Abstract
The food situation today is undergoing remarkable changes due to the progress of science and technology, not only in Japan but also on a global scale, as well as environmental and health issues, and major political, economic, and social reforms. The effects of these changes are not only positive but also negative for mankind. Under these circumstances, it is significant to consider the future direction of measures to control microorganisms that cause food contamination, spoilage, and food poisoning, which are directly related to food production, storage, distribution, and hygiene. In this special feature, the four topics of predictive food microbiology, control of gas-phase microorganisms, control of interfacial microorganisms, and control of highly resistant microorganisms were addressed by the leading specialists in each of these areas. Furthermore, I also briefly discussed some other potential items that are expected to be managed in future microorganism control.
