SavedAdd your journal

Journals / Helal ve Etik Araştırmalar Dergisi / 2026 / Cilt: 8 Sayı: 1

TRACEBILITY IN FOOD SAFETY SYSTEMS: INNOVATIVE SUSTAINABLE APPROACHES TO THE FOOD SUPPLY CHAIN

GIDA GÜVENLİĞİ SİSTEMLERİNDE İZLENEBİLİRLİK; GIDA TEDARİK ZİNCİRİNDE SÜRDÜRÜLEBİLİR YENİ YAKLAŞIMLAR

Kübra Sağlam(TEKİRDAĞ NAMIK KEMAL ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.)0000-0002-3564-7934
Melek Tepe(KARADENİZ TEKNİK ÜNİVERSİTESİ, İKTİSADİ VE İDARİ BİLİMLER FAKÜLTESİ, YÖNETİM BİLİŞİM SİSTEMLERİ BÖLÜMÜ, YÖNETİM BİLİŞİM SİSTEMLERİ PR.)0000-0003-3630-9643
Pages
66–85
Publication Date
2026-06-30
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The food industry must address these new developments to support consumers in making more reliable and healthy food choices.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Food safety is one of the most significant challenges facing modern food supply chains.
📊
Key Findings & Data:For this reason, providing consumers with reliable and accurate information is of vital importance.
💡
Conclusion & Impact:The food industry must address these new developments to support consumers in making more reliable and healthy food choices.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Gıda Güvenliği · Gıdalarda İzlenebilirlik · Gıda Sürdürülebilirliği

Abstract

Food safety is one of the most significant challenges facing modern food supply chains. Issues such as misinformation, counterfeiting and adulteration can hinder consumers’ access to reliable and healthy food, thereby affecting their ability to make informed food choices. For this reason, providing consumers with reliable and accurate information is of vital importance. Food traceability systems enable the transparent and detailed tracking of food products from production to consumption. By recording the raw material sources, production processes, storage conditions and distribution networks of products, they allow for the rapid identification of any issues that may arise at any stage. Consequently, risks such as food fraud and contamination are minimized, and product recall processes can be managed more effectively. In recent years, innovative approaches such as smart food packaging, Hyperspectral Imaging (HSI), CRISPR-Cas-based detection methods, blockchain technology, the Internet of Things (IoT), big data analytics, and E-nose and E-tongue technologies have been utilized in traceability systems. For example, whilst blockchain ensures that data is stored securely and immutably, IoT devices collect real-time data to monitor the production and storage conditions of food. Hyperspectral imaging enables the detection of textural defects in food by scanning their external appearance. Smart packaging and biosensors accurately measure the quality and safety parameters of food products, whilst big data analytics enable meaningful insights to be derived from the analysis of this data. Consequently, the further development and widespread adoption of these systems in the future will play a strategic role in enhancing sectoral reliability within the food industry, thereby safeguarding consumers’ access to safe food, sustainability and health. The food industry must address these new developments to support consumers in making more reliable and healthy food choices.

Özet

Gıda güvenliği, modern gıda tedarik zincirlerinin karşılaştığı en önemli zorluklardan biridir. Bilgi kirliliği, taklit ve tağşiş gibi sorunlar, tüketicilerin güvenilir ve sağlıklı gıdaya erişimini zorlaştırarak doğru gıda tercihlerini etkileyebilir. Bu nedenle, tüketicilere güvenilir ve doğru bilgi sunmak hayati öneme sahip faktörler arasındadır. Gıda izlenebilirlik sistemleri, gıda ürünlerinin üretimden tüketime kadar olan süreçlerini şeffaf ve detaylı bir şekilde izleyerek ürünlerin hammadde kaynaklarını, üretim süreçlerini, depolama koşullarını ve dağıtım ağlarını kaydederek herhangi bir aşamada oluşabilecek sorunların hızlı bir şekilde tespit edilmesine olanak sağlar. Böylece, gıda sahteciliği ve gıda kontaminasyonu gibi riskler minimize edilir ve ürün geri çağırma süreçleri daha etkin bir şekilde yönetilebilir. Son yıllarda, izlenebilirlik sistemlerinde akıllı gıda ambalajları, Hiperspektral görüntüleme (HSI), CRISPR-Cas tabanlı tespit yöntemleri, Blok zincir teknolojisi, Nesnelerin interneti (loT), büyük veri analitiği, E-burun, E-dil gibi yenilikçi yaklaşımlar kullanılmaktadır. Örneğin, blok zincir, verilerin güvenli ve değiştirilemez bir şekilde saklanmasını sağlarken, IoT cihazları gerçek zamanlı veri toplayarak gıdaların üretim ve depolama koşullarını izler. Hiperspektral görüntüleme, gıdaların dış görünüşlerinden bir tarama yaparak tekstürel gıda kusurlarını tespit etmeye olanak sağlamaktadır. Akıllı ambalajlar ile biyosensörler, gıda maddelerinin kalite ve güvenlik parametrelerini hassas bir şekilde ölçerken büyük veri analitiği, bu verilerin analiz edilerek anlamlı bilgiler elde edilmesini sağlar. Sonuç olarak gelecekte, bu sistemlerin daha da geliştirilmesi ve yaygınlaşması, gıda endüstrisi için sektörel güvenilirliğin artırılarak, tüketicilerin güvenli gıda erişimini, sürdürülebilirliği ve sağlığının korunmasında stratejik bir öneme sahiptir. Gıda endüstrisi, bu konulardaki yeni gelişmeleri ele alarak tüketicilerin daha güvenilir, helal ve sağlıklı gıda tercihlerini desteklemelidir.

