Foodborne microbial hazards lead to substantial morbidity and mortality. To assure consumer protection, a need to move from hazard-based to risk-based food safety approaches is increasingly recognized. Food-business-operators play a crucial role by implementing risk management practices in their facilities. Still, there is very limited data on current approaches to ensure microbial food safety and the profiles and perceptions of professionals assessing, managing, and communicating risks in food industry. This study addresses food safety approaches and challenges in food industry aiming to provide data on microbial risk analysis according to Codex Alimentarius. A survey elicited responses from 108 food professionals involved in microbial risk assessment, risk management, or risk communication in the food industry. The findings highlight drivers and trends relevant to food safety and the food industries’ internal decision-making processes. Most participants had risk-based food-safety management systems established. A microbial risk assessment according to Codex Alimentarius principles was conducted by 85 %. Professionals pinpointed areas that led to significant microbial incidents such as contaminated raw materials, poor hygiene, or emerging pathogens. Interestingly, one third of the participants believed that zero risk is possible, which contrasts with the scientific consensus that microbial food safety is not absolute as zero risk is not feasible. The results of this work provide insights into the implementation and understanding of microbial risk analysis from a food industrial perspective and could be leveraged to develop innovative microbial risk analysis frameworks that meet the challenges of future food systems.
