with time. The food microbiologist must be continually vigilant in
anticipating the effect that changes in dietary preferences and social
behaviour, and developments in crop and animal husbandry and food
processing may have on bacterial hazards.
However, as noted in Chapter 6, not all the health risks posed by food
are bacteriological. In the next Chapter we will consider some other
microbiological hazards that are food associated.
Chapter 7 269