🔖

Cite This Article

Sağlam, K., Tepe, M. (2026). TRACEBILITY IN FOOD SAFETY SYSTEMS: INNOVATIVE SUSTAINABLE APPROACHES TO THE FOOD SUPPLY CHAIN. Helal ve Etik Araştırmalar Dergisi, Cilt: 8 Sayı: 1, 66–85. https://doi.org/10.51973/head.1958681

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (61)

  1. Abao, R. P., Malabanan, C. V., & Galido, A. P. (2018). Design and development of foodgo: A mobile application using situated analytics to augment product information. Procedia Computer Science, 135, 186-193. https://doi.org/10.1016/j.procs.2018.08.165
  2. Ahmed Osman, O. (2023). Fraud on Halal Food: Principles, Quality Challenges, and Safety Concerns. In Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends (pp. 131-144). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-031-41459-6_11
  3. Ahn, J., Williamson, J., Gartrell, M., Han, R., Lv, Q., & Mishra, S. (2015). Supporting healthy grocery shopping via mobile augmented reality. ACM Transactions on Multimedia Computing, Communications, and Applications (TOMM), 12(1s), 1-24. https://doi.org/10.1145/28082
  4. Akbar, J., Gul, M., Jahangir, M., Adnan, M., Saud, S., Hassan, S.,. & Fahad, S. (2023). Global trends in halal food standards: A review. Foods, 12(23), 4200. https://doi.org/10.3390/foods12234200
  5. Alfian, G., Syafrudin, M., Farooq, U., Ma'arif, M. R., Syaekhoni, M. A., Fitriyani, N. L.,. & Rhee, J. (2020). Improving efficiency of RFID-based traceability system for perishable food by utilizing IoT sensors and machine learning model. Food Control, 110, 107016. https://doi.org/10.1016/j.foodcont.2019.107016
  6. Alharbi, L. S., Almashari, R., Alterary, S. S., Elha-di, A. M., El-Tohamy, M. F., & Ghubayri, W. A. (2026). Innovative Smart Packaging for Fresh Food Monitoring Using Green Silver and Titanium Dioxide Nanoparticles. Materials Today Communications, 114720. https://doi.org/10.1016/j.mtcomm.2026.114720
  7. Al-Mahmood, O. A., & Fraser, A. M. (2023). Perceived challenges in implementing halal standards by halal certifying bodies in the United States. Plos one, 18(8), e0290774. https://doi.org/10.1371/journal.pone.0290774
  8. Arshad, H., Obeidy, W. K., & Abidin, R. Z. (2017). An interactive application for halal products identification based on augmented reality. International Journal on Advanced Science, Engineering and Information Technology, 7(1), 139-145. https://doi.org/10.18517/ijaseit.7.1.1793
  9. Aslan, Z. (2025). Fıkhî Açıdan Haram Gıdalar ve İşlenmiş Gıda Ürünlerinin Değerlendirilmesi. Düzce İlahiyat Dergisi, 9(2), 431-460. https://doi.org/10.61272/duid.1739486
  10. Ayaz, Y., Kırpık, M. A., Ayaz, R., Akyıldız, Y., & Keleş, H. (2024). Türkiye’deki Helal Gıda Sertifikalandırılması. Caucasian Journal of Science, 11(1), 17-37. https://doi.org/10.48138/cjo.1414200
  11. Beck, D. E., Crandall, P. G., O’Bryan, C. A., & Shabatura, J. C. (2016). Taking food safety to the next level An augmented reality solution. Journal of foodservice business research, 19(4), 382-395. https://doi.org/10.1080/15378020.2016.1185872
  12. Berryman, D. R. (2012). Augmented reality: a review. Medical reference services quarterly, 31(2), 212-218. https://doi.org/10.1080/02763869.2012.670604
  13. Boran, M. (2023). Gıdalarda Yapılan Hileler ve Fıkhî Hükme Etkisi. Darulhadis İslami Araştırmalar Dergisi, (5), 1-21. DOI: 10.61216/darulhadisdergisi.1390991
  14. Charlebois, S., Schwab, A., Henn, R., & Huck, C. W. (2016). Food fraud: An exploratory study for measuring consumer perception towards mislabeled food products and influence on self-authentication intentions. Trends in food science & technology, 50, 211-218. https://doi.org/10.1016/j.tifs.2016.02.003
