Mid‐infrared (mid‐IR) spectroscopy (4000–400 cm
−1
) has great potential for determining biochemical properties of microbes that are important to food quality and safety. For example, rapid and precise measurements of pathogenic and spoilage microorganisms present in food are possible, thanks to recent advances in detector technology and multivariate analysis. With mid‐IR spectrometry it is possible to determine compositional properties of bacterial cell membranes, providing useful information about the genotype as well as phenotypical characteristics. In general, the most significant spectral regions for evaluation are Amide I (∼1650 cm
−1
), Amide II (∼1540 cm
−1
), polysaccharide (1200–900 cm
−1
), nucleic acid (∼1240 and ∼1080 cm
−1
), and certain lipid features, such as ω‐cyclic fatty acids (∼2929 cm
−1
). Much research has been conducted to discriminate and quantify the specific microorganisms using this technique since the 1990s. In this chapter, we review recent work focusing on standardizing chemometric‐processing steps, investigations of bacterial biofilms, spore characterization, microbial injury, and bacterial growth. Advantages and disadvantages of the application of IR spectral techniques for microbiological research are also presented.