Table Of ContentFood Microbiology and Food Safety
Jeff rey M. Farber
Rozita Dara
Jennifer Ronholm Editors
Harnessing
Big Data in
Food Safety
Food Microbiology and Food Safety
The Food Microbiology and Food Safety series is published in conjunction with
the International Association for Food Protection, a non-profit association for
food safety professionals. Dedicated to the life-long educational needs of its
Members,IAFPprovidesaninformationnetworkthroughitstwoscientificjournals
(Food Protection Trends and Journal of Food Protection), its educational Annual
Meeting,internationalmeetingsandsymposia,andinteractionbetweenfoodsafety
professionals.
Jeffrey M. Farber • Rozita Dara • Jennifer Ronholm
Editors
Harnessing Big Data in Food
Safety
Editors
JeffreyM.Farber RozitaDara
JMFarberGlobalFoodSafety SchoolofComputerScience
UniversityofGuelph UniversityofGuelph
Guelph,ON,Canada Guelph,ON,Canada
JenniferRonholm
FacultyofAgriculturalandEnvironmental
Science
McGillUniversity
Montreal,QC,Canada
ISSN2629-1010 ISSN2629-1029 (electronic)
FoodMicrobiologyandFoodSafety
ISBN978-3-031-07178-2 ISBN978-3-031-07179-9 (eBook)
https://doi.org/10.1007/978-3-031-07179-9
©SpringerNatureSwitzerlandAG2023
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Preface
Bigdatatechnologieshavethepotentialtorevolutionizetheagriculturesectorand
improve food safety and quality. The goal of this book is to share information
and insights related to the current and future uses of big data in the food supply
chainandtohighlightthemanyadvantages,drawattentiontopotentialpitfalls,and
outlineareasripefordevelopment.Thisbookisdesignedtoprovideafoundational
understandingofthevariousapplicationsofbigdatainfoodqualityandsafety.
Big data requires the use of sophisticated approaches for cleaning, processing,
andextractingusefulinformationtoimprovedecision-making.Foodsafety–related
data are being generated in large volumes and from a variety of sources such
as farms, processors, retailers, and government organizations. This book includes
concrete examples of how data sources are aggregated and used in food quality
and safety applications, such as decreasing food spoilage and helping to mitigate
foodbornediseaseoutbreaks.
Thebookalsoaddressesstandardization,datatraceability,datainteroperability,
andotherdatagovernance,aswellasdata-relatedtechnicalchallenges.Theability
toextractvaluefrombigdatawhileensuringtheinteroperabilityofdifferentsources
toassurefoodsafetyandqualityisanexistingandcurrentchallenge.
The first part of this book addresses (i) the application of machine learning
techniquestothefoodsupplychain;(ii)theusesofwholegenomesequencingand
bioinformatictoolsandtechnologiesforsolvingbacterialfoodborneoutbreaks;(iii)
thecurrentstateofthescienceregardingthemethodologiesusedforthegeneration
of big data for foodborne viruses; and (iv) the history of classical methodologies
andtheadvancesinbigdatamolecular/omictechnologiesusedforfoodbornefungi.
Thesecondhalfofthebookcovers(v)theroleofindicators,sensors,anddigital
stakeholder interactions as relevant sources of big data in food spoilage; (vi) how
blockchain-basedledgersarenowbeingusedtoimprovefoodtraceability;(vii)the
advantages of big data standardization, for example, how data standardization is a
criticalfoundationforaddressingdatainteroperabilitychallenges;(viii)insightsinto
thedigitaltransformationthathashappenedinDubai,withaparticularemphasison
how data is enabling better decision-making in food safety; and (ix) how greater
advancements in the collection and use of big data in the food safety area depend
v
vi Preface
on the organization and execution of high-level standard specifications and the
developmentofincreasedprivacyprotection.
The applications of big data are numerous, and in the food quality and safety
area,bigdatacanbe,andoftenis,collectedalongallstepsofthefoodsupplychain.
The application of big data technologies in food quality and safety control is well
placed to have a tremendous impact and to drive continuous improvements in the
foodindustry,nowandintothefuture.
We would like to thank our respected authors for sharing their expertise and
taking the time during the pandemic to write what they are passionate about. The
pandemichasbeenastruggleformany,andithasreallybeenanhonortoworkwith
somanydedicatedauthorswhohaveworkedthroughthepandemictogiveusgreat
insightintotheirworldofbigdata,asrelatedtofood.
Finally, the authors would like to give a big thanks to both Susan Safren and
DeepakRaviforstickingwithusandguidingusthroughsomedifficulttimesduring
thewritingandeditingofthisbook.
