Classification of microorganisms, bacteria development and important features, characteristics of fungi and yeast, these microorganisms to food-transmitted microorganisms and food contamination, the main food items transmitted mikroorganism resources, consisting of various microorganisms in food microbiological degradation, diseases and poisoning with microbial toxins and microbial growth in foods protective systems that control as undergraduate students is to make aware the information.

The subject of food microbiology and its history, bacteria and important features, food microbiology is critical to mold fungi, yeast and properties are propagated to the microorganism food sources, microbiological development effects in foods factors: internal factors and external factors. Sources of contamination in foods, cereal and cereal products, sugar and sugar products in the milk and products, vegetables and fruits, meat and meat products, microbiological degradation, preserving foods, causes deterioration of the microbiological and other milk, starter the starter cultures, varieties and Bacteriophage, bacterial food poisoning, salmonella and other bacterial poisoning, mycotoxins and mikotoksikozis safety tips from the food poisoning.