This review article summarizes the perspective for the introduction of novel microbiological techniques into modern food manufacturing and processing. Changes are discussed that have occurred recently in the microbiological control of food operations (process microbiology)‐for example, the “hazard analysis critical control point” (HACCP) concept, which can be elaborated to a longitudinal integrated chain assessment by monitoring critical control points. In addition, we describe the recent developments in rapid analytical methodology that can be implemented under these concepts. These techniques are based on two major approaches; that is, they are either aimed at estimating the total microbial load as a hygiene parameter, or at detecting and enumerating specific pathogenic or toxigenic microorganisms and their metabolites. We conclude that, at this moment, several of these methods are significant improvements compared with the conventional techniques. However their use in preventive quality assurance by integrated chain assessment, as well as in routine food (end product) control, has been limited to certain areas of the food industries as yet.