An intelligent value stream-based approach to collaboration of food traceability cyber physical system by fog computing

Good advanced food traceability systems help to minimize unsafe or poor quality products in food supply chain through value-based process. From the emerging technologies forthcoming for industry automation, future advanced food traceability system must consider not only cyber physical system (CPS) and fog computing but also value-added business in food supply chain. Accordingly, this study presents a novel intelligent value stream-based food traceability cyber physical system approach integrated with enterprise architectures, EPCglobal and value stream mapping method by fog computing network for traceability collaborative efficiency. Furthermore, the proposed intelligent approach explores distributive and central traceable stream mechanism in assessing the most critical traceable events for tracking and tracing process. Successful case study, software system design and implementation demonstrated the performance of the proposed approach. Furthermore, experiment shows the better results obtained after the simulation execution for intelligent predictive algorithm.     

Indian perspective in food traceability: A review

India is the second largest producer of fruit and vegetables in the world. Fruit production in India has increased 89% in the last decade. In the present paper It is exposed the necessity for a proper traceability in the Indian food industry, because the sector is demanding an adequate system due to the precarious nature of existing supply chain, and to reduce the numerous cases of food safety incidents and fraudulence. This work also presents the existing traceability techniques in India which include RFID, Holograms, Barcode, Nuclear techniques and other tracking media to monitor production process. Furthermore it is revealed the initiatives implementation from APEDA and its association with GS1 India in the form of Anarnet, Peanut.net, Meat.net, and Grapenet for the Indian farming products, as well as several ICTs initiatives that are actively working in many states of India.However the development of an effective food traceability system is affected by a numbers of factors like restrictive government marketing standardization, insecure policies and unstable actions for food safety, underdeveloped and unorganized infrastructure in market area and the supply chains, from the farmers to non-existent cold chain facilities and small local stores, and inadequate agricultural practices with large number of small and medium industries and famers. Therefore an effective food traceability system is not only an important tool to manage food quality and safety risks, but also to promote the development of effective supply chain management in India.     

Controlling the environmental impact of the food industry: an integral approach

The food industry generates large amounts of solid and liquid wastes and consumes considerable amounts of water. Most of these wastes are biodegradable and putrescible, and may contain valuable resources. The environmental and economic impact of food processing may be high unless effective environmental control systems are in place. Modern environmental control strategies feature efficient waste treatment systems to reduce the environmental impact, as well as measures to minimize waste generation and to maximize resource recovery and upgrading, efficient water conservation, recycling and waste segregation. These key concepts of environmental process integration are reviewed in the context of environmental control in the food industry. Particular attention is paid to environmental auditing as a tool for identification, implementation and control of an environmental management system.     

HACCP-based approach to the derivation of an on-farm food safety program for the Australian red meat industry

The standard Codex HACCP approach was modified to allow a hazard analysis to be conducted at an industry level which could then be used to derive appropriate on-farm food safety control measures for cattle, sheep and goat production in Australia. Scientific information from a through chain risk profile of the red meat industry was used as a major resource for the hazard analysis. The process resulted in the identification of critical control points for control of bovine spongioform encephalopathy (BSE), prevention of violations of maximum residue limits with agricultural and veterinary chemicals and infection with Cysticercus bovis (Beef Measles). By applying this HACCP-based approach it was determined that the application of a simple set of good agricultural practices (GAP) on-farm would be effective in ensuring low risk. It was, therefore, concluded that on-farm food safety schemes may not warrant full HACCP plans at the individual enterprise level as long as appropriate GAP is in place. The results provide red meat producers with the elements of a HACCP-based food safety scheme that is scientifically justifiable, understandable and realistic to apply which are essential elements that underpin successful implementation and compliance by industry. Subsequently, an on-farm food safety program has been developed to provide an appropriate level of protection for consumers as well as to protect Australia’s trade from food safety-related issues.     

Sensors for the food industry

This article presents an overview of the results of a five-year research project on sensors for the food industry in Japan. This project was a government-sponsered research programme involving the food industry and the instrumentation industry, coordinated by the Japanese Ministry of Agriculture, Forestry and Fisheries. The programme focussed on 17 food processing operations and quality control tasks, where the need for an on-line (or rapid at-line) measurement had been established. The instrument development work employed biosensors pH and gas sensors, optical-imaging devices, as well as near-infrared, microwave, ultrasound and mechanical resonance techniques, together with robotics and advanced data-processing techniques.     

