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The food microbiology book is intended for students enrolled in the 3rd year License and master food sciences. It essentially aims to acquire basic knowledge of food microbiology. This book is divided into 12 chapters, the first is devoted to a general introduction, and some essential reminders for the understanding of microbiology. The second chapter deals with the main materials and equipment of the microbiology laboratory. The third chapter deals with the main methods of isolation and enumeration of microorganisms. The fourth chapter is devoted to the knowledge of the stages of identification of microorganisms. The fifth chapter deals with the influence of manufacturing techniques on microorganisms. The sixth chapter deals with the development factors of microorganisms in food and predictive microbiology.