Development for Filth Identification in Food and Database Preparation

Filth Identification in Food

Abstract

         Physical foreign matter contamination in food can occur at any stage of the production process, originating from personnel, equipment, tools, facilities, or the environment. Due to its heterogeneous nature, physical contaminants are often difficult to identify. To enhance the analytical capabilities of laboratory personnel and reduce processing time, a comprehensive database was developed, focusing on various types of foreign matter groups, including light filth contaminants. Between 2021 and 2023, a total of 143 distinct foreign matter types were collected, imaged, and categorized into groups, including material fragments, insects, hair, parasites, plants, and animal components. To validate the effectiveness of this system, five laboratory analysts used the database to analyze spiked rat hair and elytra in both rice flour and macaroni samples. The test was conducted twice: firstly with 5 rat hairs and 5 elytra, and secondly with 10 of each. The results showed a 100% accuracy in detecting and identifying the contaminants. This method significantly improved analysis efficiency and clarity, eliminating the need for external references such as picture books. It may also enable more accurate and timely responses to physical contamination issues during food production.