  15. Chou, W. S., Oh, A., & Klein, W. M. P. (2018). Addressing health-related misinformation on social media. JAMA, 320(23): 2417–2418. https://doi.org/10.1001/jama.2018.16865
  16. Crofton, E. C., Botinestean, C., Fenelon, M., & Gallagher, E. (2019). Potential applications for virtual and augmented reality technologies in sensory science. Innovative Food Science & Emerging Technologies, 56, 102178. https://doi.org/10.1016/j.ifset.2019.102178
  17. Çöl, B. G., İmre, M., & Yıkmış, S. (2023). Virtual reality and augmented reality technologies in gastronomy: A review. Efood, 4(3), e84. https://doi.org/10.1002/efd2.84
  18. Fernandez, M. (2017). Augmented virtual reality: How to improve education systems. Higher Learning Research Communications, 7(1), 1-15. http://dx.doi.org/10.18870/hlrc.v7i1.373
  19. Hassoun, A., Alhaj Abdullah, N., Aït-Kaddour, A., Ghellam, M., Beşir, A., Zannou, O.,. & Regens-tein, J. M. (2024). Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies. Critical Reviews in Food Science and Nutrition, 64(3), 873-889. https://doi.org/10.1080/10408398.2022.2110033
  20. Hobbs, J. E., & Goddard, E. (2015). Consumers and trust. Food Policy, 52, 71-74. https://doi.org/10.1016/j.foodpol.2014.10.017
  21. Juan, M. C., Charco, J. L., García-García, I., & Mollá, R. (2019). An augmented reality app to learn to interpret the nutritional information on labels of real packaged foods. Frontiers in Computer Science, 1, 1. https://doi.org/10.3389/fcomp.2019.00001
  22. Köse, S. (2020). Fıkhi açıdan helal gıdanın temel ilkeleri. Helal ve Etik Araştırmalar Dergisi, 2(1), 1-18. https://izlik.org/JA42GE33YX
  23. Li, Y., Zhao, Z., Liu, Y., Wang, N., Man, S., Ma, L., & Wang, S. (2023). CRISPR/Cas system: the accelerator for the development of Non-nucleic acid target detection in food safety. Journal of Agricultural and Food Chemistry, 71(37), 13577-13594. https://doi.org/10.1021/acs.jafc.3c03619
  24. Ma, L., Peng, L., Yin, L., Liu, G., & Man, S. (2021). CRISPR-Cas12a-powered dual-mode biosensor for ultrasensitive and cross-validating detection of pathogenic bacteria. Acs Sensors, 6(8), 2920-2927. https://doi.org/10.1021/acssensors.1c00686
  25. Mahanti, N. K., Shivashankar, S., Chhetri, K. B., Kumar, A., Rao, B. B., Aravind, J., & Swami, D. V. (2024). Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions. Trends in Food Science & Technology, 150, 104574. https://doi.org/10.1016/j.tifs.2024.104574
  26. Maqsood, S., Asif, M., Shakoor, S., Arshad, M. T., Zarnab, A., Sağlam, K., & Mzoughi, M. (2025). Electronic Nose and Tongue Technologies for Flavor and Quality Control. In Novel Food Analysis: Techniques and Applications (pp. 251-275). New York, NY: Springer US. https://doi.org/10.1007/978-1-0716-4787-5_12
  27. McMillan, K., Flood, K., & Glaeser, R. (2017). Virtual reality, augmented reality, mixed reality, and the marine conservation movement. Aquatic Conservation: Marine and Freshwater Ecosystems, 27, 162-168. https://doi.org/10.1002/aqc.2820
  28. Mehannaoui, R., Mouss, K. N., & Aksa, K. (2023). IoT-based food traceability system: Architecture, technologies, applications, and future trends. Food Control, 145, 109409. https://doi.org/10.1016/j.foodcont.2022.109409
  29. Meliana, C., Liu, J., Show, P. L., & Low, S. S. (2024). Biosensor in smart food traceability system for food safety and security. Bioengineered, 15(1), 2310908. https://doi.org/10.1080/21655979.2024.2310908
  30. Munekata, P. E., Domínguez, R., Pateiro, M., & Lorenzo, J. M. (2021). Introduction to food fraud. In Food toxicology and forensics (pp. 1-30). Academic Press. https://doi.org/10.1016/B978-0-12-822360-4.00002-9
