Food Microbiology and Food Safety: Principles, Foundations, and Frontiers by Dr. Avantina Sharma is a comprehensive academic resource designed for undergraduate and postgraduate students of food science, food technology, microbiology, biotechnology, agriculture, and food safety. The book integrates classical microbiological concepts with modern scientific advancements and global food safety practices.

The text provides a systematic understanding of microorganisms in food systems, covering their structure, physiology, ecology, and impact on food quality and public health. It explores both harmful and beneficial microbial activities, including food spoilage, foodborne diseases, fermentation, preservation technologies, and emerging risks such as antimicrobial resistance and novel pathogens.

A key strength of the book is its integration of Indian case studies and regulatory frameworks, including standards from the Food Safety and Standards Authority of India (FSSAI) and Bureau of Indian Standards (BIS), alongside global perspectives from Codex Alimentarius, WHO, FAO, FDA, and EFSA. This dual perspective enables readers to understand food safety challenges in both local and international contexts.

The book also highlights modern developments such as predictive microbiology, molecular diagnostics, genomics, artificial intelligence applications, and sustainable food technologies. Each chapter includes learning objectives, structured explanations, case studies, review questions, and references to support conceptual understanding and practical application.

By bridging traditional microbiology with contemporary food biotechnology and safety systems, this textbook serves as both a teaching companion and a reference for students, researchers, and professionals working to ensure food quality, safety, and innovation in a globalized food system

Dr. Avantina Sharma, Ph.D., is a distinguished Professor of Practice and an awarded academician with over 15 years of international experience in the fields of nutrition and wellness. A DAAD Scholar from the University of Potsdam, Germany, she earned her doctorate in Nutrition from India. Her teaching and research experience spans institutions across India, Europe, and the United States, including the City University of New York. She has also worked in the private sector as the Chief Nutrition Advisor at BeatO, India. She has been awarded the DST Award for the Meeting of Nobel Laureates and Students in Lindau, Germany, ISMN Excellence Award, India and the Best Recipe Award at the Liberation Day in The Hague, The Netherlands.

Her work integrates scientific understanding with applied health strategies through her DESS approach—Diet, Exercise, Stress, and Sleep Management—aimed at promoting well-being. She consults individuals and companies towards healthy and happy living. She has authored several widely used academic texts, including Textbook of Food Science and Technology, Principles of Therapeutic Nutrition and Dietetics, Food Product Development, Fundamentals of Human Physiology Bio-management of Postharvest Diseases and Mycotoxigenic Fungi

Chapter 1 Introduction to Food Microbiology
Chapter 2 Microbial Cell Structure, Growth, and Physiology
Chapter 3 Microbial Ecology of Foods
Chapter 4 Factors Affecting Microbial Growth in Foods
Chapter 5 Sampling and Enumeration of Microorganisms in Foods
Chapter 6 Food Spoilage – Mechanisms and Control
Chapter 7 Foodborne Pathogens: Bacteria, Viruses, and Parasites
Chapter 8 Mycotoxins and Other Microbial Metabolites
Chapter 9 Microbial Contamination and Hygiene in Food Processing Environments
Chapter 10 Food Fermentation and Beneficial Microorganisms
Chapter 11 Food Preservation — Microbial Control Through Physical and Chemical Methods
Chapter 12 Foodborne Pathogens and Food Safety Management Systems
Chapter 13 Food Spoilage, Shelf Life, and Predictive Microbiology
Chapter 14 Food Biotechnology and Genetically Modified Microorganisms in Food Systems
Chapter 15 Foodborne Viruses, Emerging Pathogens, and Antimicrobial Resistance (AMR) in Food Systems
Chapter 16 Food Safety Audits, Quality Assurance, and Risk Analysis
Chapter 17 Food Safety Regulations, Standards, and Global Harmonization
Chapter 18 Food Safety in Emerging Technologies: Nanotechnology, 3D Printing, and Smart Packaging
Chapter 19 Microbiology of Food Commodities