抄録
Food safety, particularly with reference to microorganisms, is a critical matter for human life so that technology and systems for food sterilization and pasteurization to prevent the occurrence of contamination, spoilage and foodborne illness by harmful microorganisms need to be established on a scientific basis. For the future in the 21st century, construction of a novel foundation is a high priority. In this preface of the present special issue related to such food processes, the author's opinions on several problems and proposals are presented from three viewpoints. First, from the scientific aspect, we need to clarify the question of why and how microorganisms are killed by physical and chemical treatments. Second, from the technological aspect, the concept of interactions among three fundamental elements, food, technology and microorganisms, require quantitative characterization and a synthesis for practical application in a user-friendly style. Finally, from the aspect of systems for the control of harmful microorganisms, HACCP (hazard analysis and the critical control point) and risk assessment have evolved. For further development, a novel theoretical basis should be constructed to accompany ongoing studies in predictive microbiology. In addition, the author focuses on establishment if institutional and organizational elements to facilitate fundamental research and development in the science and technology of microorganism control, including food sterilization and pasteurization.
