Food safety monitoring method, control device, storage medium and dish washing machine

Abstract

The invention relates to a food safety monitoring method, a control device, a storage medium and a dish-washing machine. The method comprises the following steps: acquiring food residue information collected based on a biosensor in the dish-washing machine; judging whether a preset alarm standard is met or not based on the food residue information; and if the preset alarm standard is met, triggering a corresponding alarm mechanism. According to the technical scheme, the information of the food residues in the dish washing machine is collected, so that the harmful ingredients of the food are accurately detected in real time, and an automatic early warning system is provided. The response speed of the user to the food safety problem is improved, the deep poisoning risk of the food is reduced, the control ability of the user to the food safety is greatly enhanced, and the food health and safety are further guaranteed.

Description

Technical Field

[0001] The present invention relates to the field of food safety, and specifically provides a food safety monitoring method, a control device, a storage medium and a dishwasher. Background Art

[0002] In the prior art, ordinary people are often unable to accurately judge whether food contains harmful ingredients, so that users cannot get early warning and judgment in time when there is a problem with the food after dining. Once food poisoning occurs, the only way is to take poisoning medical treatment.

[0003] Accordingly, the art needs a new food safety monitoring solution to solve the above problems. Summary of the invention

[0004] In order to overcome the above-mentioned defects, the present invention is proposed to provide a solution or at least partially solve the problem in the prior art that consumers are unable to judge whether the harmful ingredients in food exceed the standard.

[0005] In a first aspect, the present invention provides a food safety monitoring method, wherein the method comprises: obtaining food residue information collected by a biosensor in a dishwasher; judging whether a preset alarm standard is met based on the food residue information; and triggering a corresponding alarm mechanism if the preset alarm standard is met.

[0006] As an alternative or supplement to the above solution, in a method according to an embodiment of the present invention, the food residue information includes at least one of heavy metal residue information, antibiotic residue information or pesticide residue information.

[0007] As an alternative or supplement to the above scheme, in a method according to an embodiment of the present invention, the judging based on the food residue information whether the preset alarm standard is met includes: obtaining the types and contents of harmful components therein based on the analysis of the food residue information; and judging based on the types and contents of the harmful components whether the preset alarm standard is met.

[0008] As an alternative or supplement to the above solution, a method according to an embodiment of the present invention also includes: acquiring image information collected by an image acquisition device in the refrigerator; and judging the food source corresponding to the harmful components based on the image information and the harmful components in the food residues.

[0009] As an alternative or supplement to the above scheme, in a method according to an embodiment of the present invention, the determining of the corresponding food sources of the harmful components based on the image information and the harmful components in the food residues comprises: obtaining food information in the refrigerator based on the image information, wherein the food information comprises food types and food quantities; determining the types of food consumed by a user within a time period and the corresponding quantities of food based on the food information; determining the food sources of the harmful components based on the types of food consumed by the user within the time period, the corresponding quantities of food and the harmful components in the food residues.

[0010] As an alternative or supplement to the above scheme, in a method according to an embodiment of the present invention, the dishwasher uses water to flush food residues on the surface of the tableware to form a liquid sample to be tested, and the biosensor identifies the liquid sample to be tested to obtain the type and content of harmful components therein.

[0011] As an alternative or supplement to the above scheme, in a method according to an embodiment of the present invention, the dishwasher has a first sensor and a second sensor; the food residue information includes first food residue information and second food residue information, wherein the first food residue information is obtained based on the first biosensor, and the second food residue information is obtained based on the second biosensor; the judging whether the preset alarm standard is met based on the food residue information comprises: cross-verifying the first food residue information and the second food residue information; judging whether the content of harmful components in the food residue information exceeds the preset standard based on the verified food residue information.

[0012] In a second aspect, a control device is provided, which includes a processor and a storage device, wherein the storage device is suitable for storing multiple computer programs, and the computer programs are suitable for being loaded and run by the processor to execute the food safety monitoring method described in any one of the technical solutions of the above-mentioned food safety monitoring method.

[0013] In a third aspect, a computer-readable storage medium is provided, which stores a plurality of computer programs, wherein the computer programs are suitable for being loaded and run by a processor to execute the food safety monitoring method described in any one of the technical solutions of the above-mentioned food safety monitoring method.

[0014] In a fourth aspect, a dishwasher is provided, comprising a control device and a biosensor; wherein the biosensor is used to analyze food residues and obtain food residue information; wherein the control device executes the food safety monitoring method described in any one of the technical solutions of the above-mentioned food safety monitoring method.

[0015] The above one or more technical solutions of the present invention have at least one or more of the following Beneficial effects:

[0016] In the implementation of the technical solution of the present invention, by collecting information on food residues in the dishwasher, real-time and accurate detection of harmful ingredients in food is achieved, providing an automated early warning system. This not only improves the user's response speed to food safety issues and reduces the risk of severe food poisoning, but also greatly enhances the user's ability to control food safety and further ensures food health and safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The disclosure of the present invention will become more easily understood with reference to the accompanying drawings. It is easy for those skilled in the art to understand that these drawings are only for illustrative purposes and are not intended to limit the scope of protection of the present invention. In addition, similar numbers in the figures are used to represent similar components, among which:

[0018] Figure 1 is a schematic flow chart of the main steps of a food safety monitoring method according to an embodiment of the present invention;

[0019] Figure 2 is a flowchart of the minor steps of a food safety monitoring method according to an embodiment of the present invention;

[0020] Figure 3 is a flowchart of the minor steps of a food safety monitoring method according to an embodiment of the present invention;

[0021] Figure 4 1 is a flow chart of the main steps of a food safety monitoring method according to an embodiment of the present invention. DETAILED DESCRIPTION

[0022] Some embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the protection scope of the present invention.

[0023] In the description of the present invention, "module" and "processor" may include hardware, software or a combination of the two. A module may include hardware circuits, various suitable sensors, communication ports, and memories, and may also include software parts, such as computer programs, or a combination of software and hardware. The processor may be a central processing unit, a microprocessor, an image processor, a digital signal processor, or any other suitable processor. The processor has data and / or signal processing functions. The processor may be implemented in software, hardware, or a combination of the two. Non-temporary computer-readable storage media include any suitable medium that can store computer programs, such as magnetic disks, hard disks, optical disks, flash memory, read-only memory, random access memory, etc. The term "A and / or B" means all possible combinations of A and B, such as only A, only B, or A and B. The term "at least one A or B" or "at least one of A and B" has a similar meaning to "A and / or B", and may include only A, only B, or A and B. The singular terms "one" and "the" may also include plural forms.

[0024] Embodiment 1:

[0025] See attached Figure 1 , Figure 1 FIG. 1 is a flow chart of the main steps of a food safety monitoring method according to an embodiment of the present invention. Figure 1 As shown, the food safety monitoring method in the embodiment of the present invention mainly includes the following steps S10 to S30.

[0026] Step S10: Acquire food residue information collected by the biosensor in the dishwasher.

[0027] In this embodiment, the food residue information includes at least one of heavy metal residue information, antibiotic residue information or pesticide residue information. The food residue information is information collected by the biosensor of the dishwasher by analyzing the food residue during the cleaning process. The food residue information may include information about the type and content of harmful components (such as heavy metals, antibiotics or pesticides, etc.) in the food residue.

[0028] In one embodiment, the biosensor may be composed of one or more types of sensors designed to detect specific harmful components in food residues. Specifically, the biosensor may include, but is not limited to, chemical sensors, optical sensors, microbial sensors, etc. For example, chemical sensors can detect chemicals in food residues, such as pesticides, antibiotics, or heavy metals. Optical sensors can determine the chemical composition of food residues by detecting the spectrum in the food residues. Microbial sensors can determine the freshness of food residues by detecting microorganisms in the food residues.

