Analytical Food Microbiology: A Laboratory Manual has four main parts. The first part covers safety considerations and reviews basic microbiological techniques that may have been covered in previous introductory biology or microbiology courses. Included in Part I are simple exercises to help students with limited background in applied microbiology or to refresh experienced students with essential microbiological techniques. This part also emphasizes terminology and sets the stage for the approaches used in the remainder of the book. Part II includes exercises to evaluate various microbiological groups of significance to food quality, starting with mesophilic aerobic bacteria and ending with foodborne fungi. Pathogen detection is covered in Part III of the book. Both culture- and molecular-based approaches are included in this section. Part IV covers the microbiological aspects of technologies used in the control of food microbiota. Included in this part are two exercises that familiarize students with microbiological control by thermal treatments and antimicrobial peptides.The laboratory exercises provide students or trainees with an opportunity to learn a new technique or approach in microbiology. Learning objectives are listed below each exercise title and explained in detail within the body of the exercises. The included exercises will provide basic training in food microbiology, and prepare students and trainees for more advanced training.