The book covers the major groups of microorganisms associated with foods, their growth requirements and factors influencing microbial survival and multiplication. It discusses food contamination, microbial spoilage and the basic principles of food processing and preservation. Particular attention is given to the microbiology and spoilage of meat and meat products, poultry and poultry products, dairy and dairy products, eggs and egg products, and fish.

An important feature of the book is its focus on the relationship between microorganisms, food quality and public health. It introduces foodborne pathogens, food poisoning, microbial hazards, sanitation and food safety, along with important approaches such as HACCP, microbiological quality control and modern methods for detection and monitoring of foodborne microorganisms.

The book also provides an overview of the historical development of food microbiology, from fermentation and traditional preservation practices to modern molecular techniques, rapid pathogen detection, metagenomics, biosensors and digital approaches to food safety.

Written in an easy-to-read and student-friendly manner, this book is intended as a useful reference for students, teachers, researchers and professionals in Food Science, Veterinary Science, Dairy Science, Fisheries/Fishery Science and related food-processing industries. It is particularly valuable for developing foundational knowledge of food microbiology and understanding its practical importance in ensuring safe, wholesome and quality food from farm to fork

Prof. Dr. Subhasish Biswas, M.V.Sc., Ph.D. is the Professor and Head of Dept of Livestock Products Technology (LPT) in WBUAFS, Kolkata. A distinguished academician in LPT, he has been involved in teaching and research since 1987 and played a key role in establishing the M.V.Sc. and Ph.D. programmes in LPT at WBUAFS in 2000. He has authored over 100 research papers and several books, manuals, and monographs in the field. He has supervised numerous PG and Ph.D. scholars and contributed significantly to post-harvest processing technologies of poultry and other meats, while also serving as PI for projects funded by Indian Council of Agricultural Research (ICAR). A Fellow of the National Academy of Veterinary Sciences (India), he is the recipient of several awards, including the 2022 IMSA Best Teacher Award. He serves as an expert for national bodies such as ICAR, UPSC, and APEDA and serves as a research expert to several State Agricultural Universities. 

Prof. Dr. Siddhartha Narayan Joardar, M.V.Sc., Ph.D., FRSB, FNAVS(I), FISVIB, FSIIP, FSAB is a senior Professor from the Dept. of Veterinary Microbiology at WBUAFS, Kolkata. He completed his M.V.Sc. and Ph.D. degrees from IVRI. He has supervised several PG and Ph.D. students and contributed to multiple national research projects in veterinary microbiology and immunology. He serves as the Indian Coordinator of the Indo-German Veterinary Education and Research Network (InDeVet), working as expert in various academic and research bodies and is a Fellow of several professional societies including Royal Society of Biology (London, UK) and National Academy of Veterinary Sciences (India). Prof. Joardar has authored five books, published more than 200 papers in peer-reviewed journals, and holds patent. He is the recipient of several prestigious academic and research awards and is actively involved in science outreach and popular science communication in mass media.

Chapter 1. Development of the Science of Food Microbiology

Chapter 2. Chronological Events in the Development of Food Microbiology

Chapter 3. Utilities and Sources of Foods

Chapter 4. Microorganisms Associated with Foods

Chapter 5. Basic Principles of Food Processing for Preservation

Chapter 6. Foods as a Substrate for Microorganisms

Chapter 7. Contamination of Food and Food Products

Chapter 8. Microbiology and Spoilage of Meat and Meat Products

Chapter 9. Microbiology of Poultry and Poultry Products

Chapter 10. Microbiology of Dairy and Dairy Products

Chapter 11. Microbiology of Egg and Egg Products

Chapter 12. Fish Microbiology