The book "Microbiology of homogeneous groups of food products, sanitation and hygiene", created by the team of authors, is an important work that combines theoretical and practical aspects of microbiology in the context of food security. This publication will be especially useful for students, graduate students, teachers, as well as specialists in the food industry and sanitation, seeking to deepen their knowledge of microbiological processes affecting the quality and safety of food. The book addresses key aspects of microbiology concerning different food groups. The authors share their knowledge about how microorganisms can affect the properties of products, their shelf life and safety for consumption. The reader will learn about which microorganisms are both beneficial and harmful, as well as how to properly control their amount and activity in food products. This information is particularly relevant in light of the current challenges associated with the globalization of food markets and the need to comply with high safety standards. One of the central themes of the book is sanitation and hygiene in food production and storage. The authors emphasize the importance of complying with sanitary norms and regulations that can prevent the spread of pathogenic microorganisms and ensure the health of consumers. The reader will be able to get acquainted with the methods of quality control of products, as well as with modern technologies used in the food industry to ensure safety. This knowledge will be useful not only to professionals, but also to anyone who is interested in healthy eating and quality food. The book is written in an accessible and understandable language, which makes it ideal for a wide audience. Students and young professionals will find in it useful tips and recommendations that will help them in their studies and professional activities . Experienced food industry workers will be able to update their knowledge and become familiar with new approaches in the field of microbiology and sanitation In addition, the book will be interesting to those who seek conscious consumption and want to better understand what is behind the quality of the products they buy. The style of the authors is distinguished by scientific rigor, but at the same time they strive to make the material as accessible and practical as possible. This allows the reader not only to assimilate information, but also to apply it in practice. The book contains many illustrations, tables and diagrams that help to better understand the complex processes and mechanisms in question. In the context of other well-known works in the field of microbiology and food safety, this publication stands out for its complexity and relevance. It may be comparable to the work of authors such as Peter Sanders and Emily Brown, who also research food safety and microbiology.[citation needed] However, the Microbiology of Homogeneous Food Groups, Sanitation and Hygiene offers a unique perspective on these issues, with an emphasis on the practical application of knowledge. If you are looking for a book that will help you understand the complex issues of microbiology and sanitation, as well as give practical recommendations on ensuring food safety, then this publication will become your reliable companion. Not only will it expand your knowledge, but it will also help you become a more informed consumer, able to make the right choices in a world where food quality and safety are becoming increasingly relevant.