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Current status of food safety detection methods for Smart-HACCP system
Food Sci. Ind. 2021;54:293-300
Published online December 30, 2021
© 2021 Korean Society of Food Science and Technology.

Min-Cheol Lim1, Min-Ah Woo1, and Sung-Wook Choi1*

1Research Group of Consumer Safety, Korea Food Research Institute
Correspondence to: *Sung-Wook Choi
Research Group of Consumer Safety, Korea Food Research Institute(KFRI), Jeollabuk-do, Wanju 55365, Korea
Tel: +82-63-219-9327
Fax: +82-63-219-9876
Email: swchoi@kfri.re.kr
Received September 10, 2021; Revised September 24, 2021; Accepted September 25, 2021.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Food safety accidents have been increasing by 2% over 5,000 cases every year since 2009. Most people know that the best method to prevent food safety accidents is a quick inspection, but there is a lack of inspection technology that can be used at the non-analytic level to food production and distribution sites. Among the recent on-site diagnostic technologies, the methods for testing gene-based food poisoning bacteria were introduced with the STA technology, which can range from sample to detection.
If food safety information can be generated without forgery by directly inspecting food hazard factors by remote, unmanned, not human, pollution sources can be managed by predicting risks more accurately from current big-data and artificial intelligence technology. Since this information processing can be used on smartphones using the current cloud technology, it is judged that it can be used for food safety to small food businesses or catering services.
Keywords : food safety, rapid detection, automated inspection, HACCP


December 2021, 54 (4)
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