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Risk the Raw Dough? AI and Sensors Are Reshaping Food Safety

calendar icon 31.10.2023

In our increasingly interconnected world, ensuring food safety is more crucial than ever. As highlighted by the Council for Agricultural Science and Technology (CAST) in their excellent paper, technology is the linchpin of a new era in food traceability. And at the forefront of this movement is our own work, leveraging the power of artificial intelligence (AI) to pioneer a safer food landscape.

Who hasn’t been tempted to sneak a spoonful of raw cookie dough before it hits the oven? Yet, the deceptively innocent act can be fraught with dangers, primarily due to grains contaminated with pathogens. While FDA’s Food Traceability List (FTL) has undoubtedly set an imperative framework, its current scope feels lacking. The inclusion of grains is not just a necessary addition but an urgent one.

Centaur’s approach to this problem is nothing short of revolutionary. Using AI-driven sensors, we can predict and detect contamination in stored grains and other foodstuffs (e.g. legumes, oilseeds, potatoes, roots), ┬álong before they become ingredients in our favorite treats. Imagine sensors that not only detect current conditions but forecast potential mold or mycotoxin formations, thanks to intricate algorithms. This isn’t the distant future; this is Centaur’s present.

Moreover, the benefits of such tech-enhanced traceability don’t stop at safeguarding human health. The livestock industry, particularly cattle and milk-producing animals, bear the brunt of tainted feed. Even faint traces of mycotoxins, produced by improper storage methods, can wreak havoc on their health. This, in turn, has cascading effects on both economic fronts and human health.

By weaving AI into the fabric of food traceability, Centaur offers a promise: a future where raw dough is a delight, not a dice roll. With insights from the scientific community backing our endeavors, we are proud to develop at the forefront of innovation in the ever-evolving quest for food safety.