Food microbiology is the study of microorganisms that affect food, including bacteria, fungi, viruses, and parasites. It focuses on how these microbes can cause foodborne illnesses, spoilage, and fermentation processes. This field is essential for ensuring food safety, quality, and shelf-life. Food microbiologists also work on developing methods to control harmful microbes through preservation techniques like pasteurization, refrigeration, and packaging. Additionally, they study beneficial microbes used in food production, such as in dairy and fermented products.