ABSTRACT
Food has never been safer than it is today, but at the same time it has also never been at greater risk. Concerns over food safety and quality as well as its production, processing and preservation have enhanced the importance of food microbiology as it encompasses the study of microorganisms which can have benefi cial as well as harmful effects on the quality and safety of food. Food microbiology has begun to implement all necessary precautions to improve quality and safety of food products. The milk industry was one of the fi rst to use food microbiology to select relevant starter cultures, to eliminate spoilage and reduce zoonoses, which were transmitted along food supply chain.
