In this paper the Polish and EU's law regulations relative to the health safety and quality of the food are presented. The influence of bacteria, yeasts and moulds presence on the reduction of beverage quality is discussed. Special attention was called to the menace from the mycotoxins and morbific microorganisms. The part of HACCP system in the assurance of food safety is discussed. The classical and modern methods of researches of microbiological infection in the food are described.