The book "Combating losses from infection in alcohol production" is a unique and relevant work created by a team of authors that combines the experience and knowledge of specialists in the field of food technology, microbiology and production process management. This publication will become an indispensable assistant for professionals working in the alcohol industry, as well as for students and teachers interested in safety and quality of products. In today's world, where the requirements for the quality and safety of food are becoming more stringent, the problem of infections in alcohol production becomes especially urgent. The book covers a wide range of topics related to infectious diseases, which can adversely affect the production process and the quality of the final product. The authors share practical recommendations for the detection and prevention of infections, as well as methods of combating them, which makes the work not only theoretically sound, but also practically applicable. Readers interested in the production of alcoholic beverages will find in the book many useful tips and recommendations. It will be useful for both experienced professionals and newcomers to the industry. Students studying food technology will be able to deepen their knowledge of microbiology and sanitation, and teachers will be able to use the material of the book in the educational process. The book will also attract the attention of managers and production managers seeking to optimize their processes and minimize losses. Topics raised in the book include not only infection issues, but also broader aspects of quality management, process control, and sanitary compliance. The authors consider the influence of various factors on the development of infections, such as storage conditions, production technologies and the use of raw materials. This allows readers to better understand how to prevent possible losses and improve production efficiency. The style of the authors is distinguished by scientific rigor and practical orientation. They use many examples from real practice, which makes the material accessible and understandable. The book is written taking into account the latest achievements of science and technology, which allows readers to be aware of current trends in the field of alcohol production. The book “Combating Infection Loss in Alcohol Production” will be an important source of knowledge for anyone who wants to improve the quality of their products and reduce the risks associated with infections. It can be interesting not only for professionals, but also for those who are just fond of the production of alcoholic beverages and want to learn more about the intricacies of this process. If you are looking for literature that will help you understand the complex issues associated with infections in alcohol production, this book will be an excellent choice. It will not only expand your knowledge, but also provide practical tools for dealing with losses, which will ultimately lead to improved product quality and increased profits. Do not miss the opportunity to get acquainted with this valuable work, which can change your approach to production and make it safer and more efficient.