A User-Friendly Theoretical Mathematical Model for the Prediction of Food Safety in a Food Production ChainAngeliki Birmpa1, Apostolos Vantarakis1*, Antigoni Anninou2, Maria Bellou1, Petros Kokkinos1 and Peter Groumpos2
- *Corresponding Author:
- Apostolos Vantarakis
Environmental Microbiology Unit
Department of Public Health, Medical School
University of Patras, GR26500 Patras, Greece
E-mail: [email protected]
Received date: December 23, 2014; Accepted date: January 30, 2014; Published date: February 06, 2015
Citation: Birmpa A, Vantarakis A, Anninou A, Bellou M, Kokkinos P, et al. (2015) A User-Friendly Theoretical Mathematical Model for the Prediction of Food Safety in a Food Production Chain. J Food Process Technol 6:421. doi:10.4172/2157-7110.1000421
Copyright: © 2015 Birmpa A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Minimally processed vegetables have recently undergone a significant increase in consumer demand because of their healthy image and convenience of use. Some of these products can be contaminated by microbial pathogens, as some have been implicated in an increasing number of outbreaks of foodborne illnesses. The aim of the present paper was the development of a Decision Support System (DSS) using the theory of Fuzzy Cognitive Maps (FCMs), in order to diagnose the importance of critical control points (concepts) for the food safety and hygiene during the production of salad vegetables (lettuce). The methodology described, extracts the knowledge from experts with different scientific background and exploits their experience on the process of lettuce production. The results of this study show that software tools like Food Science Support Systems using theories of FCMs can be explored and problems that can arise during the food production chain can be prevented if the importance of some critical control points during the food production is previously indicated.