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A User-Friendly Theoretical Mathematical Model for the Prediction of Food Safety in a Food Production Chain
Angeliki Birmpa, Apostolos Vantarakis, Antigoni Anninou, Maria Bellou, Petros Kokkinos and Peter Groumpos
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.