The course deals with the microbial ecology of foods and its application in food preservation and safety, and the microbial injury and its effect on survival and recovery; the emerging food-borne pathogens, microbiology of some traditional foods and its effect on the quality safety of the products, and sampling plans for the microbiological analysis of foods, as well as the principles and application of the hazard analysis critical control point (HACCP) system to ensure food safety.