  31. Niu, Y., Wu, S., & Su, J. (2026). Harnessing CRISPR/Cas systems for food safety detection: biosensor design and emerging applications for food safety detection. Analytical Methods. DOI: 10.1039/D5AY01791B
  32. Nocella, G., Romano, D., & Stefani, G. (2014). Consumers’ attitudes, trust and willingness to pay for food information. International journal of consumer studies, 38(2), 153-165. https://doi.org/10.1111/ijcs.12080
  33. Olsen, N. V., & Bánáti, D. (2014). Ethics in food safety management. In Food Safety Management (pp. 1115-1125). Academic Press. https://doi.org/10.1016/B978-0-12-381504-0.00046-9
  34. Özçandır, S., & Yetim, H. (2010). Akıllı ambalajlama teknolojisi ve gıdalarda izlenebilirlik. Electronic Journal of Food Technologies, 5(1), 1-11.
  35. Özdoğan, G., Lin, X., & Sun, D. W. (2021). Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments. Trends in Food Science & Technology, 111, 151-165. https://doi.org/10.1016/j.tifs.2021.02.044
  36. Phupattanasilp, P., & Tong, S. R. (2019). Augmented reality in the integrative internet of things (AR-IoT): Application for precision farming. Sustainability, 11(9), 2658. https://doi.org/10.3390/su11092658
  37. Psi Technics, (2024). Hyperspectral Imaging, https://www.psi-technics.com/EN/Services-Products/Industrial-Image-Processing/Hyperspectral-Imaging.php
  38. Qian, J., Ruiz-Garcia, L., Fan, B., Villalba, J. I. R., McCarthy, U., Zhang, B.,. & Wu, W. (2020). Food traceability system from governmental, corporate, and consumer perspectives in the European Union and China: A comparative review. Trends in Food Science & Technology, 99, 402-412. https://doi.org/10.1016/j.tifs.2020.03.025
  39. Rejeb, A., Rejeb, K., & Keogh, J. G. (2021). Enablers of augmented reality in the food supply chain: a systematic literature review. Journal of Food service Business Research, 24(4), 415-444. https://doi.org/10.1080/15378020.2020.1859973
  40. Rowe, S., Alexander, N., Almeida, N. G., Black, R., Burns, R., Bush, L., Crawford, P., Keim, N., Kris-Etherton, P., & Weaver, C. (2011). Food science challenge: Translating the Dietary Guidelines for Americans to bring about real behavior change. Journal of Food Science, 76(1): R29–R37. https://doi.org/10.1111/j.1750-3841.2010.01973.x
  41. Sağlam, K., & Gümüş, T. (2019). Yazılı, Görsel ve Sosyal Medyada Gıda ile İlgili Bilgi Kirliliğinin Halkın Gıda Tercihi Üzerine Etkileri. Gıda, 44(1), 153-162. https://doi.org/10.15237/gida.GD18108
  42. Schnack, A., Wright, M. J., & Holdershaw, J. L. (2019). Immersive virtual reality technology in a three-dimensional virtual simulated store: Investigating telepresence and usability. Food Research International, 117, 40-49. 10.1016/j.foodres.2018.01.028
  43. Scognamiglio, V., Arduini, F. A. B. I. A. N. A., Palleschi, G. I. U. S. E. P. P. E., & Rea, G. (2014). Biosensing technology for sustainable food safety. TrAC Trends in Analytical Chemistry, 62, 1-10. https://doi.org/10.1016/j.trac.2014.07.007
  44. Siddiqui, S. A., Pahmeyer, M. J., Mehdizadeh, M., Nagdalian, A. A., Oboturova, N. P., & Taha, A. (2022). Consumer Behavior and Industry Implications. In The Age of Clean Label Foods (pp. 209-247). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-030-96698-0_7
  45. T.C. Tarım ve Orman Bakanlığı, (2026). Taklit veya Tağşiş Yapılan Gıdalar (Aynı Değeri Taşımayan Madde Eklenmesi), Erişim Tarihi: 22.05.24 https://guvenilirgida.tarimorman.gov.tr/GuvenilirGida/gkd/TaklitVeyaTagsisListe1?siteYayinDurumu=True
