This book covers the whole field of modern food, including recent developments in the procedures used to assay and control microbiological quality in food. It explains the three main themes of the interaction of micro-organisms with food spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspect which result. It also discusses the factors affecting the presence of micro-organisms in food, as well as their capacity to survive and grow. This book presents a thorough and accessible account of modern food biotechnology and will make an ideal course book. It is useful not only to the undergraduate and postgraduate students but also to the researchers involved in the biological sciences, biotechnology, and food science and technology.