Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing

Kyaw, Khin Sandar; Adegoke, Samuel Chetachukwu; Ajani, Clement Kehinde; Nwabor, Ozioma Forstinus; Onyeaka, Helen

doi:10.1080/10408398.2022.2118660

Cited by 12 publications

(5 citation statements)

References 168 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To eliminate Salmonella in ground chicken, Oscar (2017) developed a multiple-layer feedforward neural network model [ 140 ]. An automated food processing line guided by AI was conceptually designed to improve the microbial detection and quality evaluation of liquid foods [ 141 ]. Virtualization and mathematical modelling represented a new and sophisticated strategic tool for designing and innovating the food processing system [ 142 ].…”

Section: Abstract and Hot Spotsmentioning

confidence: 99%

Artificial Intelligence in Food Safety: A Decade Review and Bibliometric Analysis

Liu

Wang

Zhang

et al. 2023

Foods

View full text Add to dashboard Cite

Artificial Intelligence (AI) technologies have been powerful solutions used to improve food yield, quality, and nutrition, increase safety and traceability while decreasing resource consumption, and eliminate food waste. Compared with several qualitative reviews on AI in food safety, we conducted an in-depth quantitative and systematic review based on the Core Collection database of WoS (Web of Science). To discover the historical trajectory and identify future trends, we analysed the literature concerning AI technologies in food safety from 2012 to 2022 by CiteSpace. In this review, we used bibliometric methods to describe the development of AI in food safety, including performance analysis, science mapping, and network analysis by CiteSpace. Among the 1855 selected articles, China and the United States contributed the most literature, and the Chinese Academy of Sciences released the largest number of relevant articles. Among all the journals in this field, PLoS ONE and Computers and Electronics in Agriculture ranked first and second in terms of annual publications and co-citation frequency. The present character, hot spots, and future research trends of AI technologies in food safety research were determined. Furthermore, based on our analyses, we provide researchers, practitioners, and policymakers with the big picture of research on AI in food safety across the whole process, from precision agriculture to precision nutrition, through 28 enlightening articles.

show abstract

Section: Abstract and Hot Spotsmentioning

confidence: 99%

Artificial Intelligence in Food Safety: A Decade Review and Bibliometric Analysis

Liu

Wang

Zhang

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Recent decades have witnessed an increase in modern technologies, which offers many benefits, including the ability to detect pathogens automatically, the ability to move and the ability to operate quickly [47,48]. A quick detection method is critical since it can identify pathogens in raw and processed foods, which is important for the food industry [49]. Using quick diagnostic techniques, small quantities of infections in food can be detected [50].…”

Section: Introductionmentioning

confidence: 99%

An Overview of the Public Health Challenges in Diagnosing and Controlling Human Foodborne Pathogens

et al. 2023

View full text Add to dashboard Cite

Pathogens found in food are believed to be the leading cause of foodborne illnesses; and they are considered a serious problem with global ramifications. During the last few decades, a lot of attention has been paid to determining the microorganisms that cause foodborne illnesses and developing new methods to identify them. Foodborne pathogen identification technologies have evolved rapidly over the last few decades, with the newer technologies focusing on immunoassays, genome-wide approaches, biosensors, and mass spectrometry as the primary methods of identification. Bacteriophages (phages), probiotics and prebiotics were known to have the ability to combat bacterial diseases since the turn of the 20th century. A primary focus of phage use was the development of medical therapies; however, its use quickly expanded to other applications in biotechnology and industry. A similar argument can be made with regards to the food safety industry, as diseases directly endanger the health of customers. Recently, a lot of attention has been paid to bacteriophages, probiotics and prebiotics most likely due to the exhaustion of traditional antibiotics. Reviewing a variety of current quick identification techniques is the purpose of this study. Using these techniques, we are able to quickly identify foodborne pathogenic bacteria, which forms the basis for future research advances. A review of recent studies on the use of phages, probiotics and prebiotics as a means of combating significant foodborne diseases is also presented. Furthermore, we discussed the advantages of using phages as well as the challenges they face, especially given their prevalent application in food safety.

show abstract

“…It was found to be more effective against the microbial and enzymatic activities as it ensures the product stability by damaging the microbial membrane and instigating depolymerization of macromolecules without affecting the quality. Thermosonication (TS) is an efficient, rapid, and reliable alternative to replace conventional thermal processing because it is a process that effectively inactivates pathogenic microorganisms in a short period of time while preserving crucial functional qualities of food matrices, particularly those that contain compounds that are thermolabile (Kyaw et al, 2022). Process lethality has been achieved at lower temperature levels as compared with traditional thermal processing methods due to the cavitation phenomenon.…”

Section: Introductionmentioning

confidence: 99%

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

Kesavan

Begum

Das

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

Traditional thermal processing technologies are widely used to extend the shelf life of fruit juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices paved the way for alternative food processing technologies. Non‐thermal processing methods can be a substitute for thermal methods because they have no/minimal effect on the nutritive and sensory qualities of fruit juices and improve their storage quality by deactivating enzymes and eliminating microorganisms. In this review article, combined use of thermosonication (TS) with other non‐thermal processing technologies in fruit juice processing has been detailed. Additionally, the impact of TS on the various qualities of fruit juices as well as the TS mechanism have been covered. TS, one of the emerging non‐thermal technologies have been preferred in fruit juice and beverage processing industries over the past few years, due to consumer's preference towards high quality and nutritious food products. When TS is employed in combination with other non‐thermal processing methods, it reduces processing time, improves process efficiency, and reduces power consumption. The content of this review paper might be beneficial for upcoming research and the commercialization of this hurdle‐based approach. Practical Applications Generally, fruit juices were treated using thermal methods (e.g., pasteurization) for extending the shelf life by inactivating microbial and enzymatic activities. But it shows negative impact on the nutritional and sensorial attributes of fruit juices. Non‐thermal technologies like, TS has been preferred as an alternative method for the processing of juices due to their less/no effect on the quality parameters of juices. The benefits of TS as compared with thermal treatments include less flavor loss, significant energy savings, and increased homogeneity. TS reduces the processing temperature and time required for pasteurization of juices and it can be used to make high‐quality fruit juices that are additive‐ and preservative‐free. In the review, the effect of TS on fruit juice quality as well as its combined effect with high pressure processing and pulse electric field processing has been summarized. The finding of this review paper might be helpful for the further exploration of these technologies in the large‐scale food industries.

show abstract

Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing

Cited by 12 publications

References 168 publications

Artificial Intelligence in Food Safety: A Decade Review and Bibliometric Analysis

Artificial Intelligence in Food Safety: A Decade Review and Bibliometric Analysis

An Overview of the Public Health Challenges in Diagnosing and Controlling Human Foodborne Pathogens

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

Contact Info

Product

Resources

About