This book gives the general introduction about the historical evaluation of basic microbiology and food microbiology. The clear understanding on the intrinsic and extrinsic parameter associated with the bacteria growth explains in details. This book individually deal with the spoilage and pathogenic bacteria of chilled, frozen, cured, thermal processed and value added fishery products. The occurrence of indigenous and non-indigenous seafood-borne pathogen such as Vibrio spp., Listeria spp., Clostridium spp., Salmonella spp., Shigella spp., Staphylococcus spp., Escherichia coli. etc. This book also provides details on fungus, parasitic and viral pathogen associated with fish and fishery products. This book gives details on conventional and advance techniques involved in microbial analysis.