Anti-counterfeit code for aquatic product identification for traceability and supervision in China

There are not or weak anti-counterfeit functions in the current traceability system. As a result, the counterfeiters could imitate this system easily. This phenomenon had a large impact on the traceability system construction and on consumer trust in the traceability information. The aim of our research was to construct an anti-counterfeit code for aquatic product identification, for traceability and supervision of aquatic enterprises in the domestic market. The aquatic products batch code (APBC) was in the form of a segmented combination encoding an enterprise identification code, a product code and a check code, which implements a combination of traceability and supervision. An encryption algorithm based on the Advanced Encryption Standard (AES) was designed for decimal anti-counterfeit code based on the unique identification of the aquatic trace units. Simulation tests indicated that a diffusion rate of greater than 90% was achieved when the encryption was run four or more times, thereby leading to the implementation of an anti-counterfeiting technique for aquatic traceability, known as “one time, one code”. The anti-counterfeit code combined with GS1 was used in a product label, and the method has a high level of security and is used for supervision and tracing of aquatic products in China.     

Seafood traceability issues in Chinese food business activities in the light of the European provisions

Over the years, the European Union has developed a comprehensive legal framework to ensure seafood traceability. In fact, in this sector, where the complexity of the marketing patterns has reduced the efficiency of controls, frauds are becoming widespread. Moreover, the rapid growth of Chinese communities has led to an increase of importations from Asia, which sometimes do not fully respect rules on traceability. In this study, we performed a survey on seafood products collected from the market of the Chinese community of Prato (Italy), to assess the frequencies and types of non-compliance in the light of the requirements established by the European traceability legislation on fisheries and aquaculture. Examination of labels and contents of Chinese seafood products imported to Italy found that 83% did not meet EU requirements for traceability.Overall, this survey put into light the difficulties of the ethnic communities to conform to the European rules, the need to adapt the control system to the fast developing trade reality at all levels of the chain and the advisability to create standards that could be adopted worldwide.     

Reporting of traceability and food safety data in the culinary herb and spice chains

Reporting of information is crucial to enable backward and forward tracing of food along the chain, which is of main importance in case of non-compliance with legal obligations on food safety. Thus, food business operators in the European Union (EU) must enable tracing of any foodstuff one step forward and one step back. However, flux of information relevant for traceability and food safety can be a challenge in the supply chains of dried culinary herbs and spices.Results of a survey among herb/spice businesses – either located within the EU or exporting dried herbs/spices to the EU – showed the widespread use of electronic systems for recording and processing of traceability/food safety data. However, automated capture of transaction data and automated read-out/processing of reported data were rare. The survey indicates that besides electronic documents, typed paper documents are often exchanged between businesses. For data delivery along the chain, paper documents filled in by hand are still used – even in the EU or upon import to the EU. The document type as well as the forms varied, particularly in case of incoming herbs/spices. The forms used for reporting by the survey participants or by their suppliers covered mostly individual/company-specific forms. Standardised forms provided by herb/spice associations were rarely shared between these businesses. The extent of reporting of traceability data upon import to the EU and within the EU appears to be sufficient. Some additional traceability data that promote product tracing, such as the country of harvest, were frequently reported. Same was true for information on food safety hazards.     

Testing improvements in the chocolate traceability system: Impact on product recalls and production efficiency

The primary aim of food traceability is to increase food safety, but traceability systems can also bring other benefits to production systems and supply chains. In the literature these benefits are extensively discussed, but studies that quantify them are scarce. In this paper we propose two hypothetical improvements of the traceability system within the chocolate production system and supply chain and we illustrate the resulting benefits by using a case study. Based on the case study, we quantify the influence of these improvements on production efficiency and recall size in case of a safety crisis by developing a simulation tool. These results are aimed to illustrate and quantify the additional benefits of traceability information, and could help food industries in deciding whether and how to improve their traceability systems.     

Yield and amplificability of different DNA extraction procedures for traceability in the dairy food chain

Seven DNA extraction procedures were compared for their ability to produce good quality DNA if applied to outputs of the dairy food chain. The efficacy and the efficiency of the protocols were tested. PCR and Real-time PCR specific amplification with appropriate bovine primers were used to assess the quality of the genomic DNA extracted with the compared procedures. The results were also evaluated from the economical point of view, in order to determine which of the seven protocols was the simplest, the most reliable and the most affordable for molecular traceability within this important food chain in order to protect producers from unfair competition and consumers from frauds and adulterations.     

