The sixth edition of *Fundamental Food Microbiology* by Bibek Ray and Arun Bhunia captures the latest advancements in the field, reflecting the significant growth in food microbiology over the past decade. The book addresses the impact of the COVID-19 pandemic, routine outbreaks of foodborne pathogens, and the effects of climate change on agricultural and food production, which in turn influence microbial ecology. These changes affect pathogen behavior, spoilage, and microbial growth, impacting food safety and quality. The book also highlights the increasing demand for alternative protein sources from plants and insects, such as fermented, antioxidant-rich, and micronutrient-rich superfoods. The sixth edition includes expanded coverage of foodborne disease mechanisms, spoilage microbes, and microbial inactivation strategies. It provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. The book is written by experts with a combined experience of approximately 60 years and is designed to be a comprehensive introductory text for undergraduates and a valuable reference for graduate-level and working professionals in food microbiology, food safety, or food technology. Key features of the sixth edition include: - Reorganized chapters for better presentation and clarity. - New topics such as CRISPR/Cas gene editing, plasma technology, micro/nanobubble technology, plant- and animal-derived antimicrobial peptides, bioengineering of probiotics, and key mycotoxins. - Thorough revisions and updates with recent reference articles, illustrations, and figures. - Easy-to-follow figures and illustrations. - Logical chapter structure for better understanding and retention of concepts. The book is divided into several parts, covering: - Introduction to Microbes in Foods - Microbial Growth Response in the Food Environment - Beneficial Uses of Microorganisms in Food - Microbial Food Spoilage - Microbial Foodborne Diseases - Hazard Analysis Critical Control Points and Control of Microorganisms in Foods Each part includes detailed chapters on various aspects of food microbiology, from the history and development of the field to the latest advancements in detection methods and control technologies. The authors emphasize the importance of understanding microbial community and interaction in complex food environments, as well as the application of novel and natural intervention technologies.The sixth edition of *Fundamental Food Microbiology* by Bibek Ray and Arun Bhunia captures the latest advancements in the field, reflecting the significant growth in food microbiology over the past decade. The book addresses the impact of the COVID-19 pandemic, routine outbreaks of foodborne pathogens, and the effects of climate change on agricultural and food production, which in turn influence microbial ecology. These changes affect pathogen behavior, spoilage, and microbial growth, impacting food safety and quality. The book also highlights the increasing demand for alternative protein sources from plants and insects, such as fermented, antioxidant-rich, and micronutrient-rich superfoods. The sixth edition includes expanded coverage of foodborne disease mechanisms, spoilage microbes, and microbial inactivation strategies. It provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. The book is written by experts with a combined experience of approximately 60 years and is designed to be a comprehensive introductory text for undergraduates and a valuable reference for graduate-level and working professionals in food microbiology, food safety, or food technology. Key features of the sixth edition include: - Reorganized chapters for better presentation and clarity. - New topics such as CRISPR/Cas gene editing, plasma technology, micro/nanobubble technology, plant- and animal-derived antimicrobial peptides, bioengineering of probiotics, and key mycotoxins. - Thorough revisions and updates with recent reference articles, illustrations, and figures. - Easy-to-follow figures and illustrations. - Logical chapter structure for better understanding and retention of concepts. The book is divided into several parts, covering: - Introduction to Microbes in Foods - Microbial Growth Response in the Food Environment - Beneficial Uses of Microorganisms in Food - Microbial Food Spoilage - Microbial Foodborne Diseases - Hazard Analysis Critical Control Points and Control of Microorganisms in Foods Each part includes detailed chapters on various aspects of food microbiology, from the history and development of the field to the latest advancements in detection methods and control technologies. The authors emphasize the importance of understanding microbial community and interaction in complex food environments, as well as the application of novel and natural intervention technologies.