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EMPRES Food Safety – Early warning, Emergency prevention, Rapid response







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    Article
    Making food systems more resilient to food safety risks by including artificial intelligence, big data, and internet of things into food safety early warning and emerging risk identification tools 2024
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    To enhance the resilience of food systems to food safety risks, it is vitally important for national authorities and international organizations to be able to identify early signals of emerging food safety risks and to provide early warning in a timely manner. This review provides an overview of existing and experimental applications of artificial intelligence (AI), big data, and internet of things tools and methods as part of early warning and emerging risk identification in the food safety domain. There is an ongoing rapid development of systems fed by numerous, real-time, and diverse data with the aim of early warning and identification of emerging food safety risks. The suitability of big data and AI to support such systems is illustrated by two cases in which climate change drives the emergence of risks, namely, harmful algal blooms affecting seafood and fungal growth and mycotoxin formation in crops. Automation and machine learning are crucial for the development of future real-time food safety risk early warning systems. Although these developments and tools increase the feasibility and effectiveness of prospective early warning and emerging risk identification, their implementation may prove challenging, particularly for low- and middle-income countries due to low connectivity and data availability. It is advocated to overcome these challenges by improving the capability and capacity of national authorities, as well as by enhancing their collaboration with the private sector and international organizations.
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    Brochure, flyer, fact-sheet
    EMPRES Food Safety - Prevention and control of Hepatitis A Virus (HAV) and Norovirus (NoV) in ready-to-eat semi-dried products
    Lessons Learned Series, No. 1 – July 2011
    2011
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    Hepatitis A virus (HAV) and Norovirus (NoV) have been currently recognized as the most common causes of foodborne diseases in developed countries, linked to contamination of the following three priority food groups: fresh produce, seafood and ready-to-eat foods. The joint Food and Agriculture Organization of United Nations (FAO)/World Health Organization (WHO) Meetings on Microbiological Risk Assessment (JEMRA) have aimed at providing guidance on the issue of viruses in food. The Codex Alimentar ius Commission is currently drafting guidelines on general hygienic practices for the aforementioned priority food groups. Ready-to-eat semi-dried products (e.g., sun-dried tomatoes, dates, dried apricots, raisins, etc.) may fall between the categories of fresh products and readyto- eat products. For they are often subject to further preparation and processing before packaging. While production practices vary among different dried products, and there is a lack of information on human pathogenic virus uptake via the roots of edible plants, the document focuses on the factory-level postharvest process.
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    Document
    Structured Review and Expert Opinions on Early Warning and Rapid Alert System Applicable to Food Safety
    Technical report, 26 September 2013
    2014
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    This technical report is an abridged version of the full report that documents the results of the project ‘Structured Review and Expert Opinions on Early Warning and Rapid Alert Systems Applicable to Food Safety’ carried out by the Center for Coastal Health (CCH) in collaboration with the EMPRES Food Safety Unit. The broad review question for the project was as follows: What is the current state of knowledge on EWRA (early warning and rapid alert) systems in terms of networks, programs and initi atives, databases, and data sources for identifying, notifying and sharing information on food safety events?

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