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AI-Powered Innovations in Food Safety from Farm to Fork

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Publicado en:Foods vol. 14, no. 11 (2025), p. 1973
Autor principal: Yin Binfeng
Otros Autores: Tan, Gang, Rashid, Muhammad, Liu, Jun, Bi Junjie
Publicado:
MDPI AG
Materias:
Artificial intelligence
Quality control
Control systems
Food contamination & poisoning
Food processing industry
Safety systems
Industry 4.0
Edge computing
Nutrition
Food spoilage
Data integration
Pesticide residues
Food processing
Machine learning
Farms
Food quality
Innovations
Food industry
Food sources
Spoilage
Food chains
Traditional foods
Sensors
Food systems
Food supply
Industrial applications
Food safety
Food contamination
Safety
Supply chains
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Resumen:Artificial intelligence is comprehensively transforming the food safety governance system by integrating modern technologies and building intelligent control systems that provide rapid solutions for the entire food supply chain from farm to fork. This article systematically reviews the core applications of AI in the orbit of food safety. First, in the production and quality control of primary food sources, the integration of spectral data with AI efficiently identifies pest and disease, food spoilage, and pesticide and veterinary drug residues. Secondly, during food processing, sensors combined with machine learning algorithms are utilized to ensure regulatory compliance and monitor production parameters. AI also works together with blockchain to build an immutable and end-point traceability system. Furthermore, multi-source data fusion can provide personalized nutrition and dietary recommendations. The integration of AI technologies with traditional food detection methods has significantly improved the accuracy and sensitivity of food analytical methods. Finally, in the future, to address the increasing food safety issues, Food Industry 4.0 will expand the application of AI with lightweight edge computing, multi-modal large models, and global data sharing to create a more intelligent, adaptive and flexible food safety system.
ISSN:2304-8158
DOI:10.3390/foods14111973
Fuente:Agriculture Science Database