[0029] In this embodiment, when collecting food residue information, the food residue is first washed down with water through a dishwasher. The purpose of this process is to wash the food residue from the tableware and convert it into a form that can be analyzed by the sensor, that is, to form a liquid sample to be detected. These food residues contain various chemicals produced during the cooking process, which may include harmful components such as pesticide residues, antibiotic residues, and heavy metal residues.

[0030] The rinsed liquid sample is then passed to the biosensor for analysis, during which the biosensor first processes the liquid sample for further chemical analysis.

[0031] In a biosensor, the liquid sample will be processed through various chemical analysis methods. These analysis methods include gas chromatography, liquid chromatography or mass spectrometry. These analysis methods are used to determine the type and content of specific chemicals in the sample. For example, gas chromatography can analyze volatile organic compounds in the sample; liquid chromatography can analyze non-volatile compounds in the sample; mass spectrometry can accurately determine the type and content of various elements and compounds in the sample.

[0032] After these analysis processes are completed, the biosensor converts the analysis results into electronic data and sends these data to the dishwasher's control system or the cloud. In this way, the process of obtaining food residue information collected by the biosensor in the dishwasher is completed.

[0033] In this embodiment, preferably, the dishwasher is equipped with two biosensors, namely a first biosensor and a second biosensor, to provide more accurate and comprehensive food residue information. Each biosensor is designed to detect a specific type of harmful component and generate corresponding food residue information during the analysis process.

[0034] In this embodiment, the functions of the first biosensor and the second biosensor may be the same or different, and these two cases are described separately here.

[0035] When the functions of the first biosensor and the second biosensor are different, the first biosensor is mainly responsible for analyzing the liquid sample in the dishwasher to generate the first food residue information. For example, the sensor may be designed to detect specific types of harmful substances in the liquid sample, such as heavy metals or antibiotics. In this process, the first biosensor uses its built-in chemical analysis function to perform a detailed analysis of the chemical components in the liquid sample and generate data on the types and contents of these harmful components.

[0036] The second biosensor works in a similar manner to the first biosensor, and also generates second food residue information by analyzing the liquid sample. However, the second biosensor can be designed to detect different types of harmful substances than the first biosensor in order to provide more comprehensive information. For example, the second biosensor may be specifically used to detect pesticide residues.

[0037] The two biosensors work together to generate first food residue information and second food residue information, and the two types of information cover a wider range of harmful substances. Such a design can not only provide more comprehensive food safety information, but also improve the accuracy of food residue information by cross-verifying the information generated by the two sensors. Therefore, this dishwasher design with two or more biosensors can more effectively monitor and evaluate food safety.

[0038] When the first biosensor and the second biosensor have the same function, the first biosensor generates the first food residue information by analyzing the liquid sample in the dishwasher, and may specifically detect a specific type of harmful substance, such as heavy metals.

[0039] Similarly, the second biosensor also performs the same harmful substance detection on the liquid sample to generate second food residue information. Although the two sensors detect the same type of harmful substances, this design can provide an additional calibration mechanism. That is, by cross-validating the results of the first and second biosensors, the type and content of harmful substances in the liquid sample can be determined more accurately.

[0040] This design also provides a fault detection mechanism. If the two sensors produce significantly different test results for the same sample, this may indicate that there is a problem with the operation of one of the sensors. In this way, the system can alarm and prompt the user or technician to check or calibrate the equipment.

[0041] Therefore, although two biosensors may be designed to detect the same type of hazardous substance, this design approach can increase the accuracy of the data and the robustness of the system.

[0042] In this step, the dishwasher uses a biosensor to collect food residue information. Combining biosensors with dishwashers, a common and frequently used household appliance in daily life, makes food safety monitoring more convenient and real-time.

[0043] Step S20: Determine whether a preset alarm standard is met based on the food residue information.

