Food Microbiology is the core course on Industrial Food Production with regard to Quality, Safety and Shelf Life hence the profit and reputation for one organization. In every Food Production facility a Microbiological Quality Control Lab is essential. Though there are many world class authors have authored a vast number of books the following books comprises of the basic essentials knowledge in Food Microbiology. If I have missed any good books by chance, please add that to the comment here.

  1. Banwart, G. J. (1989). Basic food microbiology. New Delhi: CBS & Distributors Pvt. 
  2. Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern food microbiology. Delhi: Springer.
  3. Ray, B., & Bhunia, A. K. (2008). Fundamental food microbiology. Boca Raton: CRC Press.
  4. Banwart, G. J. (1989). Basic food microbiology. London: Chapman and Hall.
  5. Peppler, H. J., & Perlman, D. (1979). Microbial technology: Microbial processes. New York: Academic Press. 
  6. Periman, D. (1979). Microbial technology fermentation technology ed. by H. J. Peppler ..New York: Academic Press. 
  7. Duggal, K. (2011). Introduction to food microbiology. S.l.: Cyber Tech Publications. 
  8. Kamath, K. V. (2009). Introductory food microbiology. New Delhi: Alfa Publications. 
  9. Ray, B., & Bhunia, A. K. (2008). Fundamental food microbiology. Boca Raton: CRC Press. 
  10. Garg, N., Garg, K., & Mukerji, K. (2010). Laboratory manual of food microbiology. New Delhi: International Publishing House Pvt. 
  11. MacLandsborough, L. (2005). Food microbiology laboratory. Boca Raton, etc.: CRC Press. 
  12. Duggal, K. (2011). Introduction to food microbiology. S.l.: Cyber Tech Publications. 
  13. Roy, A. K., & Prasad, M. M. (2010). Laboratory manual of microbiology. New Delhi: New India Pub. Agency. 
  14. Fugelsang, K. C., & Edwards, C. G. (2007). Wine microbiology: Practical applications and procedures. New York: Springer. 
  15. Slonczewski, J., & Foster, J. W. (2009). Microbiology: An evolving science. New York: W.W. Norton &. 
  16. Tortora, G. J., Funke, B. R., & Case, C. L. (2009). Microbiology: An introduction. New Delhi (India): Pearson.
  17. Harrigan, W. F. (1998). Laboratory methods in food microbiology. San Diego: Academic Press.
  18. Adams, M. R., & Moss, M. O. (2011). Food Microbiology. New Delhi: New Age International Pvt. 
  19. Stannard, C. J., Petitt, S. B., & Skinner, F. A. (1989). Rapid microbiological methods for foods, beverages, and pharmaceuticals. Oxford: Blackwell Scientific Publications. 
  20. Nielsen, S. S., & Nielsen, S. S. (2003). Food analysis. New York: Springer.
  21. Khetarpaul, N., Jood, S., & Punia, D. (2011). Food Analysis. Delhi: Daya Publishing House.
  22. Bhatia, S. C. (2008). Handbook of food processing technology. New Delhi: Atlantic & Distributors.
  23. Hotchkiss, J. H. (2007). Food science. New Delhi: CBS. 
  24. Roberts, D., & Greenwood, M. (2002). Practical food microbiology. Malden, MA: Blackwell Pub.
  25. Nielsen, S. S., & Nielsen, S. S. (2003). Food analysis. New York: Springer. 
  26. Reddy, Y. S. (2006). Extraction techniques for food processing. New Delhi: Gene-Tech Books. 
  27. Bell, C., Neaves, P., & Williams, A. P. (2005). Food microbiology and laboratory practice. Oxford: Blackwell Science.
  28. Pomeranz, Y., & Meloan, C. E. (2004). Food analysis. New Delhi: CBS & Distributors Pvt. 
  29. Khetarpaul, N., Jood, S., & Punia, D. (2011). Food Analysis. Delhi: Daya Publishing House. 
  30. FrazierC., Westhoff D.C. (1978) Food MicroBiology, Tata McGraw-Hill Publishing Company,
  31. HarriganF., (1998) Laboratory Methods in Food Microbiology Gulf Professional Publishing,
  32. MountneyJ., Gould W.A., Weiser H.W. (1988) Practical food microbiology and technology: Van Nostrand Reinhold,
  33. Hobbs B.C. (1982) Food Microbiology, Related to Food-borne Disease: Arnold-Heinemann,
  34. Kramer A., Twigg B.A. (1970) Quality Control for the Food Industry: Fundamentals: Avi Publishing Company,
  35. Herschdoerfer S. (2012) Quality Control in the Food Industry: Elsevier Science
  36. Rameshwar S. (2005) Applied Dairy and Food Microbiology: Agrotech Publishing Academy,
  37. FAO/IAEA Panel on Microbiological Standards and Testing Methods for Irradiated Food (1970) Microbiological Specifications and Testing Methods for Irradiated Food: Report of a Panel of Experts Organized by the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency in Collaboration with the International Association of Microbiological Societies: International Atomic Energy Agency,
  38. Riemann H. and Bryan F.L., (1979)Food-borne Infections and Intoxications. New York: Academic Press
  39. DackM (1956) Food Poisoning: University of Chicago Press,
  40. Sacharow .S, Roger C. Griffin (1980) Principles of Food Packaging: AVI Publishing Company,