Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food.

Food microbiology is mainly concern with production of food, beverages, cheese, yogurt, tempeh, kimchi, beer and wine, etc. with the use of microbes. As most people are aware, microbes can also cause food spoilage. This area of food microbiology is of major economic importance. Food microbiology also deals with the detection and prevention of food-borne disease. Some of the organisms commonly involved in food-borne outbreaks include Escherichia coli, Staphylococcus aureus, Listeria and Salmonella, etc.

Industrial microbiology is often linked with food microbiology as food production using microbes is part of the food industry. Also some food additives and food supplements, such as citric acid and amino acids, respectively, are produced industrially using microbes. Microbes are also used to produce important products not related to food. Each year over 100,000 tons of antibiotics are produced world-wide by bacteria and fungi in huge tanks some with volumes in excess of 100,000 liters. Microbes also produce steroid hormones, enzymes for detergents, and emulsifiers.

 Science and related subjects up to Masters level. It was decided not to burden the text with references to the primary literature in order to preserve what is hoped to be a reasonable narrative flow.