Food microbiology: the challenges for the future

Food microbiology has become a mature science in the twentieth century and has made great advances. While recognising these achievements, it is also necessary to consider how the science may need to change. This paper addresses this by reference to three areas. These are possible changes in foodborne diseases of concern and the impact of molecular and genetic techniques on our current methodology. The recognition of the role of food and associated microbial contaminants in chronic diseases could become a major concern. New developments in our understanding of microbial genetics could affect our concepts of bacterial taxonomy. The current methodologies we use, based upon genotypically identical populations, may need to be addressed. If the trends indicated here are realised, they indicate a major challenge and opportunity for the food microbiologist.