Strengths and limitations on the operating mechanisms of traceability system in agro food,China

Traceability system can effectively trace food quality and reduce safety scares. Recent researches on traceability systems in China focus on technology innovation, traceability system management, and determinants of traceability system implementation. This paper proposes four criteria to analyze strengths and limitations of the operating mechanisms. The result shows the operating mechanism of traceability system in Chinese agribusiness can be classified into three categories and none of operating mechanism of traceability system completely meets the agribusiness traceability service requirement, and each of the three operating mechanisms has its own strengths and limitations. It is suggested that an integrated mechanism is needed to implement traceability system in agribusiness.     

A survey of automation practices in the food industry

Over the last few years, the food manufacturing industry has experienced unprecedented growth and became one of the major forces in the US economy. Some recently published surveys [N.A. Aly, A survey on the use of computer-integrated manufacturing in food processing companies, Food Technol. 43 (3) (1989) pp. 82–87; R.H. Caro, W.E. Morgan, Trends in process control and instrumentation, Food Technol. 43 (7) (1991) 62–66] indicate that the food industry has been rather slow to adopt new automation technologies, yet considering utilizing such technologies in the near future. A nationwide scientific survey of US food manufacturers was conducted to better determine the current state of automation in the food industry. The survey also included system integrators and equipment suppliers that sell goods and services to US food manufacturers. It has been determined that although there has been a significant increase in food process automation over the last decade, the current level of automation is extremely variable. Larger manufacturing plants are generally better automated and have less desire for future technological evolution. Equipment suppliers and system integrators are more advanced in the field of food process automation, but this advancement is seldom used due to food industry's low demand for advanced technologies.     

Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study

This work aims to present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programmes (oPRPs) and the HACCP plan in the food supplement industry according to the ISO 22000 standard. This study focused on the manufacture of propolis, royal jelly and vitamin C ampoules, sold as energy boosters. Seven of the 13 hazards identified in this study were significant: two hazards were in the reception step (residues of pesticides, antibiotics and/or heavy metals (code 2) and contamination by pathogens (code 3)), two in the ingredients weighing step (cross-contamination by metabisulphite (code 9) and contamination by pathogens (code 10)), one in the mixture preparation step (contamination by pathogens and/or proliferation of microorganisms (code 11)) and two in the ampoule-filling and -sealing step (cross-contamination by metabisulphite (code 12) and contamination by pathogens (code 13)). After assessing the control measures, critical control points (CCPs) were determined in the hazards with codes 2, 9 and 12, which could be managed by an HACCP plan. The remaining hazards were managed by establishing oPRPs. Implementation of the ISO 22000 standard in the food supplement industry guarantees food safety and helps improve their competitiveness in the global market.     

Importance of acetic acid bacteria in food industry

Acetic acid bacteria (AAB) comprise a group of gram-negative or gram-variable, ellipsoidal to rod-shaped cells that have an obligate aerobic metabolism with oxygen as the terminal electron acceptor. In the first classification of AAB, two main genera were determined as Acetobacter and Gluconobacter, but nowadays twelve genera are recognized and accommodated to the family Acetobacteraceae, the Alphaproteobacteria: Acetobacter, Gluconobacter, Acidomonas, Gluconacetobacter, Asaia, Kozakia, Swaminathania, Saccharibacter, Neoasaia, Granulibacter, Tanticharoenia and Ameyamaea. Isolation, purification, identification and preservation of AAB are very difficult. Phenotypic methods based on physiological abilitiesies have been used for identification of AAB by using various media. These phenotypic properties have now been complemented or replaced by molecular techniques, which are DNA and RNA based techniques.AAB are widespread in nature on various plants (fruits, cereals, herbs, etc.). They are important microorganisms in food industry because of their ability to oxidize many types of sugars and alcohols to organic acids as end products during fermentation process. The best known industrial application of AAB is vinegar production. This group of bacteria is also used in cellulose and sorbose production. On the other hand, the oxidizing ability of AAB could have spoilage effect in some products such as in wine. The aim of the present review is to introduce the importance of AAB in food industry by showing their current taxonomy, enumeration, isolation and identification methods, isolation sources and beneficial effects in food production systems.     