[0044] In this embodiment, the preset alarm standard is a preset condition for triggering the alarm mechanism, for example, when the content of a certain harmful component exceeds a safety threshold, the alarm mechanism is triggered.

[0045] In one implementation, specific determination is performed through steps S20-1 to S20-2, such as Figure 2 As shown, the details are as follows:

[0046] Step S20-1: Based on the food residue information analysis, the types and contents of harmful components therein are obtained.

[0047] In this embodiment, the collected food residue information is deeply analyzed. The food residue information may be a detailed component table or spectrum generated by a biosensor. In this embodiment, the types and contents of harmful components in the food residue information are obtained by interpreting the food residue information.

[0048] In one embodiment, the biosensor will identify various possible harmful components, such as heavy metals, antibiotics or pesticides, when analyzing the food residue information. In addition, the biosensor will also measure the specific content of these harmful components through some quantitative techniques, such as chromatography or mass spectrometry. The food safety monitoring system corresponding to this quantitative information is crucial because it can help determine whether the harmful components in the food exceed the safety threshold. In this embodiment, the food residue information may be a detailed ingredient list or spectrum generated by the biosensor.

[0049] For example, food residue information is a kind of ingredient list, where each column represents a specific chemical component and each row represents a specific food sample.

[0050] In this ingredient list, you can see a variety of chemical components, including protein, fat, sugar, minerals, vitamins, and possible harmful substances, etc. The value of each component may be expressed in different units (such as mg / g, μg / g, etc.), which needs to be determined according to the specific chemical composition and measurement method.

[0051] First, you need to extract information about harmful ingredients. There may be a predefined list of harmful substances, which may include heavy metals (such as lead, mercury, cadmium, arsenic, etc.), pesticides, antibiotics and other possible harmful substances. Then, traverse the entire ingredient table, find the columns corresponding to these harmful substances, and extract the corresponding values.

[0052] Then, these extracted values ​​need to be processed in order to obtain the types and contents of harmful components. Since different chemical components may use different units, it is necessary to convert the units first to ensure that all values ​​are expressed in uniform units (such as mg / g). In addition, if some values ​​are expressed in ranges (such as 5-10 mg / g) instead of precise values, statistical methods (such as taking the median or average of the range) are used to obtain a representative value.

[0053] After completing these steps, the types and contents of harmful components in the food residues can be obtained. This information will be used in the next step to determine whether the preset alarm standards are met.

[0054] Next, let's take the example of food residue information being a spectrum graph. A spectrum graph is a commonly used method for analyzing chemical components, where each spectrum line represents a specific chemical component, and the height of the spectrum line represents the content of the component. For example, mass spectrograms and optical spectrograms are all in the form of spectrum graphs.

[0055] When interpreting a spectrum, you first need to determine the chemical components represented by each spectrum line. The chemical components are determined through databases, such as mass spectrometry databases, spectral databases, etc. Each spectrum line may correspond to a specific chemical molecule, which may be a harmful component or a harmless component.

[0056] After identifying the chemical components corresponding to all the spectral lines, it is necessary to extract the information of the harmful components. In this embodiment, there is a predefined list of harmful substances, which may include heavy metals (such as lead, mercury, cadmium, arsenic, etc.), pesticides, antibiotics and other possible harmful substances. Then, the spectral lines corresponding to these harmful substances are found in the spectral line graph, and the height or area of ​​these spectral lines is recorded.

[0057] Next, the height or area of ​​these spectral lines is processed to obtain the content of harmful components. After completing these steps, the types and contents of harmful components in the food residues can be obtained, and this information will be used in the next step to determine whether the preset alarm standards are met.

[0058] Step S20-2: Determine whether the preset alarm standard is met based on the type and content of the harmful components.

[0059] In one embodiment, the preset warning standard is a series of threshold values, and each harmful component has its corresponding threshold value. In this embodiment, these threshold values ​​are set according to relevant food safety regulations. For example, according to my country's national food safety standards, the maximum usage of propylene glycol in raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, and siu mai wrappers) is 1.5g / kg, which is the lowest value of propylene glycol in all categories of food safety standards. In this embodiment, this value is the threshold value for propylene glycol in the preset warning standard.

