Safe Food Production with Minimum and Judicious Use of Pesticides

Food Safety ◽  
2016 ◽  
pp. 43-55 ◽  
Author(s):  
Christos A. Damalas
Keyword(s):  
Food Production ◽  
Safe Food

scholarly journals AI-Enabled Efficient and Safe Food Supply Chain

Electronics ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1223
Author(s):  
Ilianna Kollia ◽  
Jack Stevenson ◽  
Stefanos Kollias
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Latent Variable ◽  
Food Production ◽  
Domain Adaptation ◽  
Experimental Studies ◽  
Food Supply Chain ◽  
Food Retail ◽  
Expiry Date ◽  
Safe Food

This paper provides a review of an emerging field in the food processing sector, referring to efficient and safe food supply chains, ’from farm to fork’, as enabled by Artificial Intelligence (AI). The field is of great significance from economic, food safety and public health points of views. The paper focuses on effective food production, food maintenance energy management and food retail packaging labeling control, using recent advances in machine learning. Appropriate deep neural architectures are adopted and used for this purpose, including Fully Convolutional Networks, Long Short-Term Memories and Recurrent Neural Networks, Auto-Encoders and Attention mechanisms, Latent Variable extraction and clustering, as well as Domain Adaptation. Three experimental studies are presented, illustrating the ability of these AI methodologies to produce state-of-the-art performance in the whole food supply chain. In particular, these concern: (i) predicting plant growth and tomato yield in greenhouses, thus matching food production to market needs and reducing food waste or food unavailability; (ii) optimizing energy consumption across large networks of food retail refrigeration systems, through optimal selection of systems that can be shut-down and through prediction of the respective food de-freezing times, during peaks of power demand load; (iii) optical recognition and verification of food consumption expiry date in automatic inspection of retail packaged food, thus ensuring safety of food and people’s health.

scholarly journals (A343) Rebuilding Post Conflict Food Security in Liberia

2011 ◽  
Vol 26 (S1) ◽  
pp. s96-s97
Author(s):  
T.W. Graham
Keyword(s):  
Growth Rate ◽  
Food Security ◽  
Food Supply ◽  
Food Production ◽  
Potable Water ◽  
Food Storage ◽  
Unequal Distribution ◽  
Post Conflict ◽  
Safe Food ◽  
Domestic Food

Liberia's 14 year civil war destroyed domestic agricultural production, veterinary and agricultural education, extension services and domestic food security. These losses severely limited domestic food production, and basic hygiene and sanitation: potable water, abattoirs, cold chain and food storage were greatly diminished. The average Liberian life expectancy fell from 45.8 in 1990 to 41.8 years presently. The population birth and death rate are two of the highest globally with a resulting population growth rate, of 2.7% per annum; this growth rate requires an immediate and concerted focus on domestic food production to alleviate nutritional inadequacy and hunger, trade imbalances and loss of foreign exchange credits. Food supply nationally is presumed adequate because of importation, though domestic production is inadequate. Unequal distribution precludes food security for all Liberians. Value chain augmentation, enhancing food availability across all sectors of Liberian society and ensuring distribution of a safe food supply needs critical development. Infant mortality remains one of the highest in the world (approximately 160/1000 births), much of which is attributed to food insecurity, food contamination and lack of uniformly available potable water. Recreation of Liberia's public health and food security requires redevelopment of disease monitoring and laboratory diagnostic capability to re-establish safe food production and handling practices across all sectors. This will allow determination of endemic disease burden for the principal livestock species: poultry, sheep, goats, cattle and swine. Creation of a national disease surveillance/monitoring system allows for targeted disease intervention, ensuring vaccination for correct serotypes and most critically prevalent diseases. Creation of community level training and support will target intervention of local diseases, but also allow for national prioritization of diseases. Targeting which are most prevalent or most likely to cause production limiting effects will require periodic surveillance, targeted vaccination, and chemotherapeutic intervention and evaluation of therapeutic success.

