Food Microbiology is the study of action of microbes on food. The book discusses in a narrative style, the interaction between microbes, food and the environment besidestracing the beneficial and harmful effects of microbial growth in food. The contents of the book have been sequentially divided into 5 units giving a detailed account of the various aspects of food as an ecosystem, preservation techniquesboth traditional and advanced, importance of microbial degradation and fermentation of food along with the prevalent food-borne diseases. The laboratory diagnosis of the food-borne pathogens and their isolation, identification and characterization would be useful for students, researchers and teachers.