Funding for food microbiology research often follows disease outbreaks: botulism from vacuum-packed white-fish chubs, listeriosis from soft cheeses, or illness due to Salmonella Enteritidis or Escherichia coli. As a consequence of research, detection, identification, and subtyping methods improve, and more is learned about pathogenicity and virulence. Research also explores the organisms' capacity to multiply or survive in food and to be killed by established or novel processes. However, rarely is there a critical overview of progress or trustworthy statements of generally agreed-on facts. That information is not maintained in a form that can readily be used by regulatory departments and the food industry to ensure a safe food supply. A centralized system is urgently needed that is accessible electronically and carries information in a standardized format on the essential properties of the organisms, including pathogenicity, methods of detection, enumeration and identification, alternative prevention and control methods, and growth and survival characteristics.