SECTION I: INTRODUCTION TO MICROBES IN FOODSHistory and Development of Food MicrobiologyCharacteristics of Predominant Microorganisms in FoodSources of Microorganisms in FoodsNormal Microbiological Quality of Foods and Its SignificanceSECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENTMicrobial Growth CharacteristicsFactors Influencing Microbial Growth in FoodMicrobial Attachments and BiofilmFormationMicrobial Metabolism of Food ComponentsMicrobial Sporulation and GerminationMicrobial Stress Response in the Food EnvironmentSECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOODMicro.Abstract: SECTION I: INTRODUCTION TO MICROBES IN FOODSHistory and Development of Food MicrobiologyCharacteristics of Predominant Microorganisms in FoodSources of Microorganisms in FoodsNormal Microbiological Quality of Foods and Its SignificanceSECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENTMicrobial Growth CharacteristicsFactors Influencing Microbial Growth in FoodMicrobial Attachments and Biofilm FormationMicrobial Metabolism of Food ComponentsMicrobial Sporulation and GerminationMicrobial Stress Response in the Food EnvironmentSECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOODMicro