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Description
Every year, millions of people worldwide die and many are hospitalized from food borne diseases and illnesses as a result of consumption of contaminated food (Knight et al., 2003). World governments concentrate their efforts on improving food safety, in order to promptly and properly respond to the increasing types and incidents of food borne diseases. Food-borne infections are placed in the core of primary community health concerns, by both advanced and developing countries of the world (Eren, 2007). While it is hard to predict the actual number of incidents of food-borne diseases, it is a known fact that many lives were lost to diarrhoea caused by food and water-borne microbiological agents, tolling around 1.8 million minors during 1998 and 2.1 million people, during 2000, in the developing world.
