This document discusses microbes commonly found in various foods and food production processes. It outlines microbes that can cause foodborne illness found in grains, produce, meats, fish, shellfish, milk and their associated diseases. It also summarizes various food preservation methods like canning, refrigeration, freezing, drying and their effects on microbes. Additionally, it covers pasteurization and various microbes used in food production processes like bread, cheese, beer, wine, spirits and industrial fermentation.

1. APPLIED MICROBIOLOGY