Studying introduction to Food microbiology, factors that affect the growth of microorganisms, bacterial spores and indicator microorganisms, fermentation of foods, spoilage of fruits and vegetables, milk and dairy products,meat, fish and meat products, water and methods of microbiological investigations. Investigating microbiology in the production and spoilage of foods, contamination of enfection from food to people. Give informations about parasites, fungi, molds, viruses that cause spoilage of foods. food poisoning and give practical informations about food storage methods.