[0060] If the propylene glycol content exceeds the threshold after analyzing the food residue information, it is considered that the preset alarm standard is met. Conversely, if the propylene glycol content does not exceed the threshold, the alarm will not be triggered.

[0061] It should be noted that, in reality, multiple harmful ingredients may exist in food at the same time, which can easily lead to combined effects.

[0062] Combination effect means that when multiple harmful ingredients exist at the same time, they may interact with each other and have an impact on human health that exceeds the impact of a single ingredient. For example, the content of a harmful ingredient may not exceed its threshold and may seem harmless, but when it exists with other ingredients, its harmfulness may be greatly increased due to interaction.

[0063] Therefore, in step S20-2, to determine whether the preset alarm standard is met, it is necessary to consider not only whether the content of a single component exceeds the threshold, but also the combined effect.

[0064] For example, in the biosensor analysis of dishwashers, the presence of heavy metals lead and cadmium was detected. Individually, neither lead nor cadmium exceeded their respective safety thresholds, so both substances appear to be within the safe range if only the single components are considered. However, studies have shown that lead and cadmium may have a synergistic toxic effect when they are together. This means that their toxicity to the human body when they are present at the same time may be greater than the sum of their toxicity when they are present separately.

[0065] Therefore, when judging whether the preset alarm criteria are met, it is necessary not only to check whether the content of lead and cadmium exceeds their respective thresholds, but also to consider their synergistic effects. To achieve this, a new threshold can be set for the combination of lead and cadmium. For example, if a study shows that the synergistic toxicity of lead and cadmium when they are present together is equivalent to twice the lead content, then an alarm should be triggered when the combined content of lead and cadmium exceeds half of the lead threshold.

[0066] It should be noted that the above examples of lead and cadmium are only for the convenience of better understanding of this step and the combined effects, and do not constitute medical advice.

[0067] In summary, in practical applications, the alarm standards can be continuously updated and optimized according to the latest research results to more accurately assess food safety.

[0068] In this embodiment, in the case where the first sensor and the second sensor are used in step S10, in this implementation mode, determination is performed through steps S20-3 to S20-4.

[0069] Step S20 - 3 : cross-verify the first food residue information and the second food residue information.

[0070] In this embodiment, the first food residue information and the second food residue information are respectively collected by a first sensor and a second sensor in the dishwasher.

[0071] In one embodiment, both sensors are designed to detect the same type of harmful components, but they use different measurement techniques. This design can understand and evaluate the harmful components in food waste from different perspectives.

[0072] The measurement results of the two sensors are then cross-validated. This verification process can be to compare the similarity or consistency of the two measurement results. If the measurement results of the two sensors are consistent with each other within a certain error range, then it can be believed that the measurement result is accurate. On the contrary, if the measurement results of the two sensors differ too much, then it may indicate that there is a problem with the sensor. This data will be uploaded to the cloud for analysis and to identify the cause of the deviation in the measurement results.

[0073] Here is a reason why the measurement results are biased, that is, two different sensors may produce different detection results for the same type of harmful components. This is because each sensor has its own performance characteristics, including but not limited to sensitivity, accuracy, repeatability and selectivity. These performance characteristics are affected by many factors such as sensor design, manufacturing process, and usage conditions. Therefore, the detection results of the same harmful component in two different sensors may be different.

[0074] For example, the first sensor may have a higher detection sensitivity for a specific harmful component, while the second sensor may have a higher detection sensitivity for another harmful component. Therefore, for food residues containing these two harmful components, the first sensor may measure a higher content of one component, while the second sensor may measure a higher content of the other component.

