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A review is presented of the development of Food Microbiology from its roots in different disciplines - including human and animal medicine, general microbiology, agricultural science and food chemistry - to an autonomous science with the main vocation to provide the knowledge allowing providing food that is wholesome, of high quality and acceptable in the microbiological sense. This evolution entailed a change in approach from mere, and often rather primitive inspection of end-products to intervention by (i) identification of hazard points ("critical points" or CPs) by ecological studies; (ii) elimination of CPs by elaboration of Good Manufacturing and Distribution Practices (GMPs); (iii) validation of GMPs by monitoring production lines and final products at point of sale and gauging the results by Risk Analysis. It is emphasized, that although advanced and ecologically sound techniques have become available, it will still require extensive education and training at all levels before the scientific advances outlined in this review will have been fully integrated in day-to-day food production and catering in developed as well developing areas of the world. Interdisciplinary instruction and co-operation cannot be missed in attempts to reach this goal.

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