Training in Food Safety Practices and Food Manufacturing for Safe Food Production

2020 ◽  
pp. 193-205
Author(s):  
José Rafael Linares-Morales ◽  
Arely Prado-Barragán ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Safety Practices ◽  
Food Manufacturing ◽  
Safe Food

scholarly journals Comparative market supply of protein from livestock and fish in the selected urban areas of Rajshahi district in Bangladesh

2017 ◽  
Vol 4 (1) ◽  
pp. 29-36 ◽  
Author(s):  
Md Mizanoor Rahman ◽  
Khan Shahidul Huque ◽  
Nani Gopal Das ◽  
Md Yousuf Ali Khan
Keyword(s):  
Socioeconomic Status ◽  
Food Insecurity ◽  
Seasonal Variations ◽  
Urban Areas ◽  
Food Production ◽  
Resource Base ◽  
Regional Variations ◽  
Initial Work ◽  
Safe Food ◽  
Wet Market

The study was conducted with the objectives to determine the market availability of animal sourced foods (ASF) and fish, and their share in the supply of biomass and protein through visiting the wet markets of metropolitan and municipality areas of Rajshahi district, Bangladesh. A preset questionnaire was used for recording the biomass weight of different ASF and fish in every four days interval in March, 2016. It was found that the supply of ASF (beef, chevon, chicken and egg) and fish in the metropolitan markets (80.20 and 35.89 t/d, respectively) was significantly higher (P<0.05) than any municipality wet market in the district (7.66 and 3.03 t/d, respectively). The market supply of biomass and its protein value of ASF were 3.64 and 4.33 times higher than fish. The chicken shared the highest amount of protein (28.19 %) followed by fish (26.8%), beef (26.21%), eggs (11.46%) and chevon (7.34%) during the study period. However, this initial work does not include milk, and the wet market of ASF and fish may have seasonal variations which needs to be explored through further research. In addition to them, socioeconomic status of consumers and regional variations are important which needs to be studied for addressing resource base safe food production help the strategic reduction of food insecurity in the country by 2030.Res. Agric., Livest. Fish.4(1): 29-36, April 2017

APPLICATION OF ANAEROBIC DIGESTED RESIDUES ON SAFE FOOD PRODUCTION

2002 ◽  
Vol 37 (4) ◽  
pp. 725-735 ◽  
Author(s):  
Ya-juan Shi ◽  
Yong-long Lu ◽  
Dan Liang
Keyword(s):  
Food Production ◽  
Safe Food

scholarly journals Knowledge and Consumer Behavior Related to Safe Practices of Food Handling

2016 ◽  
Vol 2 (1) ◽  
pp. 15 ◽  
Author(s):  
Graziela Alvarez Corrêa da Costa ◽  
Rita De Cássia Akutsu ◽  
Lorenza R. dos Reis Gallo ◽  
Wilma Maria Coelho Araújo
Keyword(s):  
Food Safety ◽  
Self Efficacy ◽  
Food Production ◽  
College Graduates ◽  
Food Poisoning ◽  
Food Handling ◽  
Cronbach’S Alpha ◽  
Cronbach's Alpha ◽  
Handling Practices ◽  
Safe Food

<p class="1"><span lang="EN-US">The purpose of this research was to analyze the perceptions and practices of participants involved in safe food handling. The sample was composed by 204 participants. To assess behavior, knowledge and psychosocial factors, the instrument used was divided in six topics: sociodemographic characteristics; behavioral measures regarding safe food production; measures about knowledge and practices in pest control and food purchase; Food Safety scale with two factors and Cronbach's alpha of 0.75; Credence declaration scale with three factors and Cronbach's alpha of 0.78, both scales with seven points, Likert type; Self-efficacy scale with one factor and Cronbach's alpha of 0.86, also Likert type with five points. A linear model of multiple variance analysis was used to evaluate if the variables gender, age, income, education and professional experience were used to determine the behavioral, knowledge and psychosocial measures. When the detected differences were significant, a post-hoc analysis was used with the Tukey adjustment. The knowledge about safe food production and food poisoning showed that 95.1% of participants consider <em>very important</em> hygiene precautions in food preparation in their homes; 30.4% of participants said that they or someone in their family have developed symptoms related to food poisoning in the last 12 months. The data obtained for self-efficacy showed significant differences for the variables gender, age and education. Women and college graduates replied that they <em>Are Sure they Can Do That </em>when asked about the execution of tasks that promote food safety. </span><span lang="EN-US">These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices in Brasil.</span><strong></strong></p>

