Some effective methodological approaches for detection and identification of pathogenic microbes were developed for purposes of food safety. Different PCR based methods for detection and identification of bacteria from genera Campylobacter, Listeria in Salmonella were introduced and transferred to practise. Microbial antibiotic resistance in food born and human pathogens was elucidated at national level. Many isolates from traditional fermentations and natural environments were analysed during intensive studies of grape microflora and wine fermentation microflora and after determination of their biological identity stored in Collection of Industrial Microorganisms of Biotechnical Faculty (especially yeasts, bacteria, moulds) for further research or application in bioprocesses. Our research also took an active part in the fields of food and environment. Development of technology of yeast biomass enrichment with essential elements was proved successful. It was used for production of yeast biomass containing high amounts of selenium and chromium, which enabled simple intake of biologically active element and it's higher bioavailability. In ecological sense, similar technological approaches could be used for removal of some heavy metals from water environments. We can sum up that research program was successful in development purposes, where we coined new issues in microbial biomass production, must fermentation in various Slovenian wine regions, food safety issues regarding microbial contamination, which can evolve difficulties by consumer or in environment. Many solutions were transferred to practise, not mentioning extensive publishing in scientific and professional journals and presenting our findings at relevant conferences.