Foodborne microbial pathogens and the Food Research Institute

Abstract

Publisher Summary Food safety experts have contended with many more recognized microbial pathogens and have come to realize that virulence in bacteria varies in different strains. Moreover, virulence characteristics of specific strains are not always constant as microbes adapt to their environment and acquire new genetic information from other organisms. Research on methods for safe food processing and preparation has provided evidence that microbes subjected to some stresses such as high salt concentrations often become more resistant to other limiting factors as high temperatures. This chapter discusses the developments in the microbiology of food safety during the past 55 years as exemplified by research activities at the Food Research Institute (FRI). The issues that may lie ahead with respect to newly emerging pathogens and new challenges to food safety caused by globalization of the food supply, aging of the population, changes in plant and animal agriculture, and changes in consumer preferences for different foods are also discussed. The overriding lesson that is learnt from the recent experiences with food borne disease is that a more holistic approach to study of food safety is needed.