To give information about the main micro-organisms contaminated with food, various microbiological spoilage of foodstuffs, diseases and intoxication caused by microorganisms, microbial toxins, protective systems that control the development of microorganisms

Contamination sources in foods, microbiologic spoilages at cereal and cereal products, microbiologic spoilages at sweet and sugary products, vegetables and fruits, microbiologic spoilages at meat and meat products, degradation reasons of canned food, contamination sources of milk and microbiologic spoilages, microbiologic spoilages at cheese, cream and butter, microbiologic contamination of yoghurt and ice-cream, starter cultures and kind of starter cultures, bacterial food poisoning, Staphylococcus aureus and Cl. botulinum poisoning, Salmonella and other bacteria poisoning, mycotoxin and mycotoxicosis, protect methods from food poisoning, microbiological consultation of meat and meat products, cereal products and canned microbiology, ısolation and identification of microorganisms isolated from this food products.