[0075] In this case, it cannot be simply assumed that there is a deviation in the detection results of the two sensors, because this deviation may simply be caused by the different recognition accuracy of the two sensors for different harmful components. This is why cross-validation is necessary. By comparing and analyzing the measurement results of the two sensors, we can better understand and evaluate the harmful components in food residues and make corresponding treatment decisions accordingly.

[0076] Step S20-4: Based on the verified food residue information, determine whether the content of harmful components in the food residue information exceeds a preset standard.

[0077] In one embodiment, during the data comparison stage, the system will compare the cross-validated food residue information with the preset safety standards. After the comparison, the system will make a decision. If the content of any harmful component exceeds its corresponding threshold, the system will determine that the food residue does not meet the preset safety standards. Once this happens, the system will trigger a corresponding alarm mechanism to warn the user about possible food safety issues in the food residue.

[0078] Step S30: If the preset alarm standard is met, the corresponding alarm mechanism is triggered.

[0079] In this embodiment, the alarm mechanism is an early warning system, which is triggered when the system detects that harmful components in food residues exceed a preset safety threshold.

[0080] In one embodiment, if the analysis result shows that one or more harmful components in the food residue exceed a preset threshold, the control system of the dishwasher will trigger a predetermined alarm mechanism.

[0081] One possible way to warn is to send the information of excessive content to the user through the cloud platform. For example, the control system of a dishwasher can send the analysis results and recommended actions to the user's mobile phone through Wi-Fi or mobile network. The user can receive this information through the application on the mobile phone and then make a decision based on this information. The warning information may include the type and content of the excessive ingredients, as well as the possible health risks inferred from this information.

[0082] Depending on the type and content of harmful ingredients in food residues, the alarm mechanism may also give different suggestions. For example, if pesticide residues, antibiotic residues, heavy metal residues and other ingredients that have a significant impact on the human body are detected in food, and their content exceeds a certain value, the alarm information will remind the user to seek medical treatment in time. If the meat freshness is reduced, the content of antioxidants and microbial residues is too high, the alarm information may suggest that the user discard the relevant ingredients to prevent possible harm to health.

[0083] In general, in this embodiment, by triggering an alarm mechanism, users are promptly notified of harmful ingredients that may be present in food so that users can take appropriate countermeasures to protect their health.

[0084] Embodiment 2:

[0085] Most of the techniques in this embodiment are the same as those in Embodiment 1, except that this embodiment also includes a traceability component of harmful components. Other than that, the remaining techniques are the same as those in Embodiment 1 and will not be described in detail here. Figure 3 As shown, the details are as follows:

[0086] Step S40: Acquire image information collected by the image acquisition device in the refrigerator.

[0087] In this embodiment, the image acquisition device may be one or more cameras installed inside the refrigerator, for capturing images of food in the refrigerator.

[0088] In one embodiment, the image acquisition device is configured to automatically capture images at regular intervals, or automatically trigger image capture when a user opens the refrigerator door.

[0089] The image information includes photos or videos of various areas inside the refrigerator. By identifying the image content, information such as the type and quantity of ingredients in the refrigerator and their location in the refrigerator can be obtained.

[0090] Step S50: Based on the image information and the harmful components in the food residues, determine the food sources corresponding to the harmful components.

[0091] In this embodiment, the food sources corresponding to the harmful ingredients are for better determining what the harmful food is, which helps the subsequent user to handle the related ingredients.

[0092] In one embodiment, the food sources corresponding to the harmful components are determined through steps S50-1 to S50-3, such as Figure 4 As shown, the details are as follows:

[0093] Step S50 - 1 : obtaining food information in the refrigerator based on the image information, wherein the food information includes food types and food quantities.

[0094] In one embodiment, the image in step S40 is identified by image recognition, and a deep learning method can be used to identify the image information in step S40 to obtain the type of food, and then the amount of food is obtained based on quantitative analysis.

[0095] In this embodiment, the image acquisition device works in conjunction with the depth sensing device to obtain the three-dimensional shape and position information of the food.

