase the temperature for either cooking or
sterilization purposes.
 Its principal advantage is its ability to rapidly and
uniformly heat liquid products containing large
particulates
 Ohmically processed foods also boast shelf life
comparable to that of canned and sterile, aseptically
 One emerging application of ohmic heating is fruit
peeling, which may greatly reduce the use of lye
common to such operations, and results in
environmental benefits since no emissions result from
ordinary electricity.
Ohmic Heating

8. ■ Air Purification and Surface Disinfection
UV-C lamps can be installed in air
handling units to sterilize the air as it circulates through the
facility, reducing the risk of airborne contamination
UV-C light can effectively kill bacteria,
viruses, and other microorganisms that may contaminate
surfaces and cause foodborne illness
■ Water Treatment and Food Preservation
UV-C light can be used to sanitize water
used in food processing and production as well
■ Retention of Bioactive Compounds
It is used for its antimicrobial properties
in the food industry and to improve and/or preserve the
nutritional properties of fruit and vegetables.
■
UV-C Light

9. ■ PEF has proved to be an excellent microbial inactivation
method for liquid products.
■ The benefit of PEF is the retention of product quality and
freshness.
■ Improvements in PEF technology have resulted in an
intervention technology that effectively kills vegetative
bacteria, yeasts and molds, retains product quality and
freshness
■ Inexpensive when compared to other nonthermal systems.
Pulsed Electric Field

10.  This uses high voltage electricity to ionize a gas (such as air) in order
to generate a plasma field
 Bacteria, viruses and spores that are exposed to this nonthermal
gaseous energy in the form of reactive chemical species are
eliminated on contact
 FSIT researchers are conducting studies with Drexel University that
indicate cold plasma decontaminate the surface of produce without
destroying organoleptic attributes.
 NTP was applied to apples that had been inoculated with L. innocua
which is a surrogate for pathogen L. monocytogenes.
 This led to a 90% reduction of the bacterium on the apple surface
without altering the appearance of the treated apples during
subsequent storage.
Cold Plasma/Nonthermal Plasma (NTP)

11.  Antimicrobial Packaging :By loading the fabric with quaternary
ammonium salts that contain isocyanate moiety (CAI) and
sulphopropyl betaine (SPB) by soaking-drying process.
 PLA (Polylactic Acid) Packaging: Derived from corn starch, PLA is
a widely used biodegradable material for food packaging.
 Edible Water Pods: Innovative packaging solutions, such as edible
water pods made from seaweed, provide an alternative to single-use
plastic bottles.
 A chitosan packaging: film can protect the food by multiple
mechanisms like blocking the microorganism’s access to the food as
any physical barrier , hinder the respiratory activity by blocking
oxygen transfer and can cause a physical obstruction so that
microorganisms cannot reach the nutrients.
Biodegradable and Antimicrobial
Packaging

12. ■ This is a relatively new process that has been
commercialized for the surface pasteurization of ham and
other meat products.
■ Infrared lamps radiate heat at a relatively low temperature,
helping to reduce bacteria on the surface of ready-to-eat
meat product while retaining product quality.
■ Infrared heating systems can be applied effectively to pre-
packaged RTE meat products, and infrared sensors
combined with other intervention technologies provide a
promising tool for inactivation of bacteria on post-
packaged product.
Infrared Heating

13. ■ applied to inactivate microbes in heat-sensitive liquid and
solid foods
■ involves placing a flexible packaged product into a handling
basket that is placed into a vessel in which ultra-high
hydrostatic pressure of between 80,000-130,000 pounds per
square inch (psi) is uniformly applied to both pre- and post-
packaged foods
■ HPP can extend the shelf life by two- to three-fold over a
non-pasteurized counterpart, and improve food safety.
■ In recent research, FSIT scientists found that HPP treatment
at 25C can significantly reduce E. coli populations in tomato
juice and liquid whole eggs.
High Pressure Processing

14. ■ Temperature Monitoring
■ Humidity and Moisture Monitoring
■ Big Data Analytics
■ Machine Learning Algorithms
■ Condition Monitoring
■ RFID and QR Code Tracking
■ Smart Appliances
■ Mobile Apps
■ Temperature-Controlled Shipping Containers
■ Smart Refrigerators with Food Spoilage Alert
Smart Monitoring and Control
Internet of things