  46. Tanrıverdi, M., Uysal, M., & Üstündağ, M. T. (2019). Blokzinciri Teknolojisi Nedir? Ne Değildir?: Alanyazın İncelemesi. Bilişim Teknolojileri Dergisi, 12 (3), 203-217. https://doi.org/10.17671/gazibtd.547122
  47. Tekle, Ş., Sağdıç, O., Nursaçan, Ş., Yetim, H., & Erdem, M. (2013). Ülkemizde ve Dünyada Helal Gıda Hususunda Karşılaşılan Problemler. Avrupa Bilim ve Teknoloji Dergisi, 1(1), 1-6.
  48. Tonkin, E., Webb, T., Coveney, J., Meyer, S. B., & Wilson, A. M. (2016). Consumer trust in the Australian food system–the everyday erosive impact of food labelling. Appetite, 103, 118-127. https://doi.org/10.1016/j.appet.2016.04.004
  49. Voak, A. (2021). Fake: The Rise of Food Fraud in the Halal Supply Chain. Nusantara Halal Journal, 2(2), 82-88. https://doi.org/10.17977/um060.2021v2p082-088
  50. WHO. (2017). Guidelines on ethical issues in public health surveillance (WHO/17.4).World Health Organization, Geneva, Licence: CC BY-NC-SA 3.0 IGO.
  51. Wu, W., Zhang, A., van Klinken, R. D., Schrobback, P., & Muller, J. M. (2021). Consumer trust in food and the food system: a critical review. Foods, 10(10), 2490. https://doi.org/10.3390/foods10102490
  52. Yavuz-Duzgun, M., Altuntas, U., Gultekin-Ozguven, M., & Ozcelik, B. (2018). Communicating Food Safety: Ethical Issues in Risk Communication. Food Ethics Education, 157-166. https://doi.org/10.1007/978-3-319-64738-8_9
  53. Yıldız, M., & Yılmaz, E. (2019). Blok zinciri teknolojisi ve iş süreçlerine etkileri. Bilişim Teknolojileri Dergisi, 12(3), 181–195.
  54. Yu, Z., Jung, D., Park, S., Hu, Y., Huang, K., Ras-co, B. A.,. & Chen, J. (2022). Smart traceability for food safety. Critical Reviews in Food Science and Nutrition, 62(4), 905-916. https://doi.org/10.1080/10408398.2020.1830262
  55. Yuan, R., Jin, S., & Wu, W. (2024). Interactive effects of information and trust on consumer choices of organic food: Evidence from China. Appetite, 192, 107115. https://doi.org/10.1016/j.appet.2023.107115
  56. Zhang, Z., Shan, R., Muhammad, W. T., & Zhang, H. (2024). Recent advances in recognition molecule-based detection methods for prevention and monitoring of estrogen disruptors related food fraud. Trends in Food Science & Technology, 104395. https://doi.org/10.1016/j.tifs.2024.104395
  57. Akbar, J., Gul, M., Jahangir, M., Adnan, M., Saud, S., Hassan, S.,. & Fahad, S. (2023). Global trends in halal food standards: A review. Foods, 12(23), 4200. https://doi.org/10.3390/foods12234200
  58. Alfian, G., Syafrudin, M., Farooq, U., Ma'arif, M. R., Syaekhoni, M. A., Fitriyani, N. L.,. & Rhee, J. (2020). Improving efficiency of RFID-based traceability system for perishable food by utilizing IoT sensors and machine learning model. Food Control, 110, 107016. https://doi.org/10.1016/j.foodcont.2019.107016
  59. Hassoun, A., Alhaj Abdullah, N., Aït-Kaddour, A., Ghellam, M., Beşir, A., Zannou, O.,. & Regens-tein, J. M. (2024). Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies. Critical Reviews in Food Science and Nutrition, 64(3), 873-889. https://doi.org/10.1080/10408398.2022.2110033
  60. Qian, J., Ruiz-Garcia, L., Fan, B., Villalba, J. I. R., McCarthy, U., Zhang, B.,. & Wu, W. (2020). Food traceability system from governmental, corporate, and consumer perspectives in the European Union and China: A comparative review. Trends in Food Science & Technology, 99, 402-412. https://doi.org/10.1016/j.tifs.2020.03.025
  61. Yu, Z., Jung, D., Park, S., Hu, Y., Huang, K., Ras-co, B. A.,. & Chen, J. (2022). Smart traceability for food safety. Critical Reviews in Food Science and Nutrition, 62(4), 905-916. https://doi.org/10.1080/10408398.2020.1830262