Microorganisms are everywhere. Some of them are good and useful in food production (e.g. cheese, yogurt, bread, etc.). Others are bad and can make us sick (e.g. Salmonella, E. coli, etc.). This course will explore the different microorganisms and their characteristics.
If you'd like to learn more about microbiology, there are various useful resources to go through. Some of these we've used extensively for putting together this course. If you are looking for more specific disease details of pathogenic micro organisms several of these resources may help you out.
When it comes to food disease and prevention there's a well known book, made by the FDA outlining all the most important food pathogens. It's appropriately called the 'bag bug book' and can be downloaded online.
For those speaking German, we'd recommend 'Lebensmittelmikrobiologie', a nice concise book discussing a wide variety of topics. Also a source I've used for this course, but with a lot more detail.
The resource we used (amongst others) to summarize the properties of most (pathogenic) micro organisms. The page on pathogenic micro organisms of UNL Food.
Food-info.net is a great resource to find more information on bacteria in food.