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The paper discusses the dynamic process of ensuring food safety, considering changes in food consumption, processing, and geographical origins. It highlights the decreased understanding of safe food handling techniques among consumers and the growing reliance on others for food safety. The review aims to synthesize knowledge on microbial risks in food, focusing on sources, contamination mechanisms, and safety measures.

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Abstract

The process of ensuring the safety of the food supply is dynamic. Both the possibility of contamination and the effectiveness of safety precautions are impacted by changes in the kinds of food consumed, the geographical origins of food products, and the methods by which these foods are processed. For instance, compared to earlier generations, consumers’ general understanding of safe food preparation and handling techniques has decreased due to a higher reliance on prepackaged convenience foods. Nowadays, consumers depend increasingly on other people to make sure the food they eat is safe. Growing consumption of minimally processed foods and growing imports of fresh products from other nations have resulted from changes in consumer tastes and food processing technologies. This review aims to critically synthesize existing knowledge on microbial risks in food, focusing on their sources, mechanisms of contamination, risk evaluation methodologies, and implementation of food safety measures. Major foodborne pathogens, including Salmonella, Escherichia coli, Listeria monocytogenes, and Norovirus, are discussed alongside factors influencing their survival and transmission. Today Clostridium botulinum, Staphylococcus aureus, and Salmonella spp. remain among the major foodborne pathogens, but during the last two decades food-borne diseases such as shigellosis, listeriosis, campylobacteriosis, and diseases caused by pathogenic strains of Escherichia coli have become increasingly salient. These new concerns necessitate continued investment in research and technology development to improve the safety of the food supply. The review highlights current approaches to microbiological risk assessment, regulatory frameworks, and control strategies, while also addressing emerging challenges such as antimicrobial resistance, biofilms, and ready-to-eat foods. By integrating risk evaluation with practical implementation strategies, this review provides valuable insights for researchers, regulators, and food industry stakeholders seeking to strengthen food safety systems and reduce the burden of foodborne diseases.

Key findings

  • Major foodborne pathogens such as Salmonella, Escherichia coli, Listeria monocytogenes, and Norovirus are significant sources of microbial risks in food
  • Changes in consumer tastes and food processing technologies have led to increased consumption of minimally processed foods and imports of fresh products from other nations
  • Biofilm formation is a critical factor influencing the survival and transmission of foodborne pathogens

Keywords

Food safetyRisk analysis (engineering)BiotechnologyEnvironmental healthFood processingFood packaging

Identifiers

DOI
10.3390/hygiene6010012
Journal
Hygiene
Year
2026