Artificial Intelligence (AI) is a revolutionary tool bursting into several fields, offering notable advantages such as speed, accuracy, a recommendation of actions, and faster decisions. Microbiology is a field in which AI could be beneficial, and currently, there are some AI projects under development. This blog reports an innovative project that relies on a combination of two of the most cutting-edge innovations: lab-on-chip rapid method and AI. It is a food safety related-project, focused on the search of a personalized validation scheme for a lab-on-chip rapid method for Salmonella detection by using AI. One of the drawbacks of adopting a...
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The mysterious outbreak of Salmonella Newport solved: red onions from California are the culprit
For several weeks an outbreak of Salmonella Newport is casing illnesses in numerous states in the US and Canada. The FDA and CDC had difficulty identifying the source. However, the research showed that the outbreaks in the US and Canada have a genetic fingerprint closely related to each other. Earlier Friday, the Public Health Agency of Canada announced a recall by Sysco of its red onions, imported from the US because traceback work showed them to be related to the outbreak in Canada. Based on the Canadian information, and epidemiologic data on the US outbreak from CDC, and the FDA’s...
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AI, robotics, process automation: are they new movers in the food industry?
The FDA announced the coming of a new era of smarter food safety. The technologies mentioned included blockchain, novel sensor technology, the Internet of Things (IoT), and artificial intelligence (AI). These technologies are likely to be more prevalent in the food industry soon. One interesting use of AI is to predict food safety risks using social media sources such as Twitter, Facebook, and Yelp as well as restaurants (Chick-fil-A), and suppliers (Amazon) to generate information about food that should be recalled. AI and ML can detect and predict potential safety issues before they occur and optimize time between cleaning and...
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Why meat processing plants infect many employees with COVID-19?
Beef, pork, and poultry processing plants across the US have emerged as dangerous new hot spots for COVID-19. Many plants have been forced to temporarily stop operations due to very high numbers of cases and fatalities. According to a CDC 4,913, of meat and poultry workers in meat plants tested positive for the virus, with 20 coronavirus related deaths. In meat processing plants, the percentage of workers diagnosed COVID-19 ranged from 0.6% to 18.2%. The problem is not confined to the US but seen worldwide. Measures recommended by the CDC and adopted by the meat industry did not solve the...