Since the previous edition of this chapter (Hugo and Jooste, 2003), the taxonomy of the flavobacteria has evolved rapidly. The increased accessibility of molecular sequencing techniques, on the one hand, and a sharp increase in studies of the microbial ecology of various remote Antarctic and/or marine environments, on the other, has led to the discovery not only of new species, but also a large number of new genera that have been included in the Flavobacteriaceae family. At the time of writing the present edition, the Flavobacteriaceae consisted of 76 genera (Euzéby, 2008), as opposed to the 10 genera mentioned in the previous edition (Hugo and Jooste, 2003). Of the 76 genera, only Bergeyella, Chryseobacterium, Empedobacter, Flagellimonas, Flavobacterium, Myroides, Salegentibacter, Tenacibaculum, Vitellibacter and Weeksella are associated with food and will be discussed in this chapter.