[0096] Using this depth information, we can obtain the three-dimensional shape information of the food and further calculate the volume information of the food. Based on the volume information of the food and the type information of the food, we can further estimate the quality (quantity) information of the food.

[0097] This method of combining image information and depth information to obtain food quality can provide more accurate information on the quantity of ingredients, help to more accurately judge the consumption of ingredients, and more accurately determine the food source of harmful ingredients.

[0098] Step S50 - 2 : Determine the types of ingredients consumed by the user within a time period and the corresponding quantities of ingredients based on the ingredient information.

[0099] In one embodiment, the system tracks the consumption of each ingredient. This tracking can be achieved by comparing the results of two consecutive image acquisitions. For example, the system can perform an image acquisition periodically (such as before lunch time and after lunch time), and by comparing the results of the two acquisitions before and after, the consumption of each ingredient during this period can be obtained.

[0100] By connecting this part of the consumed food with the data in the dishwasher, it will be easier to analyze the food sources of harmful ingredients.

[0101] Step S50 - 3 : Based on the types of food consumed by the user within a time period, the corresponding quantities of food, and the harmful components in the food residues, determine the food source of the harmful components.

[0102] In one embodiment, the system will use the information obtained above to trace the source of the harmful ingredients. First, the system calls a database that contains the harmful ingredients that various ingredients may contain.

[0103] The system then compares the harmful ingredients detected in the food residue with the ingredients consumed by the user. If the harmful ingredients that may be contained in a certain ingredient match the detected harmful ingredients, then this ingredient may be the source of the harmful ingredients. In order to improve the accuracy of the judgment, the system may need to consider multiple factors, such as the amount of ingredients consumed, the time of consumption, and the amount of harmful ingredients that may be contained in the ingredients.

[0104] At the end of this step, the system will get the ingredients that may be the source of harmful ingredients. This information will provide important feedback to users and help them avoid consuming ingredients containing harmful ingredients again.

[0105] It should be pointed out that although the various steps in the above embodiments are described in a specific order, those skilled in the art can understand that in order to achieve the effects of the present invention, different steps do not have to be performed in such an order. They can be performed simultaneously (in parallel) or in other orders. These changes are within the scope of protection of the present invention.

[0106] It is understood by those skilled in the art that the present invention implements all or part of the processes in the method of the above embodiment, and can also be completed by instructing the relevant hardware through a computer program, and the computer program can be stored in a computer-readable storage medium, and the computer program can implement the steps of each of the above method embodiments when executed by the processor. Among them, the computer program includes a computer program, and the computer program can be in source code form, object code form, executable file or some intermediate form. The computer-readable storage medium may include: any entity or device, medium, U disk, mobile hard disk, disk, optical disk, computer memory, read-only memory, random access memory, electric carrier signal, telecommunication signal and software distribution medium that can carry the computer program. It should be noted that the content contained in the computer-readable storage medium can be appropriately increased or decreased according to the requirements of legislation and patent practice in the jurisdiction. For example, in some jurisdictions, according to legislation and patent practice, computer-readable storage media do not include electric carrier signals and telecommunication signals.

[0107] Furthermore, the present invention also provides a control device. In one embodiment of a control device according to the present invention, the control device includes a processor and a storage device. The storage device can be configured to store a program for executing the food safety monitoring method of the above method embodiment, and the processor can be configured to execute the program in the storage device, which includes but is not limited to the program for executing the food safety monitoring method of the above method embodiment. For ease of explanation, only the parts related to the embodiment of the present invention are shown. For specific technical details not disclosed, please refer to the method part of the embodiment of the present invention. The control device can be a control device device formed by various electronic devices.

