Introduction to Microbes in Food History and Development of Food Microbiology Characteristics of Predominant Microorganisms in Food Sources of Microorganisms in Food Significance of Microorganisms in Food Microbial Growth in Food Microbial Growth Characteristics Factors Influencing Microbial Growth in Food Microbial Sporulation and Sublethal Injury Microbial Metabolism of Food Components Beneficial Uses of Microorganisms in Food Microorganisms Used in Food Fermentation Biochemistry of Some Beneficial Traits Genetics of Some Beneficial Traits Starter Cultures and Bacteriophages Microbiology of Fermented Food Production Food Ingredients and Enzymes of Microbial Origin Food Preservatives of Microbial Origin Health Benefits of Beneficial Bacteria Microbial Food Spoilage Important Factors in Microbial Food Spoilage Spoilage of Specific Food Groups Food Spoilage by Microbial Enzymes New Food Spoilage Bacteria in Refrigerated Foods Indicators of Microbial Food Spoilage Microbial Foodborne Diseases Important Facts in Foodborne Disease Foodborne Intoxications Foodborne Infections Foodborne Toxicoinfections Opportunistic Pathogens, Parasites, and Algal Toxins New and Emerging Foodborne Pathogens: Are They New? Indicators of Bacterial Pathogens Control of Microorganisms in Food Control of Access Control by Physical Removal Control by Heat Control by Low Temperature Control by Reduced Aw Control by Low pH and Organic Acids Control by Modified Atmosphere (or O-R Potential) Control by Irradiation Control by Antimicrobial Preservatives Control by New Non-Thermal Methods Control by Combination of Methods (Hurdle Concept) Appendices Appendix A: Microbial Attachment to Food and Equipment Surfaces Appendix B: Predictive Modeling of Microbial Growth in Food Appendix C: Hazard Analysis Critical Control Points (HACCP) Appendix D: Detection of Microorganisms in Food Appendix E: Regulatory Agencies Monitoring Microbial Safety of Foods in the U.S.