4. Conclusion

In the second half of the 20th century, the food sector moved from small-scale production to industrial production. This major transformation had two important consequences:

• Firstly, the processing sector has had to make the transition from production of irregular quality, typical of the richness of artisanal production, to industrial production which, by definition, leads to products that must be identical in quality; to this end, processes have been simplified;

• secondly, and as a corollary, mass-produced products must imperatively present risks to consumer health with a much lower probability of occurring, since for an identical risk, a large number of copies marketed increases the probability of an accident occurring. This has made it imperative to develop methods for tracing raw materials, preventing microbial...