The module of Food Microbiology and parasitology has the objective of studying of microorganisms, which have both beneficial and deleterious effects on the quality, and safety of raw foods. It addresses concerns about food poisoning, food spoilage, food preservation, and food legislation. Furthermore, the module enables students understand pathogens in food product, or harmful microorganisms, that result in major public health problems worldwide and are the leading causes of illnesses and death.