The sixth edition of Modern Food Microbiology, like the previous edition, focuses on the general biology of the microorganisms that are found in foods. Thus, the contents are suitable for its use in a second or subsequent course in a microbiology curriculum, or as a primary food microbiology course in a food science or food technology curriculum. Although organic chemistry is a desirable prerequisite, it is not necessary for one to get a good grasp of the topics covered. When used as a microbiology text, the following sequence has been found to be suitable. A synopsis of the information will provide students with a sense of the historical developments that have shaped this discipline and how it continues to evolve.