[0108] Furthermore, the present invention also provides a computer-readable storage medium. In a computer-readable storage medium embodiment according to the present invention, the computer-readable storage medium can be configured to store a program for executing the food safety monitoring method of the above-mentioned method embodiment, and the program can be loaded and run by the processor to implement the above-mentioned food safety monitoring method. For ease of explanation, only the parts related to the embodiment of the present invention are shown. For specific technical details not disclosed, please refer to the method part of the embodiment of the present invention. The computer-readable storage medium can be a storage device formed by various electronic devices. Optionally, the computer-readable storage medium in the embodiment of the present invention is a non-temporary computer-readable storage medium.

[0109] Furthermore, the present invention also provides a dishwasher, comprising a control device and a biosensor; wherein the biosensor is used to analyze food residues and obtain food residue information; wherein the control device executes the above-mentioned food safety monitoring method.

[0110] Further, it should be understood that since the setting of each module is only for illustrating the functional units of the device of the present invention, the physical devices corresponding to these modules may be the processor itself, or a part of the software in the processor, a part of the hardware, or a part of the combination of software and hardware. Therefore, the number of each module in the figure is only schematic.

[0111] Those skilled in the art will appreciate that the modules in the device can be adaptively split or merged. Such splitting or merging of specific modules will not cause the technical solution to deviate from the principle of the present invention, and therefore, the technical solutions after splitting or merging will fall within the protection scope of the present invention.

[0112] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

Claims

1. A food safety monitoring method, characterized in that: include: Obtain food residue information collected by biosensors in dishwashers; Determining whether a preset alarm standard is met based on the food residue information; If the preset alarm criteria are met, the corresponding alarm mechanism is triggered.

2. The food safety monitoring method according to claim 1, characterized in that: The food residue information includes at least one of heavy metal residue information, antibiotic residue information or pesticide residue information.

3. The food safety monitoring method according to claim 1, characterized in that: The determining whether a preset alarm standard is met based on the food residue information includes: Based on the food residue information analysis, the types and contents of harmful components therein are obtained; Based on the type and content of the harmful components, it is determined whether the preset alarm standard is met.

4. The food safety monitoring method according to any one of claim 3, characterized in that: Also includes: Acquire image information collected by an image acquisition device in the refrigerator; Based on the image information and the harmful components in the food residues, the food sources corresponding to the harmful components are determined.

5. The food safety monitoring method according to claim 4, characterized in that: The determining of the food source corresponding to the harmful components based on the image information and the harmful components in the food residues includes: Obtaining food information in the refrigerator based on the image information, wherein the food information includes food type and food quantity; Determining the types of ingredients consumed by the user within a time period and the corresponding quantities of ingredients based on the ingredient information; Based on the types of food consumed by the user within the time period, the corresponding quantities of food, and the harmful components in the food residues, the food sources of the harmful components are determined.

6. The food safety monitoring method according to claim 1, characterized in that: The dishwasher uses water to wash away food residues on the surface of the dishes to form a liquid sample to be detected, and the biosensor identifies the liquid sample to be detected to obtain the type and content of harmful components therein.

7. The food safety monitoring method according to any one of claims 1-3, 5-6, characterized in that: The dishwasher comprises a first sensor and a second sensor; The food residue information includes first food residue information and second food residue information, wherein the first food residue information is obtained based on a first biosensor, and the second food residue information is obtained based on a second biosensor; The determining whether a preset alarm standard is met based on the food residue information includes: Cross-validating the first food residue information and the second food residue information; Based on the verified food residue information, it is determined whether the content of harmful components in the food residue information exceeds a preset standard.

8. A control device, comprising a processor and a storage device, wherein the storage device is suitable for storing a plurality of computer programs, characterized in that: The computer program is suitable for being loaded and run by the processor to execute the food safety monitoring method according to any one of claims 1 to 7.

9. A computer-readable storage medium storing a plurality of computer programs, characterized in that: The computer program is suitable for being loaded and run by a processor to execute the food safety monitoring method according to any one of claims 1 to 7.

10. A dishwasher comprising a control device and a biosensor; Wherein the biosensor is used to analyze food residues and obtain food residue information; The control device executes the food safety monitoring method according to any one of claims 1 to 7.

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