Research on food safety information training system based on component algorithm

• Autor(a) principal: ALSHARIF,Hussain Zaid Hussain
• Data de Publicação: 2022
• Outros Autores: SHU,Tong
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101320
• topic: food industry; food safety; principal component analysis; HACCP

Abstract In today's world, new food safety concerns emerge and develop on a regular basis, and antimicrobial food resistance is challenged by changes in the environment, food production, and transportation, as well as new and emerging diseases. As travel and trade have grown, international pollution has become more prevalent. The Hazard Analysis Critical Control Points system is a globally recognized food safety system. This technique allows potential dangers in the food manufacturing process to be identified and controlled. By continuously monitoring and managing each of the essential control points when it comes to food production, the program focuses on preventing possible dangers. According to an increasing number of papers and studies in the food sciences addressing topics like authenticity, contamination, deception, nature, and record-keeping of foods, including the rising use of instrumental methods, principal component analysis (PCA) is by far the most common approach in data analysis and interpretation. In conclusion, the PCA program delivers two essential elements: loadings and scores. The loadings indicating which factors are significant in explaining patterns in sample grouping, and the scores offer a sample location.