15.  Play a crucial role in the food safety industry by harnessing large datasets to
identify patterns, assess risks, and predict potential issues.
Components of Data Analytics and Predictive Modeling:
a. Data Collection
b. Data Processing
c. Algorithm Selection
d. Model Training
e. Continuous Improvement
Applications in Food Safety:
a. Predictive Microbiology
b. Supply Chain Traceability
c. Quality Control and Defect Detection
IBM Food Trust: - provides transparency and visibility across the supply chain
Mars Food Safety Program: - utilizes data analytics to assess risks and
implement preventive measures.
USDA Food Safety and Inspection Service (FSIS): - employs predictive
modeling to identify patterns related to foodborne illnesses
Data Analytics and Predictive Modeling

16. Artificial Intelligence (AI) is transforming the food safety landscape by providing advanced tools for risk
assessment, quality control, and real-time monitoring. Through machine learning algorithms and data
analysis
■ Early detection and prevention of contamination risks.
■ Improved quality control and consistency.
■ Enhanced traceability and transparency in the supply chain.
Increased efficiency in compliance monitoring and reporting.
Future perspective:
a. Integration with Emerging Technologies: - Combining AI with other emerging technologies
like blockchain and 5G for more comprehensive solutions.
b. Explainability and Transparency: - Addressing challenges related to the transparency and
explainability of AI models, especially in industries with strict regulatory requirements.
c. Customization and Adaptability: - Developing AI systems that can be easily customized to
specific food safety needs and adaptable to evolving challenges.
Artificial Intelligence (AI)

17. ■ A blockchain is a digital system for recording trade transactions among multiple trading
parties in a tamperproof way
■ BT technology enables systems to be checked for food fraud and product tampering
instantaneously, permits the identification and classification of product waste within supply
chains, can rapidly identify food contamination issues, aiding in rapid product recalls, and can
improve transit security, thereby reducing food spoilage.
■ Companies like Bumble Bee Foods ,Nestlé, Tyson foods uses this technology
■ The China Animal Health and Food Safety Alliance (CAFA) has adopted VeChain traceability
blockchain
■ Australia has developed blockchain efforts to ensure a transparent food supply chain. Fruit
and vegetable exporter Fresh Supply Co’s has partnered with SproutX, an Australian based
blockchain accelerator, in developing a blockchain powered traceability system that utilizes
IoT/QR codes.
Traceability and Transparency
Blockchain Technology

18. RFID is employed to track and trace food products throughout the supply chain,
providing real-time visibility and data accuracy.
Components of RFID:
a. RFID Tags
b. RFID Readers
c. Antennas
d. RFID Software
Applications in Food Safety:
a. Supply Chain Visibility
b. Temperature Monitoring
c. Shelf Life Tracking
d. Recall Management
Radio-Frequency Identification (RFID)

19. ■ Cadbury chose pathatrix because it allows food
manufacturers to increase the number of food samples
tested for pathogens in a shorter amount of time
■ The Pathatrix provides Cadbury with a validated science
based , science based solution to a rigorous demand of
highly interdependent and time critical supply chain
■ The system can also be configured to save time by using
a pooling system to analyse five sub-samples for
pathogens simultaneously
Cadbury and Pathatrix

20. ■ The soft drink giant launched a limited edition soda created
using AI technology.
■ Coca-Cola Y3000 is billed as “the first futuristic flavor co-
created with human and artificial intelligence.”
■ The taste of the Y3000 beverage was a two-step process. First,
researchers at Coca-Cola collected “key flavor preferences and
trends to understand what consumers imagine and think the
future tastes like,” a representative for the company told CNBC
Make It.
■ Then, that information was crunched by Coke’s artificial
intelligence system to “help develop flavor profiles and along
with food safety precautions ”
Coco Cola and its new AI

21. ■
Aavin uses Fourier Transform Infrared (FTIR) analysis
■ It is a spectroscopic technique that makes use of the naturally occurring
electromagnetic spectrum defined by the wavelengths between 2,500nm and
25,000nm.
■ It is used to screen for abnormalities in milk to check if it has been
cleaning fluids. The screening is done at the same time as the compositional
performed and no extra equipment or time is required.
It works by testing a sample of milk against a profile for normal milk. Natural
particular infrared spectrum – a unique fingerprint. Using FTIR analysis, it is
an analyser to recognise the spectra (or fingerprint) representing pure raw
Aavin and FTIR Technology