Guelph,ON,Canada JeffreyM.Farber
Guelph,ON,Canada RozitaDara
Montreal,QC,Canada JenniferRonholm
Contents
1 MachineLearningApplicationinFoodSafety,Production,
andQuality ................................................................... 1
MitraKaviani,RozitaDara,andJeffreyM.Farber
2 FoodborneBacterialPathogen
BigData–GenomicAnalysis............................................... 23
JessikaMarquis-Hrabe,DongyunJung,SoyounPark,AnitaBoray,
andJenniferRonholm
3 FoodborneViralPathogenBigData:GenomicAnalysis................ 47
MatthewDallnerandNedaNasheri
4 TheUseofBigDataintheFieldofFoodMycologyandMycotoxins .. 65
MartaH.Taniwaki,JosuéJ.Silva,andLudwigNiessen
5 BigDataanditsRoleinMitigatingFoodSpoilageandQuality
DeteriorationalongtheSupplyChain..................................... 93
MaleekaSinghandMariaG.Corradini
6 AlgorithmstoLocalizeFoodContaminationEvents..................... 113
HuozhiZhou,AshishJagmohan,andLavR.Varshney
7 TheNeedforDataStandardizationintheFoodSupplyChain......... 125
MitraKaviani,RozitaDara,andJeffreyM.Farber
8 BigDataDigitalTransformationinFoodSafety:ADubai
Experience.................................................................... 141
T. M.BobbyKrishna
9 TheRoleofPolicyandRegulationsintheAdoptionofBig
DataTechnologiesinFoodSafetyandQuality ........................... 151
ValeriaR.ParreiraandJeffreyM.Farber
Index............................................................................... 161
vii
Chapter 1
Machine Learning Application in Food
Safety, Production, and Quality
MitraKaviani,RozitaDara,andJeffreyM.Farber
1.1 Introduction
Statistics indicate that the world population increased about 4.25 times (4250%)
from 1920 to 2020 (Worldometer, 2021), with about 2.7 times of this growth
occurringinabouthalfofacentury,from1960.Suchgrowthisaresultofimprove-
mentsinmedicine,technology,andhumanlifestyle.However,itisundeniablethat
supportingthepopulationisimpossiblewithoutasafeandsecurenetworkoffood
productionanddelivery.
The food supply chain is a complex system that comes with many challenges
fromtheearlystagesof foodproduction, processing,qualitycontrol,and thefinal
stagesofpackagingandtransportation.Thedemandforhigh-qualityfoodandlow-
cost production has increased the need to automate and optimize supply chain
processes. The recent trends in emerging artificial intelligence technologies offer
new solutions for many of the agri-food problems. In the last two decades, many
studiesontheapplicationofmachinelearninghavesuccessfullyimprovedthespeed
and/oraccuracyofmanyprocessesinthefoodsupplychain.
M.Kaviani·R.Dara((cid:2))
SchoolofComputerScience,UniversityofGuelph,Guelph,ON,Canada
e-mail:[email protected]
J.M.Farber
SchoolofFoodScience,UniversityofGuelph,Guelph,ON,Canada
©SpringerNatureSwitzerlandAG2023 1
J.M.Farberetal.(eds.),HarnessingBigDatainFoodSafety,FoodMicrobiologyand
FoodSafety,https://doi.org/10.1007/978-3-031-07179-9_1
2 M.Kavianietal.
1.2 AnIntroductiontoFoodSupply Chain
Foodsupplychaincouldbedefinedastheprocessofsorting,storing,anddelivering
until it is reached to the final customers (Navickas & Gružauskas, 2016). Food
supplychaintasksincludefoodmanufacturing,foodcomposition,foodprocessing
systems, and food safety, just to name a few. The flow of production in the food
supplychainneedstobeanalyzedtocontroltheefficiencyoftheproductionprocess
andfoodsafetyandmaintainqualitystandards.
Thefoodsupplychainisoneoftheworld’smostcomplexandcriticallogistics
systems that rapidly requires accurate traceability, food safety, and quality stan-
dards. Moreover, operating a food supply chain entails several significant costs,
includingtransportation,energy,logistics,humanresources,andinvestmentinnew
technology.Thesupplychainbecamemorecomplexthaneverbythesechallenges.
1.2.1 FoodSafety
Foodsafetyisadisciplinethatdefineshowfoodistreated,prepared,andstoredto
ensurethatfoodwillnotcauseharmtotheconsumer.Foodsafetyrequiresvarious
procedurestobeobservedtopreventpossiblehealthhazards(Macaskill,2009).This
definition should not be confused with food security, which requires all people to
accessenoughfoodtomeettheirnutritionalrequirements(Nunoetal.,2016).
However, food safety also overlaps with food security to prevent harm to
consumers. Safety between business and market and then between company and
customers are the tracks in this line of thought. This study focused on three main
typesoffoodsafety,includingfoodborneillness,foodbornediseaseoutbreaks,and
foodcontamination.
1.2.1.1 FoodborneIllness
Foodborne illnesses usually include any disease caused by the consumption of
foodcontaminatedwithpathogensand/ortheirtoxins,includingfoodbornebacteria,
viruses, protozoan parasites, as well as fungal and algal toxins. It is important to
understandwhatpreventivestepscanbetakentokeepfoodsafeandavoidfoodborne
illness. In addition to biological hazards, there are also chemical hazards such
as natural toxins and chemical contaminants. Some environmental contaminants
are intrinsically involved with the food itself (i.e., some mushrooms). In contrast,
othersareproducedinfoodbypathogenswhenthereistime/temperatureabuse(i.e.,
the formation of histamine in certain seafood species). Food allergens are another
form of chemical hazard. Meat, milk, seafood, shellfish (lobster, crab, shrimp),
wheat,rice,peanuts,andnutsarethemostcommonfoodallergens.However,food
sensitivity differs from people to people and food to food (Moy & Todd, 2014).
