ABSTRACT
The occurrence of microbiological hazards in food industries is considered a serious and continuing problem at the global level, including primary production, manufacturers, retailers, and foodservice. The microbiological hazards not only causing illnesses to consumers but also adversely affecting the business of food industries. In recent times, food safety has been the prime objective of food manufactures, and several control measures are available with manufacturers. The selection of an appropriate and effective control method is an emergent requirement due to avoidance of the antimicrobial resistance problem as well as reduction of chemical burden in the environment. The proposed chapter will be focused on the technological advancement for managing potent microbiological hazards in various food processing industries. This chapter will also address both success stories in food safety and problems remaining to be dealt with. Moreover, the roles of different stakeholders and public distribution systems how food safety assurance can be achieved, which problems are to be prevented, and in particular, what type of knowledge is required for managing the production of safe foods for consumers.
