Contents: 1 BASICS IN FOOD MICROBIOLOGY Introduction Food as a growth medium for microbes Microorganisms in food 2 MICROBIAL SPOILAGE OF FOODS Changes during microbial spoilage Microbes in spoilage of fruits, vegetables, cereals and canned foods Microbes in spoilage of milk and milk products, meat, poultry, seafoods 3 MICROBIAL FOOD BORNE DISEASES Food safety risks and assessment Microbes causing food borne infection Microbes causing food poisoning 4 TECHNIQUES FOR DETECTION OF FOOD BORNE PATHOGENS AND TOXINS Detection by conventional methods Detection by molecular methods Detection by immunological methods 5 FOOD STANDARDS Food safety standards Food laws and regulations Food traceability and food auditing 6 FUTURE PROSPECTS