Gida Güvenligine Tarihsel Bakis

According to the Codex Alimentarius, the definition for Food Safety is: assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Several fields in Food Microbiology deal with Food Safety: some to a large extent, other to a lesser degree. Without being complete, the most important fields are mentioned below.
Detection of microorganisms (or their toxins), both in food products and in the production environment, with traditional and modern methods for enrichment, enumeration, and typing.
Microbial ecology of microorganisms in foods and in the (direct) environment of foods: e.g. growth, survival, and stress response of foodborne pathogens and spoilage organisms.
Functional microorganisms used in fermentations and probiotics.
Pathogens: dose response relation, foodborne diseases, and prevalence.
Hygiene in the production chain of food products, including Good Manufacturing Practices, Hazard Analysis Critical Control Point, biofilms, cleaning and disinfection and kitchen hygiene.
Risk analysis, includes risk assessment, risk characterization, risk communication, risk management, and policy relating to risk. Modeling the growth and survival of microorganisms also belongs here.
In this presentation, the developments in the main fields of Food Microbiology and their contribution to Food Safety will be discussed. Where possible, these developments will be compared with the ‘Seven stages of man’, a text of William Shakespeare from ‘As you like it’ (Act I, Scene VII).