This article addresses the issue of microbiological testing regarding food products, which is commonly used to enhance food safety levels and lower potential health risks.

As microbiological testing can prove an expensive process, some critical questions to answer must include:

  • Can microbiological testing help produce safer food?
  • If so, when and how should testing be undertaken?
  • How should the results be used?

In exploring these central questions, this article discusses the history of microbiological product testing, before sifting through recent developments in food safety management over three contemporary time periods:

  • 1990s to 2005
  • 2005 to 2010
  • 2010 to the foreseeable future


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