Our article published in Élet és Tudomány explores how digital technologies and artificial intelligence are transforming food safety across the entire supply chain. By combining IoT sensors, cloud-based data collection and machine-learning models, food businesses can move from periodic, paper-based checks to real-time monitoring and early risk prediction. The paper highlights a Hungarian mass illness incident in November 2025 to illustrate how difficult it can be to rapidly identify common risk points when HACCP documentation is fragmented and stored on paper at separate sites. In contrast, a networked digital HACCP system can consolidate raw material, process and finished-product data on a single interface, enabling faster, more targeted investigations and interventions. Beyond risk reduction, the approach strengthens traceability and transparency—consumers may even follow a product’s journey “from farm to fork” via QR codes. We also emphasize that AI does not replace people: it supports decision-making and can enable targeted, personalized training (including generative-AI-based e-learning) to improve food safety culture. At the same time, successful adoption requires robust data protection and cybersecurity, affordability for SMEs, and effective change management. Researchers at the University of Veterinary Medicine Budapest are developing a modular, AI-driven digital HACCP platform and validating it through pilot projects, with the aim of reducing administrative burden and supporting data-driven official inspections.
The full article can be read at the following link: https://eletestudomany.hu/elelmiszerlanc-tudomanyok-elore-latni-a-kockazatokat/,
András J. Tóth, PhD
