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Food microbiology provides information on the interaction the food and microorganisms. This book was written with the major objective of relating interaction of microorganisms and food in relation to methods in food microbiology. In the present book the subject matter is divided into 17 chapters. The chapters 1-4 deal with introduction, history, scope and safety precautions in the microbiological laboratory. The chapters 5-6 deals with characteristics of food microorganisms and factor influencing microbial growth in food. Chapters 7-8 have been dedicated to update the information regarding the sources and significance of microorganisms in foods. The microbial metabolism of food components has been covered in chapter 9. Chapter 10 describes the methods for the microbiological examination of foods. Principles of microbial food spoilage and microbiology and spoilage of food commodities are described in chapter 10 and 11 respectively. Chapters 13-14 deals with the indicators of microbial food spoilage and in detail of microbiology of food preservation. Enumeration of microorganisms and principles of enrichment and isolation of micro-organism are depicted in chapters 15 and 16 respectively. Chapter 17 deals exclusively with the microbiological criteria for foods.

The present book serves a valuable source of information of food scientists, food microbiologists, food technologists, bioteclnologists, biochemists, food and nutritionists, teachers, students and researchers engaged in food microbiology.