scholarly journals INVESTIGATION OF KITCHEN STORAGE OF HOSPITALITY FACILITIES

2017 ◽  
pp. 57-64
Keyword(s):  
Food Production ◽  
Ventilation System ◽  
Storage Conditions ◽  
Air Conditioners ◽  
Physical Conditions ◽  
Food And Beverage ◽  
Cooked Food ◽  
Food And Drink ◽  
Safe Food ◽  
And Storage

Food and beverage service in the hospitality facilities is not for meeting only one physiological requirement for the guests. Preparing food and drink with good quality materials in accordance with hygiene regulations and offering them nicely ties the guests more to operation. Safe food production and services can be performed in a healthy way by providing some conditions. Storage of food in suitable conditions is one of the important steps in the food safety chain. In this study, it is aimed to examine kitchen storage of hospitality facilities in Ankara. For this reason, seven different hospitality facilities in Ankara were visited, kitchen storages were examined and storage conditions were evaluated by taking photographs. At the end of the study, the following results were observed: The shelves used in storage were not properly placed, the materials on the shelves are irregularly placed, the air conditioners were not maintained and the ventilation system was not working well, there was no system in storage and materials were hoarding, containers used were not suitable for storage, the foods stored were not covered, raw and cooked food was stored together, cleaning of the storages was not taken care of. As a consequence, it has been determined that the necessary technical and hygienic conditions to ensure the safe storage of food in the hospitality facilities are insufficient. Inadequacies of physical properties of storage areas and storage of foods as it will be leading to contamination are an important threat to safe food production. In order to be able to provide a safe food and beverage service in hospitality facilities, the necessary physical conditions of the stores, the proper storage of the food with hygienic rules should be ensured and supervised.

Rodenticides - indispensable for safe food production

2002 ◽  
Vol 13 (6) ◽  
pp. 231-232 ◽  
Author(s):  
Stefan Endepols
Keyword(s):  
Food Production ◽  
Safe Food

scholarly journals AI-enabled Efficient and Safe Food Supply Chain

2021 ◽  
Author(s):  
Ilianna Kollia ◽  
Jack Stevenson ◽  
Stefanos Kollias
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Latent Variable ◽  
Food Production ◽  
Domain Adaptation ◽  
Experimental Studies ◽  
Food Supply Chain ◽  
Expiry Date ◽  
Tomato Yield ◽  
Safe Food

This paper provides a review of an emerging field in the food processing sector, referring to efficient and safe food supply chains, ’from farm to fork’, as enabled by Artificial Intelligence (AI). Recent advances in machine and deep learning are used for effective food production, energy management and food labeling. Appropriate deep neural architectures are adopted and used for this purpose, including Fully Convolutional Networks, Long Short-Term Memories and Recurrent Neural Networks, Auto-Encoders and Attention mechanisms, Latent Variable extraction and clustering, as well as Domain Adaptation. Three experimental studies are presented, illustrating the ability of these AI methodologies to produce state-of-the-art performance in the whole food supply chain. In particular, these concern: (i) predicting plant growth and tomato yield in greenhouses, thus matching food production to market needs and reducing food waste or food unavailability; (ii) optimizing energy consumption across large networks of food retail refrigeration systems, through optimal selection of systems that can get shut-down and through prediction of the respective food de-freezing times, during peaks of power demand load; (iii) optical recognition and verification of food consumption expiry date in automatic inspection of retail packaged food, thus ensuring safety of food and people’s health.

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