Food Microbiology, An Introduction encompasses the study of microorganisms which have both bene-ficial deleterious effects on the quality and safety of raw and processed meat, poultry, and egg prod-ucts. Modern Food Microbiology views foods as habitats where different organisms compete for sur-vival. This book summarises the various aspects of Food Microbiology and contains 14 chapters. Be-sides students, this book will prove useful to industrialists and consultants in food processing technol-ogy