Historically, many significant breakthroughs originated on the interface between
different fields. Some of the examples are listed in Table 1. Hazard Analysis Critical
Control Point (HACCP) principles, a common risk management technique used in nonfood
related fields (Lois et al., 2004), were applied to foods for the first time by NASA
(National Aeronautic and Space Agency, US) to ensure the safety of astronauts’ meals in
the 1960s (Sumner, 1995). The new discipline, predictive microbiology, which contributes
to objectivity in the selection of critical limits and corrective actions in HACCP