机器学习在食品安全中的新兴应用。

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2021-01-20 DOI:10.1146/annurev-food-071720-024112
Xiangyu Deng, Shuhao Cao, Abigail L Horn
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引用次数: 41

摘要

食品安全继续威胁着公众健康。机器学习在利用大型新兴数据集来提高食品供应的安全性和减轻食品安全事件的影响方面具有潜力。食源性病原体基因组和新的数据流,包括文本、交易和贸易数据,已经通过机器学习方法实现了新兴应用,例如抗生素耐药性预测、病原体来源归因以及食源性疫情检测和风险评估。在本文中,我们简要介绍了食品安全背景下的机器学习,并概述了最近的发展和应用。由于许多这些应用仍处于起步阶段,与机器学习相关的一般和特定领域的陷阱和挑战已经开始被认识和解决,这对于大型数据集及其相关机器学习模型在食品安全应用中的前瞻性使用和未来部署至关重要。
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Emerging Applications of Machine Learning in Food Safety.

Food safety continues to threaten public health. Machine learning holds potential in leveraging large, emerging data sets to improve the safety of the food supply and mitigate the impact of food safety incidents. Foodborne pathogen genomes and novel data streams, including text, transactional, and trade data, have seen emerging applications enabled by a machine learning approach, such as prediction of antibiotic resistance, source attribution of pathogens, and foodborne outbreak detection and risk assessment. In this article, we provide a gentle introduction to machine learning in the context of food safety and an overview of recent developments and applications. With many of these applications still in their nascence, general and domain-specific pitfalls and challenges associated with machine learning have begun to be recognized and addressed, which are critical to prospective use and future deployment of large data sets and their associated machine learning models for food safety applications.

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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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