The science and application of food microbiology is playing an increasingly important role in our complex food systems, supporting risk assessment, applying new technologies and strengthening the science that underpins safe food production. Australian Institute of Food Science and Technology (AIFST) scientific advisor, Deon Mahoney, shares insights on future food safety.
These themes were front and centre at the AIFST 2026 Food Microbiology Conference, held from 6-7 May at the Novotel Sydney Olympic Park. Co-convened by the Australian Institute of Food Science and Technology, the Australian Association for Food Protection and the Australian Society for Microbiology, the conference brought together more than 130 food industry professionals, researchers, regulators, government representatives and students to explore the theme Culture Shift: microbes and technology shaping food.
Across two days, the program highlighted both the enduring and emerging challenges and opportunities facing food microbiology. While many of the organisms of concern have changed over time – from the emergence of Listeria monocytogenes to the evolution of Shiga toxin-producing Escherichia coli and the growing focus on antimicrobial resistance (AMR) – the core opportunity remains the same: how to use science to assure public health while supporting a safe, diverse and innovative food supply.
The opening keynote by Pam Wilger, Post Consumer Brands and Vice President of the International Association for Food Protection, examined the persistent challenge of Salmonella, particularly for the dry goods sector. Her presentation reinforced that technical systems alone are not enough. Effective food safety also depends on education, accountability, communication and alignment between management and quality assurance teams.
One of the major themes of the conference was the need for through-chain collaboration. A dedicated session on One Health in action explored Australia’s work to reduce the burden of Campylobacter, which remains a significant cause of foodborne illness. Speakers outlined the importance of coordinated action across food regulation, public health, and research to better understand and reduce risk.
The conference program also showcased the continuing importance of foundational food microbiology resources, with the forthcoming 7th edition of Foodborne Microorganisms of Public Health Significance, widely known as the Green Book. Presentations explored seafood safety, marine biotoxins, Vibrio, parasites including Toxoplasma gondii, and the Bacillus cereus group – demonstrating the breadth of knowledge food professionals must continue to understand and manage.
Emerging researchers also played a key role, with the NextGen Microbiologists session highlighting work in microbial volatile organic compound profiling, metagenomic detection and strain typing, plant-based milk fermentations, milk spoilage organisms and fermentation of native Australian plums. The session provided a strong reminder that the future of food microbiology will be shaped by new tools, new questions and the next generation of scientists.
Across the program, speakers and panellists considered how novel ingredients, alternative proteins, minimally processed foods, clean-label reformulation, changing supply chains and digital food safety systems may introduce new microbiological challenges and opportunities. While risk assessment remains central, the conference also highlighted the growing challenge of communicating food safety risk clearly in a fast-moving information environment.
Day two expanded the discussion to antimicrobial resistance (AMR), environmental monitoring and processing environments. Professor Sam Abraham from Murdoch University presented on AMR across the One Health continuum in Australia, including findings from a national retail meat survey showing low antimicrobial resistance among foodborne pathogens across meat types. Sessions on water, air and soil in processing environments explored how environmental factors influence contamination, persistence and control.
The final sessions turned to fermentation, outbreaks and incident management. Presentations demonstrated how microbes can shape flavour, function and food innovation in products such as coffee, bread and chocolate, while outbreak-focused sessions reinforced the importance of root cause analysis, horizon scanning, leadership and human behaviour in preventing food safety issues.
For food professionals, the message was clear: safe food systems are built through science in action – applied in laboratories, production environments, regulatory systems, leadership decisions and everyday practice.
