This is a comprehensive but a concise text book that provides the beginning students with an introduction to some of the current aspects in food microbiology. It introduces them to a select range to topics like primary source of microorganisms of food contamination; growth and survival of microorganisms in foods; microorganism and spoilage of foods; preservation of foods; food poisoning by microorganisms; oriental fermented foods; and microbial foods. The book could serve as a text book for under graduate students in traditional science colleges, agricultural colleges and home science colleges where microbiology/food microbiology is taught as a subject. It can also serve as an important source book to the post graduate students, teachers, and researchers working in the field of microbiology, biotechnology, food technology, biological sciences and supposed to create interest among professionals and industry people.