Food microbiology has become a developed science in the 20th century and has made extraordinary advances. While perceiving these accomplishments, it is additionally important to consider how science may have to change. This paper delivers this by reference to three territories. These are potential changes in food-borne sicknesses of concern and the effect of atomic and hereditary procedures on our present strategy. The acknowledgment of the job of food and related microbial impurities in persistent infections could turn into a significant concern. 

New advancements in our comprehension of microbial hereditary qualities could influence our ideas of bacterial scientific categorization. The current approaches we use, in view of genotypically indistinguishable populaces, maybe tended to. In the event that the patterns showed here are acknowledged, they demonstrate a significant test and opportunity for the food microbiologist.

This book is a compilation of pieces of information and knowledge regarding Food Microbiology and General Microbiology available at online and offline sources. As per the syllabus suggested by ICAR and AICTE, this book will support students as a textbook.