The book "Microbial contamination of raw materials and semi-products of fermentation industries: monograph" by T. A. Yamasheva is a deep and comprehensive study devoted to one of the most pressing topics in the field of food technology and microbiology. In today’s manufacturing environment, where product quality and safety are becoming priorities, Yamashev’s work represents an important contribution to understanding the processes involved in microbial contamination. The monograph covers a wide range of issues related to the microbiology of fermentation processes. Yamashev not only analyzes the sources of contamination, but also offers methods of preventing them, which makes the book a valuable resource for specialists in the field of food industry, microbiology and processing technologies. The reader will be able to learn about how different microorganisms affect the quality of raw materials and semi-products, as well as how these processes can be controlled and optimized. The book will be of particular interest to students and graduate students studying food technology and microbiology, as well as practitioners working in the field of food production and quality control. It is suitable for those who want to deepen their knowledge about microbial contamination and its consequences for human health and product quality. The monograph will also be useful to researchers engaged in the development of new methods to combat contamination and improve fermentation processes. The topics raised in the book are relevant to many industries, including brewing, winemaking, dairy production, and bakery. Yamashev emphasizes the importance of compliance with sanitary norms and regulations, as well as the need to introduce modern technologies to control microbial activity. In the context of globalization and growing competition in the food market, knowledge about microbial contamination becomes not only useful, but vital for successful business. The author's style is distinguished by scientific rigor and clarity of presentation. Yamashev skillfully combines theoretical aspects with practical recommendations, which makes the material available for understanding. His work is based on many years of experience and research in the field of microbiology, which gives the book additional value. Readers familiar with his other works will appreciate the consistency and depth of analysis that Yamashev applies in each section. If you’re looking for books on microbiology, food technology, or quality control, Microbial Contamination of Raw Materials and Semi-Products of Fermented Industries will be a great addition to your library. This monograph will not only expand your knowledge, but also help you better understand the complex processes taking place in the fermenting industry. With the constant development of technologies and changes in product quality requirements, Yamashev’s work remains relevant and in demand. Thus, the book "Microbial contamination of raw materials and semi-products of fermentation industries" is not just a scientific publication, but a practical guide that can change the approach to production and quality control in the food industry. Read, study and apply the knowledge gained in practice to contribute to the development of safe and high-quality production .