Since I first started my career in dairy research at the now defunct Hannah Research Institute in 1974, the dairy industry worldwide has faced many changes. With regard to food safety, it has witnessed the emergence of foodborne pathogens not previously associated with dairy products, such as Listeria monocytogenes and Escherichia coli O157:H7 along with the introduction of preventive food safety management systems (HACCP) to limit the impact of these pathogens.