Table of Contents 1. Food Technology and Microbiology, 2. History of Microbiology, 3. Taxonomy of Microorganisms, 4. Microbial Physiology, 5. Food Microbiology and Its Scope, 6. Food Composition and Food Groups, 7. Microorganisms and Food Materials, 8. Factors Affecting the Growth and Survival of Microorganisms in Foods, 9. The Microbiology of Food Preservation, 10. Microbiology of Primary Food Commodities, 11. Food Microbiology and Public Health Hazards, 12. Bacterial Food Borne Illness, 13. Non-Bacterial Agents of Food Borne Illness, 14. Fermented and Microbial Foods, 15. Methods for the Microbiological Examination of Foods, 16. Controlling Microbial Quality of Food and Food Standards.