Food diseases are becoming increasingly frequent, and this is because consumers ingest food that is contaminated or badly stored in their kitchens. New innovative methods are being studied, such as smart labels, which aim to signal the quality and freshness of a food. The regulations regulate, even if only in part, the use of these new devices, focusing on the marketing, efficiency and manufacturing conditions of materials and objects that come into contact with food. Smart labels are based on three types of systems: indicators, sensors and radio frequency identification devices. These devices can control and detect temperature changes, alterations or counterfeits of the product through mechanisms that concern the change of color, chemical or electronic detection. In recent years, the production of labels has been growing rapidly due to the investments that companies are making in these new technologies which, to date, have only been tested on perishable products but, in the future, could be applied to any type of product. Through appropriate communication and awareness of consumers, the use of smart labels can be seen as a guarantee that the food product is safe.
Le malattie alimentari sono sempre più frequenti, questo avviene perché i consumatori ingeriscono alimenti contaminati o mal conservati nelle proprie cucine. Si stanno studiando nuovi metodi innovativi, come le etichette intelligenti, che hanno lo scopo di segnalare la qualità e la freschezza di un alimento. Le normative regolamentano, anche se solo in parte, l’uso di questi nuovi dispositivi, concentrandosi sulle condizioni di commercializzazione, d’efficienza e di fabbricazione dei materiali e degli oggetti che entrano a contatto con gli alimenti. Le etichette intelligenti si basano su tre tipi di sistemi: indicatori, sensori e dispositivi di identificazione a radiofrequenza. Tali dispositivi possono controllare e rilevare sbalzi termici, alterazioni o contraffazioni del prodotto tramite dei meccanismi che riguardano il cambiamento del colore, il rilevamento chimico o elettronico. Negli ultimi anni la produzione di etichette è in grossa crescita a causa degli investimenti che le aziende stanno facendo su queste nuove tecnologie le quali, ad oggi, sono sperimentate solo sui prodotti deperibili ma, in futuro, potranno essere applicate a qualsiasi tipo di prodotto. Attraverso un’adeguata comunicazione e sensibilizzazione nei confronti dei consumatori, l’utilizzo delle etichette intelligenti potrà essere visto come una garanzia che il prodotto alimentare sia sicuro.
Utilizzo delle etichette intelligenti per migliorare la food safety
MENEGOTTO, IRENE
2021/2022
Abstract
Food diseases are becoming increasingly frequent, and this is because consumers ingest food that is contaminated or badly stored in their kitchens. New innovative methods are being studied, such as smart labels, which aim to signal the quality and freshness of a food. The regulations regulate, even if only in part, the use of these new devices, focusing on the marketing, efficiency and manufacturing conditions of materials and objects that come into contact with food. Smart labels are based on three types of systems: indicators, sensors and radio frequency identification devices. These devices can control and detect temperature changes, alterations or counterfeits of the product through mechanisms that concern the change of color, chemical or electronic detection. In recent years, the production of labels has been growing rapidly due to the investments that companies are making in these new technologies which, to date, have only been tested on perishable products but, in the future, could be applied to any type of product. Through appropriate communication and awareness of consumers, the use of smart labels can be seen as a guarantee that the food product is safe.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/29625