Food safety is a global public health priority that encompasses practices and regulations aimed at ensuring that food is safe for human consumption. Microbial contamination is one of the leading causes of foodborne illness worldwide, caused by pathogenic microorganisms such as bacteria, viruses, fungi, and parasites. These contaminants enter the food supply through various routes including improper handling, inadequate cooking, cross-contamination, and contaminated water sources. The consequences of foodborne diseases range from mild gastrointestinal discomfort to severe and life-threatening conditions. Regulatory bodies such as FSSAI in India and WHO at the international level play a vital role in establishing food safety standards. Technologies such as HACCP, pasteurization, and cold chain management are widely used to prevent contamination. This journal explores the types of microbial contaminants, their sources, the challenges in controlling them, and future strategies for ensuring a safer food supply.

Keywords

Food safety is the science of handling, preparing, and storing food to reduce the risk of illness. Microbial contamination by bacteria, viruses, fungi, and parasites represents the most critical food hazard. Key areas include pathogen control, HACCP implementation, FSSAI compliance, cold chain management, and foodborne disease prevention.