The study of microbes that can grow, proliferate, or contaminate food is known as food microbiology. There is a spectrum of microbes that can be helpful or detrimental. They find widespread application in preparing and storing many different foods and drinks. Even so, microbes can cause food poisoning and spoilage, resulting in wasted food and putting people and animals in danger. The prevention of foodborne illness by means of identifying and eliminating pathogenic microorganisms and the poisons they produce is one of the main goals of food microbiology. In order to guarantee the safety of the public, it is critical to acknowledge the possible function of these microbes.