# Zero-Shot Detection of Visual Food Safety Hazards via Knowledge-Enhanced Feature Synthesis
## 4 Experimental Evaluation
### Datasets and Experimental Setup
#### 4.1.1 Datasets
Quality Deterioration encompasses texture anomalies, dehydration, freezer burn, and other quality-related visual defects that may indicate safety concerns or compromised product integrity. These categories represent the diversity of food safety hazards encountered in real-world inspection scenarios. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Attribute Category** & **Specific Attributes** & **Meat** & **Dairy** & **Fruits** & **Vegetables** & **Bakery** & **Processed** \\ \hline \multirow{10}{*}{Appearance} & Discoloration & 78.5 & 65.3 & 82.1 & 79.6 & 45.2 & 61.8 \\  & Surface irregularities & 56.2 & 41.7 & 73.4 & 68.9 & 38.5 & 52.3 \\  & Abnormalshire/dullness & 62.8 & 58.9 & 45.6 & 42.3 & 31.7 & 48.5 \\  & Brown/black spots & 45.3 & 32.6 & 89.2 & 76.5 & 52.8 & 41.2 \\  & White/gray patches & 31.7 & 76.4 & 24.3 & 18.9 & 84.6 & 36.8 \\  & Unusual transparency & 72.4 & 15.2 & 31.8 & 28.6 & 8.3 & 21.5 \\  & Color fading & 58.9 & 42.3 & 76.5 & 71.2 & 35.6 & 54.7 \\  & Crystallization & 12.5 & 68.7 & 45.2 & 8.9 & 76.3 & 82.4 \\  & Oily residue & 84.6 & 52.3 & 15.7 & 12.4 & 28.9 & 65.8 \\  & Dried edges & 76.8 & 38.5 & 82.4 & 78.3 & 91.2 & 45.6 \\  & Bruising & 15.2 & 8.6 & 93.5 & 87.2 & 12.3 & 18.7 \\  & Swelling/bloating & 65.4 & 71.2 & 54.3 & 48.7 & 82.5 & 76.9 \\ \hline \multirow{10}{*}{Decomposition} & Mold (white) & 23.4 & 85.6 & 67.8 & 45.2 & 92.3 & 38.5 \\  & Mold (green/blue) & 18.7 & 78.3 & 71.2 & 52.8 & 87.6 & 41.2 \\  & Mold (black) & 15.2 & 45.6 & 58.9 & 38.7 & 76.4 & 32.5 \\  & Visible bacteria & 68.5 & 52.3 & 31.8 & 28.4 & 15.6 & 45.8 \\  & Slime formation & 87.2 & 65.4 & 42.3 & 38.5 & 8.7 & 21.3 \\  & Rot/decay & 45.6 & 31.2 & 89.7 & 82.4 & 52.3 & 38.7 \\  & Fermentation bubbles & 12.3 & 76.8 & 65.4 & 15.8 & 84.2 & 52.6 \\  & Texture breakdown & 72.5 & 48.6 & 91.3 & 87.6 & 65.8 & 54.2 \\  & Liquetaction & 65.8 & 82.3 & 76.5 & 68.9 & 21.4 & 45.7 \\  & Spore formation & 31.2 & 68.5 & 52.4 & 41.8 & 78.6 & 35.2 \\  & Yeast growth & 8.5 & 71.2 & 48.6 & 12.3 & 91.5 & 28.4 \\  & Gas production & 52.3 & 85.6 & 31.8 & 28.7 & 76.4 & 68.5 \\ \hline \multirow{10}{*}{Contamination} & Plastic fragments & 25.6 & 31.2 & 42.8 & 48.5 & 52.3 & 78.6 \\  & Metal shavings & 18.3 & 15.6 & 8.7 & 12.4 & 31.8 & 65.4 \\  & Glass pieces & 12.5 & 8.9 & 15.2 & 18.6 & 28.4 & 45.2 \\  & Hair/fibers & 42.3 & 38.7 & 31.5 & 35.2 & 48.6 & 52.8 \\  & Insect parts & 15.8 & 21.3 & 76.5 & 68.4 & 82.3 & 38.5 \\  & Rodent dropings & 8.6 & 12.4 & 31.8 & 28.5 & 45.2 & 21.6 \\  & Chemical stains & 31.5 & 28.6 & 52.4 & 48.7 & 18.3 & 68.9 \\  & Pesticide residue & 5.2 & 8.3 & 78.6 & 82.5 & 15.7 & 12.4 \\  & Oil contamination & 72.4 & 15.8 & 8.5 & 12.3 & 31.6 & 85.2 \\  & Dust/dirt & 38.5 & 42.6 & 65.8 & 71.2 & 52.3 & 48.7 \\  & Cleaning residue & 28.7 & 52.3 & 21.4 & 18.6 & 38.5 & 76.8 \\  & Cross-contamination & 85.6 & 68.4 & 45.2 & 41.8 & 31.5 & 52.7 \\ \hline \multirow{10}{*}{Structural} & Cracks/fissures & 31.2 & 78.5 & 52.6 & 48.3 & 85.6 & 65.4 \\  & Holes/punctures & 18.5 & 12.3 & 68.7 & 65.2 & 42.8 & 71.2 \\  & Taers/mips & 52.8 & 8.7 & 31.4 & 38.6 & 15.2 & 82.3 \\  & Separation & 65.4 & 85.2 & 42.7 & 21.5 & 78.3 & 45.8 \\  & Deformation & 42.3 & 31.8 & 78.5 & 72.6 & 52.4 & 38.7 \\  & Freezer burn & 87.6 & 52.4 & 21.3 & 28.7 & 65.8 & 91.2 \\  & Dehydration & 78.3 & 45.6 & 85.2 & 82.4 & 71.5 & 31.8 \\  & Brittleness & 15.2 & 68.7 & 52.3 & 45.8 & 92.4 & 78.6 \\  & Collapse & 31.8 & 72.5 & 68.4 & 52.7 & 85.3 & 42.6 \\  & Blistering & 52.4 & 15.8 & 45.2 & 38.6 & 78.5 & 21.3 \\  & Warping & 8.7 & 21.4 & 31.8 & 28.5 & 65.2 & 85.6 \\  & Granulation & 45.6 & 82.3 & 15.7 & 12.4 & 52.8 & 68.7 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Visual safety attributes in the FSVH dataset with occurrence frequency (%) across food categories. To evaluate the transferability of our method, we additionally tested it on MVTe-AD [47] and Food-5K [51] datasets, treating food safety hazards as anomalies.