Evaluation of SICAN performance for biofouling mitigation in the food industry

Biological fouling in food industry leads to an increase in maintenance costs, decreases operational efficiencies and promotes food contamination leading to economic losses and the dissemination of foodborne pathogens. In order to maintain production efficiency and hygienic standards, cleaning in place (CIP) procedures are required. However, the existence of critical zones shielded from the main flow carrying the CIP disinfectants requires new strategies for reducing biofilm buildup and/or easy to clean surfaces. In this work, a Diamond-Like Carbon (DLC) coating modified by incorporation of silicon (a-C:H:Si or SICAN), was evaluated regarding bacterial adhesion, biofilm formation and cleanability. Assays included the natural flora present in industrial water (from a salad washing line) and Escherichia coli, one of the most persistent foodborne microorganisms.Results show that bacterial adhesion and biofilm formation on SICAN and stainless steel were similar, thus surface modification was not able to prevent biological fouling development. However, it was verified that after performing a cleaning protocol with chlorine, reduction of bacterial counts was much higher in SICAN (about 3.3 Log reduction) when compared to stainless steel (1.7 Log reduction). Although full biofilm recovery was observed on both surfaces 18 h after treatment, an operational window was identified for which processes with cleaning intervals of about 6 h could potentially use SICAN surfaces on critical areas (such as dead zones, crevices, corners, joints) and therefore operate at a much higher hygienic level than the one attained with stainless steel.     

A survey of control system validation practices in the food industry

Over the last decade, there has been a significant increase in use of digital control systems in the food manufacturing industry. The additional tasks with which digital controllers are burdened make their function much more complex than the electro-pneumatic-mechanical systems they replace. Potential control system failures can affect operator and process safety. Proper control system validation measures can prevent such potentially tragic failures. To our knowledge, there does not exist any published information regarding the validation practices within the food manufacturing industry. A nationwide scientific survey of US food manufacturers was conducted to determine such information. This survey also included system integrators and equipment suppliers that sell goods and services to the US food manufacturers. It has been determined that the majority of food manufacturers delegate the responsibility for control system validation to a third-party, such as equipment supplier, system integrator or a consulting firm, with little understanding of the validation process and its importance. Only a few food manufacturing companies utilize validation resources available from equipment suppliers and system integrators. Equipment suppliers and system integrators should combine their efforts to provide the food industry with formal and comprehensive training and maintenance programs for the equipment as well as the system that controls it.     

Using the Health Action Model to plan food safety educational materials for Hispanic workers in the mushroom industry

Sometimes educational materials do not work because they are designed without examining the worksite social and environmental factors affecting the target audience. Educational materials based on application of theory-based models may address more effectively the cause of food safety problems. The objective of this project was to use the Health Action Model (HAM) as a framework for developing food safety educational materials for Hispanic workers in the mushroom industry. HAM identifies five constructs or systems that represent conditions surrounding mushroom workers: Baseline food safety knowledge, normative system, motivational system, food safety/belief system, and appropriate working environment and conditions. Some refinements of the motivational construct were made for its use in this research. The Health Action Model provided a framework in which the variables that influence food safety behaviors were identified and described. The findings provided by using this framework were helpful to identify factors that should be taken into account in designing an educational intervention for Hispanic workers in the mushrooms industry. It is felt that the HAM model can be used as a guide to develop customized food safety educational materials at a variety of different settings and target audiences in food production facilities.     

The impacts of the food traceability system and consumer involvement on consumers' purchase intentions toward fast foods

This study aims to ascertain whether or not the Food Traceability System (FTS) can decrease an individual's perceived uncertainty and strengthen his/her purchase intention regarding fast foods. A website-based questionnaire study was conducted in Taiwan and a total of 435 valid subjects collected. The empirical results of structural equation modeling (SEM) analysis indicate that when a fast food store adopts FTS then consumers' perceived uncertainty can be reduced because both their perceived information asymmetry and fears of seller opportunism are also reduced, which in turn strengthen their purchase intentions regarding fast foods. In addition, with FTS, not only are both consumers' perceived product diagnosticity and informativeness are increased but consumers' trust in the farmer's records kept for this system is also increased, which in turn mitigate both consumers' perceived information asymmetry and fears of seller opportunism. Finally, the higher the degree of involvement an individual has and the more FTS mitigates his/her perceived uncertainty, the higher his/her purchase intention regarding fast foods than otherwise. Based on the findings from this study, attempts are made to provide some suggestions to the public health sector and the fast food marketers to promote FTS.